Delmonico Steakhouse at The Palazzo

Angela and I had the pleasure of dining at Delmonico Steakhouse tonight at The Palazzo here in Las Vegas. We didn’t manage to snag any pictures, but I wanted to give a brief review of the food and our dining experience.

We arrived around 5:15 PM to find we were one of only three parties dining at the time. We were seated as soon as we checked in and promptly greeted by our server who quickly fetched us ice water and menus. Bread (which was actually deliciously buttery popovers) arrived shortly thereafter. We decided on our meal quickly, having looked at the menu prior to leaving home, and our waiter was present to take our order as soon as we put our menus down.

We ordered the Caesar salad for 2 (prepared table side) and the Chateaubriand for 2 (cut table side), which comes with sides of asparagus and mashed potatoes. After nibbling on our popovers for a few minutes, we noticed our waiter roll a mobile preparation station up to our table. Then, to my amazement, he started to make Caesar salad dressing from the ingredients right in front of us. It was a delightful little experience, and he chatted with us for a little bit as he finished things up. The salad tasted great – super fresh and flavorful, but not too heavy. It came with thin Parmesan toast, which was super tasty.

After we finished our salads, up rolls another mobile prep station, this time with a lit burner. Our waiter appears with a pan containing our steak and asparagus, as well as a bowl of freshly prepared mashed potatoes. He moved the steak from the burner to the cutting board and sliced it in half to allow us to check the temperature. It was perfectly medium rare, so he moved the asparagus to marinate in steak juices while cutting our meat into six approximately equal pieces. Our food was then distributed evenly on to two plates and served to us simultaneously (another waiter appeared out of nowhere just when he was needed).

Everything was delicious. The steak had a wonderful char that sealed the juices in and made every bite a delight. The seasoning was bold but not overwhelming. The asparagus was cooked perfectly and tasted great and the mashed potatoes were out of this world tasty. It was a wonderful entree, and the portion was just right for me.

Because we were already splurging, Angela and I each decided to get desert. She chose the key lime pie and I selected a chocolate cake with raspberry sauce. As an accompaniment, we ordered a French press full of Jamaican Blue Mountain coffee. My cake was everything I love in a desert – chocolate, chocolate, and more chocolate with just a hint of fruit. Angela’s key lime pie was “delicious.” The coffee was worth the ridiculous amount they were charging for it – I drank it black so as not to spoil the delightful aroma and full flavor of the brew.

The service was top notch throughout our meal, and we were wholly impressed by the experience as a whole. I can’t say we’ll definitely go back (too many awesome restaurants in this city to choose from) but I would never hesitate to recommend it as a place to splurge on a bunch of amazing food and a great overall experience.

Man Made Food: Potato and Egg Skillet

Angela isn’t around to cook for me right now, so I’ve been trying my best to cook food that tastes good. Luckily, she took the time to walk me through a few things before she left. I’ve been putting my own twist on her recipes, but the majority of credit definitely goes to her.

This recipe is easy to make and is super delicious and nutritious. If you suck at cooking (like I kind of do), this is a meal even you can make.

Ingredients

This recipe is fairly basic. There are four main ingredients and five spices / herbs / seasonings. You also need two different oils for cooking.

Ingredients and Equipment
Gather your ingredients and equipment.
  • 5 eggs
  • 4 red potatoes
  • 4 scallions
  • 1 bell pepper – red or orange
  • Salt
  • Pepper
  • Red pepper flakes
  • Parsley
  • Granulated garlic (or garlic powder)
  • Olive oil
  • Canola oil or Pam

I’d like to point out the granulated garlic. I didn’t even know this existed until I found it in our pantry. I’m really happy with it and would recommend it over garlic powder or salt.

In terms of equipment, you don’t need anything fancy: a spatula, a frying pan, a high-sided pan (with lid), and a bowl to dump everything in at the end.

Steps

Put both pans on the stove. Clean and dice the potatoes. When you’re almost done dicing the potatoes, turn the high sided pan on relatively high heat (7/10).

Turn the heat on the high-sided pan when you get done slicing (but not dicing) the potatoes
Turn the heat on the high-sided pan when you get done slicing (but not dicing) the potatoes

Put a tablespoon or two of olive oil in the pan – enough to mostly cover the bottom when you swirl the pan – and cover it. Finish dicing the potatoes. Once you’re done dicing, the pan and oil should be hot. To test, put a single potato piece in the oily part of the pan. It should sizzle.

Look at that sizzle!
Look at that sizzle!

Now, dump all the potatoes in the pan and season them. I don’t measure anything, I just use some of each of the things that are listed above. I find that experimenting until you find what works for you is best. Surprisingly, even though I’m not a fan of spicy food in general, I find myself dumping a ton of red pepper flakes in because I like the kick it gives the skillet.

After seasoning, put the lid on
After seasoning, put the lid on

After seasoning, cover the pan (so stuff doesn’t fly out) and then do that chef-y thing where they move the pan around in a vertical arc to get stuff to mix. It took me a while to figure it out, I’m sad to say, but it worked eventually. Keep the pan on high heat but make sure you do the aforementioned chef-y thing every 90 seconds or so to prevent burning.

Now, clean and dice the peppers and scallions. This should be a lot faster than the potatoes.

If you can, cut the pepper like this because it means you're a badass
If you can, cut the pepper like this because it means you’re a badass

When done, put them in the pan with the potatoes and mix them. Turn the heat down (4/10) and let it simmer. You only need to mix every 120 seconds or so at this point.

Mmm... veggies!
Mmm… veggies!
Combine the potatoes and veggies so you get a good mix
Combine the potatoes and veggies so you get a good mix

Once the mixture has cooked for 5-6 minutes, turn the other pan on (6/10) and wait a minute, then spray with canola oil or Pam. Crack five eggs into the pan and let them get mostly done on the bottom. Don’t forget to keep mixing the potatoes. Once the bottom half of the eggs is all the way white, mix the potatoes one last time, turn off the heat to both pans, and flip the eggs.

Flip those eggs after turning the heat off on both pans (thanks for the trick Angela!)
Flip those eggs after turning the heat off on both pans (thanks for the trick Angela!)

Put the potato mixture in a big bowl and, after two minutes, put the eggs on top. The yolks should still be somewhat soft so you can mix it all together. If you’re feeling super daring, mix in 1/2 (or a full) avocado to add some extra richness. Here’s what my bowl ‘o skillet looks like:

Just missing the eggs!
Just missing the eggs!
The skillet is complete and ready to eat
The skillet is complete and ready to eat

I’d love to know if you try it! If I can make it, anyone can. It takes me about 20 minutes total now that I can chop everything reasonably fast, and I love the way it tastes.

Andre’s Las Vegas

Last week, Angela and I went to Andre’s Las Vegas for dinner. We purchased a TravelZoo Local deal for a 3-course meal (appetizer, entree, desert) at Andre’s because it seemed like a good deal and would be a good way to get out of the house and have a nice date night.

Andre’s is located inside of the Monte Carlo Casino. It is off the beaten path a little bit, located in a corner that you wouldn’t see unless you were looking for it. We had a reservation for 5:30 PM and arrived a few minutes before that time. We were immediately seated at a table.

The first thing I noticed was that there were only four other people in the restaurant – they looked like a group of businessmen attending a conference or something, so definitely not local. I wasn’t a big fan of the decor and just felt like there was a kind of weird ambiance. I didn’t take any pictures of our food because there wasn’t a way to do it inconspicuously where we were seated.

Our waiter was polite and prompt. He asked for our voucher and then provided us with a limited menu from which we could pick our courses. I chose Caesar salad, sauteed chicken breast, and a chocolate souffle. Angela chose French onion soup, potato crusted sea bass, and banana ice cream profiteroles. She also ordered a glass of Riesling wine.

After placing our order, we were provided with an amuse-bouche. The small plate had a fried pork belly sphere with a red pepper drizzle and a goat cheese and beet tart. Angela enjoyed both of the selections while I didn’t like either one. For me, the pork belly was too fatty and the tart was way too tangy. Not my style, honestly.

Our appetizers came out shortly thereafter. The Caesar salad was well dressed and had a parmesan flower instead of the usual parmesan strips. That was kind of neat. Angela’s soup was way too hot. She had to wait until I was almost done with my salad before she could even start eating it. She said the flavor was good but wasn’t happy that she burnt her mouth with her first taste.

Our entrees came out next. I was surprised to find that I didn’t get served a chicken breast, instead being provided with a wing and thigh. The flavor was OK, but the chicken seemed a little bit more fried than I thought it would be given that it was described as sauteed on the menu. Angela’s sea bass was done well and she enjoyed the flavor. The noodles that were served alongside the fish, however, were much too buttery. She let me have a taste and all I could taste was butter.

We each enjoyed desert, but we weren’t offered the option to order a la carte coffee or drinks to go with our dessert, which I thought was really weird. After dessert and before paying the check we were provided with a selection of four chocolate truffles. They were pretty good and a nice touch.

Overall, Andre’s isn’t somewhere we’d go again. The service was good but the food was just OK. The thing that really, really displeased me was not getting a chicken breast when that is what I ordered. I don’t think I’ve ever experienced that before. If it is because we were using a TravelZoo deal, then they just shouldn’t put it on the menu. We would not recommend going to Andre’s when there are so many other good restaurants in Las Vegas in general. If you really want to eat at the Monte Carlo, just head to Brand.

CraftSteak at the MGM Grand Resort

Angela, her mother Theresa, and I ate at Tom Colicchio’s CraftSteak last night at the MGM Grand in celebration of Angela’s birthday. Angela and I agree that it is definitely the best place we’ve eaten at in Las Vegas. The food was delicious, the service was excellent, and the experience was great. We would definitely go back for another special occasion.

After sitting down and getting the lay of the land, Angela and her mom ordered drinks. Angela ordered a raspberry martini and Theresa opted for a glass of Merlot. I was told both were delicious.

WP_20130804_008

After procuring the drinks, it was time for our starters. Angela and Theresa opted for lobster bisque and I chose the Caesar salad. The bisque was actually poured at the table over chilled lobster. I thought that was a nice touch. My Caesar came with pickled anchovies on top. They weren’t the best thing in the world, but it was nice to try them.

WP_20130804_009

WP_20130804_010

For our main course, Angela and I split the 32 oz. porterhouse (medium rare) and Theresa got the surf and turf, which consisted of scallops and a 6 oz. filet (medium). We shared three sides: potato puree with olive oil and chives, mushroom assortment with four different kinds of mushrooms, and roasted asparagus. We also got delicious rolls which melted in your mouth. They were probably the best rolls I’ve ever had.

Everything was amazing. Gaze upon the delicious meal:

WP_20130804_017

WP_20130804_015

WP_20130804_014

WP_20130804_013

WP_20130804_016

We were almost too full for dessert, but I just couldn’t resist the deliciousness that chocolate souffle promised. Theresa had a cup of coffee and Angela got a fancy little birthday desert with yogurt and berries.

WP_20130804_019

WP_20130804_018

So, to summarize. Everything at CraftSteak is delicious. We highly recommend you go there if you can. We had a great night out celebrating Angela’s birthday, and I’ll leave you with this awesome picture of us.

WP_20130804_007

James Came to Visit!

A couple weeks ago, James came to visit us and attend an NSCA conference down on the strip. Unfortunately, we didn’t get to spend a lot of time together as he was mostly in town for the conference getting his CEUs to keep his CSCS cert current. We pretty much only had a couple evenings together.

20130713 bros

On his last day, we had some Mexican food at the Cabo Wabo Cantina at Planet Hollywood/Miracle Mile Shops. Honestly, the food was pretty good but the atmosphere left much to be desired.

Then it was dessert time at Serendipity! I had been wanting to go to this place since it opened years ago but we never managed to get there. It was extra nomtastic and a special treat since we don’t usually eat such decadent desserts.

 

Greens & Proteins Healthy Kitchen in Las Vegas

Angela and I decided to try out a new restaurant tonight and were excited to find a little gem near our apartment. It is called Greens & Proteins and is about 12 minutes away from home.

We were drawn to the restaurant by the promise of an ostrich burger. In addition, we’ve been looking for a place where we can eat out without feeling bad about the number of calories and kind of food we’re buying. Greens & Proteins definitely meets those criteria.

We both got the same thing – an ostrich burger on a whole wheat bun with avocado and jicama “fries.” We only had to wait for about 10 minutes before our burgers were grilled up and served to us:

Delicious Ostrich Burger
Delicious Ostrich Burger

Man was that thing delicious. I can say, without a doubt, that is in my top five burgers I’ve ever had in my life. The meat wasn’t fatty, but was still full of flavor and I felt like the patty was dense but not heavy or gamy. It was well worth the money.

The jicama “fries” were definitely interesting. They were raw and there was nothing fry-like about them other then their shape. I think they had the texture of apples without any of the sweetness. Angela really liked them and I thought they were all right.

There are other options on the menu that both Angela and I are really intrigued by, including a spaghetti squash chicken parmigiana and a variety of healthy pizzas. I think we’ll definitely be going back.

February 2013 Meal Plan

Angela and I have really buckled down our eating this year. First, we wanted to make a concerted effort to eat better nutritionally. Second, we don’t go out to eat anymore, which has been a huge help in terms of budget and knowing what goes into our bodies.

Although we eat fairly plain nowadays, neither of us feel like we’re missing out on anything. Here’s a breakdown of what we’re eating – we do three low calorie days to one high calorie day.

Angela Low Calorie

Food Calories Fat Carbs Fiber Protein Sugar
Meal 1
1 Scoop Protein 150 2 9 1 24 3
Pre-Workout
1 Scoop NO-XPLODE 25 0 6 0 0 0
Meal 2
1 Scoop Protein 150 2 9 1 24 3
1 Rice Cake 60 0.5 14 1 1 0
1T Peanut Butter 105 8 3 1 3.5 0.5
Meal 3
1 Scoop Protein 150 2 9 1 24 3
4oz Sweet Potato 100 0 24 4 4 8
Romaine (100g) 17 0 3 2 1 1
Cucumber (50g) 7.5 0 2 0 0.5 1
1 T Olive Oil 119 14 0 0 0 0
Meal 4
1oz Mixed Nuts 170 15 5 3 6 1
1 Medium Apple 95 0 25 4 0 19
Meal 5
6oz Chicken 186 0 0 0 36 0
BWW Medium Sauce (2T) 40 3 2 0 0 0
Romaine (100g) 17 0 3 2 1 1
Cucumber (50g) 7.5 0 2 0 0.5 1
1 T Olive Oil 119 14 0 0 0 0
Meal 6
1 Scoop Protein 150 2 9 1 24 3
Totals
  1668 62.5 125 21 149.5 44.5

Angela High Calorie

Food Calories Fat Carbs Fiber Protein Sugar
Meal 1
1 Scoop Protein 150 2 9 1 24 3
Pre-Workout
1 Scoop NO-XPLODE 25 0 6 0 0 0
Meal 2
2 Eggs 142 10 0 0 12 0
3 Slices Bacon 129 9 0 0 9 0
1 C Coffee 10 0 0 0 0 0
1T Sugar 45 0 12 0 0 12
2T Half and Half 40 3 1 0 1 1
2 Biscotti 180 6 28 0 4 14
Meal 3
1/2 F&E Supreme Pizza 495 19.5 57 3 22.5 4.5
Meal 4
1oz Mixed Nuts 170 15 5 3 6 1
1 Medium Apple 95 0 25 4 0 19
Meal 5
1 Scoop Protein 150 2 9 1 24 3
3oz Sweet Potato 75 0 18 3 3 6
Romaine (100g) 17 0 3 2 1 1
Cucumber (50g) 7.5 0 2 0 0.5 1
1 T Olive Oil 119 14 0 0 0 0
Meal 6
1 Scoop Protein 150 2 9 1 24 3
Totals
  1999.5 82.5 184 18 131 68.5

Nick Low Calorie

Food Calories Fat Carbs Fiber Protein Sugar
Meal 1
1 Scoop Protein 150 2 9 1 24 3
Pre-Workout
1 Scoop NO-XPLODE 25 0 6 0 0 0
Meal 2
1/2 C Egg Whites 67 0 3 0 13 0
3 Eggs 213 15 0 0 18 0
1/2 Avocado 113.5 10.5 6 4.5 1.5 0
1 C Oatmeal 300 6 54 8 10 2
3oz Ham Steak 75 1.5 3 0 13.5 3
2oz Bell Pepper 12 0 2 0 0 2
Snack
1 C Coffee 10 0 0 0 0 0
1T Sugar 45 0 12 0 0 12
2T Half and Half 40 3 1 0 1 1
Meal 3
6oz Chicken 186 0 0 0 36 0
7oz Sweet Potato 175 0 42 7 7 14
Romaine (100g) 17 0 3 2 1 1
Cucumber (50g) 7.5 0 2 0 0.5 1
1 Scoop Protein 150 2 9 1 24 3
1 T Olive Oil 119 14 0 0 0 0
Meal 4
2 Banana Bars 262 8 31.8 2 17.4 8.8
1 Medium Apple 95 0 25 4 0 19
Meal 5
1/2 C Egg Whites 67 0 3 0 13 0
3 Eggs 213 15 0 0 18 0
1/2 Avocado 113.5 10.5 6 4.5 1.5 0
1 C Oatmeal 300 6 54 8 10 2
3oz Ham Steak 75 1.5 3 0 13.5 3
2oz Bell Pepper 12 0 2 0 0 2
Meal 6
2 Scoop Protein 300 4 18 2 48 6
Chocolate Chips (30g) 140 9 20 0 2 16
Totals
  3282.5 108 314.8 44 272.9 98.8

Nick High Calorie

Food Calories Fat Carbs Fiber Protein Sugar
Meal 1
1 Scoop Protein 150 2 9 1 24 3
Pre-Workout
1 scoop NO-XPLODE 25 0 6 0 0 0
Meal 2
5 Eggs 355 25 0 0 30 0
1 C Oatmeal 300 6 54 8 10 2
1 C Coffee 10 0 0 0 0 0
1T Sugar 45 0 12 0 0 12
2T Half and Half 40 3 1 0 1 1
2 Biscotti 180 6 28 0 4 14
Meal 3
1/2 F&E Supreme Pizza 495 19.5 57 3 22.5 4.5
Romaine (100g) 17 0 3 2 1 1
Cucumber (50g) 7.5 0 2 0 0.5 1
1 T Olive Oil 119 14 0 0 0 0
Meal 4
2 Banana Bars 262 8 31.8 2 17.4 8.8
1 Medium Apple 95 0 25 4 0 19
1 Scoop Protein 150 2 9 1 24 3
Meal 5
1/2 C Egg Whites 67 0 3 0 13 0
3 Eggs 213 15 0 0 18 0
1/2 Avocado 113.5 10.5 6 4.5 1.5 0
1 C Oatmeal 300 6 54 8 10 2
3oz Ham Steak 75 1.5 3 0 13.5 3
2oz Bell Pepper 12 0 2 0 0 2
Romaine (100g) 17 0 3 2 1 1
Cucumber (50g) 7.5 0 2 0 0.5 1
1 T Olive Oil 119 14 0 0 0 0
Meal 6
2 Scoop Protein 300 4 18 2 48 6
Chocolate Chips (30g) 140 9 20 0 2 16
Totals
  3614.5 145.5 348.8 37.5 241.9 100.3

Banana Bars

finished bars

I make these bars for Nick and he thinks they are mega delicious, so I figured I’d share the recipe I threw together from multiple banana bread recipes along with some healthy substitutions.

I throw the following in a bowl (why do that whole “mix the dry then the wet and combine them” thing and get multiple bowls dirty?):

  • 1 1/2T stevia (equivalent to 3/4c sugar)
  • 1c oat flour
  • vanilla or unflavored protein (I use 4 packets of Perfect Fit Protein because that’s what I happen to have right now, but you can use any protein of your choice)
  • 3/4t baking powder
  • 1/2t baking soda
  • 1/4t salt
  • 1/2c nuts (about 2oz) – I usually use walnuts
  • 1t vanilla
  • 6T liquid egg whites (about 2 large egg whites)
  • 1/4c no sugar added applesauce
  • 3 medium bananas, mashed
  • 45g unsweetened coconut flakes (about 1/2c) – totally optional

Bake at 350 degrees for 30-40 minutes in a greased 9×13 dish or baking pan. I use Pam spray for baking. Let it cool before cutting into 12 squares.

Nutrition info for each square is:158.6 calories/6.6g fat/16.9g carbohydrate/8.9g protein/4.5g sugar. (Without the coconut: 131 calories/4g fat/15.9g carbohydrate/8.7g protein/4.4g sugar)

Some notes on my ingredient choices:

stevia

Stevia is a South American herb used as a natural sweetener for centuries. The leaves of the Stevia rebaudiana plant have a refreshing taste, zero glycemic index, zero calories and zero carbs. It is 25-30 times sweeter than sugar, and far more healthy! (from stevia.com)

oat flour

I make my own oat flour by throwing some whole old fashioned oats into our magic bullet blender and grinding them to a powdery consistency, but you can purchase oat flour in most stores now. Oat flour is gluten free, so these bars don’t rise as much as other baked goods might. Feel free to substitute any other flour, but also keep in mind that other flours may absorb the liquid components of the recipe differently.

coconut walnuts

Almost all of the fats in the recipe come from the walnuts and coconut (if you used it). Walnuts are full of heart healthy monounsaturated fats and are a great source of omega-3 fatty acids along with being full of all sorts of good for you stuff. Coconut, on the other hand, is a more controversial ingredient. It has many antioxidants, but is primarily made up of saturated fats which are thought of as “bad” fats. Some recent research suggests that not all saturated fats are equal, and those found in coconut are better than other saturated fats (like butter). Honestly, I’ve just been tossing some into these bars because I had it in the pantry and it tastes delicious.

An Underwhelming Visit to the Strip

Nick and I ventured to the strip yesterday with Travelzoo vouchers in hand for a new sports  exhibit at the Luxor called SCORE! Thank goodness for the discounted price. But I’m getting ahead of myself. We parked at Bellagio and checked out the latest flower decorations inspired by Chinese New Year. It was a pretty solid “meh” compared to some of the other awesome ones they do throughout the year.

Chinese New Year Bellagio 1 Chinese New Year Bellagio 2 Chinese New Year Bellagio 3 Chinese New Year Bellagio 4

 

Then it was on to lunch at Todd English’s Olives. It was surprisingly loud inside the restaurant and we were sitting for a good 10 minutes before anyone even brought us water. Eventually, a bread basket and a choice of tapenades was placed on our table and our order was taken. I started with the wild mushroom soup, which was by far the highlight of the meal. Nick started with the Greek salad, which to his horror included some type of feta cream on it (not mentioned in the menu description).

tapenadeWild Mushroom SoupGreek Salad

For entrees, we went with the Crab Stuffed Jumbo Prawns (with saffron rice pilaf, yellow and green squash, orange beurre blanc and micro pea shoots) and the Shaved Roast Beef Sliders with mixed greens instead of fries. Unfortunately Nick’s beef was cold around the edges and the greens were dressed in a lemon vinaigrette Nick described as “9 parts lemon juice, 1 part arrogance and 1 part oil.” Overall I was pretty disappointed in this restaurant from a four time James Beard Award winner. Definitely would not recommend it to anyone.

Crab Stuffed Jumbo Prawns Shaved Roast Beef Sliders

 

Then it was off to SCORE! at the Luxor. (No photography allowed.) The first stop of the exhibit included listening to a spiel about athlete’s contracts and earnings – which I guess is fine if you know absolutely nothing about them to begin with. Then we each had access to an iPad station where we entered our names and chose our favorite sport, team and number. At the end of the exhibit, you get to find out how much your contract was worth. Nick and I were under the impression that meant the interactive portions of the exhibit had a bearing on your final results. That was not the case, and it ending up being a randomly generated number – how is that any fun? The exhibit itself was mostly an array of signed memorabilia. Nick was not impressed with the amount of typos on the description plates accompanying the memorabilia. The interactive portions weren’t even entertaining. There was a broad jump, some peripheral vision/speed test, hockey skill test (?), and a NASCAR pit stop. Nick’s assessment: “The best part was definitely the signed Walter Payton jersey, football and windbreaker.”

We ended at The Cup, a cute little coffee shop inside Crystals at City Center and were dismayed when we saw a Starbucks was going to open soon just steps away from our little gem that is hidden by the valet entrance. I doubt The Cup will be able to survive much longer, but hope for the best.

Lombardi’s at Planet Hollywood/Miracle Mile Shops

After dropping off my Mom and Grams at the airport, Nick and I took advantage of already being downtown to stop at the Miracle Mile Shops to pick up the 2012 Swarovski snowflake ornament (an annual tradition of ours).  While we were walking around the mall, we worked up an appetite and decided to stop at a little Italian place called Lombardi’s Romagna Mia.

Nick chose the whole wheat spaghetti bolognese and I had the ricotta gnocchi with baby arugula and a tomato mascarpone with white wine sauce. Both our meals were really tasty and very reasonably priced for a restaurant on the strip.

WP_20121227_003WP_20121227_001 WP_20121227_002