We’d like to notify you of an important imbibing/dining/vehicular-related development. Restaurant carts. They’re popping up all over the Strip, and they’re hauling everything from flaming absinthe to Peking duck. Below, Vegas’s finest meals (and volatile cocktails) on wheels.
Imagine a hot dog cart. Now imagine it with stained wood, marble and way more mother-of-pearl. There, you’ve got a caviar cart. This one in particular is stocked with five different kinds of fish eggs (plus the trimmings of blinis and toast points) and chilled champagne. You know, in lieu of relish.
Here’s what happens when you combine an out-of-commission dim sum cart with one of the largest collections of absinthe (and absinthe cocktails) in Las Vegas. On board: the Blazing Blue Potion. It’s a glass of absinthe that’s lit on fire, doused with OJ and filled with anise-flavored fumes. Deep breaths.
This cart’s about one thing and one thing only: mignardises. Small, single-bite French pastries (like nougat pistachio and passion fruit pâté) that are baked nightly in a Michelin-starred kitchen. Each trolley’d treat is presented to dining guests at the end of the meal. And on the house. Alas, no hidden fortune.
Hyde has busted their high-powered bartenders out of that prison known as a bar, and set them wandering through the restaurant with a cart equipped with eight species of Bellini and a mobile liquid nitrogen unit. It’s for molecular cocktailing. Or gin and tonic cryogenics.
This brunch cart works the banks of the Bellagio Fountains. Its specialty: tableside-carved Peking-style duck. Served properly with steamed buns, chopped scallions and hoisin dipping sauce. Unfortunately, pancakes couldn’t make the trip.
