Throughout my career as a journalist, talk show host on radio and television, I have enjoyed dining in some of the most popular restaurants in Las Vegas, New York and Los Angeles and Europe. That said however, there has been no dining experience like the one I enjoyed recently at Andrea’s at The Encore. It’s no surprise, because it’s located in a Steve Wynn property where everything is at its very best.
Upon entering Andrea’s I was greeted by Roy Saunders, the General Manager, who introduced me and my guest, Mark Richards, to his staff.
The importance of excellent customer relations is par excellence at The Encore. Mr. Saunders brought us to a private booth which overlooked the restaurant. Nothing was spared for the interior of this dining spot. It is a contemporary atmosphere, which eludes to Vibe dining, where the music collection stems from jazz to light techno, moving to a higher level throughout the evening.
Our waiters arrived in moments, attending to our every desire. Kevin Aohi and Rory Brehm know where of they speak when it comes to the delicacies of Andrea’s. Here, everyone works as a team in presenting some of the most beautiful and delectable dishes in a dining experience.
Our dining journey was of an Asian fusion menu, starting with a glass of German Riesling wine for Mark, and a Sinatra Splash for me. This favorite consists of Gentlemen Jack Daniels, Tennessee Whiskey, freshly muddled with blackberries, fresh sweet and sour vanilla, infused with simple syrup.
Next was the Tom Khu Gui soup, which consist of coconut, ginger and tender chunks if chicken. This was prepared by Executive Chef, Joseph Elevado. Chef Elevado graduated from the renowned New York Restaurant School in New York City and has an extensive background in preparing award winning dishes for world dignitaries.
The coconut, which is atop the soup, has an unparalleled taste unlike any soup of this caliber. There are certainly some other ingredients which are not mentioned, which add to the incredible taste of this soup. In any case, I recommend the Tom Gui Gui as a first on your dining journey. Another item on the menu is the Cucumber Sunomono, served with sesame seeds. Just a delight. In describing our next dish, one would surmise Kobe beef as the top grade beef in the world. Here the cow is uplifted on a strap and massaged for a period of time, which makes this Wagyu beef very tasty.
Our main entrees where Scottish Salmon prepared atop of green curry for myself and Sea Bass for Mark Richards. All this accompanied with Pad thai noodles, served unlike any dish I’ve had, with two other side dishes, vegetable fried rice and broccoli.The broccoli dish is getting rave reviews.It has a taste all of its own.I dare say it’s prepared with a touch of soy and a bit of sesame seed.
With a birds eye view of beautiful people filling the dining area, there was just one more unique experience from Chef Elevado and that was Shaved Ice served on dry ice with an array of raspberries, strawberries,leeche and beans with condensed milk.
