I'VE BEEN HEXXED!
I’ve been Hexxed! Yes, a spell was cast over my husband and myself, the night we went to celebrate our anniversary at this alluring restaurant, Hexx Kitchen + Bar. We were enraptured the minute we entered the restaurant and confectionarylocated in the Paris Hotel in Las Vegas, Nevada.
This was the first spell they cast.
JITTER BUG AND DANCING FEET.
LAUGHTER, SONGS AND JOY REPLETE.
LETS’ GO HOWL NTO THE MOON,
AND SING, AND SING A JOYOUS TUNE. ~ Alexxa
The restaurant is captivating, the high energy electric. The warm hip South Beach Florida feel is hypnotic. Everywhere you look there isa magnetic pull from the mixture of contemporary upscale decor balanced with chocolate hues, earth tones, rich woods, unique furnishings and happy faces.. The bar is elegantly designed with communal high-top tables and an eye-catching wine display that taunts the imagination with passionate pleasures. I felt excitement well up inside me as we were led to our table near the patio. This place was alive with magic!
The darkened night sky was lit up with neon displays from the Strip. The full moon cast it’s spell on the dining patio area that stretched along the front and side of the restaurant encompassing the dazzling views of the Strip and Bellagio Hotel. The minute we were handed our menus, a thunderous explosion from across the street took my breath away! The Bellagio fountainbegan its joyful dancing water show. My feet started to twitch under the table to the captivating medley. I giggled out loud. “This is going to be a rapturous evening. What a perfect place to celebrate!”
PRECIOUS CHOCOLATE RICH AND DARK,
TO MY HEART THROB SEND A SPARK
OF PASSION RICH YET HEART UNFREE
FORGE THIS LOVE IN FIRE FOR ME ~ Alexxa
The decor, the views, and the exciting ambianceof Hexx Kitchen + Barr was only a prelude to the intoxicating treat of my first cocktail. The Hexx bar team’s philosophy is to create spell-binding cocktails made from the finest ingredients by passionate people. My magic potion was “THE HEXX”. It was a mixology of Absolut vodka, licor 43, dark creme de cacao nocello, house made chocolate syrup and cream. This precious chocolate martini sent delightful sparks of pleasure to my heart. I’m told that every cocktail they serve has its own unique spell binding effect.
An anniversary must be celebrated with champagne. The Nivolas Feuillatte “Reserve” Brut, Chouilly, Champagne, France dazzled me with its incandescent bubbles and shimmering elegance. The fire of love was ignited!
A LIFE SO LONG, OF GOODLY HEALTH,
A RICHNESS SURE BEYOND ALL WEALTH,
GRANT ME NOW A HEART SO STRONG,
AND HEALTHY THROUGH A LIFE SO LONG ~ Alexxa
Dinner was definitely a rich experience beyond all wealth. Executive Chef Mathew Pickarski and Mathew Silverman have created and executed an appealing menu. They pride themselves in conjuring all the dishes made from scratch that use only the freshest raw ingredients. There are no pre-made sauces, no frozen vegetables or shortcuts. They serve only 100% natural meats, sustainable seafood and season produce. The result is ravishing.
We started our repast with overcooked bacon. The applewood smoked bacon with cinnamon, nutmeg and maple aloli was sinfully delicious. Our enthusiastic waitress suggested we order the crispy broccolini. I’m not sure what spell they cast on that vegetable but dried chili, citrus and golden balsamic flavors were bewitching. Their chilled jumbo shrimp with house made cocktail sauce, fresh horseradish and lemon were succulent andsavory.
Our entrees captivated every tastebud we owned. My husband loves ribs and their short ribs served with horseradish, mashed potatoes, citrus roasted brussels sprouts and braising jus were scrumptious. My chicken and waffles that were flavored with apple-cheddar waffles, house made sweet and spicy pickles, bourbon maple syrup took me over the moon with delight. Every cell of my body was enraptured with gastronomical delights.
WITH THE TASTE OF SOMETHING SWEET
I CONJURE LUCK LAY AT MY FEET,
WHETHER DICE MAY ROLL OR WHEELS GO ROUND,
I BID THAT LUCK TO ME ABOUND.-Alexxa
Dessert is what put the extra “X” in Hexx. If sweetness brings luck, then tonight was our night to win the mega bucks. I ordered the walnut carrot cake, with cream cheese frosting, pecans, cream cheese ice cream and caramelized pineapple jam. The sweetness of that memory still curls my toes. My husband’s super natural experience was the Venezuelan milk chocolate cheesecake with peanut butter caramel, oreo crust and caramel popcorn. He still has a smile that crinkles his eyes and felt like the luckiest man alive!
SILVER, GOLD, DOLLARS, COIN,
TO MY FUTURE NOW BE JOINED,
WEALTH BE MINE AND IT, I’LL SHARE
WITH ALL FOR WHOM I DEARLY CARE! - Alexxa
The real magic wand of the evening belonged to executive pastry chef Carol Garcia. Hexx has the first true bean-to-bar chocolate “factory” in Nevada. Willie Wonka eat your heart out! The Goddess of chocolate, Carol Garcia, understands the spell that chocolate casts over you. I had always heard that chocolate was an aphrodisiac. After tasting the Hexx chocolate fresh from her factory, I understand why this is true. What a thrilling anniversary treat.
Carol’s enthusiasm and love for the art of creating a chocolate experience was charming. She exuded knowledge, pride, love and a sweetness for her art that was captivating. She is the “hexxologist” of chocolate.
The “factory” is about a few hundred feet in size. But the shiny chocolate steel tubs, roasting trays and beans are state of the art. Bean to bar is rare in the chocolate world. I learned that most people are chocolate melters, not chocolate makers. There’s a big difference in the two. Chocolate makers source the cacao pods, roast the seeds, chonche them and mold them. Chocolate melters just re-melt the chocolate into different products. We were about to experience the real “bean.”
Carol opened the sacks of cacao beans from Ecuador, Venezuela, Peru, Tanzania and Madagascar. She held the beans in her hands as if they were gold. All these chocolate farms are 20 degrees north of the Equator. They traveled a great distance to dazzle and delight us under the expert wand of Chef Garcia.
She explained how the beans are roasted, crushed, sorted and “spun” for two days to liquefy before being poured into molds that make the flavors. The magic lies in the conching process that may last a few days of non-stop mixing. This is one of the best chocolate makers’ secrets. How long to roast, the temperatures, and how long to conche is where Carol casts her spell.
I was “Hexxed” by the Tanzania bar with its hints of cherry, coffee and lemon. The Ecuador chocolate was the smoothest with flavors of almond, sweet marzipan and flowers. But the Madagascar with its strong fruit flavors with an emphasis on citrus made me dizzy with delight.
The Chocolate Tour is free and worth every second of your time. You will be enraptured by the tasty effect these tiny beans and Chef Carol’s bewitching secrets will have on you. Her chocolate is a sweet love potion for ecstasy.
SEE, HEAR, TASTE, TOUCH,
BUT WHEN THE AROMA OF LOVE
IS CONJURED IN A KITCHEN SUCH
FOR YOUR GASTRONOMIC PLEASURE.
A SPELL IS CAST
AND YOU ARE HEXXED... FOREVER! Janice Marie Wilson
Hexx Kitchen and Bar is a six sided aphrodisiac experience, for all of your senses. Find out what it means to feel blissed, hexxed, and happy. This beguiling and bewitching restaurant adventure is waiting for your reservation.
We gave it six stars.