The Vegas Table: A Las Vegas Restaurant and Food Blog

I found myself in Phoenix for business last week.  After a long seminar, I did not want to begin searching for a place to eat at 8:30 so I resigned myself to going the restaurant Camus in my hotel, The Clarendon in downtown Phoenix.  Little did I know at the time that I was about to enjoy one of the finest meals of my life. I was lucky enough to discover this place tucked around the corner from the hotel’s front desk before they stopped serving.

After glancing over the menu, right off the bat I encountered a problem.  All the appetizers looked so incredibly good, that I simply could not decide on just one.  That issue was quicly solved by ordering a sampling and skipping the main course.

I started out with Hudson Valley Foie Gras Creme Brulee served with Strawberry preserves and Fleur de Sel.  It arrived served in a demitasse cup with a spoon of preserves on the side.  The flavors were interestingly complex and perfectly paired.  After that came a Frisee salad with Duck Confit topped with Orange Vinaigrette.  Here again the chef paired the flavors perfectly.  The bitterness of the Frisee, the richness of the duck and the sweetness of the orange all came together in perfect harmony.  Third came what I was really looking forward to, the Lamb Pops, as Chef Cullen Campbell calls them.  Three herb encrusted baby lamb chops came perfectly grilled and drizzled with Demiglace alongside a small bowl of Mushroom Polenta Fondue.  You simply dip the lamb chop in the fondue and you are in heaven!

The atmosphere is very hip with attentive service.  This would be a great place to take a date or anyone who appreciates fine food.  My only regret is not having tasted some of those entrees.  After experiencing this meal, I would seriously drive from Las Vegas to Phoenix to eat here again. If you are ever in Phoenix, give this a try.

SAMPLE MENU