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Carnevino: If only the food had the same attitude as the staff

Sounds good, I'm usually off on Tuesdays and Thursdays.

Btw, I meant the price to size ratio of the raviolo :-)

Oct 21, 2014
LongIslandChef in Las Vegas

Carnevino: If only the food had the same attitude as the staff

Sounds like you and I had a very similar dinner experience at Carnevino. From the meat(bland without the oil and finishing salt) to the Raviolo (ridiculous size).

Oct 21, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

Definitely worth giving it a shot. But keep in mind, because it was so empty, they had the time to give my dishes their full attention. Meaning, this could have been an aberration. On the other hand, it could be business as usual. Not sure since I have no previous visit to compare with.

Oct 20, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

Day 4 Brunch: Brooklyn Bowl

Once again, I was technically supposed to attend the auto auctions this morning/afternoon, but it was my birthday so I decided to just do my own thing. Took a walk around the strip for about an hour and ended up strolling the Linq when I saw Brooklyn Bowl. I had been there for a concert on my last trip but never had the chance to try the restaurant.

I jumped on my cell and took a gander at the brunch menu. Looked pretty good so I made my way upstairs. The place was empty except for one table of people. This normally would have scared me a bit, but it was pretty dead everywhere the week I was there.

Having already seen the menu, I ordered real fast. Decided on the roasted adobo corn and the Jim Morrison with dark meat chicken. The adobo corn arrived in about 5 minutes and looked great. Three small pieces of corn, roasted nicely on the outside but not burnt. The only problem was a lack of cheese. Just had a small sprinkle on top.

As soon as I bit in, I was happy. But first, you squeeze a little lime on top, then take a bite. You can taste the cheese, the wonderful roasted corn, the small hint of heat and smokey from the Chiptole butter. I tried one bite without the lime and it just wasn't the same. Needs that extra zip of the lime to bring out the best flavor of the combo.

About ten minutes after finishing the corn the main dish arrives. First of all, this thing has quite possibly the biggest pancake I've ever seen in my life. Its about 10" wide and about an inch thick. The chicken on top, two legs and two thighs, were a dark golden brown and smelling of pepper and spices. First I tried the pancake. It was moist, not as dense as it looked and not overly sweet. The chicken was crispy on the outside, moist and tender on the inside. The pepper gave the chicken a nice kick. I decided to pour the syrup over the whole thing and sat there, chatting with the bartender and slowly eating this huge plate of food. Ended up doing better than I thought possible when I saw it, ate a little more than half of it.

Really enjoyed this meal and was the start of a pretty memorable birthday.

Overall: B+/B

Next: The Yonaka meal that didn't happen and a few other notes until more good stuff on day 5...

Oct 19, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

Night 3 Dinner: Yusho

This was the night I was supposed to go to Giada. For a month before this night I would look at the menu online and try to convince myself there was something there I just had to taste. At about 4pm that day a conclusion sprang forth...If I had to convince myself this much about the meal and still wasn't sure at the last minute, its not worth doing, at least in my mind.

I saw Bill Cosby which ended pretty early so I knew there were lots of options for dinner. Since it was Friday night some restaurants had no reservations. Finally at about 10:45, I decided to go back to one of my favorites from my last trip, Yusho.

First thing I did was call up the Sherpa guide who helped me with the 50 mile hike through the Monte Carlo casino on my last trip. After the long walk, I was starving, but had to start with a drink. My plan was to try all of their cocktails I didn't try on my last trip. I started with the Paloma which was very tasty and STRONG. As usual I went with the Omekase. It was only $75 instead of the $100 on my last trip. I think it was the late night menu, probably why it was cheaper.

What followed was dish after dish or some great food, in some ways even better than my last trip, a few ways just as good and a couple not quite as good. I'll give a few highlights since every course was two different dishes, so a total of 13 tasting plates since the Steak course was by itself. Here's the one downer about this meal and thinking back to my meals last time it was the same thing. If you don't like dishes with tangy overtones, you will not like this restaurant. It wasn't until this meal, about course 5 where I realized how many dishes had that same tangy-ness/sourness.

My favorites: The octopus in a tangy/spicy miso dressing. On the other dish served with the octopus were three crab/corn fritters. On top was picked(tangy)fennel. Loved both of these. The new steak preparation was miles better than the nori wrapped steak from my last trip. Thankfully, the sauce on the steak was not tangy. One thing I really liked about the steak dish were the grilled scallions. Another standout were the cold Soba noodles. They were fresh and perfectly cooked. The cold sauce/broth had some sourness to it like most of the dishes but the overwhelming flavor was wasabi which I enjoyed.

The downers: The pickled veggies that I loved on my last trip just weren't as good, or maybe I was just suffering taste bud fatigue from yet another tangy/sour dish. This time they served it in the middle of the meal, last time it was served in the beginning. One of the drinks I really wanted to try was sold out. On a Friday night when it doesn't look very busy, really?

The desserts were miles better than my last trip. The passion fruit mochi was incredible. Of course, I was pretty drunk at this point of the meal, which is why so many details are a bit hazy. However, this isn't hazy one bit, When I took a bite of this mochi, it was like an explosion of passion fruit in my mouth. If I wasn't stuffed, I would have ordered a few more of them. The other dessert was one of their soft serve ice creams. Nothing too memorable about it other than how refreshing it was at the end of such a large meal.

After the meal the chef came over and chatted for a few minutes which is always cool. He actually remembered me from my last trip in April which is why he came over to talk.

This is a tough one to grade. So many parts I enjoyed but certainly a few detractors.

Grade: B
However, if you don't like the tangy/sour type flavor it would probably be a D.

Next up: Brooklyn Bowl brunch

Oct 18, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

Day 3 Lunch: Public House

It was supposed to be day 2 of the auto auctions for me, but after seeing all the cars the day before, figured I didn't need to go again. After walking around the strip for about an hour, I decided to go over to the Venetian, as usual.

Wasn't quite sure what I wanted, but after walking by Public House and seeing it wasn't very busy, I decided to eat at the bar. Even though they have an extensive beer menu, I opted for my usual iced tea since it was going to be a long day/night.

After looking over the menu for about 5 minutes and not being too hungry, I went with a couple apps, the Bone Marrow and The Fois Gras slider.

I've had the bone marrow here before and have enjoyed it in the past, for some reason just seemed boring this time. The caramelized onions didn't have the nice deep flavor to them and the bone itself just didn't seem cooked as well as it should have been. The marrow didn't slide off the bone as easy as usual. I think they need to switch up their preparation a little, or maybe I'm just bored with the same dish every time I dine there.

Then the slider arrived. Since it is fois gras, the portion was pretty small. However the flavor was excellent, much better than I was expecting after the pedestrian bone marrow. Despite the small size, it was quite satisfying. The microgreens, the juicy peach, the creamy fois, the soft warm roll, beautiful combo.

Grade: C+

Next up: Yusho

Oct 14, 2014
LongIslandChef in Las Vegas

Bazaar Meats, potential but has a way to go.

Yes, there was a side of sprouts. We passed it around the table but I think everyone was stuffed by then.

I completely forgot about the baby corn. I loved the way they smelled and tasted of popcorn, but otherwise, nothing really stood out. Didn't even know that was a dish the restaurant is known for.

Wow, yes. Way too high for a tomato salad. That kind of pricing seems to be running rampant in Vegas at the moment, especially on the strip. Twenty plus dollar hamburgers, appetizer sized pastas in the mid-twenty dollar range, soups over ten dollars.

Sounds good about April, definitely let me know.

Oct 09, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

Day 2 Dinner: Carnevino

After the afternoon at the auto auctions(lot of A's in that sentence), I just wanted a relaxing night. Decided not to go to a show, though looking back now, I probably should have. Just ended up having a late dinner.

Arrived at Carnevino approximately 10pm and was advised they've serving the entire menu in the bar area as well as the dining room. Sounds good to me, I'll go with the bar area, much more comfy as a solo diner.

I order a beer, don't remember the name, but it was one of the lighter hoppy beers they offer by the bottle. Quite good, I ended up having a few of them.

The waiter arrives and starts running down the specials. All I hear is Ribeye for one and I stopped him right there. Probably should have asked the cost because it was a bit shocking to later see the bill with a $95 steak on there. On the side I went with the guanciale and marscapone mashed pots and the sauteed wild mushrooms. To start I went with the ricotta and egg raviolo.

First the bread arrives with two ramekins. One with butter, the other with lardo. I never even touched the butter, the lardo was so damn good.

Soon after, the Raviolo arrives. I thought they were playing a joke on me. This thing was tiny!!! For $21, should have been two of them. Was it tasty? Hell yes it was, the yolk mixing in with the brown butter, the soft ricotta inside, the pasta was nicely cooked.

So I finish that in about 4 bites, might have even been three. They whisk the plate away and the preparations for the main course begin all around me. Napkins, plates, knives, I was getting excited.

The steak arrives and its beautiful. They begin to carve the steak and its perfectly rare, just like I wanted. Beautifully marbled, could see the juices glistening in the meat as they carved it.
As the steak is being carved, the sides arrive, first they place down the mushrooms, then the potatoes. The waiter the takes a fork, breaks the egg and mixes the yolk and everything into the potatoes. Unfortunately I really wanted to be the one to do that, but oh well.
As the steak is being carved, the waiter is pointing out the different parts of the steak and what is so great about each part. Once finished carving, he says that "Mario recommends olive oil and salt on the steak before eating", I nod ok and he does it.

So its time for the eating to begin, I can't wait. First I try the potatoes and they're rich, creamy and good. The mushrooms not as good. Tasted like they were loaded with balsamic, which isn't terrible, but completely unnecessary. Why drown out the natural flavor of these amazing mushrooms? Let their own flavors shine through.

Now to the steak. The moment I've been waiting for and...and...and...it didn't blow me away, or even close to it. A very good steak? Absolutely, but for $95 I don't want a very good steak, I want it to knock my socks off with how good it is. Let me also say this, without the olive oil and sprinkle of finishing salt, the steak would have had zero flavor. I tried a couple pieces the didn't get hit with the drizzle and nothing, bland city.

Grade: B-/C+ Everything was good to very good, but the most important piece, the steak, wasn't what it should have been. So the grade has to suffer.

Next: Public House(Venetian)

Oct 09, 2014
LongIslandChef in Las Vegas

Bazaar Meats, potential but has a way to go.

Excellent report!!! Not sure I'll have too much to add once I come to that point in my reviews. The only things I don't see in your review are the tomato salad and the Brussels sprouts, but I think the sprouts were only in front of QAW and myself.

Your review and the comments from QAW are right on about the uni/morcilla. Very muddy flavor together. However, when I had that uni piece by itself, it was so flavorful. Like an explosion of the ocean in my mouth, which was completely lost in the first bite with the sausage.

As for meeting up again, absolutely! We'll have to set something up. Either in NYC or it looks like I'll be going back to Vegas for the first week or two of April, but nothing is set yet, just have a hotel reservation.

Oct 08, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

Hey uhockey, sorry we didn't get to meet up this trip. Saturday was my b-day, so the night before, that day and that night was kind of crazy. Whole trip was kind of crazy actually...

That's possible about the food quality dipping because they're too busy on another project. Also could be they weren't ready for such a busy lunch so everything was rushed and not quite right.
I'd certainly give it another shot. It wasn't that bad, but not sure I'd go out of my way. Their brunch did sound pretty good though and wouldn't mind giving it a try.

Oct 05, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

Day 2 Lunch: Border Grill

I was attending the Barrett/Jackson auctions that day at the Mandalay. Around 1pm, after walking around a few hours checking out all the cool cars, I was starving. Took a(not so)quick walk through parts of the Mandalay and didn't really like my options. The only appealing menu to me at the time was Border Grill.

I sat at the bar, so there was no wait for a table. It was pretty busy because of all the foot traffic from the auctions. I quickly looked over the menu and placed my order. The Guacamole, Queso Fundito, the Carnitas tacos and an iced tea.

First up were the queso and the guac. The guac could have been really good if it had even a modicum of heat, but it didn't. The queso was average. Needed more chorizo flavor and more roasted peppers. Or forget the peppers and just add lots more chorizo(some roasted jalapeno could work here if they really want to have the roasted peppers). On the other hand, the chips were nice and thick and held up well to both the queso and the guacamole.
The guac and chips came with three different salsas. There was a chipotle, a tomato salsa and a tomatillo salsa. The tomatillo was by far the best of the three. It actually had flavor, a lot of it. The others were run of the mill.

The tacos looked great upon arrival. Beans and rice on the side, both were quite flavorful. The tacos, weren't as good as I wanted them to be. The meat was a bit dry which stood out even with all the other flavors going on in there. When I asked for some jalapeno or something to spice my tacos up a bit, I was brought a Jalapeno, cut into half inch thick pieces in a ramekin. Little thick, no? but I used it anyway, and it did help. Of course used the tomatillo salsa too, every drop of it.

The iced tea was damn good and the bartender kept it topped off nicely, so that's a plus in their column.

Overall: C+/C

Next up: Carnevino

Oct 05, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

Oh, I'll be talking about Bouchon, that'll be day 5 brunch. I have a pretty interesting story about that brunch. The story isn't about the food, more about who I met there/had eaten with, but of course the food will be covered too.

Yes the Spago is amazing, in fact I went back there for lunch a couple more times, one of the time I just had to get it again, but that'll be covered later as well lol...

Also a tip, since the pastas are no longer on the lunch/lounge menu at Carnevino, make sure you ask if they're available before you order. At lunch they've always said yes, at least so far, but you never know how much longer. The only time they said no was the one time I was there after 11pm

Oct 05, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

Definitely enjoyed seeing you again as well. Next time I come out, we'll have to do it again. Also great meeting LVI, his brothers and friends. Was a fun night!!! Maybe we can all figure out a time early next year to get together like that again.

Feel free to chime in whenever you'd like, I'm sure I'll forget some details about that night. Certainly won't forget the paltry beer choices though. What was up with that?

As for B&B, "Love/Hate" definitely sums it up, however I've always loved it in the past. Even when a couple dishes weren't quite up to par, the rest were good enough to make up for the shortfall. Not this time, which is why I was so disappointed. I actually felt ripped off and it wasn't expected at all

Oct 05, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

Day 1: Dinner (B&B)

Let me preface this review with a disclaimer...I have been coming to Vegas for years. Some of you out there have read my reviews and some of you even know me personally. B&B has always been one of my favorite Vegas restaurants. Every trip I made sure to go there at least once and order one of the tasting menus.

Started off the night seeing two shows at Harrahs. Million Dollar Quartet and Rita Rudner back to back. Rita Rudner made me part of her act, I got to meet her after the show, was having a great night.

I arrived at B&B approximately 10:40. While walking over there I tried to book the 10:45 reservation on opentable, but it was too late. After explaining the situation at the podium, the manager seated me, of course first asking my name, zip code and all that jazz. Even made a kind remark about how many times I've been a customer there.

After being seated at the table I was greeted by someone who wasn't my waiter, and asked if I'd like a drink. I asked if they had a certain beer I liked from the last trip. I had forgotten the name but described the taste in detail. He tells me they don't have it anymore, bummer. I then look at the menu, then see and point to the same beer I was describing but had forgotten the name, and he brings it right to me. Hmmmmmmmm

Finally my real waitress arrives, a tall attractive blonde named Brittany. I decide to go with the Toscana tasting menu. I know they've had the same menu for months now, so I figured its enough time to work out the kinks.

As usual, the same chickpea crostini is given to start, and as usual, it was bland and boring.

Then the tasting menu begins...

Course one, B&B Lonza with nectarines and Wild Rocket...Upon serving the course, I'm told the chef recommends I make it into a little sandwich and eat it. The only bread I have is a crusty one inch thick piece of bread they give you on the side. If the chef thinks it should be eaten as a sandwich, why not serve it that way? The lonza was pretty bland and all of the ingredients were unwieldy to handle as was the bread to use as a sandwich base. At times I felt like an idiot trying to wrestle with the ingredients to stay in the bread so I could eat them together. The nectarines were cut way too thick, just a mess of a dish.

Course two, Pappa al Pomodoro with tomatoes and Olive oil...Imagine eating a bowl of stewed tomatoes with a few one inch cubes of bread(soaked with the tomato juices and strong tasting olive oil). Boring and just not good.

Course three, Pici con Rigatino, Tuscan herbs and Pecorino...This dish was actually pretty good. Basically, its a bowl of pasta that tastes like an herb roasted chicken. That's the dish. The pasta was nicely cooked but there were no other textures, just the al dente pasta. Again, boring but at least it was tasty.

Course four, Pork shoulder"Sott'olio" with peach mostarda and fennel...Before I was served this dish, Brittany told me how they slow cook the pork in olive oil then pan sear the pieces so its crispy on the outside and perfectly tender on the inside. sounded amazing. When they put the dish in front of me, I thought it was a joke. There were these three little brown lumps on the plate with shaved fennel and the mostarda. I thought to myself, so what? it still might be delicious. Well, it wasn't. The whole thing was completely incinerated. The inside was dry and stringy, the outside was dry and hard. The fennel and mostarda was the only thing making it edible. This dish actually made me both mad and embarrassed for the person who cooked it. The worst part was that I was the poor schnook who had to eat it.

Course five, Housemade Ricotta with Fett'unta and honey glazed figs... The ricotta was light, creamy and it helped me get the burnt taste out of my mouth from the pork. The figs were tasty. Good but not great

Course six, Tiramisu with Espresso Gelato...This was very good, if you like coffee. I'm not a coffee fan, so I just gave a taste of it all. If you like espresso, you'd probably love the gelato. The tiramisu itself was light, wasn't overpowering in coffee flavor, which I liked, and a little boozy.

Overall grade: D/D- was not happy walking out that night, at all. If not for the waitress who was great and the pretty good desserts, this would be a solid D-/F.

Next Up: Border Grill

Oct 04, 2014
LongIslandChef in Las Vegas

The Good...The B&Bad...and the Very Good.....My Reviews

I'm back from my trip and I wish I wasn't lol

As usual, I got to many of the places I had planned, but some didn't happen. Sometimes that was my fault, other times it wasn't and yes I'll give details.
As usual, These reviews might take a while to complete, so please be patient.

Let's begin...

Day 1: Lunch (CarneVino)

Arrived at my hotel around noon as planned and I was starving. Having been up since about 5:30est and only eating two little bags of pretzels on the plane, it was time for a good meal.

I was really in the mood for some pasta and a burger so I walked over to the Venetian/Palazzo. Upon arrival at Carnevino and perusing the limited lunch menu, I realized the pastas were no longer on the menu. I asked the waiter/bartender if the pastas were still available and was told no problem, order any of them I'd like.

Decided to order the Spago with lamb ragu and the burger rare. When I ordered it rare, the waiter stops and tells me that it will be red and cold in the center, I told him that's exactly how I want it.

About fifteen minutes after ordering, the pasta arrives. It looks and smells just as I had hoped. When the waiter grated some nice Pecorino Romano(my favorite) over the top and hits the hot pasta, it smelled even better. The spago pasta is one long thick noodle, nice chew to it and coupled with the rich lamb ragu, lets just say that I was happy. Not the easiest pasta to eat though. Especially the first few bites, but its also fun at the same time seeing if you can do it without looking ridiculous.

About 10 minutes after finishing the pasta, the burger arrives. It looks great, the homemade potato chips were crispy and flavorful. Upon taking the first bite of the burger, I knew it was overcooked. Wasn't awful, but no where close to rare. More like medium. I didn't complain because it was still nice and juicy, but a bit disappointed nonetheless. Couldn't have been too bad though since I ate 90% of it.

Grade: B-/B

Next up: My B&B(ad) experience

Oct 04, 2014
LongIslandChef in Las Vegas

A romp through the menu at Bazaar Meat - a good meal, at a price.

Excellent review!!! I can't wait to try the place. Not sure how I'm going to wait for the chowhound dinner on my last night in town.

Sep 21, 2014
LongIslandChef in Las Vegas

One Dinner, Off Strip, Sunday, Have Car, Will Travel

Seriously? That annoys me... I would've made a Sunday reservation instead of Monday had I known. The least they could do is update their website with this info.

Sep 12, 2014
LongIslandChef in Las Vegas

One Dinner, Off Strip, Sunday, Have Car, Will Travel

I'm pretty sure that Raku is closed on Sundays.

Sep 12, 2014
LongIslandChef in Las Vegas

Next trip coming soon, but first...

Well, that kinda sucks. Can't believe Raku is open so late every night and sweets raku closes so much earlier. Guess I'll either have to try it another night, or maybe on a future trip.

Sep 05, 2014
LongIslandChef in Las Vegas

Next trip coming soon, but first...

Same here about the Cosmo, but it looks like I'll be skipping Comme Ca. Seems like no one has anything positive to say about it, what's the point? The dish I was most interested in was the bone marrow app, but I can get it other places, even Public House at the Venetian.

I might just end up going to Jaleo and probably over-ordering. So many dishes on their menu I'd like to try. Plus, they're open late, a big plus for me since most nights I have to eat at about 11 because of shows and such.

Sep 04, 2014
LongIslandChef in Las Vegas

Next trip coming soon, but first...

Look forward to the feedback!!!

Just made my Raku reservation, very happy about that. Do I have to make one a Raku sweets as well? Or can you just walk over there after a meal at Raku and get in without much wait? Will be late night for sure. My dinner res is for 11:30pm.

We still have to figure out about that Saturday brunch/lunch as well.

Sep 04, 2014
LongIslandChef in Las Vegas

Did anyone try SLS buffet today? I walked in and walked right out

Same here. I'm also thinking we'll have to do the pig, plus more. No?

Sep 04, 2014
LongIslandChef in Las Vegas

Next trip coming soon, but first...

I went to DBbrasserie on my last trip. Did enjoy it, especially the escargot. Could go again, especially since I do spend so much time in and around the Venetian/Palazzo anyway. Plus, I am interested in trying the duck confit.

Sep 01, 2014
LongIslandChef in Las Vegas

Next trip coming soon, but first...

Well, my trip is only about three weeks away and while I still have to make a bunch of the reservations, here is my current lineup (for dinner with other options thrown in):
Carnevino, Yonaka, Chada, Raku, Rose Rabbit Lie, Yusho, Giada(still on the fence with this one, thinking maybe Herbs and Rye instead that night), B&B (maybe for the regional tasing menu), Sage (also a maybe), Jaleo (have wanted to go here for a couple years now and just never seem to go, will this finally be the trip?) Comme Ca (another one I've been meaning to get to for a couple years now), Cut (have been thinking about giving it another shot after my first so-so experience years ago) and of course Bazaar Meat with some of the fellow Chowhounds.

So I'm getting there, but still work to do. Lunch will likely be on the fly, except for Saturday where hopefully uhockey is still up for brunch/lunch(but not too early lol).

Aug 31, 2014
LongIslandChef in Las Vegas

Next trip coming soon, but first...

Interesting. You know, I've looked at the Cosmo website a bunch of times and I wasn't sure quite what RRL was. I thought it was a bar that had some food options. Looks like I'll have to take a closer look at it. Might even be an option for my first night in town.

Aug 25, 2014
LongIslandChef in Las Vegas

Next trip coming soon, but first...

Will do, my plans are starting to come together. Slower than I'd like, but I'm getting there.

Aug 10, 2014
LongIslandChef in Las Vegas

Next trip coming soon, but first...

We could definitely meet up Saturday for brunch/lunch. I'm supposed to go to the Barrett/Jackson auctions in the late morning or early afternoon.

I just want to go check out the cool cars, don't really care to see how much they sell for. I'll just walk around the "lot", take some pictures and I'm gone. Saturday is the third day of the auctions, so by then I'll probably be sick of it and we could have a nice leisurely brunch.

Aug 10, 2014
LongIslandChef in Las Vegas

Alize - review is coming, but first a question to the CH community

If its "recommended", especially as a first course, shouldn't they just up the price of the tasting menu by $20 and make it 8 courses? Makes no sense to do it like this.

Aug 10, 2014
LongIslandChef in Las Vegas

Alize - review is coming, but first a question to the CH community

Yes that is quite confusing. Along with the reasons you mentioned, it says the tasting menu is 7 courses, so why are there 8 groupings of dishes?

Aug 10, 2014
LongIslandChef in Las Vegas

Next trip coming soon, but first...

Wow, I'm getting excited to try Chada. I might have to order a bunch of different dishes to really put their pairings to the test.

Aug 09, 2014
LongIslandChef in Las Vegas