The name refers to chef Pierre Gagnaire’s signature move—putting a never-saw-it-coming twist on French cuisine. At this, his first restaurant in the United States, he manipulates flavors through ingenious pairings and celebrates textures in new ways. Langoustine is offered in five forms, so that you can experience its many different nuances. Same goes for Sonoma Valley foie gras; it’s served as a four-part degustation. Do note the suspended glass-encased wine loft and the Vegas views.
Specialties: The six-course tasting menu; scallops with squab and foie gras; Santa Barbara spiny lobster.
