Rosemary’s Restaurant is a few miles west of Las Vegas Boulevard on Sahara, in a strip mall. Not really where you would expect a fine dining experience. But, when you step inside, everything changes and you are in a white tablecloth restaurant with impeccable [but never stuffy] service and incredible food.
According to an article in Nevada Magazine [September/October 2008], Rosemary’s has won more awards than any other restaurant in Las Vegas.
Due to its location, combined with the great food and service [and not to mention relative value], the clientele tends to be as much local residents as tourists, including many “in the know” who work in the hospitality industry. We have frequently seen staff from the “name” restaurants on the Strip having business dinner meetings at Rosemary’s.
The restaurant is owned by Chefs Michael and Wendy Jordan, who trained with Emeril Lagasse. Per the website: “The Jordans draw from a variety of culinary influences to create French-inspired, creative American cuisine with regional twists from New Orleans, the Deep South and the Midwest.”
The wine list is pretty amazing as well. As I noted in my first installment, I have been introduced to several terrific wines during my visits to Rosemary’s over the years – Marquis Philips 9, Outpost, Brown Estate, etc.
And Sunday, wines are half price!
After perusing the extensive wine list for some time, I decided to consult with the waitstaff. Rosemary’s staff is very knowledgeable, and they have been very helpful in recommending wines that match our preferences for powerhouse bottlings, as they did in our most recent previous visit in July when they recommended a Tensley Syrah.
This time James, the wine captain, suggested the 2006 Mauritson Rockpile Petite Sirah.
I had previously been eying this on the list, so it was easy to agree to the recommendation.
The wine was opened and tasted – excellent. Not quite as heavy as the Foley Muscle Man on Friday, but every bit as tasty.
Food was ordered. Karen got the shrimp cakes, a salad, and the salmon special, all of which She pronounced delicious. I had carpaccio, a salad, and, in an effort to try to eat a little lighter, decided not to order my usual rack of lamb but ordered the veal instead. I’m not sure if I succeeded in that regard, but it certainly was amazing.
Service was, as always, terrific. As usual, the meal started out with a complimentary amuse bouche. In addition, more so than any other restaurant I have eaten at, Rosemary’s has perfected the art of always serving all diners at a table at exactly the same time, regardless of the size of the party. Theresa, our primary server, took excellent care of us, as did the rest of the staff.
After a shared crème brulee, we headed out into the night, once again completely satisfied.
We’re looking forward to returning to Las Vegas, although we are going to have to stay longer so we can try additional restaurants in the addition to the ones in this series of posts, as I know we want to go back to them.