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| - I honestly think this is a middling four. It's not a three, but it's maybe a tiny bit weak for a four.
Dining with a family member, we split a couple appetizers: their caprese salad and the seared foie gras. The salad was outstanding. Nice, flavorful ripe heirloom tomato halves (not slices, but big meaty halves) paired with some decent mozzarella cheese (needed a little more salt to my taste) balsamic vinegar, and a very nice, slightly bitter, green and fennel root salad. I loved the large tomato chunks, and I'm a sucker for fennel in salad like this. Coupled with a night light dressing, this was a hit. The foie gras on the other hand...wasn't really up to the same standard. It's a nice sized helping of simple seared foie gras, but on top of a pineapple upside-down cake. Seriously. The cake and the liver really do nothing for one another. We each had a bit of the combination, and then just ate the cake, cleansed the palate, and set in on the foie gras. The liver itself was pretty rare, which I guess it OK with me. I think I'd just rather have this in pate rather than ad a whole piece of liver. I don't think we'd order this again. I would say I'm a little disappointed that they didn't have the traditional steak house soups. No lobster bisque? No french onion? Just a spring garlic soup, which yours truly is not ordering when the word garlic is in the name.
For main course, each of us had filets, medium rare, with a side of the royal trumpet mushrooms and the bleu cheese fondue. The steaks came out looking very dry - almost cold. Not sizzling, not glistening, nothing. It seemed odd, but they were definitely served on hot plates, weren't cold, and tasted pretty good. I think personally, a little more salt and pepper crust would have been good, but they had good beef flavor and were very tender. I liked the mushrooms as a hearty compliment - very meaty, large mushrooms in a nice brown gravy. And the bleu cheese fondue was very good - mild and creamy, great with the filet. I usually don't get sauces with steaks, wanting them to be able to stand on their own, but this was nice to have. Maybe I'll do it more often.
Finally, we opted to skip dessert. Kinda. First there were complimentary little ice cream cookie sandwiches. Which were good. And then, since I had mentioned it was someone's birthday, was a complimentary butterscotch creme brulee, which was quite nice of them. This was actually very good. I wouldn't probably have ordered it myself, but it had great rich butterscotch flavor, silky smooth texture, and a nice burnt (but not too burnt) sugar crust. Very well executed. So I guess we got dessert anyway.
Final note - their iced tea is some kind of...mango or fruit flavored tea. It doesn't say this, and they didn't say it, and we didn't ask for it. But it definitely is flavored. Some people like this, some people do not. We...tend not to. That fruit flavor gets really floral in tea. Just be warned if that's not your thing. I'm surprised they didn't say anything or call out that it wasn't standard iced black tea.
So do I come back? Wellll...no. Four stars, right? That's good? But in Vegas, my bar is so high, and there are so many other steakhouses and other great restaurants, that if I had to make the choice, I would opt to try something new or duplicate at another spot. This was pretty good, but not good enough to make me want to come back right away at the expense of other spots. But I think it's better than Foundation Room (in the same hotel) if you're looking for a traditional steak.
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