Le Cirque — Restaurant in Paradise

So I'm conflicted while writing this review, because Le Cirque has been my favorite restaurant in Las Vegas for over 15 years. As prices continue to go up (a little insanely), i now only go for special occasions. So I went for my 40th with my husband and has a lovely experience until tan tan taaan discovering their sneaky upserving tactics when they brought us THE BILL...

As always, we were greeted with the best smiles and etiquette, drinks fabulous and our mini three course dinner ($140+tax) prepared exquisitely perfect. We did leave hungry, so think appetizer sizes, and only 2 plus one dessert.

The ick factor had to do with being congratulated for my 40th, and pairing that statement “may we offer you with a celebratory champagne Madame? A wonderful way to begin your celebration...” “ Oh why, yes, how kind of you to offer.”

Was it wrong to assume that was complimentary? I was craving my dirty martini, yet they offered me some bubbly…. So sure I will start with that. Especially because it wasn’t extended to my husband – they just asked him what he would like instead, "possibly an old fashioned?" To what he ordered his boulevardier instead. So we both assumed mine was on the house. Blablabla dinner goes by very pleasantly … the bill comes and it was a $48 glass of sparkling rose that they added to the bill, plus of course the $10 tip + taxes that is attached to it.

When I saw this, I pointed it out one of the galant servers, saying “I thought it was complimentary”, "no mam. It is not." And that was that. So as I walked out, shared my feedback with the manager, who said she would rectify the situation... And that was it. Its been 10 days and nothing had been rectified. Even if the surprise $485 bill (again for a tiny 3 course dinner one we left hungry from, and 3 beverages total) is adjusted slightly, the bad feeling remains. And I hate that.

Will i come back? Not sure honestly. Hate that it tainted my special one night outing to Vegas. It's sad that it takes one bad thing to undo all the rights, but that's how I feel now.

Take away for me and everyone? I guess my takeaway is to never assume a beverage offer is free, and if I can muster up the courage in the moment to blatantly ask at a fancy establishment “is this complimentary?” then to do so. But honestly at such a fancy establishment, i’d feel like a streetrat. Lesson to future Le Cirque visitors: SAY NO to the offer of champagne. And also, I would object to the two versions of Foie, the terrine version does not even come close to the hot traditional version, stick to the traditional one (on the menu), we were convinced to try one of each, and not worth it. .

PS: We also heard the same technique pulled on the table next to ours, to a couple of newlyweds, who both said yes to their congratulatory beverage. To what their bill will go up $120+. Is this just shocking to me? I felt bad seeing that happen. At least i can prevent it happening to...

Reopened in October 2021, a 19- month hiatus and rearranged dining room in the rearview, Le Cirque at Bellagio entered the “new normal” by charting a novel course as Tasting Menu-only under the guidance of Chef Dameon Evers and General Manager Gabriel Fontenier.

Since 1998 the resort’s most sought-after reservation, a forty-year history in Manhattan uncertain following the passing of Sirio Maccioni, guests entering the jewel box space will quickly recognize the half-moon bar and big top ceiling while the menu is two eight-course Tastings or a truncated Prix-fixe selection.

Currently operating from 5:00pm until 10:00pm Thursday through Monday, much of the staff familiar across twenty prior visits from 2008 to 2019, it was amidst plush fabrics and light music that two diners were seated, service predictably faultless across the next three hours.

Opting for the Prestige Menu, plus all-new Cocktails including Louis Bleriot and a French 65, it was alongside these that Oysters, Bread and Caviar were presented, the later offering Reserve Osetra atop Crab, Apples and fluffy Scallop Blinis.

Now priced on par with Robuchon and Savoy, the future of Las Vegas’ fine dining scene hanging in the balance, course two looks back at before moving forward, Le Cirque’s classic Lobster Salad offered on aromatic Gelee with winter Citrus and bitter Flowers.

Forever the realm of Sommelier Freddy Montandon alongside Wine Director Sanae Halprin, the former presenting Sauternes with bright Fruits to accompany Foie Gras, a follow-up of Diver Scallop is cooked faultlessly while Duck Breast is rosy amongst Seeds and Sunchokes.

Finishing savories with predictably luxurious A5 Wagyu and classic Bordelaise before Cheese, Tete de Moine with accouterments, Dessert sees the return of Le Cirque’s “Chocolate Ball” or an alternative Strawberry Vacherin brightened by Szechuan Peppercorns.

Completing the night with Mignardises and take-home Candies, plus personalized napkins, Las Vegas remains fortunate to have a Restaurant like Le Cirque as GM Gabriel Fontenier and Chef Dameon Evers continue to reinvent and refine a storied space into something entirely new and undeniably delicious.

FIVE STARS: Forever one of the Strip’s most iconic spaces guests will not find better service in Las Vegas while Le Cirque’s Spring menu shines thanks to impeccable Ingredients cooked carefully across plates both...

Stepping into the world of fine dining is akin to diving into uncharted waters for many. My partner and I, both young doctors in the early stages of our careers, decided to treat ourselves to this experience, more as an exploration than an indulgence. Having recently found our footing financially, we chose Le Cirque for what was meant to be a special day for my significant other. We hoped for an evening of discovery, learning about the intricacies of high-end gastronomy.

The moment we entered, the ambiance was unmistakably luxurious. The chandeliers shimmered, the silverware gleamed, and everything seemed primed for an unforgettable evening. However, our hopes were swiftly diminished. A particular staff member, who wore their 25 years of service at Le Cirque as a badge of pride, was quick to pigeonhole us. Our genuine queries about the menu, stemming from unfamiliarity with some French terminologies, were met with impatience. Rather than guiding us through the experience, we were rushed into making our selections, setting a disheartening tone for the rest of the evening.

To further sour our experience, the sommelier, unable to fathom our personal reasons for abstaining from alcohol, pestered us repeatedly. It took four intrusive visits and a firm explanation on our end to convey that our choice to not indulge in spirits was personal and by no means an oversight. Such a persistent disregard for our preferences was a far cry from the expected hospitality standards of an establishment of Le Cirque's repute. As the evening continued, it became evident that some diners, notably older gentlemen accompanied by noticeably younger companions, seemed more focused on their evening's agendas than the culinary experience. This added an unsavory tinge to the ambiance, further detracting from our experience.

In the realm of fine dining, the ambiance and mood can greatly influence one's appreciation of the food. At Le Cirque, it felt as though the staff were blinded by potential commissions from alcohol sales, losing sight of the true essence of hospitality. I had genuinely hoped that this evening would be a gateway into the world of fine dining for us, an introduction to many more such experiences in the future. Instead, our night at Le Cirque underscored a poignant lesson - there are some things money...