I hope the general knowledge base here can calm our nerves about our upcoming trip.
1. How realistic is it to get a reservation at Seasons for two people at 6:30pm in the next two weeks? 2. It looks like The Grill at higher prices. Would we need dinner jackets? Business casual? 3. Any local ingredients specific for this time of year? 4. We did "A Taste of Pahrump" last summer in 11 courses. Should we plan for more than 12 courses? With wine pairings? 5. Anything else that may be helpful for first time Seasons diners (both very advanced palates and have done all the >1-star Michelins around SoCal)?
No waiting now at the roadside diner with patio or aka yard dining at the famous Road House just south of Lone Pine or the Port Hole for the famous fine dining with the ocean view.
