The Garden Table is one of the most exclusive dining experiences in Las Vegas, with just one party seated at a time.
A hot just the ticket can mean a lot of things in Las Vegas . An Adele residency , the grandstand at the upcoming Formula 1 Grand Prix , orwhatever ’s going on inside the Sphere . However , Las Vegas is also a post where dinner is an experience and often comes with an air of exclusivity . bucketful - list restaurantslikeé by Jose Andresand20,000 Leagues Under the Seaserve extravagant multi - course tastings with seating limited to one communal mesa twice a night . Sometimes monetary value is a roadblock , peculiarly at French ok dining spots likeJoёl RobuchonandRestaurant Guy Savoy , where the calibre is sky - eminent , but so is the check .
Yet there could n’t be a more experiential , quintessential Las Vegas dinner party than a full meal inside the iconicConservatory and Botanical Gardensat the Bellagio . The resort hotel made it potential with the first appearance of theGarden Tablelast year , but the concept has only become more enchanting , captivating , and interactive with seasonal updates . Just one party is seated at a time , adding up to one of the most in - demand qualification on the Strip .
The late interlingual rendition is the best yet , in full immerse within " Majesty : The Grandeur of Nature , " the Conservatory ’s summer display by Ed Libby and the Bellagio horticulture squad . The Garden Table provide the proper balance of spectacle and privacy , sitting underneath a stick-in-the-mud canopy of weeping willow branches with coiling stone steps and a bridgework - similar walk in a vivacious , jungle - theme design that would n’t look out of place in an Indiana Jones movie . ThinkTemple of Doommore thanDial of Destiny . contrived mist rises above a nearby lagoon , and grassy 28 - human foot - tall paw stretch toward the atrium ceiling with a flowered offering for the sphere . It ’s a striking , serene address , even with pack crowds testing the limit of phone storage with eternal photo snapping .
Photo courtesy of the Bellagio
The Michael Mina restaurant , one of thebest for seafood in Las Vegas , seizes on the summer harvest theme with an exclusivethree - form menufor up to six guests at the Garden Table . It ’s an awe-inspiring array of flavors built on seasonal ingredients with limited dairy farm and light recipe .
" If you look at the floral arrangements of the Conservatory , the colors , and the spirit of abundance , it ’s like a revival , " says Michael Mina executive chef Raj Dixit .
The menu is expertly crafted with taste and timing in mind . Brentwood corn , for instance , peaks in the summer with a undimmed , sweet flavor visibility . It ’s used as both a side dish aerial with the main course and in an amuse - bouche to begin the repast : a small churro topped with avocado and plump , golden Petrossian Tsar Imperial Daurenki caviare . " Brentwood corn is plausibly the better tasting yellow corn I ’ve ever had , so whenever it ’s around , I seek to employ it , " Dixit says . " It ’s very , very dulcet . "
Photo courtesy of the Bellagio
Puffed Peruvian corn look as concha nuts in the seafood neophyte form , adding grain to the amberjack crudo – a Hawaiian Kona Kampachi marinated for six hours , seared , and brought to life with the acidulousness of digit limes and sweetness of deep red Sequoia cherry . It ’s serve alongside a New Jersey soft - plate crab , sauteed in flour rather of deep - fry , so you may still savour the sea - impertinent brininess . The crab crustal plate admit sweet basil aioli in place of Hellenic tartar sauce and a selection of stone yield , usually a compounding of scandalmongering peaches , white nectarines , plum , and yellowish pink or apriums , which are like a cross between an apricot and plum .
Just like the previous course of study , the main entrees are fashioned for the tabular array to apportion . The restaurant used Alaskan holibut when the summer menu launch in late May but latterly tilt to a stop from Maine with a strong texture . " It ’s some of the best halibut in the world in my view , " Dixit says . The Pisces is sauteed until gold , served with squash blossoms stuff with ratatouille , and presented alongside grill Charles Lamb chopper and peperonata ( pepper swither ) .
It ’s worth the splurge to opt for a serving of A5 Miyazaki Wagyu , triplex - seared with a proficiency inspired by the late Charlie Trotter . The beef cattle is temper in coarse salt , grilled , dipped in sake , grill , and finally swamp in soybean sauce before the terminal touch on the grill . " It ’s layers of flavor , " according to Dixit . " It takes the Wagyu to a different level . "
Photo courtesy of the Bellagio
The repast wind up with a Grand Marnier souffle of fresh berries with a canal of strawberry water ice on top . " We test to encapsulate the seasonality of three months into a card , " the chef tot , noting the meal is solely available at the Garden Table and nowhere else . Guests can assay alternative tasting menus in the main Michael Mina dining room near the northwestern corner of the Conservatory .
The Garden Table dinner party is $ 225 per somebody ( with additional bang for the Wagyu and wine mating ) from 6 to 8:30 postmortem examination , Wednesday through Sunday through September 9 , which is the last day of the Conservatory ’s summer display . The Garden Table also accept booking daily from 7 am to 1 pm forbrunch by Sadelle ’s , featuring a Salmon River , beigel , and caviare tower for $ 125 per person .
Enjoy the experience while you may . When September 16 come around , the Bellagio will start all over again with a Modern autumn display and fully revised menus to tally the time of year at the Garden Table .
Photo courtesy of the Bellagio
Photo courtesy of the Bellagio
