Las Vegas Weekly

At 'Intimate' Don and his small staff focus all week long on producing a few singularly exceptional six to ten course meals. There is only one seating at 7:30pm and they are only open three nights a week. Lunch and brunch Tuesday through Sunday 11 a.m.-3 p.m.

The rest of the week, "we are sourcing our ingredients from several specialty purveyors and messing around in the kitchen coming up with dishes. We like to have everything planned out and tasted by Tuesday for dinner on Thursday. People have no idea how much it takes just to make even a few ten course meals perfectly," the Chef says. That kind of preparation is evident in several of his dishes from the first week's menu such as an ingenious take on the classic caprese salad featuring warm, melting homemade mozzarella on one end and a scoop of basil sorbet on the other, insulated from each other by a fat slice of heirloom tomato.

Other standouts were a Buffalo Short Rib braised in Fat Tire Ale and Sweet Chile Sauce, a Foie Gras dish with Coconut-Banana French Toast and Tamarind Maple Syrup and the Whole Boneless Squab stuffed with homemade sausage and black summer truffles. You get all of this plus three more courses and a choice from any of the entrees available that night for just under a hundred dollars. A ten course tasting menu has smaller portions of all ten menu items for one fifty five.