My friend and I were at another booth across the room, watching them from a distance. I was chompin’ on one of their salads: Peppery arugula greens, buttermilk blue cheese and candied pecans tossed in a roasted pecan oil, cane vinegar and molasses vinaigrette. Afterwards, it was on to "the Lowcountry's finest shrimp and grits." It tasted great. However, the shrimps could have been spicier for me.
After I finished my lunch, I decided to walk over to the other table where the three culinary celebs were, in order to see what they were eating for lunch. I went back to my table with a plate of fried oysters and fried alligator. I rarely eat fried oysters, usually the fresh raw oysters. The fried oyster tasted okay. I’ll try them again, in limited portions for now. And as for the fried alligator, it tasted like chicken, sort of ... It’s really a mind-over-matter issue. Our server told us that eighty per cent of their customers order the fried alligator.
The three gentlemen walked on over to our table to sit and chat for a while. We had a good conversation. Chef Carlos Guia came by our table later and introduced himself. The former executive chef of Commander’s Palace is now at Louis’s/Fish Camp. I’m glad things seem to be working out for Chef Guia.
No, I didn’t have any dessert for lunch. I’ll be having dessert later that night over at Payard Patisserie & Bistro, one of the opening events of Vegas Uncork’d.
Fish Camp
http://www.louislasvegas.com/fishcamp.html
