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Fiore Steakhouse Rio (Las Vegas)

post #1 of 2
Thread Starter 
This review was to a school advisor, I hope there is use for it to someone. ;)


Upon arrival to the restaurant, my wife and I were
instantly greeted by Kimberly, our hostess for the
evening. She checked our reservation and immediately
escorted us to our table. She asked how our day had
gone and left the table to bring back a stool for my
wife's purse. That is something that I have not seen
in any other restaurant to date. The decor of the
restaurant was well thought out and looks fantastic.
Everything appeared to have a natural flow and
combines well with one another.

We had four people that tended to our table that
night (aside from the hostess). Sonny (who we were
told was in training), Sam (Sonny's training server),
Christian and Giorgio. I couldn't distinguish the
servers from the buspersons right away. No one
distinguished themselves by title. But I determined
that Giorgio and Christian must were buspersons and
Sam and Sonny were servers.

Sam presented us with menus (closed) and a wine
list (placed on the table near me). He also informed
us that Sonny is in training and we would be receiving
table service from them both. He then left the table
and almost as if it were a rehersed play, Christian
approached to take our beverage order. At that point
we ordered only Aqua Panna. Sam and Sonny appeared and
asked if we needed more time before we ordered. We
said yes and at that moment Sam mentioned that the
special for the night was a ten ounce Kobe beef steak.


He departed our table as Christian returned to the
table with our water. Now I'm not sure if there truly
is a distinct, proper way of doing this so I watch the
pour of bottled beverages. When I went through
front-of-the-house training I was taught the neck of
the bottle from which you pour should never come in
contact with the rim of the glass and that it should
be a smooth pour and not a splash. Christian was very
professional and as I said previously, Im not sure if
this is a hard and fast rule.

After we received our water, Giorgio arrived with
our bread for the table. Before he left he described
to us what breads were in the basket and the trio of
accompaniments (butter, fresh tomatoes diced fine and
what I called the olive tapenade). Absolutely
delicious.

Sam reappeared to take our order. At that time we
went ahead and ordered two beverages, a Rum Runner for
my wife and an Apple Martini for myself. Our appetizer
was the Jumbo Lump Crab Cake. I also ordered the
Arugula salad and my wife ordered the Mesclun salad.
For an entree we had the Filet Mignon and the
Porterhouse (with the baked potato and artichoke and
spinach side dishes). We also order the souffle for
dessert at that time. Sam mentioned the souffle then
and asked that we place the order for it now if we
wanted that due to its baking time.

Our drinks arrived shortly after Sam and Sonny (who
was there primarily to observe and assist Sam) left.
We were always tended to as were the other patrons.
First to our table was the Crab Cakes. The
presentation was nice and for once I had a crab cake
that wasn't seasoned to death!

Delicious.

Next was our salads. My wife and I both noticed
that on my salad (the Arugula) there was no crisp.
Hers did have a cruton. I didn't mind as they were
both great. The pancetta Vinaigrette was absolutely
mouth watering. The staff does watch the tables even
if you don't see them. The servers seemed to know when
we were finished with a couse. An empty dish didn't
stay on our table for long at all. Everything was
cleared and our table was prepared for the next
course.

The Filet Mignon was very tender and cooked to the
right temperature. My Porterhouse was delectable. My
wife raved about the Creamed Spinach and Artichoke
with asiago cream. Myself I enjoy just steak and
potatoes. It was so much that we couldn't finish it
all.

After the main course was taken away to be packaged
for carry out, we sat for a few minutes and Christian
came back to ask if we wanted any coffee or tea. My
wife ordered coffee and I didn't expect it to be
presented in such a grand fashion. Not only did she
get the regular assortment of sugars, there was also a
tower (literally) consisting of Creme Chantilly, raw
sugar, chocolate shavings and cinnamon sticks.
Absolutely beautiful. I don't even drink coffee but I
couldn't resist a few sips with chocolate, cinnamon
and Creme Chantilly.

A moment later, seemingly on cue, dessert arrives.
Kudos to the timing of the entire meal. Flawless to
say the least. Sonny presented the dessert alone. He
asked if we wanted it split and placed it on two
plates at tableside. The way he presented that one
dessert on two plates looked as if it was designed to
be that way. Then I ordered Remy Martin VSOP with the
dessert to finish the evening.

Sam came back to the table to see how everything
was going and if we needed or wanted anything else. He
then left and returned almost immediately with the
check. After paying, he thanked us for our patronage
and departed.

Overall I will say that it has been the best
service we have received in a restaurant to date. The
food was very well prepared. Service was indicative of
a fine dining establishment. The staff was attentive
and very professional. My wife and I enjoyed the
entire evening and will be dining there again.
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)

M.E.A.T.
Mankind Enjoying Animal Tastiness
Reply
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)

M.E.A.T.
Mankind Enjoying Animal Tastiness
Reply
post #2 of 2
From the comments in your review, it sounds as though you're already training yourself to be completely observant of FOH procedures. Good job! :D
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
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