| rev:text
| - Review #500
"For those who believe, no proof is necessary. For those who don't, no proof is possible". Stuart Chase.
Personal Musings - What makes a restaurant great? Cutting edge, imaginative food? Michelin quality service? Magical ambiance? Dare I say, as a foodie, they all contribute, but Michelin stars, James Beard awards, even yelp stars mean jack $hit. Great dining experiences are based on the company one chooses to share the meal. Everything else just plays a supporting role. To some, it's the neighborhood deli down the street or the okazuya of their childhood. To me, simply the place that I have celebrated more evenings with friends, old and new, forged more new relationships in a new city than anywhere else...
170 visits. Solid food. Outstanding service (especially at the bar). Comfortable ambiance. When a rare problem arises, it's corrected with no fuss or excess intrusion. Nothing get's in the way of a great time.
New management is currently updating the menu and the wine list. Many old time favorites are gone, replaced by simpler dishes and seasonal specials.
For starters, the seasonal heirloom tomato plate (over a dozen different types of tomatoes dressed in EVOO, topped with pink Himalayan sea salt and micro basil) is a must. Colorful and playful for the palate. The contrast in sweetness and acidity between the different types of tomatoes is very pronounced. The exotic mushroom soup is also outstanding. Mushroomy flavor in a broth seemingly including bone marrow in consistency and flavor. Fresh oysters and a classic shrimp cocktail round also make for good eats.
This is a steakhouse and the beef shines. The A5 Kobe is the real deal. Ask for the certificate if you don't believe it. Offered in both a filet and boneless rib eye, absolutely delicious and the lowest price anywhere on the Strip. Very tender, sweet, with a clean beef flavor. Very buttery. Order it simply seared (below rare) for the best experience. A good selection of cuts from different producers including an outstanding bison rib eye. All are perfectly seared, cooked to temperature, simply seasoned with salt and pepper.
Other standout mains include the always delicious wild game trio (venison osso bucco, elk medallions, and wild boar rack chop) and the full size, perfectly braised and sauced venison osso bucco.
Solid sides including a very fairly priced bone marrow ($6). Great albeit huge desserts, try the souffles.
Very good selection of wines by the glass; massive pours. Well chosen wine list with reasonable Vegas resort pricing.
Experiences ready for the making.
Bravo.
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