05 January 2011

Hubert Keller’s new restaurant in the Mandalay Bay offers vegetarian options

World renowned restaurateur and chef Hubert Keller is offering vegetarians a respite from the meat filled buffets and eateries that dominate the landscape of the Las Vegas culinary scene.

Keller’s new Mandalay Bay-based restaurant, Fleur, features an entire section dedicated to those who want to indulge in fine food sans flesh.

Now keep in mind the offerings found at Fleur don’t delve as deep into plant-based foods like Steve Wynn’s Vegas resorts do but hey it’s a start.

Within the “Signature Offerings” category and under the “Inventive Small Plates” sub-category, Keller “delights the senses” with vegetarian fare such as Truffled Onion Soup veloute and Artichoke Barigoule trimmed with asparagus, baby carrots and basil.

Artichoke Barigoule

Further investigation reveals additional veg friendly items such as marinated olives, ceci frito (fried chickpea, preserved lemon), burrata, gnocchi, wild mushroom ragout and pizza Napolitano—again vegetarian not vegan.

As far as ambiance and overall experience we’ll let the chef himself do the talking.

“At Fleur by Hubert Keller I’m taking guests on a journey to different countries through small plates that are really well prepared, with great flavor,” said Hubert Keller, chef-owner. “My new restaurant features several different moods and dining experiences. Guests can watch sports and enjoy a beer in our circular center bar, take in the hotel action from our patio dining, sip cocktails in the lounge, enjoy an elegant dinner in our main room or have an exclusive meal or celebration within our semi-private cabana dining spaces.”

According to the Fleur website, the establishment is open for lunch service 11am-3pm and dinner service 5pm -11 pm. The average customer check is $50/person.

For more information or to make reservations click here.

Eric Fortney | @elfortney | email
Eric is the co-founder and executive editor of the animal rights and eco-friendly news source, This Dish Is Veg. In addition to his work at TDIV, Eric is a father of three, runner, and lover of the outdoors.

Photo credits:MGM resorts