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  • Mastro's was the capstone in a hedonistic tour-de-force of eating and drinking, and oh what an excellent climax it was! We set up dinner reservations for 6:30 prior to a 9:45 flight that would get us the hell out of Vegas; while it wasn't the best idea in terms of timing, we were just super eager to eat at Mastro's and couldn't cram it in earlier in the trip. We were seated in the middle of the big floating wooden structure, which was excellent for the view and being in the middle of all the hustle and bustle of the restaurant (something I really like). Our waiter was excellent; he made us feel at ease and happily answered all our questions about ordering. The first order of business? A nice bottle of wine. Fortunately, they had several wines in the $60 range that I like and pair nicely with both fish and meat (keeping our options open :-) ). We chose the 2009 Grgich Hills Merlot, and sat around merrily sipping until our starters came. The Seared Albacore with Truffle (see the picture) was really damn good. I could have eaten two plates of that and been happy. The Tuna Tartare was good, but not amazing. Yep, I've dinged it for "not being amazing". We went in all different directions for main course: one bone-in steak, one cooked fish dish, one sashimi tuna dish. All were excellent. The sides were excellent. Everything was excellent. See a pattern? Somewhere in the middle of the main course we ran out of wine and unconsciously ordered another! Why not go out with a bang. The hour was winding down, our stomachs at near capacity, and fears of the implications of missing our flight creeping in, yet we got dessert. The Warm Butter cake. Dude. Best part of the meal. Might have been the best part of the weekend. Don't go without it. Thanks Mastro's for an awesome dinner. I'll be back next time I'm in Vegas.
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