Dining Review

Worldly Dining at VUE 24 at Foxwoods

A three-course, pre-theatre fine dining experience at the top of the Grand Pequot Tower


It’s not too often I get down to Foxwoods for dinner and a show. So when I heard that VUE 24 at the Grand Pequot Tower had a three-course pre-theatre menu, I had to stop by. VUE 24 is located on the 24 floor, and the view is breathtaking. It’s all trees and sky, something I personally can never get too much of.

Walking into the restaurant I couldn’t help but gawk at the bar on my left. There was an enormous light-up sculpture of Earth perched behind the bartender and beside a grand staircase leading to the upper floor. The oceans on the globe were lit in a cobalt blue, the continents forged out of metal.

My guest and I received a table with more than ample views, which we enjoyed all evening. I was in the mood for red wine, and on a recommendation we had a red Bordeaux blend, a 2010 Chateau Prieure-Lichine Confidences de Prieure-Lichine. It was big and bold, fruity and a little mineral and went well with our entire meal.

After we ordered our three courses, a little amuse-bouche of vichyssoise was sent over. Vichyssoise is really a simple and delicious thick soup of pureed leeks, onions, chicken stock, cream and chicken stock. It whet our palates for the rest of the meal.

For the first course I chose the Local Salad of blanched leeks, spinach and mushrooms. It was bright and fresh, and I left nothing left on my plate. My guest chose the Tarte Aux Champignons. The star of this dish was the sauteed mushrooms that were accompanied by caramelized onions, puff pastry, garlic confit and thyme. The mushrooms were very meaty and savory, and the puff pastry was incredibly buttery and lightly crispy.

I ordered the Boeuf Bourgignon for the second course with heirloom carrots and pearl onions. It’s no exaggeration when I say that no knife was needed to break apart the tender, juicy and flavorful beef. Both the carrots and onions had just a bit of caramel color which gave them a wonderful depth of flavor; they also maintained some bite, preserving their inherent natural flavors.

I feel it necessary to mention my guests reaction to biting into their second course entree, the Coq Au Vin. Her words: “This is entirely enjoyable.” I would have to agree with her. Her chicken maintained that desired juiciness and the skin was crispy all the way through.

For the third course, the dessert cart was brought around with choices of tartes, cakes, miniature pies and puffs. I chose the Chocolate Bomb and my guest the Swan Choux, a lovely little cream puff in the shape of a swan. My Chocolate Bomb had a thin, dark chocolate shell encompassing a moist cake, mousse and cherry. The swan cream puff was extremely light, and the cream just sweet enough. What I really appreciate about small, decadent desserts is that my sweet tooth is quickly satisfied, and these two desserts fit that bill.

The evening was definitely on the fine dining end of the culinary spectrum, but it maintained a cozy atmosphere that was welcoming and approachable. The dishes are certainly Continental, prepared expertly with extreme care, but most of all it was delicious, and I look forward to returning soon.

VUE 24
24th floor of the Grand Pequot Tower
39 N Westerly Road, Mashantucket, CT