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SAN DIEGO, California
June 4, 2008
From journal Las Vegas 2008
by smmmarti guide
March 14, 2005
My husband had stayed at THEhotel before; thus, he knew about the dark, secret elevators tucked into an alcove just left of the oh-so-cool reception desk. THEhotel, the latest entry into Vegas’ luxury accommodations, is at the end of the Strip atop the Mandalay Bay.
Arriving within moments at the 64th floor enclave of cool, we stepped from the elevators and were greeted by the maitre ‘d as if he’d been expecting us.
"May I help you?" he inquired.
"Just nosing around," Sweetie replied. "We‘re eating here tonight -- very late -- and didn‘t want to miss the view."
"Indeed, Monsieur," he smiled and proceeded to take us on a guided tour of the kitchen, dining room, and lounge as if we were VIPs.
Feeling as if we’d made new friends with someone in power, we were satisfied with our dining choice. After all, I later learned that tickets are sold online to eager people hoping to move quickly past Mix’s velvet ropes without embarrassment. The popular lounge is as dark, red and black as the dining room is all crystal and white but every bit as hot.
Mix’s sky-high daytime views are spectacular but the nighttime views, 360 degrees of neon and flash exploding nightly in the middle of the desert, are unbelievable. A glass sculpture of over 15,000 mouth-blown glass "bubbles" encircles the dining area giving the illusion of being under the sea in a futuristic vision. Fellow diners decked out in the latest fashions and style statements added to the sizzle. Our afternoon appearance paid off handsomely -- we were awarded one of the ubiquitous egg shaped booths that serves to create a dining ambiance that is other-worldly. If the Fairy Godmother had only dressed me for the occasion!
We expected to pay handsomely for beautiful décor and gastronomical pleasures served up by chefs under the tutelage of Alain Ducasse and did. It may have been a mistake to forgo the very popular tuna tartare but no one, not even Msr. Ducasse could possibly serve better than Gerard’s in Maui. Fearing disappointment, I opted instead for a highly touted, and correspondingly priced, lobster salad which may have been more appropriately called an amuse bouche. However, I didn’t find the teeny portion all that amusing.
I was more impressed with a delicate grouper entrée which obviously benefited from great care taken in its preparation. My husband’s rack of lamb, proportioned like everything served at Mix for a delicate appetite, was reportedly tasty but "not as good as we make at home."
If I were young and hip I’d return to Mix - but I’d likely forgo the dining and hangout instead on the patio 64 floors above the Vegas skyline sipping a Bellini wearing the designer dress I bought instead of dinner.
From journal Best of $$Vegas$$