Every year, I escort a large group to Las Vegas. This group is in the food service industry and part of my job is to arrange dinners and luncheons for them. It’s a rather daunting task as there are Culinary Institute Graduates and many “foodies” amongst the group. This year, I decided to give Rosemary’s at the Rio a try.

The Jordans opened the doors to the original “Rosemary’s Restaurant” in May of 1999 and have since received many awards and accolades from Wine Spectator, The Las Vegas Review Journal, “Chaine des Rotisseurs” and Las Vegas Life Magazine. In early 2001 the Jordans knew it was time to consider a location for a second restaurant in Vegas. They knew they wanted to be near “The Las Vegas Strip”, therefore a site was secured and “Rosemary’s at The Rio”, opened early September 2002. “Rosemary’s at The Rio” (formerly “Napa Restaurant”) is located at the Rio All-Suites Hotel & Casino in Masquerade Village.

The couple graduated from the Culinary Institute of America in Hyde Park, New York. After graduation they married, and eventually headed for New Orleans where Chef Michael began a long career both in New Orleans and Las Vegas with the internationally known, Chef Emeril Lagasse. Chef Wendy started her culinary career with Chef Susan Spicer of Bayona and Chef John Neal of Peristyle’s and then started her own successful catering company. Finally, the couple decided to embark on their own dream, Rosemary’s Restaurant, which became a reality in May 1999.

I was lucky enough to decide on the menu for our group. Jennifer Hollifield, the banquet coordinator, could not have been more accommodating. I requested a different salad then what was available on the menu and low and behold, not only was the salad delicious with it’s walnuts, greens and goat cheese, but they named it after our group. We had some lovely hors d’ouerves, including their famous Hugo's Texas barbecued shrimp, so I opted not to have any additional appetizers. Our main courses were crispy skin striped bass in a meuniere sauce, roasted double cut pork chops in a creole mustard reduction, steak with wild mushrooms for the meat and potato people and wood oven roasted elk. I ordered the elk and it was fantastic. It was prepared with a crispy shallot crust and a reduction made with cherries and port wine. Everyone I spoke with was thrilled with the food but even better then the food was the service. The staff could not have been more attentive but without any hint of snobbery.

Next time you find yourself in Vegas, do your senses a favor and give Rosemary’s a try. You’ll thank me for it!

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