Palazzo Las Vegas - lunch at Morels French Bistro

Palazzo Las Vegas - Morels French Steakhouse & Bistro
Since Palazzo Las Vegas opened, I’ve already been enjoying Esperamente, the gelato and Illy coffee shop near Barney’s. But it was time to have a real meal. Morels French Steakhouse & Bistro had their menu board out the first time I walked through the Palazzo and pommes frites with truffle mayonnaise was all they needed to say to get me back.

I brought three out-of-town guests for lunch. We chose to sit outdoors on the balcony that overlooked the Strip. The view was nothing to speak of — just the empty Treasure Island pirate ship for their Sirens show — but the sun was out and my Bay Area friends loved soaking up every bit of the desert rays.

Palazzo Las Vegas - Morels French Steakhouse & Bistro - wineIndulgent, as visitors tend to be when they come to Vegas, we ordered a charcuterie ($15) and cheese plate ($15) with Champagne ($48) to start, and steak frites ($22) for our mains. The food was enjoyable, slightly reminiscent of Mon Ami Gabi down the street at Paris, but without the beautiful Bellagio fountains for a backdrop. What about the truffle mayonnaise? Fabulous, but I had to ask for it twice. Service was inconsistent. The waiter was terrific, but the runners were ill-timed, bringing our mains before clearing our appetizers.

Palazzo Las Vegas - Morels French Steakhouse & Bistro - BarDespite the questionable service and the less-than-savory view, I’d still come back. I already know just who to bring and next time I’ll be starting off with oysters in the lounge. The price tag for lunch was $50 per person including tax and tip. We could’ve easily done it for half that much, but why not dine to your hearts content when in Vegas … or anywhere?

— Jen Leo, Los Angeles Times Travel Deal Blogger

[Photos: Jen Leo]

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One Comment on “Palazzo Las Vegas - lunch at Morels French Bistro”

  1. TS Gordon Says:

    I fight what appears to be an uphill battle to create truly affordable ‘French-like’ American cuisine. I say this because the material ingredients are not the same as in France, and all of the hype we allow in association, really makes me afraid to even try anything less than a Thomas Kellor creation. Gimme an apron, garçon!

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