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  • Actual rating 4.5. As much as I love the Las Vegas foodie scene I don't get the opportunity to eat at many of the famed steakhouses. I also never got to eat at any one of Mario Batali's restaurants so this was a chance to check-off another restaurant in my ever-growing restaurant bucket list. CONCEPT: This restaurant is their interpretation of a steakhouse in the classical Italian style. Mario Batali is a well-known chef most known for his stints in Iron Chef America and The Chew. VENUE: The restaurant is located on the Palazzo casino floor closest to the exit. It looks like there's two separate parts of the restaurant divided into two sides: one side is the bar area while the other side is the restaurant proper. The restaurant space is quite big with lots of chairs that can seat groups of 2 and 4 but we noticed that as the time passed (had a 6pm reservation) the tables kept on filling. It is slightly roomy between tables, which should allow space for the staff to cut your steak. SERVICE: Excellent service with an eye for attention to detail. I knew I was having ribeye so I went with my gut and had a Malbec, Tritono 2013 Mendoza as my glass. Malbecs are my varietal of choice for heavier meats - full-bodied and just enhanced the meat characteristics. As appetizer we tried the paso doble (2 person portion) of their interpretation of the Feast of Seven Fishes. If we ordered for everyone this would've been too much food as appetizer but it was perfect for light bites when everything was split. The seafood used was not too heavy and a mix of fish and shellfish. The free bread is tied with the best bread I've tried (rivaling TFL). Their cheese bombolini is like a crisp pao de queijo and their rosemary focaccia spread with lardo (pig back fat) melts in your mouth so perfectly. Definitely more complex than just herbal butter. The must-get item is their Dry Aged Bone-in Ribeye ($152 = $76/person for 2 person serving). A *very* high (above USDA Prime) grade beef dry-aged for 90 days. It is rubbed with sea salt, rosemary and black pepper. It is cut tableside and sprinkled and brushed with more sea salt and olive oil. This was a lot of meat for four people, even if 1/3 of the meat is just pure fat. The marbling results in this soft and flavorful piece that goes down very easily with a Malbec. Supposedly they are one of the top 6 dry-aging steakhouse restaurants in the US. Aside from the pieces with more fat another good part is the charred area near the bone. SIDES - Mascarpone & Guanciale Mashed Potatoes ($12). Mashed potatoes with mascarpone, guanciale (cured pork jowl) and poached quail egg. Gives an Italian spin to loaded mashed potatoes. Creamy and rich, it is one of the best mashed potatoes I've had. - Sauteed Mixed Mushrooms (with spring onions, $12). Gotta balance out that meat with some greens! - Spinach (with garlic and hot peppers, $8). Even more greens. Not very spicy. Hope you're not taking anti-clotting meds... My family enjoyed our meal even if the price did set us back quite a bit. I found one of my favorite restaurants in Vegas and I'll suggest this to people that can spend a bit on good quality food. On my next visit I'll have to tackle the pasta along with their rendition of a traditional Florentine steak.
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