Are Strip Malls "Dressed for Success"?

Is everything changing at The Strip's malls?

High-end retailers along the Strip — think Tiffany, Louis Vuitton and Chanel — are mourning the loss of splurgers — vacationers who reach deeper into their wallets for a big-ticket purchase because that’s one of the frills and thrills of the Vegas escape.

These days, Macy’s is the day’s fancy outing.

And it helps explain why Strip malls are branding down, and a new retail center planned across the street from the $8.5 billion CityCenter and its uber-posh Crystals mall will be anchored by Walgreens.

“The success of high-end luxury retail before the Great Recession was attributed to those who could afford it, and the aspirational consumer who wanted to trade up to luxury,” said Pamela Joy Ring, president of the Ring Retail Advisory in Las Vegas. “Those aspirational people are gone. They are spending within their means and patronizing the middle market.”

Well, it makes sense. So many of us have changed our spending habits, so it makes sense that a number of tourists have, too. Maybe five years ago they would have splurged on a Burberry scarf, but now they just want an "I Got Lucky in Vegas" t-shirt.

But wait, are we over-simplifying this? Is the uber-high-end really dead? Actually, no... Far from it!

The Forum Shops, which kicked off the move to luxury when it opened in 1992, said the upper-end market shouldn’t be written off. It cited recent remodeling and expansion by some of its retailers.

Versace, Gucci and Ermenegildo Zegna have recently expanded their stores, and others that are expanding include Burberry and Cartier.

The Forum Shops reports its sales were up double digits during the first quarter of this year, coming off a down 2009 when sales were about $1,400 per square foot. Even though sales dipped from $1,500 a square foot in 2008, the mall kept its No. 1 ranking in the country. [...]

Crystals’ operators say they are not second-guessing their high-end tenant-mix strategy, even in the face of the recession and competition from other luxury stores in town.

“We leased the building in the worst economic time ever and we know that,” said Farid Matraki, vice president and general manager. “But despite that, we had a mission, and we stayed on course on that mission. We knew we wanted a certain type of client and we pursued (that client).”

“I think our tenants appreciated the strategy as well. You don’t want to put a magnet souvenir store next to a Louis Vuitton.” [...]

“Las Vegas continues to draw high-end customers who enjoy certain dining and shopping,” Hermes USA President and CEO Robert Chavez said, citing high-end domestic and international travelers. “We are very optimistic about the potential upside of our business in Las Vegas.”

Come on, let's face it. High-rollers and big spenders do NOT come here to "save money and be thrifty"... They want the most lavish and extravagant experience of their lives! So as long as those big spenders keep coming back to Vegas to live out their fantasies, I guess there will always be a need for Prada and Chopard.

So where does it all fit in? Diversity. That's it, diversity.

Vegas has all sorts of people coming here for all sorts of different experiences. Some just want $5 blackjack tables, cheap dinner buffets, and that "I Got Lucky in Vegas" t-shirt, while others want private gaming salons, exquisite multi-course haute cuisine dinners, and that perfect Chanel little black dress.

The Strip's retail scene needs all sorts of stores to please all sorts of people. Perhaps the malls were in over their heads packing in the same ol' luxury brands four years ago, but now it would be foolish to completely drop them.

This is probably the key to The Forum Shops' continued success. They have ultra luxurious boutiques, kitschy souvenir shops, and everything in between. They seem to have something to target any tourist stopping by.

This makes me wonder how Crystals can keep going as is. Have they tied themselves too tightly into just one niche (luxury clothing & accessories)? Or are they being smart in sticking with the big spenders who just need to make their regular splurges to keep them afloat? We'll have to wait and see...

Crazy Fun Video Night: My "Vegas Uncork'd Staycation" Vids!

In case you couldn't get enough of my Vegas Uncork'd adventures from last weekend, I saved the best for last...

YOUTUBE! YES, MY YOUTUBE!

My THEhotel suite:



A glimpse of the Vegas Uncork'd Grand Tasting (specifically, Pure's lounge/pool party):



And Mandalay Bay's famed beach (pool complex):



Enjoy! :-)

Vegas Uncork'd: Dishin' the Dishes at The Grand Tasting at Caesars Palace

(Also at TWHT/RateVegas)

I did it. I really did it. I pretty much made the entire rounds at The Grand Tasting at Vegas Uncork'd!

We were placed in the gloriously renovated Garden of the Gods Pool Oasis at Caesars Palace. Now this is quite the sight to behold!





Isn't this just regal? For a moment, I was even reminded of the Roman inspired pools at the famed Hearst Castle on the Central California Coast. Whatever your complaints are regarding Harrah's Entertainment and the way it has run Caesars Palace since 2004, you can't fault them for neglecting the pool(s)!

So are you now ready for the main attraction? Yes, my dears, it's time for us to dish on the dishes!









Let's start with the savory highlights:

- Guy Savoy's artichoke and black truffle soup really packed the flavor punches in all the right places! The accompanying crostini was also quite tasty.

- The beef served at Sage was super tender!

- The spicy beef and noodles from Lotus of Siam really were hot and spicy! But fear not, it was still mighty yummy.

- The sushi from Nobu was as stunning and delectable as ever.

- The lamb sausage topped with sundried tomato from Bradley Ogden was full of rich flavors, even if it was cold.

And my favorite sweets of the night:

- Bradley Ogden's butterscotch pudding was perfectly sweet and creamy and satisfying.

- Vosges' chocolate truffles were out of this world, and the coffee infused truffle and the sweet potato truffle were my two favorites there.

- Jean Philippe Patisserie's sweet creations were ethereal, and their mini napoleons were just divine!

And while I wish I could just be nice to everyone, I also think I would be doing a major disservice to you if I didn't mention the disappointing lowlights of the evening:

- Diego's crab with salsa did nothing for me, as the crab tasted like it came from a can and the salsa had virtually no flavor.

- Bar Masa's foie gras dish wasn't all that bad, but for foie gras I was expecting more... So I guess I won't be missing too much when I return to being an ethical and eco-conscious vegetarian?

- For some reason, I wasn't digging Craftsteak's beef too much... Was I missing something?

Fortunately, I ran into some great new friends last night who helped me immensely in providing second and third opinions when I needed them. @jsmeeker and David Ross from eGullet helped show me the way, along with a couple nice ladies from Seattle who "adopted" me when I was lost in line to get in. Oh, and I can't forget the new friends I met at the Bradley Ogden dinner and Joel Robuchon luncheon that I bumped into again last night! Oh, and Chef Bradley Ogden himself remembered me from Thursday night... AWESOME!







OK, that's all for now. However, the foodie fun isn't quite over yet... Stay tuned for a very special report from Mandalay Bay's "Better by the Bay" BBQ with Alain Ducasse and Charlie Palmer! And until then, bon appetit and "keep eatin' like you mean it". :-)

(And as always, remember to check my Twitpic and my Twiiter@atdleft for more on everything Vegas Uncork'd this weekend!)

Vegas Uncork'd: The Bradley Ogden Dinner

(Also at TWHT/RateVegas)

Last night, I was in for the time of my life! I enjoyed a fabulous dinner at one of my new favorite Vegas restaurants with some very accomplished fine dining luminaries and professionals.

I was in heaven. Yes, indeed, heaven is a place on earth... And it is called Bradley Ogden!


Bradley Ogden really is an interesting spot at Caesars Palace. It opens right to the madness of the Forum Casino, with the soon-to-be-former Pussycat Dolls Casino and just opened Munchbar (which is, by the way, run by Bradley's son, Bryan Ogden) just a short saunter away. However once one steps through the doors, it's like an island of cozy, wood-paneled, earth-toned, San Francisco inspired tranquility in the midst of one of Las Vegas' biggest Strip casinos. If all the over-the-top Caesars glitz ever gets to be too much for you, you may appreciate the calmer vibe at Bradley Ogden.

So anyway, I arrived for the Vegas Uncork'd dinner ready for anything... Even eating some meat for the first time in six years, just for you at RateVegas/TWHT! So pardon me if my meat judging skills are a little rusty, but I'll try to give you the most accurate as possible take on my various courses. And fortunately I had some highly esteemed fine dining authorities sitting at my table, including Bon Appetit executive editor Victoria Von Biel and San Francisco's Best-O-Burger burger boss Randy Lewis.

We started dinner with a lovely amuse bouche consisting of a petite potato cake, good Osetra Caviar, and citrus creme fraiche. The salty caviar played well with the creamy creme fraiche and soft potato cake. I enjoyed this with the 2004 Iron Horse Bradley Ogden Sonoma Cuvee, which may now be my new favorite "California Champagne".

From there, it was on to our next course: charred yellow tail with scallion puree, caramelized hearts of palm, and a "rice cracker". The scallions added a nice, fresh, herby vibe to the dish, while the caramelized hearts of palm added a bit of a sweet touch to the dish. And the 2008 Illumination Sauvignon Blanc was perfectly crisp and a solid pairing here.

Now I don't often cook with butter lettuce at home, but I occasionally eat it when I'm dining out. And I must admit, the butter lettuce salad here was quite delectable. In fact, it may have been one of the "breakout stars" in my humble opinion, with the goat cheese, shaved fennel, and herb vinaigrette all coming together in the perfect balance of tender, soft, crisp, sweet, and tangy. Yum! Oh, and the slightly buttery and sweet 2007 Flowers Chardonnay from the Sonoma Coast paired beautifully here.

And then, it was time for roasted zucchini soup with sundried tomato, zucchini pearl salad, and fresh zucchini bread. I'm usually a sucker for good zucchini bread, and this one was no exception with its pleasant sweetness. This worked well in balancing the earthier flavors of the zucchini soup, cut with a bit of tart and tang from the sundried tomato. We then tried another Flowers Chardonnay, this one being a 2006 Andreen Gale. This one paired pretty well, but it wasn't quite the perfect match the other chardonnay was with the salad.

And from there, we then dove into the Seared Atlantic Diver Scallops with basil puree, pepper relish, and lemon foam. And yes, one can really make lemon foam with the juice... It just involves some really interesting molecular gastronomy. Oh, and the lemon foam was quite tart and tasty, too. Since all the other components had some sort of sweetness, including the rather mild yellow peppers, the tart from the foam was much appreciated. This was paired with yet another Flowers Chardonnay, this one being the 2006 "Camp Meeting Ridge". Now this pairing was a better match than the last course, but I'd still have to say my favorite chardonnay pairing was with the salad.

OK, so after all that fishy goodness, it was time for some red meat! In this case, we did a cut of South Dakota Bison Tenderloin. And yes, bison meat can be eaten! It's actually leaner than beef, and I could taste the difference... Though it was still hearty. And cooked well, with a nice crust on the outside and very tender and red and almost raw inside. Chef Lewis and Ms. Von Biel both noted that the bison meat was most likely done sous vide first, then finished off with some pan searing to get that good crust. The veggies also didn't disappoint, as I was gobbling up the delectable fava beans and sweet spring onions. This all went nicely with the fruity and slightly spicy 2006 Napa Valley Meritage paired with this course.

And finally, dessert! I had survived all the meat as a vegetarian who had not eaten meat in six years, so I was ready to reward myself with some lovely strawberry shortcake. Actually, the shortcake was more of a "mini waffle" finished with strawberries, rhubarb sauce, a mascarpone cream, and real vanilla (as in real vanilla beans were used here!) ice cream. Now the strawberries and shortcake went superbly with the vanilla ice cream. It was a glorious sweet medley, but not too sweet, as the rhubarb sauce helped strike just the right balance for me. However, the wine pairing here was likely the most controversial of the night. A 2007 Flowers Pinot Noir from the Sonoma Coast came just before dessert, and was meant to go with dessert. Now when I first tried the wine, it had a nice but not too strong fruity edge... But when tasted with the dessert, I suddenly got a bitter taste in my mouth that wasn't all that pleasant. This was not too horrifying for me, but for a moment it did seem like I fell out of heaven and crashed back down on Planet Vegas. This was not a total nightmare, but the wine pairing probably was the low point of the dinner for me.

So what do I think overall? Well, even with the dessert wine pairing debacle in the end, I'd still give the Bradley Ogden Uncork'd Dinner a solid A, or at least a good A-. I'm still on the fence. All the food was fantastic, though the caviar amuse bouche, butter lettuce salad, and shortcake dessert (sans wine!) were the real shining stars for me. No one dish was bad at all, but again a couple of the wine pairings did throw me off.

So is Bradley Ogden worth the splurge next time you're in Vegas? Absolutely! I've also eaten here on "regular nights", and the food is consistently solid. Just be careful when pairing a Pinot Noir with a certain dish. ;-)

Oh, and finally, I need to make one more shout out to my new friends... Especially Bon Appetit Executive Editor Victoria Von Biel and Chef Randy Lewis from San Francisco! We, along with the other great folks at our table, gave me quite the "education" on fine food. We also had some fun discussing our favorite LA and Bay Area restaurants. All in all, this was the dinner of my dreams. And I'm about to run over to MGM to see "Chef of the Century" Joel Robuchon. And for dinner, it's The Grand Tasting for moi. Am I awake yet?

(And don't forget to follow me @atdleft on Twitter for today's Uncork'd news, and see my Twitpic for some fun photos from last night!)

Casinos: Caesars Palace FINALLY Opens Octavius Tower... For Super-Duper High-Rollers!

And this villa can be yours for only $40,000 per night! So it looks like Harrah's decided to finally open Caesars' Octavius Tower... Well, only the uber-high-roller villas at Octavius so far. So for now, we'll just have to admire from afar until the rest of the tower is open to the rest of us. But hey, I can't complain about the look. If one's into "European Neoclassical Elegance", this place was certainly made for you. :-D

Betting on Michelin Stars: Bradley Ogden, Simply the Best

(You can find this and more of my reviews at my Urbanspoon page.)

OK, I must admit I was a little afraid of trying this place. I backed out of a reservation for my dad's birthday over a bad review. I was second-guessing myself when I was thinking of the reservation for my birthday (well, the day after, but I celebrated) tonight.

However, all my doubts were thrown out the window once a friend and I went into Bradley Ogden and began to take in the casually elegant ambience. This place is so luxurious, yet so comfortable! And yes, the same goes for the food.

The breads were fresh and interesting. The sourdough tasted like the best I could find in San Francisco. The blue corn muffin was perfectly soft and sweet and delectable. The butter complemented both breads quite well.
We were then served an amuse bouche of shrimp ceviche. Since I'm a vegetarian I couldn't really dig into it, what I could taste seemed refreshing. My friend really seemed to enjoy the small bite of it.

And now for the appetizer. The Maytag Blue Cheese (Mini) Souffles were simply divine! The cranberries, raisins, and candied pecans complemented the souffles quite well. The savory, the tart, and the sweet were brought together beautifully and made for fantastic flavors in this dish.

So what about the entree? I ordered the gnocchi, since it looked interesting. It was a potato gnocchi dish with shaved parmesan, shiitake mushrooms, broccolini, and parmesan foam. And yes, all these ingredients came together exquisitely! Not only did the dish look beautiful, but all the ingredients meshed perfectly. The gnocchi were tender, the veggies were cooked well, and the parmesan added some good tang.

After that great dish, I was ready for something sweet again. And when perusing the dessert menu, the bananas foster cake really stood out. So I ordered it. And I really enjoyed it! The cake was moist and tasty, while the vanilla ice cream was a refreshing complement and the bananas added a lovely fruity touch.

And finally, we were served a complimentary post-dessert sweet bite of butterscotch pudding. This really hit the high note for me, as it was sweet but still satisfying and a fabulous way to end a perfectly fabulous dinner.

The food was fabulous. The service was superb. The wine list was wonderful. And the atmosphere was so charming and cozy and comfortable and still elegant that it was easy for me to forget that I was in the middle of one of The Strip's biggest and baddest (as in badass good!) casinos! What's not to love about Bradley Ogden?

Oh, and by the way, there's no need to feel guilty about eating here. Nearly everything on the menu is "farm-to-table" and organic. And better yet, Caesars Palace and other Harrah's casinos participate in Harrah's Code Green program to shrink their (admittedly large in the not-so-distant past) carbon footprint and do better for Mother Earth.

Bradley Ogden
at Caesars Palace
3570 Las Vegas Blvd S
Las Vegas, NV 89109
(702) 731-7731
http://www.caesarspalace.com/casinos/caesars-palace/restaurants-dining/bradley-ogden-detail.html