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| - On Friday night (9 June 2017) we got reservations. Service was what I expected and did not disappoint, but the entrée DID!
Our starters were great, but the BLACK PASTA With truffle cream, peas, topped with "Jumbo Lump Crab" was ruined by the fishy smelling & tasting faux CRAB MEAT.
The pasta and truffle cream sauce was great - but when you put FISH (with strong fishy taste) on top it SUCKS!
We we went to Chef Marc's (Marc Sgrizzi) Trattoria because this dish was specifically written up in Las Vegas Weekly (June 6-14, page 14). We decided to give it a try. But Chef Marc's raising the price by 23% and serving FISH as CRAB is BAD, BAD, BAD. TERRIBLE!
The Las Vegas Weekly write up said "this unorthodox masterpiece .. fresh house-made black fettuccine gets all sauced up with truffle cream and quite a bit of jumbo lump crab meat." $26 (Chef Marc's printed menu was $32)
Now I am wondering why his previous restaurant - Parma - closed only to open this one 4 months later. ["A tipster writes in to Eater that the spot "hasn't been open for weeks" and the phone is disconnected. All the signs for the restaurant are still up, and there's no indication on the front door or on the restaurant's Facebook page and Website that it's closed permanently or indefinitely." by Susan Stapleton Jul 13, 2015]
SHAME, SHAME, SHAME
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