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| - I was going to see Rock of Ages at the Rio and decided to try Giy Fieri's newest restaurant in Las Vegas, The Drunken Burro in the spot where Buzio's seafood used to be. The room is almost identical to what it was except for changing some of the decoration and adding a booth seating area.
I was seated at the first two person high top near the entrance. The place wasn't busy enough to get a counter spot where you can watch the cooks work.
My server was Gracie and she was very good. She brought a menu and went to get my iced tea. I asked her about the comparative sizes of the appetizers and other dishes as I was dining solo. I opted to get the roasted chicken tortilla soup. For the main course, I ordered the pork chile verde enchiladas.
While waiting for the soup, I munched on too many of the chips and salsa. The chips are house made tortilla strips rather than chips and the salsa has a small bit of heat. It's a fire roasted tomato salsa and it's quite good.
In a short time, Gracie brought my soup. She put the wooden platter in front of me and cautioned me that the cast iron broth holder was VERY hot so I should use care when pouring the contents of the cast iron pot into the soup ingredients which the menu lists as shredded achiote chicken, tomato, cilantro, lime, shredded cabbage, diced avocado, sliced radish, sweet onion, roasted jalapeño, and crispy tortilla strips. The soup was very good and there's a spicy kick to the broth. There was one time when some of the spices got to the back of my throat and neither my tea nor a drink of water put out the brief fire.
A problem arrived when a runner brought my main course while I was still eating my soup. The runner said, "Oh, I hope I'm not hurrying you. Here's your enchiladas." She then pushed some glasses aside and put the large platter on the table. I didn't quite finish the soup and then moved the soup holder to the other side of the table and brought the enchilada platter in front of me.
The menu describes the enchiladas as marinated pork shoulder, queso casero, tomatillo salsa, sweet onion, tequila-lime crema, and cilantro. The enchiladas came with the requisite beans, rice, and small chopped tomatoes, onion, and guacamole to mix in with the enchiladas or eat as a small salad. The main course was OK. The enchiladas were fairly standard--nothing that I would walk away remembering.
After finishing, Gracie stopped by to see if I saved room for dessert which she didn't realize was a rhetorical question. I asked about two desserts that had caught my eye and I ordered the coconut tres leches bread pudding. She explained it wasn't the standard kind of bread pudding that it was not baked like other bread puddings. It sounded intriguing so I ordered it and I'm glad I did.
The bread pudding is sort of a cross between angel food cake and sponge cake that has been soaked in the three milks and topped with some coconut pieces on top. On the side of the dessert was a small pitcher of crème Anglaise to pour over the bread pudding.
Guy, and I think I can call you that because we once had a photo taken together, here are some suggestions. Instead of having a server take the time to tell me to be very careful about adding the broth to the soup bowl, why don't you have the server do it? I've been in many high end restaurants where this has been done and it's classy. Having me dump my broth is not what I'm paying for. Think of all the photos and/or video that would appear on social media showing the joining of the broth and soup ingredients. What advertising! Also, can servers keep an eye on those dining and course the meal better. If the soup is that hot that I have to be very careful, it's going to take longer to eat. It isn't rocket science. A diner should never have their appetizer interrupted by the arrival of the main course unless they've dawdled which I assure you I wasn't.
Note to locals: El Burro Borracho gives a 25% discount when you show them your Nevada driver's license. This makes the Strip plus Fieri pricing much more tolerable.
The meal was OK and I may be back. There are so many other places--cheaper and more authentic--in this town so I'll try many of those before considering a return visit.
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