For an indulgence worth every calorie, visit Cathédrale in Aria to experience its summer menu, courtesy of Tao Group Hospitality’s chef Jason Hall and new executive chef for Cathédrale, Brett LaReau.
Inside the gorgeous dining room, you’ll enjoy such stupendous appetizers as the Mediterranean meze. This dish includes three dips—chickpea hummus, tzatziki and red pepper-feta hummus—presented with freshly baked pita, with the bread puffed up like a balloon. Other delicious new items are the tomatoes Mykonos, a simply prepared dish of huge sliced tomatoes, olives, capers, feta, cucumber and red onion, which is sure to become a favorite at the table. (It might have been hoarded by this hungry girl.)
Moroccan prawns
The handmade burrata, served with lemon thyme, marinated peppers and chickpea beignets, will also appeal to almost everyone. King salmon carpaccio is an incarnation that you may not have tried before, but thinly sliced anything provides an excellent way to appreciate the flavors. And the potato chip omelette, with kaluga caviar and crème fraîche, creates a rich experience for those lovers of the salty indulgence. (Although not a new item, the omelet is very popular).
Once you head into the realm of entrées, things get even better, if that’s possible. For a dish with a huge wow factor, order the Moroccan prawns. These bad boys are huge! They’re accompanied by cherry tomatoes, cucumber and cilantro in a red wine vinaigrette. Or try the flaky Faroe Island salmon with Sungold tomatoes, baby leeks, couscous and salsa verde. Maine lobster rigatoni combines squid ink pasta with heirloom cherry tomatoes and basil.
Sorrento lemon
The black truffle fettuccine, a signature dish, gives vegetarians a wonderful option. French butter, Parmigiano Reggiano and cracked pepper combine with very fragrant black truffle to form a sublime pasta presentation. Although white sauces aren’t known for being good for leftovers, it’s tempting to try. I’d recommend eating the max amount possible in the restaurant, however.
Possibly the most showstopping of the dishes is the tableside wagyu tomahawk presentation, where a cart with a 48-ounce Mishima Reserve rolls up, and Woodford Reserve Baccarat bourbon (90.4 proof) creates a magnificent flaming spectacle. The beef is served with fondant potatoes and spring onions. If you order the tomahawk in advance, you can get it custom-stamped for an even more over-the-top experience. Other mains to consider include lemon-oregano chicken and double-cut lamb chops, as well as an impressive salt-baked branzino. Round them out with sides like the vegetable couscous.
Dessert is one of those items that some pass up without even pausing, but here in Vegas, it’s worth the splurge. At Cathédrale, the Sorrento lemon is another signature, and it’s amazing! It looks exactly like a real lemon, down to the dimpled skin, but it is actually almond cake with yuzu granita. The new baklava Napoleon layers crispy pastry, candied walnuts, and cinnamon diplomat cream, drizzled with thyme honey. Oh, my!
Aria. cathedralerestaurant.com
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