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Writing this post is making me hungry just reliving this dinner! I brought Stacey in tow with me to experience the food here, having no idea what a treat we were in for that evening. I had been invited to sample the menu at one of the new restaurants Downtown – Kelvin, which is situated inside of the newly renovated W Hotel. This new restaurant is headed by executive chef Kevin Harry. Chef Harry took the time to talk with us and present each dish to us to explain the dish which was a really nice personal touch. He pretty much fed us until we cried uncle – and it tempting to keep going, but there’s only so much room in your stomach… unless we’re talking about dessert. There’s also room for dessert!
[Dining room at the Kelvin in the W Hotel]
[Crazy pretty light fixtures]
One thing I can say about the Kelvin is that is pretty. And it’s cozy. And I love the light fixtures! I love the use of colors here.
[Complimentary bread and Pomegranate Mojitos]
Stacey and I started the night off with some tasty complimentary bread and some very minty pomegranate mojitos – that had pomegranate seeds floating through the drink. It was a nice fruity and minty way to start a meal.
After getting our drinks, we were introduced to chef Kevin Harry who asked about any allergies or diet restrictions. I told him of Stacey’s aversion to seafood but assured him that he could still bring seafood for to me.
Mmm, get the seafood into my belly!
And with that, we let Chef Harry take the reigns and bring us whatever he felt like putting before us to stuff into our faces.
[compressed watermelon with point reyes blue cheese, cilantro and saba drizzle]
The first thing Chef Harry brought out was this dish with these bright, colorful cubes. The cubes are compressed watermelon – the air is taken out of the watermelon to intensify the flavor of the watermelon. It’s paired with a rich, creamy, salty blue cheese and drizzled with saba, which is made from grape must (yeah, I had to Google it).
The sweet, refreshing watermelon paired so well with the blue cheese that I was really taken by surprise. It’s a unique twist on a salty-sweet combination that I found to be so original and refreshing.
[polano corn soup with spiced popcorn]
Our next dish was one of my favorites – a corn soup with popcorn! There’s a little drizzle of a spicy oil in for a nice kick and the creamy soup was simply delicious. The popcorn kernels adorning the top of the soup gave a little crispy element to the soup. The bottom started to soak up the flavor of the soup but was still crisp and crunchy enough to give that fun texture. Chunky pieces of potatoes and corn are in the soup contrasting with the creamy, rich broth.
At the top of the Stratosphere hotel in Las Vegas, there’s a restaurant called “The Top of the World”. It rotates very slowly around the top, giving you a tip-top view of the entire city in just over an hour. We got there right before the sun started to set and were able to see the Strip go from day to night in the span of a couple of hours. It was breathtaking!
We started out on the Strip side when we sat down – this was our view from the table.
There are signs up warning diners about possible skyjumpers – just so you don’t freak out as they jump off the edge while you’re dining. We happened to see a few but I wasn’t able to get a shot of any of them jumping!
The view really is just right there in front of you. It’s hard to tell that you’re even moving since it rotates so slowly. It’s subtle. And awesome!
Jake’s pointing out Fremont street in Downtown Vegas, right after the sunset.
We were given a basket of breads to start off with. There was a large Parmesan crisp, and a variety of bread rolls.
We were also given some flavored butters to go with our breads. The one in the back with the sprinkle of green color in it was an herb and garlic flavored butter. The orange one in the front had a ginger flavor to it and I believe the last one was plain. There were four of us at the table (Jake, Chris, Laura and I) so we got two plates of the butters to share. I honed in on the herb/garlic butter and used as much of that one as possible. I didn’t dig the ginger butter quite as much. It had a bit of a tart flavor, but it was fun to try.
[Corn and Plantain Soup – $11]
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