Jaleo by Jose Andres @ Cosmopolitan Casino & Hotel

Jaleo has is my favorite dining experience on the Strip; apart form the most excellent food, I love the ambience of the restaurant and service is impeccable.  Chef Jose Andres has a magical take on Tapas, a direct influence from his mentor, Ferran Adria of El Bulli.  His restaurant in LA, The Bazaar, has more of an avant garde conceptual Tapas line-up, while Jaleo has both traditional and contemporary dishes in a stylish casual environment that promotes a convivial dining experience.  It's a great place to take friends and special enough for that romantic evening.

The evening starts off with their House Sangria!!!  Jaleo has the best, probably for me because it has a ton of fruity flavor, with some subtle undertones like Apple and Cinnamon which gives it a Fall-like beverage without any the heavy alcohol residue.  It sets the tone for a festive evening.  There's also the Beer with Rosemary Lemonade that comes in a long neck decanter that one pours directly into the mouth (for those who wax and wane about their college keg stand days, this is the adult version).

Because Tapas is about smaller plates where some may take more time than others, I usually begin with an order of the Cured Ham.  I recommend the Jamon Iberico de Ballota Fermin; fed with Acorns, this buttery meat has hints of a nutty diet infused into it's marbled flesh and then shaved into paper thin slices.

The quirky presentations at Jaleo are one of the many things that I adore about this place; of course everything is prepared with fresh ingredients, and yet as an ode to a nostalgic yesteryear, (where I guess people got vegetables from tin cans?) You can get your food in the most surprising vessels.  One instance, the White Asparagus topped with Lemon, Thyme and shredded Idiazabal Cheese.  This dish is very clean, a good starter to get the jaws moving and open up the palate.

If you've have been following my reviews, I'm always craving some decadent carbs at every meal and since there's no table bread at Jaleo, one must go to the Bocadillos (snacks) section, where one can order the Flauta Bread: brushed with Fresh Tomato, EVOO and Jamon Iberico.

The Fresh Tomatoes are most refreshing, softening the crunch of Toasted Flauta and contrasting the creamy Olive Oil with light acidity.  One of my faves...

There's an abundance of Vegetable Tapas at Jaleo, all of them most excellent. This round, we ordered the Piquillo Peppers filled with Cana de Cabra Goat Cheese and Micro Greens.

The Peppers arrive on the plate as smooth slivers of meaty flesh, wrapped around a filling of Goat Cheese, creamy and smooth but as different textures.   A dish most welcoming, due to it's counterbalancing qualities to all the heavier Tapas yet to come.  

This was a new dish and what an entrance!  It has been ignored on numerous occasions due to it's traditional familiarity, but as we had rifled through all the fried goodies, we went and chose and old friend: Chicken Croquettes.  Well, the friend came in a shoe...yes a shoe (hopefully never worn)..  Love the concept and these Croquettes were amazing!  perfectly fried barrels with the an intense creamy chicken filing so soft like liquid velvet, definitely a star of the evening!!  You can make it with this recipe yourself if so inclined: http://www.delish.com/recipefinder/croquetas-pollo-1
Calle me when it's ready...

Well, to be honest, I'm not the biggest Shrimp fan, it's good, but just not my first choice.  I may have to revise my stance on Shrimp....or just order from Jaleo:  Traditional  Gambas al Ajillo - Shrimp sauteed in Garlic with a light tomato based broth and hints of Chili.  It's the perfect flavor profile for these succulent  Shrimps that have that bouncy, juicy bite. (insert body part here....you know you're thinking of one......yeah...that one......)

Other Seafood Tapas worthy of high praise:  Seared Scallops with Romesco Sauce - these gigantic precious mollusks are seared to a perfect buttery golden brown, while maintaining that almost raw, sashimi like quality. Two hefty, meaty crustaceous orbs that possess that indescribable texture; as though you are tasting it with your teeth.  The Romesco sauce adds the acidity needed for balance and I'm impressed that the tomato is not intense; the subtlety is balanced with the Scallops.

We've reached the point in the evening where the heavy Tapas items hit the table; my all time favorite: Seared Fresh Squid with Squid Ink, Artichokes and Pearl Onions. Again I love how he treats the seafood in an almost rare state, very pure and delicate. And how I love Squid Ink, that briny flavor that makes such an indelible mark on anything it's paired with, it's a scene stealer for sure.  There's an outer layer of Olive Oil that you can mix with the Ink to make the Squid even more decadent.  The Artichokes are a great touch, and adds a crunchy texture to the dish.

Veal Cheeks and Morels with an Olive Oil Potato Puree and Chips. The heaviest of all dishes, this is one of those items that will glaze the inside of your mouth with rich, fatty decadence.  The cheeks are an amalgamation of soft and sweet; the protein is braised to an almost liquid state infused with all things unctuous and meaty. And what's not to love about their Potato Puree: a great companion to the earthy Morel infused sauce, the Puree is a blank slate that breaths new life when combined with the Cheek.  This dish is the Devil's handiwork - seductive, alluring like a drug of the senses.

The evening would not be right without finishing off the Tapas experience with Spain's most famous dish: Paella!  And the main attraction at Jaleo is their one-of-a kind, wood-fired Paella cooking station, certainly one of the largest displays of open hearth cooking creating a dramatic show worthy of the Vegas Strip.  In these massive paella pans, various Paellas are made in large quantities (not made to order) and with some luck, they will be making exactly the Paella you want..





For this evening, we had the Paella with Iberico Ribs, an enjoyable Paella with a fatty silkiness that which is the Iberico Pig, although not my favorite choice. It has less than a classical Paella flavor profile, so if you're expecting that, you might be disappointed.   I highly recommend the Paella Valencia, which is the traditional dish with Chicken, Rabbit and Green Beans and my all time favorite, Paella with Lobster and Cuttlefish -an instant home run, seafood glutton that I am. It's held different iterations, the first which was unforgettable the Paella was black with Squid Ink, a Lobster tail and a smear of Garlic Cream on the side - so dec(adent).  The next time, It came as a more traditional Saffron Paella, but equally delish.  It seems that the Lobster Paella is made later in the evening, so if you're coming in for that Paella, make a later reservation.

Classic Spanish Flan with Espuma of Catalan Creme and Oranges: a traditional dessert that has been a favorite of my family.  My mother used to make Flan at home, taught by my grandmother who perfected the this tricky concoction.  Which is why it's a comforting, nostalgic remnant of a childhood memory (ironically, I never really cared for it then as I do now).  Served chilled, the steamed pudding has a wonderful soothing consistency; with an eggy overtone, the sweet caramel that has just a hint of burnt bitterness that sends me over the top.  A new twist on this classic is the Catalan Creme with Orange undertones; a creamy citrus cloud is the best way to describe this fluffy accoutrement.  

This next dessert has been presented in various forms, each time a little surprise like a present yet to be opened.  But the flavors are consistent and very very excellent: the Apple Charlotte with Pedro Ximenez and Vanilla Ice Cream. Highlighting the Apple as protagonist, it's support cast, Mr. Butter and Mrs. Crust make an formidable ensemble; add the a la mode of Vanilla Ice Cream and I'm a happy child all over again!

Words cannot accurately reflect the precision and delight that each dish brings to my palate, and it has to be one of the finest dining experiences on the Strip ever.  The service is incredible, never had a bad experience with any of the waiters and that is remarkable.  Kudos to Operations for the consistent quality of service - it's an amazing feat to produce every night.  Some dining establishments bring just a name, some bring their plumes and feathers, but I will always recommend the genuine and authentic, the essence of service and dining, the quality that which is Jaleo....





Ratings (Out of Five Stars)
Food:              5
Ambience:      5
Service:          5