Not just superb food, but a completely fab experience as well.\n\nI took a foodie friend who was as game as I was to really enjoy the experience (this is not the place to take that whiny friend who wants sauce on the side, bitches about salt or complains that they can drink a whole bottle of wine for $2 at home...spare me.)\n\nThis is foodie bliss.\n\nSitting at the counter is fabulous -- how clever to take the personalization of a retro diner where Pearl serves coffee and slings hash and jack it up on foodie steriods, cross it with a sushi bar experience and deliver a completely upscale, fun, personal connected couple of hours in a place many would assume they'd feel intimidated.  Pearl is no longer a hash slinger...but a hot, well trained server who makes you feel like a queen (or king) and walks you through the Robuchon experience with aplomb... the counter behind him is where a bevy of chefs is busy plating and prepping, making magic -- it's great theater -- a perfect evening's complete entertainment -- so don't go when you're in a rush or have to catch a show or need to be anyplace else but right there -- truly enjoying every moment...\n\nWe decided to create our own tasting menu out of the small plates listed on the menu -- our server was completely on board -- he suggested wines when our glasses were empty, sent surprises from the chefs for us to taste (because it was clear we were in heaven) and gave us lots of fun inside tips -- steering us towards dishes he knew we'd like as he watched us eat and began to understand our palates, and moved us away from others... and he read us like a book!  We loved every bite...\n\nFirst, L'AMUSE-BOUCHE Cucumber gele tarragon cream, cumin yogurt    (sent from the Chef -- this is part of the regular tasting menu and isn't on the a la carte -- but is a signature of Robuchon's and was delicious...) \nLA TOMATE  Chilled gazpacho with croutons (this was probably the best gazpacho I've ever tasted -- it isn't chunky but pure essence of tomatoes, perfectly seasoned -- cold -- wonderful.  I still dream about this and wonder where they get their tomatoes in the wintertime... do not share this...\n\nLE JAMBON  \"Prosciutto\" ham served with toasted tomato bread  -- we shared this -- I love Spanish pan con tomate -- and this was simliar but better.\n\nLA LANGOUSTINE  Crispy langoustine fritter with basil pesto  -- these were lovely and perfect to share (if you have to...)\n\nLES HUITRES  Poached baby Kussi oysters with French  Echir  butter -- these are so good you won't want to share them -- they're the tiniest cutest oysters I've ever seen -- and poached in butter...I get shivers remembering how delicious this was.\n\nLA VENTRECHE  Lightly seared tuna belly with crispy onion rings \nYes, onion rings and tuna -- perfect texture balance...\n\nLE FOIE GRAS  Traditionally poached cold foie gras served with toast \nWe can't get enough foie -- and this was terrific torchon...\n\nLE FOIE GRAS  Seared duck foie gras with cherries and almonds\nWe each ordered a foie dish and shared it -- seared is always my favorite -- \n\nLE BURGER  Beef and foie gras burgers with lightly caramelized bell peppers   Because we were on a foie mission, our server told us that these were not to be missed -- they were tiny burgers with seared foie -- I don't even want to think or know how many calories because they were perfect bites of toe curling yumminess...next time, I might not share...\n\nLA CHARTREUSE  green chartreuse souffl, pistachio ice cream \nI ordered this -- I love chartreuse -- it's so misunderstood so seeing it turned into a dessert I thought sounded very interesting -- it was.  \n\nLE CHOCOLAT  Chocolate sensation,  crmeux  Araguani, Oreo cookie crumbs   See?  who says the French are food snobs -- Robuchon uses oreos!  You gotta love that.   This was really decadant and a lovely finale...\n\nYes, we were stuffed, giggly, had made great friends with our cohort at the counter who had just come off of a ten day horseback tour of the west and was dining alone -- until he chatted us up!  \n\nAsk how happy we were to be in our own little foodie heaven when a sea of humanity after a huge fight poured out of the MGM arena and we could avoid being caught up in that wave of crazy...  \n\nDo take a cab after this experience...it's impossible, if you love food & wine as I do, to not get caught up in the experience and be well....a tad over-served...  \n\nThe two of us spent with tip and wine, $500 -- yep...  that's why you absolutely cannot go with someone who won't appreciate the moment - or will faint when the check comes.   Live a little...this is a great place to do it...!\n\nUpdate:  3/31/08 -- our anniversary!  Actually got to come w/ the Husband last night -- and had a blast!  Thank you Eric, Mike, Simon, Chef -- flawless evening -- loved every bite!   \n\nFavorites tonight:  service, the cold lobster soup, every bite of foie, perfect wine pairings! (I took pics above!)