. "3"^^ . "0"^^ . . "4"^^ . "2017-05-07T00:00:00"^^ . . "One night in this weird desert blip they call a city, and we wanted to eat something appropriately Vegas-y -- steak from Wolfgang Puck seemed to fit the bill. Overall, thumbs up. The ambiance is generically upscale, but the food was good and the service exceptional. I can't recall the last time a waiter upsold me by something like 50% and made me happy about it.\n\nSteak Details:\n\n- We had the Tasmanian grass-fed filet mignon, and the \"American Wagyu\" (Snake River Farms Idaho) rib-eye. Together they made a sort of a porterhouse. \n- The rib-eye was too fatty for me, but I think that's how a rib-eye is supposed to be and whether you like it or not is subjective.\n- The filet mignon was exquisite. Flavor a bit bland but the texture soft and creamy somehow. - Both cooked medium rare, spot on.\n- No sauces necessary.\n- On the side, mashed potatoes and an ornately named kale dish that turned out to be just saut\u00E9ed greens. Simple. Tasty.\n\nOther food details:\n\n- Cocktails -- boring. $19 of boring.\n\n- Dessert -- Amaaaaaazing. The Baked Alaska and the Banana Cream Pie. Words out of my mouth, literally: \"Are these the best desserts I've ever had!?\" Maybe they just had a good night, or maybe I was just really craving sweets. Either way--save space. I'd come back here for dessert over meat."^^ . "0"^^ .