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| - I had no background information on this restaurant, and low expectations for a place located so near the front door of a casino.
I was expecting high prices and mediocre food. So we ventured further into the casino, looking at restaurants and menus, all the way to Bally's. That's when we realized that the restaurant we were meant to go to was way back at the first place we looked, Mon Ami Gabi.
I love hanger steak, and it was on the menu for a mere $20. We went on a Friday night, no reservations, and were seated immediately with a choice of the patio or inside. We opted for inside, and were given seats right at the patio window. Best of both worlds, it turned out, because we had all the views of the patio and Bellagio fountains, and all the warmth of the interior.
We are not gut-buster buffet eaters. In fact, listening to some frantic gamblers that evening talk about how they stuffed themselves silly on a comped buffet turned us right off of trough feeding.
So we ordered the hanger steak, medium rare, and a frisee salad with bacon and soft poached egg, and a glass of wine.
Loved the sauce, coupled with the thin, crisp fries that came with the steak. And I adored all that warm yummy yolk oozing into my salad dressing.
Fresh, hot, crusty baguette and a pot of soft butter came to the table, along with a few mouthfuls of fine carrot salad. We didn't need more bread, but it was so good we got a second baguette and used it to soak up the sauces of our two dishes.
On short trips, I rarely frequent one place multiple times, but felt that a breakfast at Mon Ami Gabi would be good. It was good, and we sat outside this time in the sunshine, just as the Bellagio waters were springing into action.
This time, unfortunately, we were in a hurry, so the experience wasn't as enjoyable. But even with more time to linger, we still would have preferred dinner there over breakfast. Of particular note in the breakfast was the bacon. Thick, streaky, but not overly fatty, flat. Like it had been roasted rather than fried. Yum.
Why 4 stars, rather than 5? I love hanger steak. I love hanger steak even more when that one strand of fiber is quietly cut from the length of the steak before it's cooked and becomes virtually impossible to remove without mincing the whole piece up. Floss is one item the TSA will still let me take on a plane, I'd don't need it in my steak. Two quick slashes and it's gone, it's so easy and will vastly improve anyone's enjoyment of the dish.
Given the opportunity, I'd definitely come back for dinner.
For what it's worth, Ibrahim was my dinner server, and Brenda was my breakfast. Thanks!
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