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| - Someone asked me privately from YELP If I was picky with food because I used to cook for celebrity chefs? I'd like to say no because there are some food establishments that aren't considered 5 star that for a plate I'd slap my mama---but I am harder on establishments that consider themselves elite amongst Top Chefs.
A friend recommended this place to me and I decided to give it a chance. Normally I don't frequent celebrity chef establishments because having worked in this industry I know that the chef is NOT who is cooking the food. I was excited about going on the strip since I avoid it like EBOLA, so I think my expectations were too high.
We were given a seat on a very busy corner and our next best option was to be seated by this wall with a flat screen. We opted by the wall. While waiting for our food we stared at this wall feeling like inmates serving a prison sentence. Our server brought us some glasses of water and joked that we were about to enjoy the lovely minerals from Lake Mead. After one sip, I knew what he was talking about. YUCK! I couldn't get over the jumbo ice cubes and thought they were the most beautiful thing.
We started out with the triple T fries which were...OK. Only the very top of the fries contained that truffle "goodness" and it was so faint. Which means they probably didn't "toss" all of the ingredients together. They just piled and sprinkled it on top. Cooking 101. I love truffle oil and I barely got any, leaving me feel like I just ordered garlic parmesan fries. On the menu it says, "Truffle, truffle, + more truffle." It was more like, "Lies, lies, + more lies!"
Not wanting to gorge myself silly I ordered Bruthas Badass Caesar salad and The Generals wings. My friend ordered some jumbo burger.
Our food came and after one look I could tell that my bread on the plate was stale. Here's a little inside info for you guys. Croutons are usually made with DAY OLD bread to avoid cost and waste. There's nothing wrong with that, but after a day----YOU DON'T MAKE CROUTONS or KEEP the ones you made previously.....you just cut your losses and toss it. I knew right away that jumbo crouton was made more than a day in advance. It was so friggin' hard and you could tell by looking at it closely that it had started to get old because when you cook old ass bread it leaves a pattern that looks pulled. It's hard to explain without showing you closely, but maybe you can see it in my photos.
The salad dressing was sooooo watery and thin, which was most likely caused by tossing the lettuce while wet. I don't even want to get into that.
The wings were hard as a brick! They were overcooked then glazed with this wierd Walmart Hoisin tasting sauce. Nothing had flavor. My friend didn't enjoy his burger either. It was cold. We didn't complain because I understood that it wasn't something that could be corrected. The food IS WHAT IT IS due to errors that need to be corrected by the Executive Chef, or Guy Fieri just really sucks. I'm gonna sound like an old timer, but back in my day a chef wasn't a chef until he/she spent over ten years training, spent years in Europe giving blood, sweat, and tears on the cooking line, and even then you were humble until you proved yourself leading a line. Too many people call themselves chefs when they haven't mastered the basics of flavor. Even I haven't mastered anything at this point since I left that world and discontinued my training--but I really was hard on this restaurant. Food can't just look pretty on a plate---it has to taste good too. I expected much more from a big name "chef".
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