[ScoopLV]

Originally Posted by lvoc

Now maybe it was just a bad day...but great restaurants don't have bad days.

Or maybe you went there EXPECTING to have a bad experience, and managed to turn your attitude into reality.

I've read the reviews. Hell, I've written some of them. The main, chief, primary, numero-uno complaint is that people get corralled off into the "other room." Not the main dining salon which looks like it was designed by the people at Burberry. Well, the people who get corralled off into the "secondary dining room" are the ones who look out of place in the main salon. Cousin Eddie types.

And, frankly, if you don't rave about the lamb at that place then you simply don't know much about food. I've had an "off" (not bad, just "off") lobster there before. And I've reported that here. I've never had a bad experience. So why is it that I've had dozens of great meals and always with great service at that restaurant, and you manage to have "adequate and deficient" the one time you go there? I think your answer is in a mirror.

[lvoc]

Originally Posted by ScoopLV

Or maybe you went there EXPECTING to have a bad experience, and managed to turn your attitude into reality.

I've read the reviews. Hell, I've written some of them. The main, chief, primary, numero-uno complaint is that people get corralled off into the "other room." Not the main dining salon which looks like it was designed by the people at Burberry. Well, the people who get corralled off into the "secondary dining room" are the ones who look out of place in the main salon. Cousin Eddie types.

And, frankly, if you don't rave about the lamb at that place then you simply don't know much about food. I've had an "off" (not bad, just "off") lobster there before. And I've reported that here. I've never had a bad experience. So why is it that I've had dozens of great meals and always with great service at that restaurant, and you manage to have "adequate and deficient" the one time you go there? I think your answer is in a mirror.

I will drop this with the observation that you now start to admit shortcomings...but only after being cornered. And the sushi was not remotely great...even for Las Vegas.

And the Cousin Eddie bit is simply the ploy of the loser. Can't make your point you insult. Two very well dressed older ladies and their well dressed escort were far better than 95% of the main dining room. Get a new horse Scoop...you done rode this one to death.

[ScoopLV]

Originally Posted by lvoc

I will drop this with the observation that you now start to admit shortcomings...but only after being cornered. And the sushi was not remotely great...even for Las Vegas.

And the Cousin Eddie bit is simply the ploy of the loser. Can't make your point you insult. Two very well dressed older ladies and their well dressed escort were far better than 95% of the main dining room. Get a new horse Scoop...you done rode this one to death.

Or maybe your memory needs some jogging:

Originally Posted by ScoopLV

Sterling Brunch, Sunday only at Bally's. It's up to $90 now, and still worth every penny.

We were there twice last month. They poured Perrier-Jouët. The first time the lobster wasn't very good. But it was much better the second time around.

Besides the crab and lobster, they have Key West pink shrimp, sushi, sashimi, caviar and the best lamb I've ever had.

If you can't have a good experience there, I don't think you can have a good experience anywhere. And as far as being shuttled off into the secondary dining room, they must have had SOME reason for doing so. That's usually where they send the families with screaming children, Cousin Eddie types and the extreme grumpuses.

[SoCalCpl2]

Originally Posted by ScoopLV

Or maybe your memory needs some jogging:



If you can't have a good experience there, I don't think you can have a good experience anywhere. And as far as being shuttled off into the secondary dining room, they must have had SOME reason for doing so. That's usually where they send the families with screaming children, Cousin Eddie types and the extreme grumpuses.

Since you seem to know so much about this, I imagine you have spent considerable time in this secondary room.... So next time you go there say hi to Cousin Myrtle and Cousin Billy

[damania]

More more more! Don't let the infighting end here.

[eventusstultorummagister]

Why is everyone acting so crabby???

[von949]

Originally Posted by eventusstultorummagister

Why is everyone acting so crabby???

Sent from phone using app

[dynimagelv]

Originally Posted by eventusstultorummagister

Why is everyone acting so crabby???

They're Crabby for CrabbyLegs

[SportyandMisty]

I'm surprised the discussion seems to have centered on buffets.

I'm a fan of the Palm and also Joe's Stone Crab...

[ScoopLV]

Originally Posted by SportyandMisty

I'm surprised the discussion seems to have centered on buffets.

I'm a fan of the Palm and also Joe's Stone Crab...

The thing about Las Vegas crab legs is that ALL of them are coming in frozen in 20-pound boxes (or in the case of stone crab, 10-pound boxes), from basically three wholesalers. I work at a place that literally buys a ton of crab legs every year. And it's in a resort that buys HUNDREDS of tons of crab legs every year. They all come from the same place.

So the trick is to eat somewhere that turns the crab over quickly, treats the frozen crab right (basically, NOT supermarkets), and does as little as possible to the crab. The box has the best recipe in the world right on the box -- place frozen crabs into a hotel pan and steam for four minutes. That's all it takes. The rest is all sauces and markup.

I am NOT a fan of Joe's Stone crab. That's because I'm a South Florida boy and know what's what. The stone crab season lasts from October through May. But the best crabs are caught from Dec. through Feb. THAT'S when you eat stone crab, fresh, and no other time. I have worked crab boats before -- for fun -- and paid in catch.

The crab boats dock at a lot of places. But my hometown is one of the bigger places for stone crab. We eat them during season, fresh. And then we don't eat them again until the season starts again. Joe's sells frozen claws. They have a "crab vault" where they store the frozen claws. Google it. They're pulling in claws from as far South as Mexico, steaming them, freezing them, and then reheating them. And people are willing to shell out big bucks because they don't know guano from Shinola about crab. It's all about eating SEASONAL food. Freezing and then eating yields an acceptable product. But nothing like fresh. There is no comparison between a fresh Tortuga Pink and frozen. Or a fresh Gulf Stone Crab and frozen. And anyone who says differently has frozen shellfish to sell.

So, unless you live in Key West or Dutch Harbor, or someplace (like here) where you can buy Dungeness live out of a tank you're probably not getting the best of the best. Unless the crab is freezer burnt, it's still going to be good. But not GREAT. That's why whenever possible, I either buy fresh catch (which isn't an option in Las Vegas), or live out of tanks -- WHICH is available.



And that being said, Sterling Brunch still does good crab. (And I don't work there. And I work for a competitor.) It's still one of the best in town. And anyone who knows what's what will agree with this.