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  • I really wanted to like this place. I have heard good things about it and it is one of the only "nice" restaurants in the Northwest but overall I was struggling to really "like it". I ultimately gave it a three based upon the food as that is what I primarily consider, I would provide it a four based on decor and ambiance. First off, I really like the wine shop and they had some good wines at decent prices. Also, the $10 corkage fee is attractive and I like that you can buy a wine right there. We sat out on the patio, this too I liked. There was live music, a saxophonist, a little loud but still nice. It was a small little alcove next to the water which provided an intimate feel. The service was prompt and pleasant as well. We had the steak tar-tare appetizer, this was tasty. Also, I had the French Onion soup. I love French Onion soup and this was a nice surprise, probably my favorite part of the meal, light sherry undertone and very rich. I ordered the Risotto with truffles. Risotto was too al dente for my taste and was under-seasoned. The risotto was $18. I shared this entry with my husband who ordered the Lobster Pot Pie. The pot pie was also disappointing; they would have been well served to have called it Lobster stew. There was a good amount of lobster in the "pie", but there should be especially in light of the hefty $40 price tag. But the flavor was lacking and it was not rich and creamy but more soupy. We had the Lobster Pot Pie at Michael Mina in SF and it was phenomenal for about the same price or possibly even less. And don't get me wrong I have no qualms with spending money on a great meal, I will gladly do so, but I still like to review each meal on it's own and by comparison with other restaurants at similar price points. Our other dinner companion had the duck breast. I tried a piece of his and it was very moist and had a good flavor. Overall, nice decor and food was good, but not good enough for me to come running back here when there are so many other places in LV to try and not quite sure why they made it into the 50 essential restaurant book.
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