KNPR's restaurant critic John Curtas recently announced his "best of" awards for 2005.
"In the past I used to play God and king with the awards, but now I have a different system," Curtas said, "I have a gourmet militia now."
Curtas, who says he probably eats out more than anyone else in Las Vegas, has about 12 couples who go out to eat most nights and report back to him on how the food, presentation, service and other factors were at the specific restaurants.
"For the restaurant of the year award there are only about a half a dozen restaurants that can compete on that level," he said. "My guidelines are that it has to blow you away, give you good bang for your buck, have the dazzle factor, staying power, a great inventive, classically trained chef and it has to be accessible."
The accessibility that Curtas was referring to is in the way the menu is accessible to the diner, not whether or not they have ramps and valet.
"By accessible I mean that the restaurant shouldn't be intimidating or too sophisticated for the standard person," the 10-year KNPR critic said. "You shouldn't have to be a foodie and a wino to be able to even order. And Fleur de Lys meets all the criteria."
Hubert Keller, chef and owner of Fleur de Lys and The Burger Bar at Mandalay Bay was honored to be named twice, he said.
"We are absolutely thrilled, all of us," Keller, 51, said.
Keller's Las Vegas Fleur de Lys opened in September 2004, and his original Fleur de Lys in San Francisco has been operating for nearly 20 years.
"I treat The Burger Bar the same way I treat the Fleur de Lys," Keller said from San Francisco. "It is the whole experience, you always push beyond just the taste. The experience begins at walking in the door and sitting down and continues until you walk out the door. We provide good food, a good time and we're also here to entertain."
Curtas said the reason Keller also was given the celebrity chef of the year award is because Keller can actually be found in one of his restaurants on most days.
"A lot of celebrity chefs really have nothing to do with their own restaurants. The name is there and that's it, but Hubert is in there, in the kitchen, every other week."
The winners and categories are as follows:
Restaurant of the Year, Fleur de Lys at Mandalay Bay
Chef of the Year, Alex Stratta at ALEX at Wynn Las Vegas
Celebrity Chef of the Year, Hubert Keller at Fleur de Lys and The Burger Bar at Mandalay Bay
Pastry Chef of the Year, Gregory Gorreau at MIX at The Hotel at Mandalay Bay
Rising Star of the Year, Mark LoRusso at Tableau at Wynn Las Vegas
Sommelier of the Year, Kevin Vogt at Delmonico Steakhouse at The Venetian
Hidden Treasure Restaurant of the Year, Marc's Italian Steakhouse
Best Entree of the Year, Miso Glazed Red Snapper with Yuzu Sauce at Postrio at The Venetian
Chocolatier of the Year, Frederick Robert at Wynn Las Vegas
Best Cocktails of the Year, Sensi at the Bellagio
Best Dessert in the Desert, Chocolate-Nutella Beignets with Creme Anglais at the SW Steakhouse at Wynn Las Vegas
Excellence in Management and Service, Le Cirque/Osteria del Circo at the Bellagio
Excellence in Restaurant Design, Prime at the Bellagio
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