restaurants in Vegas

Carol, you never let us know how your meals were! What did you love?

hey Linda. didn't really love anything. I think they are all great restaurants in their home cities... Then they get too huge to accomodate the amounts of people and Las Vegas and all gets lost. Picasso was good but expected more....Pinot Brasserie was good but not Patina (in LA....) Nobu was terrible. Not NY. I think they are all spreading themselves too thin..

I agree!!! So many chef's (rather, their images) have become so homogenized these days. Wolfgang Puck is as common as McDonald's...is that a bad thing? Not for Wolfgang, it isn't, but how do you stay unique if you're EVERYWHERE? And how do you make sure that every single item that comes out of your kitchen meets your standards (100% of the time) when you're not there on a consistent basis??? You can't, plain and simple. (I know it sounds really negative but I'm all about quality, not quantity.)

[David Jones]

Hi Carol -

You've heard all of this already, but for anyone else:
My best experience was at Puck's Trattoria del Lupo - we ate well and had great service. Service seems to be the problem all over Las Vegas - Pinot Brasserie was worse than awful, and all but one dish was over-salted, even for me. Border Grill was a thumbs up - food and service were solid and a good value. Olives and Onda were both good in terms of the food, but service and value were lacking. Aureole was worth the trip, if just to see the wine retrieval process, complete with technical climbing gear on the steward. I thought the room at Nobu was slick, didn't like the attitude.

It is all about the money there, for sure. NY prices without service like a NY restaurant.