| rev:text
| - More times than I can count, I have refrained from writing a review about a new restaurant. I have friends in the food industry & know just how much hard work the owners, managers, and staff put in, not to mention the huge financial investment. But after reading John Curtas's multiple articles singing the praises of Izakaya Go, I don't feel bad about writing a bad review. After all, Eating Las Vegas has, by orders of magnitude, a lot more juice in this town than one little old Yelper. So, in an attempt to add an eensy weensy bit of balance ...
I had such high hopes after reading how great this place was on Eating LV. I love Japanese food, and I-Go had some very interesting menu items you don't see elsewhere. After I put in my initial order for crispy pork belly and uni dumplings, the server asked if I had been to the restaurant before because I knew what the best items were. Oh boy, this should be good! Except it wasn't. The uni dumplings didn't taste like uni, or much like anything really. You could see little specks of uni mixed in with a lot of white flavorless filler in the dumplings. I tried adding a little soy sauce, then some spicy mustard, hoping to get a flavor boost, but nada. The crispy pork belly was just not good, not awful, but nothing I would ever order again. It also suffered from "seasoning glop," that is, the kitchen seemed to like adding a big glop of salt & pepper on most of the dishes right before sending them out. I'd prefer that the seasoning be cooked in instead of glopped on top. Then I got the "house specialty," kara age (fried boneless chicken thighs). Even though it was the house specialty, I've had far better kara age elsewhere (Yonaka and Izakaya Cocokala spring to mind), plus there was that annoying glop of salt & pepper again. Now my favorite, unagi. I love freshwater eel, and not that many places serve it as a main course, usually just as sushi. The serving of eel was a very thin fillet, and the delicate sweetness of the eel was spoiled by - you guessed it - a big glop of salt & pepper. The only really good part of the meal was dessert, a $2.50 bowl of pretty good vanilla ice cream with two decent-sized scoops.
I don't know why there was such a big difference in my experience at Izakaya Go and John Curtas's multiple visits. All I can guess is that maybe the head chef prepared everything when EatingLV dined whereas my meal was prepared by some staffers who don't quite yet have the hang of it (the place hasn't been open long). Who knows? Anyway, there are several Izakayas in Las Vegas, with new ones seeming to pop up all the time. I won't be returning to Izakaya Go.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)