Afterwards, Z and I wandered through the busy and opulent casino to grab some food at Chef Michael Schlow's Alta Strada. I had wanted to go to Tom Collichio's Craft steak, but it closed at 11 =( However, Alta Strada was fabulous!
The inside was gorgeous, exactly what you'd expect of a casino restaurant: glam, seductive, posh, and slightly over-the-top. We sat at the bar, and decided to go for the "antipasti table" -- you choose which dishes from an extensive list of antipasti to maximize your grazing pleasure.
And pleasureable it was...This whole meal was incredibly decadent and sensual. It helped that I started off with bubbly prosecco; sipping a flute of champagne, you can't help but feel at ease and happy. And the meal continuted in a great direction with thick, doughy,flour-dusted slices of bread, dunked into a pool of olive oil.The homemade ricotta was heaven: creamy, velvety, and swimming in a pool of olive oil. We smothered it on top of the crunchy crostini that accompanied it.
Our second choice was proscuitto with crostini and fig jam. More of the super-crunchy crostini, this time with a thin layer of tart fig jam. A mountain of delicious proscuitto took over the other half of the plate. I couldn't help but pick up the silky, thin slices with my hands.
Our last choice? The pickled "magic" vegetables-- slippery, spicy, and crunchy- just the way vegetables should always be!
All in all, a fantastic night I'll always remember.