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  • One night in this weird desert blip they call a city, and we wanted to eat something appropriately Vegas-y -- steak from Wolfgang Puck seemed to fit the bill. Overall, thumbs up. The ambiance is generically upscale, but the food was good and the service exceptional. I can't recall the last time a waiter upsold me by something like 50% and made me happy about it. Steak Details: - We had the Tasmanian grass-fed filet mignon, and the "American Wagyu" (Snake River Farms Idaho) rib-eye. Together they made a sort of a porterhouse. - The rib-eye was too fatty for me, but I think that's how a rib-eye is supposed to be and whether you like it or not is subjective. - The filet mignon was exquisite. Flavor a bit bland but the texture soft and creamy somehow. - Both cooked medium rare, spot on. - No sauces necessary. - On the side, mashed potatoes and an ornately named kale dish that turned out to be just sautéed greens. Simple. Tasty. Other food details: - Cocktails -- boring. $19 of boring. - Dessert -- Amaaaaaazing. The Baked Alaska and the Banana Cream Pie. Words out of my mouth, literally: "Are these the best desserts I've ever had!?" Maybe they just had a good night, or maybe I was just really craving sweets. Either way--save space. I'd come back here for dessert over meat.
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