Switch

Switch what?

Just about everything.

From the walls to the chandeliers and the ceiling, Switch restaurant at Encore goes through various physical transformations throughout the evening, making dining a lot more fun.

There are three main themes that change on a 20 – 25 minute rotation. These themes include a distressed baroque look, an Italian villa made with real stone, and then a completely open look where guests can look out to the lobby and front atrium. Music and seductive mood lighting adds to the show, which lasts about a minute.

In addition to the thematic décor, which keeps your eyes busy, your palate will be busy too, tasting some tremendous cuisine.

One of the best seafood platters I’ve had is the SWITCH Seafood tower. It serves two, in an impressive sculptural three-tiered platter. Dry ice floats down from the top tier, while the middle tier holds perfectly cooked, fresh jumbo (and I mean jumbo) shrimp. The bottom tier has fresh oysters on the half shell, tuna tartare, marinated and mixed with green onion and sesame seeds, lobster medallions and a bay scallop ceviche. There are a few sauces to mention, including a traditional tangy cocktail sauce perfect for shrimp, a mignonette sauce that pairs the creamy oysters with the bite and acidity of minced shallots and red wine vinegar, and a creamy pink sauce, made with mayonnaise, garlic and chili sauce, perfect for dunking your lobster medallions.

A creamy roasted butternut squash soup makes a warmer option, served with scented foie gras and wild mushrooms. It is a rich way to start the meal, but you won’t be disappointed.

The Burgundy snails are seared with Pernod and garlic-parsley butter. While the snails are perfectly cooked, tender, not chewy, the sauce is a little heavy. It’s very rich and of thick consistency. The portion is definitely enough to share.

The beef is wonderfully prepared. A generously cut ribeye has a great sear and the sides to accompany it include fabulously crunchy sweet potato fries. Maple glazed tri-color carrots are baby carrots peeled and trimmed, roasted with a maple glaze.

Dessert includes a decadent chocolate bar, with layers of chocolate ganache, crispy wafer and hazelnut. The chocolate soufflé is not overly sweet, but rather, packed with chocolaty flavor and served with a cappuccino-flavored crème anglaise.

Switch serves French-inspired cuisine, steaks and seafood, which, with Chef Rene Lenger at the helm, hopefully won’t be switching any time soon.

-- By Nikki Neu