| rev:text
| - My last review...
Went last night with my husband who'd raved about it -- it's in the old 808 restaurant location (bad) in Caesars, sort of down from Rao's and Payard...instead of closed (meaning you're unable to see inside the restaurant), it's now open (open kitchen, counters, open, inviting dining room -- and looks like it's draped in a white metal doily... they've created an entrance of fishtanks filled with gorgeous fantail goldfish -- trust me, you have to see it to believe it. It is beautiful.
But then there's a master noodlemaker plying his trade in the front window...aahhh...that's the ticket.
We claimed two seats at the counter -- back line -- to watch the other chefs ply their woks. Service starts out fine -- then the guy vanishes for about 20 minutes. Not surprisingly, husband gets ticked off -- and fortunately, expeditor and another server (more senior) save the day. We order every dumpling on the menu, one pancake (the beef), one order of noodles (with eggplant) and see a guy next to us eating salt & pepper shrimp and we have to have it, too.
The dumplings begin to come out first. The imperial soup dumplings are not to be missed -- not that many places serve them. Beware -- you'll burn your lip, if you can't be patient. This is authentic Chinese -- really fascinating stuff. I wasn't as crazy about the shumai, but the bao were dynamite, too -- but those soup dumplings....
Everything was delicious -- until the last dish arrived - the shrimp. The guy's looked much better than ours did. And our dish was mealy, it had that cornstarchy needs-to-stay-in-the-fryer a little bit more taste -- instead of the snap and flavor that we love. Husband sent it back (he rarely, if ever does that) -- and the server agreed, you could see it. Since we were sitting on the line, we watched the server take it back to the Chef Tournant and show him -- he took the plate, walked around to the wok side of the line - added what was left on our plate (that we'd returned) and put it on another order. Sent it back to the expeditor to send out to roomservice.
I swear. My husband and I watched with our jaws open. Couldn't believe what we'd just seen.
Never ever ever have I seen a chef do that -- let alone in front of us -- and he knew we saw him do it, too.
Let's just say my husband will be discussing this in lineup today for sure and I had to yelp it.
Sadly as a result, this restaurant became a bit too authentic for my repeat business...
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