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| - Final Decision: My new favorite beef is WAYGU
So it has been the long awaited trip to Vegas to check out this spot since we explored one of the sister restaurants, Craft Los Angeles, last holiday season, and the food was tremendous there, the expectations were high the were met and destroyed it like Rambo part deux. So we wanted to try one of their steaks and possibly two side items and a dessert, but we were enticed by the three course Waygu beef meal.
So you think it would be an appetizer salad and main dish with a side and a single dessert, well much like yourself, we thought wrong. See the following.
Service: superb...although the waiter combo we had a very heavy latin accent that we both had a hard time figuring out what they were describing on the menu. But the winner was various selection of food to be coming with the 3 course meal. Funny thing, one waiter had his glasses resting on the end of his nose and the girl wanted to flick it back up to his bridge.
Decor: dim, roomy, wine racks line a false wall that look like little chutes and leather panels probably straight from the cow's back, talk about using the full cow.
Food served:
Appetizers:
Buffalo Mozzarella - spicy and fresh, very nice start to a meal as there was a light olive oil and vinegrette surrounding the hefty slices of mozzarella and diced tomatoes.
Avocado Salad - unique, as on one side had wedges of soft avocado, the other a tangy noodle-like veggie, lightly dressed and very refreshing, something we never thought of putting together.
Romaine leaves - long uncut romaine leaved served caesar salad style topped with anchovies, yes anchovies, those things that go on pizza, i didn't touch them myself since i dislike them just as much as you do.
Pacific Coast Prawns - probably one of the most finely prepared crustaceans I've had in a long while. grilled and lightly seasoned with some salt, pepper, possibly some butter, some smokey spices and chives, they were finger licking good if that was even proper to do. There was a cocktail sauce, which seemed moot, since the flavor of the prawns were delectable all by itself.
Main Course:
Rib eye & Filet - tender, juicy, flavorful, probably two of the most tasty pieces of steaks I've ever tasted. I can truly understand why these pieces of meat are so sought after. Lightly seasoned and cooked with a refine red wine herb sauce, a nice complement to the steak.
Yukon Gold Puree - silky, smooth and not your prototypical mash, with each spoonful, its almost like taking a bite of a sour cream and onion potato chip.
Roasted Asparagus - nicely roasted and seasoned well. Soft and flavorful. Can't mess this dish up.
Assorted Mushrooms - baby shiitake, shimeji, and hen of the woods, all very tasty and grilled well on a small copper skillet. I have to admit that the ones prepared at the Craft restaurant was more memorable and delicious in comparison to this spot.
Dessert:
Cinnamon Monkey Bread - basic cinnamon pullaway with pecan toffee ice cream, interesting dessert, but the ice cream was the winner on this plate, though it can be a little overwhelming in flavor.
Chocolate Ganache Cake - cocoa nibs filled inside a choco cake, making it almost molten when cutting it open partnered up with some sweet whip cream.
Season sorbet - lemon and strawberry sorbet with some fresh black berries, strawberries, black cherries. A nice third option to have and very light and almost palate cleansing dish.
The meal so delicious and definitely has changed my perspective on steaks. I'm already dreaming about my next trip to this restaurant.
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