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By: L smith

L smith — Sat, 04 Feb 2023 06:24:47 +0000

I still aquire pharma rep monies to eat out at harlo. Its great to be a plastic surgeon

By: ChrisInTn

ChrisInTn — Mon, 22 Aug 2022 15:22:48 +0000

In your last three posts, you have introduced us to two new steakhouses!? I’ll need to save my money and loosen my belt in October when I am back in LV. This place looks fantastic. I really like the blow torch right before serving the meat.

By: Chef Nosaj

Chef Nosaj — Mon, 22 Aug 2022 14:58:05 +0000

Looks amazing!

By: MrBuzzKill

MrBuzzKill — Sat, 20 Aug 2022 15:04:52 +0000

Nothing sez “look at me” quite like igniting a blow torch at your table. Flames at the table is an old Vegas trick, but it’s still a goodie. That grilled corn ravioli looks fab. It has been the rage for the past 3 years here. Riveau in the Delano also serves it in July and August. It’s distinctly American, tho. Italians eat polenta, but grilled corn is a definate “no.” Mexi-italian fusion is a hot thing in Vegas, and Elote ravioli with cotia is an excellent example. We’re gonna see a lot more of these fusion dishes on our menus.

By: Nick

Nick — Sat, 20 Aug 2022 12:49:33 +0000

In addition to the price level, I wouldn’t dare go there if only because I like steaks ‘medium well’. I’ve heard that some restaurant owners are very picky about that (because it probably takes too long to cook a steak instead of just searing it superficially).

By: William Wingo

William Wingo — Fri, 19 Aug 2022 23:59:29 +0000

Reminds me of an old New Orleans joke: “I went over to [a well-known New Orleans restaurant] yesterday to get an estimate on a sandwich.” But the blowfish-shaped cocktail glass has a certain charm.