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| - Visited this Wolfgang Puck restaurant in January of 2010. Three of us in the party. Made reservations a week before on opentable.com. We were on time and greated by the hostess when we walked in. Restaurant and lounge was full. It was CES week so Vegas is usually jammed that week. The hostess originally tried to seat us in the lounge. I was like "nah". Moved promptly to a nice table in the back of the dining room near the private dining room (which was full with employees from one of the companies at CES). Kind of off to the side it was nice and quiet so I could talk to my parents. The table was off balance and every time we tapped it, it would tilt. One of the servers fixed that quick with a folded cocktail napkin right after I pointed it out. Good.
Finally unto the meal. My parents do not drink so I rarely do when dining with them. No problems. A round of diet cokes for all. Typical bar soda in a high end restaurant. There were a few different servers. Everyone works together. The main server brought out a tray to show of the differences in the marbling meat. From Kobe beef to Wagyu and the dry aged.
Some breadsticks on the table were ok. The bread is awesome. Pretzel bread with the different mustard's they put on the table are excellent. They served 4 other types of bread too. All fresh and flavorful. My dad loves his bread. So we had the bread guy come back and fill our plates 3 times throughout the meal. For an app we all split the pork belly. Very tender and cooked well. Enough for two not for three.
Then for the steak action. I know my steaks. My first job, a week after I turned 16, was in an old school meat market. All through high school and college I worked in numerous meat departments of retail establishments. So with that said I obviously had to get the New York sirloin tasting. Three portions, three types of cow. At the time, CUT had legit A9 Kobe beef from Japan on the menu. They gave you 2oz. Awesome! Melt in your mouth. Crazy flavor I have never tasted before in beef. 2nd portion was 4oz of American Wagyu beef. Totally different. A little more beef flavor. The last, was the 4oz portion of dry aged prime corn fed sirloin. Again different in flavor and texture. Most beef like and recognizable. Still a mighty fine steak. Seasoned well with some S&P (salt and pepper). That's all you need for a high end steak like these. I ordered these medium. Cooked fine. Finished hot. Some different steak sauces were served along side. I tried them each but the steaks did not need them.
Mom got a 21 day aged 8oz filet. Def looked bigger. She likes it "mooing". She did not finish it so I took control of the situation. Dad got a strip steak. Not sure on the size or aging.
In a nice steakhouse sides are a la carte. No prob. Served family style works. We got Yukon gold potato puree, creamed spinach with an egg on top ( which was broken and mixed in upon serving), and the onion rings. Everything was served at once, with multiple servers all explaining everything from the types of steaks we ordered, the sauces, and the sides. They served the sides on our plates and we enjoyed. It was steakhouse overload for me. I freaked out and sent all the staff away from me.
We were all stuffed from all the food. We did not have dessert. Next time. Thanks to my dad for picking up the tab, as he always does.
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