Coming to Vegas, food is always last on the priority list. But not for me. I know the calories will pile up and exercise will be a necessity after but you cannot blame a foodie for trying to enjoy the pleasures in life wherever I may be.
But first we couldn’t leave LA without a stop at Auntie Em’s Kitchen in Eagle Rock for their delicious cupcakes. Not that we weren’t full yet from the brunch I made. But this is Auntie Em’s people! The red velvet is and will always be delicious. The coconut was a little too sweet for my taste, but the shavings on top were good added sprinkles. The carrot and chocolate I had no more room for, but according to reliable sources they were both delicious. But the star of the show was the peanut butter and jelly, a new flavor. The peanut butter must have been incorporated in the batter as the taste is very assertive in a very good way.
Of course when you go to Vegas you think of the buffets. A linear presentation of gluttony at its peak. So it is but natural for us to go to the first buffet we saw after the many hours of traveling the long and winding road. We happened to have complimentary tickets to the Las Vegas Hilton buffet (also where we stayed) so we just dropped off our luggage and skipped merrily down to the buffet line.
I started with soup. I needed something hot going down my throat. The clam chowder was runny, I missed the thick soup and the generous add-ons. I had no clams and barely some potatoes, but it was not lacking of celery which I do not know if an upside or downside.
Any measure of a good buffet is a test of across the board dishes popular at any location. Meat is always a good starting point. So I went and picked my weapons of choice. The ribs were a little dry. The turkey sausage was actually not as bad as I expected, the casing had a good snap but I doubt that this was made from scratch. The bbq chicken was fine, it wasn’t too sweet nor bland. But nothing exciting to brag about. The New York steak was cooked to medium well, a little too much for my liking but very well-seasoned. The dumplings/potstickers were very oily. But star of the plate was my grilled lamb. Seasoned simply with salt and pepper, and cooked to perfection. It was very tender and needed not much effort to devour inside my mouth.
The savory showed little promise of satisfaction. So I got off my seat and moved towards the dessert section. I crossed my fingers and hoped for the best. The cherry crepe was too sour. I barely made it to my second bite. I went ahead and tried some more. The wafer roll was hard to bite, if you say wafer hard is the last thing to associate it with. The frosted cookie was killing my palate with sweetness. But the bread pudding was my favorite so far. It was so good that I had to get a separate plate just for my much needed happy place.
Now this is how I make my bread pudding. Top it with chocolate ice cream, whipped cream, a little bit of nuts, and drizzle with hot chocolate fudge. And it was finished to the last morsel without me even batting an eyelash. Now this was a good ending.
Maybe it was a little too much to expect in a buffet. But there is more to come and this food lover will have more chances to love Vegas once again. I’ve been to their finest restaurants with award-winning chefs at the helm of the kitchen, now its about time to really go back and explore Vegas once more. Maybe dimsum tomorrow (or is it today already)? Sounds like a plan, we shall see.