After the wedding ceremony at Little White Wedding Chapel, we had a couple of hours until the dinner, so we all went back to the hotel. Rikke and Tina brought a bottle of champagne, so we could make a proper wedding toast.
Poul and I were rather exhausted after the excitement earlier that day, so it was priceless to be able to take a short nap before getting ready for the dinner.
Our wedding dinner was at Michael Mina, which is a contemporary American restaurant at Bellagio. It was located next to the Observatory, which looked really beautiful with Halloween-themed decorations.
We had chosen the tasting menu with an accompanying wine menu, so we did not have to decide on anything else than just relax and enjoy the food. It turned out not to be very difficult, since the restaurant had such a nice and friendly atmosphere. The kitchen was partially open, so from our table, we could watch the preparation of the food.
The first course was a delicate tuna tataki with mint and pine nuts. Then came a lobster pot pie, which was a fairly solid base before the menu’s highlight; American Kobe rib eye. American Kobe beef is not to be compared to original Japanese Kobe, but it’s still meat of very high quality from cattle bred and fed under virtually the same conditions as their Japanese role models.
The American Kobe rib eye at Michael Mina was exquisite. Perfectly fat marbled and soft as butter. If I were to choose just one item to bring to a deserted island? This American Kobe rib eye dish would certainly be considered.
The dessert was a feast of innovative chocolate temptations. Root beer floats, hot mulled apple cider, chocolate bon-bons and a lot more, made sure to round of this wonderful dinner in a very American way, making my Vegas wedding even more memorable.