Surf 'n' turf is to land-locked Las Vegas as pate is to tropical Saigon. You don't know how exactly the platter of lobster and steak came to exemplify high living in the desert town but you have to try it. I tried Stack's interpretation of surf 'n' turf on Tuesday. Other dishes I sampled at the restaurant included:
Hot rocks--Toss the perfectly seasoned squares of beef on a hot rock for a post-modern version of Japanese robata cooking. There is no after picture because we used the rocks later for a massage.
Pigs in a blanket--Warm and cuddly for a big bad wolf's mouth
Tater tots stuffed with applewood-smoked bacon and brie cheese--Growing up in South Carolina would have been easier if I had been offered these every day for lunch.
Surf 'n' turf--I felt so classy pigging out on the lobster moistened with a creamy butter sauce and beef medallion grilled just so to leave the inside a rich red.
Chocolate malt-flavored creme brulee, warm chocolate cake, vanilla ice cream cones encased in a hard chocolate shell and doughnut holes filled with raspberry jelly--The desserts were so good that, after cleaning up the plates, my friends contemplated in which order we would eat them had we known how they tasted. I would have started with the ice cream cones, moved to the doughnut holes and finished with the oozy chocolate cake. The creme brulee cooked in the thin S-curved dish would have been the spacer in between.
Stag's Leap syrah--a nice accompaniment to the gourmet white-trash dinner
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