Saam is a restaurant inside a restaurant, nestled in the deep recesses of Bazaar in the SLS Hotel.  Very prestigious, exclusive, and unique, I thought this Molecular Gastronomy extravaganza would make the perfect venue for my birthday.  Six of us went to enjoy the 25+ course tasting menu along with the “Jose’s Experience” wine pairing, which each couple split.  We had an amazing evening.  Service was attentive but not overbearing.  Including pre-dinner cocktails, we were there around 5 hours and it just flew by.  Having been to most of the great molecular gastronomy restaurants in the world, I wasn’t sure what to expect.  I had been to Bazaar a number of times but while enjoyable I never was blown away.

Saam definitely takes it to another level.  Some of the menu items are similar, but they are definitely executed better ingredients and with extra precision.

While it was a great dinner all-round, ultimately creativity did play the upper hand over taste with some of the courses.  While the wine pairing included very generous pours and “revisits,” at $250 pp just for the wine it was not cheap.  But considering it included many high-end bottlings such a nice Lamy Chassagne Montrachet, 1950 Muse Rivesaltes, Grahams 1999 Vintage port and much more it was fairly priced. We made the right move by sharing one pairing per couple. All-in with the food, it was about $900 per couple.  It was a great and delicious evening but I don’t think I need to go back a second time. For the same money, I do very much want to go back to Alinea.  I wish it was closer than Chicago.

SNACKS

Beet and Yogurt
Coco Thai
Fresh Almond “Yogurt”
“Our Nigiri” Shisho Tempura
Oyster Cracker
Surf Clam
California Spot Prawn
Carrot “Baguette” Foie Gras Butterfly
“Sunflower” Artichoke Teriyaki
Empanadas

Agua Fresca

Blossoms

SAVORY
Guissantes con Trufa
Fisherman Mortar
Sole and Nasturtium
Raya
Rambutan
Iberico

AVANT DESSERT

Valdeon

A SMOKY MOMENT

Dragon’s Breath

DESSERT

Popcorn, Salted Butter and Milk Jam
Pistachio Foam, Passion Fruit and Raspberry
Candy Cap Macaron
Salted Peanut
Almond and Lemon Bon Bon
Blonde Chocolate Sable
Raspberry and Chocolate Pate de Fruit

Chef Attor Zabala

 

SNACKS
Beet and Yogurt
Coco Thai
Fresh Almond “Yogurt”
“Our Nigiri” Shisho Tempura
Oyster Cracker
Surf Clam
California Spot Prawn
Carrot “Baguette” Foie Gras Butterfly
“Sunflower” Artichoke Teriyaki
Empanadas

Agua Fresca

Blossoms

SAVORY
Guissantes con Trufa
Fisherman Mortar
Sole and Nasturtium
Raya
Rambutan
Iberico

AVANT DESSERT

Valdeon

A SMOKY MOMENT

Dragon’s Breath

DESSERT

Popcorn, Salted Butter and Milk Jam
Pistachio Foam, Passion Fruit and Raspberry
Candy Cap Macaron
Salted Peanut
Almond and Lemon Bon Bon
Blonde Chocolate Sable
Raspberry and Chocolate Pate de Fruit

Chef Attor Zabala