Sugar and Ice

It's not for the faint of heart nor for the faint of stomach, but the croissant with egg, ham and Swiss cheese from Sugar and Ice at the Wynn Hotel is good, real good. Combining a croissant from noted French Patissier and former head patissier for the Alain Ducasse empire, Fredéric Robert, with a folded egg omelet, a pile of ham and an ooze of melted Swiss cheese, this two-handed sandwich is designed to provide sustenance for some time after one is finished enjoying its buttery richness. I lasted from morning until a late dinner fueled from the sandwich alone. Given its already reasonable price for Las Vegas and figuring that I saved who knows how much more money, by not having to eat lunch, the sandwich proved to be a great investment in addition to a satisfying gustatory treat.