Break dancers bust a move atop a grand piano. Tap dancers shuffle ball change tableside. A singer serenades you under seductive lighting … and you haven’t even decided on your appetizer yet. You could only be at one place in Las Vegas: Rose. Rabbit. Lie.
To refer to this one-of-a-kind spectacle on The Strip as simply a restaurant would be an insult to every party that’s ever played a role in its famous reputation. Residing in The Cosmopolitan of Las Vegas, Rose. Rabbit. Lie. is a modern supper club meets five-star nightclub meets interactive theater.
“We strive to have a playfulness and sense of the unexpected that can’t necessarily be found anywhere else,” says Executive Chef Steve Gotham. “That goes from the room – where else will you find a homage to Bosch’s ‘Garden of Earthly Delights’ lit up and occupying a full wall? – to the entertainers bringing the entire dining room into being a part of the show.”
It’s not just the show and special effects that have both Sin City natives and tourists coming back for seconds – and thirds, and fourths. Known for its over-the-top signature cocktails and reinvented American cuisine, the supper club makes sipping and savoring surprising and satisfying. And the performances don’t end on the stage.
“We have fun with the presentations of the food and add whimsical elements to dishes while allowing our service team to perform a number of tableside presentations and really interact with our guests,” Gotham says.
Rest assured the cuisine is as delicious as it is dramatic. Working at restaurants across the country for over 15 years – from New Orleans to California – Gotham loves the unique challenge and competition the Las Vegas dining scene brings. Despite the constant volume of guests, the executive chef refuses to sacrifice his belief in the importance of ingredients and knowing where they come from, something he learned while working at one of the first all-organic kitchens in the country at Earthbound Farms.
While Rose. Rabbit. Lie. prides itself on never giving guests the same experience twice, there are a few staples worth a repeat. We’re talking about the signature dishes, of course. Voted “Best Small Plate” by weekly city magazine Vegas Seven, the Caviar Tacos come to life in a Yukon gold potato shell generously stuffed with hackleback caviar and Hamachi, providing a savory start to diners’ feast. While the Wagyu Steak Tartare and Crispy Oysters Rockefeller are also popular appetizers, Gotham has a favorite starter of his own.
“We do a dual play on a Crab Cake and Crab Louie salad that I think has great flavors,” says Gotham, referring to the seafood masterpiece topped with asparagus spears, roasted tomatoes and a soft-boiled egg. “Come summer time, we do it with soft shell crab that is amazing.”
When it comes to the main course, the Beef Wellington is another signature specialty, and for a good reason. The all-time favorite begins with prime tenderloin in a puff pastry atrium, then gets enhanced with seared Hudson Valley foie gras, creamed spinach, roasted king trumpets and black truffle. Best of all, it’s considered a social feast that can feed up to six, so you can share while leaving room for other tempting treasures.
Not a meat eater? You’ll still find ways to fill up.
“One of my favorite dishes we’re doing right now is the Heirloom Kale dish with Chickpea Fries,” says Gotham. “The flavors are awesome, and it’s a great vegetarian option.”
Don’t forget to leave room for dessert!
“Our Chocolate Terrarium is obviously a stand out, but I love the Bananas Foster that we do tableside for the show aspect it provides in the dining room, not just for the table getting it but everyone around them,” Gotham says with excitement. “It’s definitely an attention-grabber.”
Pair the finale of your feast with one of the impressive after-dinner libations – this is Vegas, after all – and you’ll be set for a successful night out in Sin City.
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