Elegant and Fine Dining in Las Vegas' Aladdin Hotel

by Rachel L. Miller

Our waiter moves elegantly toward our table, his posture straight and regal, giving the appearance of floating on air, or considering where we're dining - Elements in the Aladdin Hotel and Casino - perhaps aided by a magic carpet.

As in many of the high-end dining establishments in Las Vegas, the staff here at Elements is already tending to us as if we're high rollers - or even better, Wayne Newton (but minus the pompadour).

Phil, our server, offers a serene smile as he hands us the novel-thick wine list. After thumbing through page after page, feeling inept and quite dumbfounded, we turn to him, brows raised, and shrug.

"What would you recommend?" I ask, hoping to avoid making such a difficult choice. Although I happen to love a good glass of wine, I'll admit I'm far from a connoisseur.

Phil responds with a gracious smile, either taking pity on my ignorance or feeling a bit of excitement in being given the opportunity to showcase his vast knowledge. In any case, he handles the situation perfectly.

"First off, what do we feel like having tonight? Fish or steak?" His hands are clasped in front of him, his head slightly bowed.

It takes less than a second before we reply, in unison, "Fish."

He grins, reaching for our menus. We haven't yet decided on an appetizer, entrée or wine, but I have a feeling those details will work themselves out with Phil's expertise.

"Why don't you sit back, relax, enjoy the atmosphere…and let us do all the work?" he offers, menus now tucked behind his back.

Overjoyed, we just nod. Phil asks if we have any allergies or preferences…and then floats away to select our wine....and plan our menu for the evening.

Openmouthed, my guest and I exchange a look of surprise. We're pleased - no, more than pleased - with our man Phil.

I realize that Phil, being a true professional (and a butler on the side, he later tells us) probably pegged us the moment we sauntered in the restaurant. Ahhhh, yes, two women who truly need guidance. Ultra-relaxed from a day spent at Aladdin's Elemis Spa, we are intent on continuing with the day's laid-back, pampered tone…and are more than happy to relinquish any decisions, however stress-free they may seem, into the capable hands of our server.

So needless to say, we are impressed. Phil, with his easy smile and refreshing air of confidence, had us at 'Good evening.' It really is that simple.

And it doesn't hurt that his wine selection, a limited edition Chardonnay, is perfect. He takes the liberty of explaining the distinct aromas of the wine and is pleased to discuss the matter in more detail with us.

As he leaves us to enjoy our wine, we take in the restaurant for the first time. A water wall is situated near the back of the restaurant, its presence undeniably soothing and also fitting impeccably in the grand theme of Elements - as its moniker implies - water, air, fire and earth. The menu, designed by Chef de Cuisine Mario S. Capone, is also true to the theme - offering fresh seafood, a sushi bar and fine steaks.

Phil returns with the appetizers - sautéed scampi on a bed of risotto - which elicits sighs of anticipation from my guest and I. The jumbo shrimp tastes just as good as it looks - fresh and flavorful - and the risotto proves to be a flawless companion, its hearty texture contrasting nicely with the lightness of the shrimp.

Next up are our salads; a fresh bed of greens topped with an aged balsamic vinaigrette. And then, our entrée, which Phil presents with a pinch of panache. Hawaiian red snapper over pineapple and mango chutney. Or, as I will from refer to it from this point onward: heaven on a plate.

The plate presentation is impressive; the vibrant colors of the fruit chutney appearing almost as a piece of artwork of its own accord. Paired with the gloriously grilled snapper and the fried shoestring potatoes placed dramatically around the plate…I can't help but fumble in my purse for my digital camera. Such beauty, my guest and I decide, should be captured and remembered, even if we look like cheesy tourists in the process.

The fish is light and moist; the chutney a well-selected complement that explodes in tangy sweetness on the tongue, enhancing the fish's flavors. This entrée, I tell Phil the next time he floats by, is exactly what I wanted - without ever knowing I wanted it.

He just smiles knowingly, the kind of genuine smile that reaches his eyes, crinkling their edges. Part of me thinks that, deep down, he really wanted to say, "I told you so." Another part of me contemplates that his presentation of our meal was his way of doing just that.

And we love him for that.