As I've stated before, Yonaka can't be known for their creativity because they just ripped off most of their tastings. Everyone of those you've listed are not just "borrowed" from another restaurant, they are just ripped off. I know it is commonplace within the industry, but you can't give them kudos for creativity when they just cut and pasted.

Sorry Amused, but the Sake Orenji is a straight ripoff of a better executed dish, as well as the karaage.

Went to Delmonico tonight with 3 others...wasn't impressed. I've been before 2-3 years ago and was blown away by service and quality of food.
All of our steaks were very solid 9/10, I had bone in ribeye and everyone else had filet. We had potatoes au gratin and they seemed cold lacked taste. Almost as if they were already made. Mushrooms were luke warm at best also when delivered. To me sides make the steakhouse and maybe it was just a random off night but I was disappointed. Also the $16 lobster bisque was very tasty but portion was significantly smaller than last time.

I've always been curious. I've talked to someone who "went there" with a member, but I have my doubts that he was telling the truth.

The story I got is that there is a maximum occupancy of 10 people, which is easily found on google. Allegedly, the place is a new age mob hangout that requires knowing the right people to be allowed in, and membership is an absolutely closed list. I was even told that hey are already on their third location, for reasons that if told would endanger my life.

tl;dr, I met a douchebag who likes telling stories at aria. I know no more than you.

Lol, thanks. That does indeed sound like something a DB would tell me at a poker table.

lol

it lists prices for memberships on the website. it's pretty clearly not an "absolutely closed list."

Some food p0rn from N9ne last night with Joe Tall and company.

Dat lobster ^^^^^

I can taste butter through my monitor.

The meat was excellent but the lobster took the prize for the best on the table. The only miss was the lobster bisque which I was told had a strong liquorice taste. I didn't try it.

That's likely anise they put in the bisque.

Why? It was gross. Granted I'm a purist from New England who's parents have lobster traps, but still, lobster tastes good, you don't need anise.

Coming to Vegas in October for our wedding anniversary and staying at Aria. (We got married there a few years ago.) We're going to Cut since I really want to have a great steak. The only other place I'm sure we'll hit is Spago since wife loves the cafe there and the pizza.

A few questions:

1. What's the steak to get a Cut?

2. Other than Jean Georges, are the other Aria restaurants really anything special?

3. Is Cucina worth hitting? (Seems like we're on a Wolfgang trend here...)

Any other places in short walking distance to Aria that we should consider?

For reference, on our wedding trip (just the two of us) we did our dinner at Picasso. We also did the prix fixe at L'Atelier and the lovely brunch at Bouchon

I'm not down with fish/sushi so that's out. Most other things are on the table.

Cut or delmonicos?

Cyo,


What kind of steak do you like?

Beef, IMO

Ha, yes, I guess I should have been more clear. I'm partial to rib eye while the wife is a filet fan but if it mooed, I'll eat it. I'm not a big eater so I don't need a massive slab of beef, just something that's top quality and memorable.

I was really asking about the dry aged 35 Nebraska vs the 28 day Washington and the Wagyu. The last truly good steak house I went to was many, many years ago in Manhattan--Sparks. I don't recall having such choices back then so I'm at a loss as to which would be the preferred beef. I am mostly intrigued by the dry aged options since I've not had that before, but I'm not sure if that's the best play.

Thanks

Staying at the Wynn next week and saddened to hear SW steakhouse is closed for renovations. Looking to not travel too far from suite for the first dinner. Next best thing for anything dry aged, goooood taters and fixin's?

Cyo,

If I were you I'd get one of the regular dry aged Prime ribeyes, and have wife get one of the dry aged Prime filets.

I haven't had all the varieties at Cut, but in general I can't tell much difference between a 21, 28, and 35 day dry aged prime ribeye.

Kenny powers' baked potato bar got all the feeexins

Bdid,

<3

Guinness,

Cut/Delmonico/carnevino all next door @ venetian.

Consensus seems to be cut > Delmonico > carnevino for steak, but my personal cut experience was meh.

I think you're right that this is probably the general consensus, and I had a similar experience with Cut this summer. My go-to steakhouse in Vegas is Carnevino, but my friends and I went to Cut this year based on the hype and wanting to try something new. I regretted not sticking with Carnevino. Love the filet at Carnevino. Sides and bread service are great too.

I truly think that Cut is head-and-shoulders better than any other steakhouse in Vegas. But skip the wagyu. Their Nebraska rib-eye is top-notch.

And no offense, but I have a tough time taking steakhouse tips from anyone who orders a filet. It's the most uninteresting steak you can get, anywhere.

I had a bone in filet at Old Homestead which was one of the best steaks I've ever had, but I understand your point.

Bone-in I'll give you, that does change things. Boring old filet mignon is so boring.