It's fine. Don't order too much food, especially with marrow.

H,

It's great for a group of guys. Order too much food, especially with marrow.

What El Diablo said. Just don't eat it all.

Seafood Louis app. Pretzel bread. A good whiskey cocktail before in the lounge. ****, I miss CUT.

Thanks, now I really wish I could go to Cut right now..

Also reminds me of when I told our waiter that he should stop calling it a "pretzel roll" and instead use the term "lye bread roll" because "pretzel" just describes the shape of something that clearly does not look like a bread roll. He thought I was seriously complaining, so he apologized and promised to tell his boss that they are using the wrong term.

I don't know dude, first line of the wiki disagrees with you:

"A pretzel is a type of baked bread product made from dough most commonly shaped into a twisted knot."

Whether or not your point is accurate though, describing something as pretzel bread still perfectly conveys what the consumer expects to get, same as pretzel stick. So I, being an annoying pedant myself, am OK with "pretzel roll" or "pretzel bread" whether they're accurate definitions or just linguistic shortcuts. And as my wife- who has a linguistics degree- would say, language is constantly evolving.

I half joking, half being a smart ass but not seriously complaining. Everytime I get something that resembles a good southern German style Brezel (or lye bread roll), I am the happiest little boy around.

The word pretzel comes from the German word Brezel which has its origins in the latin word brachium (= arm), because the Brezel is shaped like a person having their arms crossed with hands on the opposite shoulder.

But people can call it whatever they want, especially if their product is as perfect as the rolls you get at Cut.

I've always wondered what the rule is for this. Several friends have told me it varies from place to place, but if the customer either accidentally leaves the "customer copy" of the bill with the tip and total, or incorrectly adds the tip, does the server get nothing in the first case or way less in the second? Say bill is 75 and the customer puts down 15 for tip, but in total mistakenly puts 80 instead of 90, does the server only get 5$?

Ive worked at places that work both ways, sometimes the manager will sign off on what the patron "intended" to do, I.e. $150 bill, $10 tip, writes $180, and the server will get $30 because they signed off on $180 total. Other places I've worked have been strict on the tip being exactly as written. My wife has had disputes at her club when tips are outrageous but standard. It's basically a discretion thing and different everywhere.

It might be at the discretion of the restaurant to take the $30 tip instead of $10 if the customer signed off on $180 total, but I was told it can't be the other way around. If the bill is $150, the customer puts $30 as tip and $160 as total, they are only authorized to charge the cardholder that $160 total which leaves the tip at $10.

I asked my wife about her experience with that from when she worked at restaurants and she told me they had customers who never put anything in the tip row but put a total amount that included a tip. Prolly because they were too lazy to add numbers. Apparently it is perfectly fine to do that.

Sushi samba was great this weekend and the service was outstanding. It took a while to find it's dead ended in a corner of venician/palazzo.

Like I said, it's different everywhere. I've worked all over Napa Valley, Central Coast and Vegas in fine dining restaurants and can say with certainty that there is no standard. It very well may be that "by law" or "technically" an establishment can only charge what is written clearly in the total section of the slip but in the real word that just isn't always the case.

Above references Picasso, and I can give a halfass update

We were going to have dinner Sunday night, and I stopped by Friday and asked the hostess - she said no problem, either order off the Veg menu for part of her dinner or they'd offer something else.

And.... I had to cancel because of a work problem. We're going back in Oct., and I'll give a real update then. But looks like it'll be no problem, and they were very pleasant about my question.

MM MD

^^ thx for the update. Last visited in July and there was a route through the prix fixe that was perfectly fine and I did that. However, I really liked the look of the degustation menu, apart from I think the second course where I was completely stymied. To know that I can either switch in a vegetarian course or another offering with no hassle is very useful.

CUT- Wolfgang Puck, has always done me well. Went to see Penn and Teller once and ate there afterwards, delicious, melt in mouth, succulent.

Bunch of old friends getting together in Vegas looking for a nice restaurant for dinner. Here are the preferences that people have expressed:

No steakhouse (already doing that another night).
No Thai (already doing that another night)
Japanese OK if there are other good options besides sushi/sashimi
Interesting cuisine
Not more that ~$150 per person including tip (no one really drinks wine, but I'd guess 1-2 cocktails per person on average)

Everyone is flexible, so in the end everyone would be fine with whatever, but I want to try to find something that checks as many boxes as possible.

Tough price point ime - you're $50pp from a solid meal at Picasso or L'Atelier, though actually I think there's a $98 menu at L'Atelier that could work if you're really seeking fine dining.

For a curve ball, I think you should consider ubering to Raku. My other suggestion would be downtown to Carson Kitchen. Neither will be the white tablecloth experience of Picasso. Carson is small, busy, and very casual, but I've never had a bad meal there. Could be an issue if your group > 10, but they'll make it work. Raku is also just great and really interesting. Can search in casual dining for more info on those, but guessing CK is 50-75pp and Raku is 75-100 all in without holding back at all -- ordering all the food and drinks.

Thanks. I was thinking about Raku, good to know that it's a quality option. Will check out Carson Kitchen.

Also, do you (or anyone else) have any thoughts on Sage being an option at that price point. I think it would be but the online menu doesn't list prices.

I've not been to Sage.

Yelp app --> Sage --> view all photos ---> filter by menu --> scroll to bottom for most recent

There appear to be some "build your own tasting menu" options in that price range.

You can easily do Sage at that price point.

Borrow $50 pp and do Picasso. Apart from stretching your price point a bit, it fits your criteria perfectly.

Yeah, that was my top choicce. Unfortunately more than a few of the guys want to spend.

Thanks!

Here's the shortlist:

Raku
Sage
Bouchon


How do you rank them?

Had strip steak last night with group of guys, had the rip cap and it was really amazing. Everyone loved everything. Here by myself tonight and will prob go back to back steak. Best place for steak single at the bar cut right? Anywhere else i should consider?

Solo I like strip house at bar in ph

Attentive service, I usually grab a steak and two veg sides, can't finish the sides. 16oz ny strip, mushrooms and black truffles creamed spinach.

Steak has a scorched crust and a little extra seasoning compared to other places, but if that sounds OK, then its a great meal.