Text - Pretty disappointing that we arrived 40 min before closing, & they informed us they were closed already, except for special orders..
Group - Jong


Text - Living in Las Vegas for five years, I've learned that unless you put out some hefty funds, it's very difficult to find acceptable food at most restaurants. I'm afraid that the locals have lowered their standards for food due to availability of affordable quality restaurants.  Noodles are my favorite food in general and I've eaten street food from Hong Kong to Beijing and have pretty much enjoyed everything that I've ever had from a street vendor in China. The food at Beijing Noodle Cafe in Las Vegas was harsh while eating it then continued to cause my (iron) stomach to churn for the next ten hours. We ordered two dishes (one recommended by the waitress) and neither were even close to acceptable. Do yourself a favor and stay away.
Group - Jong


Text - OK, so check this out.  I know I have been long dormant with the Yelp reviews (bad girl, BAD GIRL!), so to make it up to ya'll, I am now embarking on a casino-by-casino tour of my new hometown of LV, NV, and will include reviews of each as I tour them.  Now, these will not include room stays, but just schlepping around the premises - eating, drinking, and checking out anything that moves or doesn't move.  Got it? OK, let's proceed...\n\nReview #15:\ncha-ching is not the sound of slot machines, it's the sound of how much money you can spend here!; The Wynn is ultra-fabulous and high end; the first thing you see coming from the parking garage is the Ferrari dealer/store; the shopping corridor is a who's who of high-end name brands (with very few shoppers inside); the restaurants are all beautiful and make you stop and gaze; the only good moderately-priced eating spot appears to be Zoozacrackers deli; the sports book is big & classy; you can hear a pin drop in the large poker room; beautiful outdoor grounds with a huge lagoon and lots of waterfalls; this includes some weird-ass performance deals at night - I saw a giant mechanical frog singing a country song over the waterfall (at least I think I saw this - I had been drinking); there is also a huge & classy wing of ballrooms & meeting rooms; best craft beer bet = it's surprisingly pretty lousy (I guess rich people drink crappy beer), but the bar next to the sports book has a few good selections in bottles only
Group - Bahaism


Text - Well, Eleven has been around for about 7 or 8 years now and we finally, finally got around to doing the Chef's Table.  It's something we had been meaning to do for a while, but just never seemed to find the time.  Well, my 35th birthday seemed like a good reason so we gave it a shot on a recent Saturday night.  When I set up the reservation, they asked if we had any restrictions or had any ingredients that we really wanted to have.  I told them neither as I didn't want to restrict the Chef's creativity.\n\nThe Chef's table is in a little alcove right next to the kitchen.  Although they say it can seat 6, it really best fits 4 or 5.  6 could fit, but you'd be a little cramped and a bunch a people would have to get up if someone in the middle needed to go to the bathroom.  With the amount of wine they give you, I can guarantee this will occur!\n\nWhile waiting for the rest of our group to arrive, my wife and I split a \""Smokey the Pear\"" cocktail in Eleven's trendy bar.  It was pear vodka with smoke-infused ice.  Delicious and smokey.  They also \""split\"" the drink into 2 separate martini glasses that were almost filled to the top.  Eleven's generosity w drinks would be a theme of the evening.\n\nHere's the run-down of our outstanding meal:\n\nAmuse bouche w  yellowtail, lemon mignonette, apple, trout roe, hickory nut  \nPaired w: Laurent-Perrier Champagne\nVerdict:  Light and delicious flavorful start.  Champagne with a capital \""C\"" is always welcome, especially when each person gets poured a quarter-bottle!\n\nSea Scallop w lobster-parsnip veloute, lemony greens\nPaired w:  Sancerre\nVerdict:  Delicious again, perfectly cooked scallop with lobster veloute, how could this not be awesome?\n\nBeets w pecan-crusted goat cheese, maple vinaigrette, pear, arugula, melon butter\nPaired w:  Left Coast Cellars pinot gris\nVerdict:  I can't believe I didn't like beets as a kid.  This was an amazing elevation of the ingredient.  Great combination with the goat cheese and pears.\n\nCauliflower with polenta, sea beans, cauliflower puree, whole grain mustard, crispy sage\nPaired w:  Lynmar Estate chardonnay\nVerdict:  The cauliflower was grilled which added a delicious smoky, earthy quality.  Everything worked quite well together.  A heavy vegetable dish perfectly paired with a heavy white.\n\nHudson Valley foie gras w parsnip bread, plum gastrique, black walnuts, arugula\nPaired w:  Adelsheim Pinot noir deglace\nVerdict:  Over-the-top decadence with a huge piece of melt-in-your-mouth seared foie over delicious toasted bread.  We were in heaven.\n\nWild Alaskan halibut w portabello mushrooms, squab jus, watercress\nPaired with:/ Laetitia Estate pinot noir\nVerdict:  An excellent take on an excellent piece of fish.  The musrooms and squab jus gave it dense, rustic quality.  Another perfect pairing.\n\nJamison Farm lamb w smoked shoulder, lamb bacon, local beets, potatoes, red onion marmalade, mint\nPaired w: Frog's Leap zinfandel\nVerdict:  Wow, does this place do lamb right!  Whether you're a \""lambassador\"" or not, this would be a very difficult dish not to like.  This was a true highlight of the evening.  Without hyperbole, I can say that Eleven makes the best lamb dishes that I've ever eaten.\n\nConcord grape sorbet w candied apple, lemon balm dabayon\nPaired w:  Prosecco\nVerdict:  a tart, flavorful, pre-dessert palate cleanser.  \n\nWhite chocolate & cocoa nib souffle w vanilla bean semifreddo, poached pair\nPaired w:  Bogle petite sirah port\nVerdict:  Absolutely outstanding.  How many places in the Burgh serve souffle?  Not too many.  This was just delicious and I could have eaten a whole bowl of the vanilla bean semifreddo.  This only served to reinforce my opinion that Eleven serves the best desserts in Pittsburgh.  If you think there's somewhere better, please let me know.\n\nOverall, this was a really delicious and fun experience that I would recommend to anyone who loves food and wine.  The large restaurant space was jam-packed on this Saturday night which created a vibrant atmosphere.  Chef Derek Stevens personally brings out each dish and explains them.  He was very friendly.  The wine pairings are EXTREMELY generous, something that I love in a tasting menu.  I would seriously recommend having a DD or rolling with a cab for this night out.  \n\nThe only tiny criticism I can make is that some of the wine descriptions by the servers were lacking (\""this is a pinot gris, it's the same grape as pinot grigio\"").  The sommelier served our initial glass of Champagne, but we didn't see him for the rest of the evening.  I know he was likely quite busy, but having more interaction and discussion with the sommelier is something that can be very enjoyable for this type of meal.\n\nIf you're looking for a really nice special-occasion meal in the Burgh, I would highly recommend the Chef's Table at Eleven.  We will certainly be back at some point in the future.
Group - Bahaism
Considreing the above, classify the following: We had taken our dog to get groomed on June 11, paid $40, and we weren't happy with the proportions of the cut; the body was left full and the head was cut very short which made our dog look silly.  My wife called the next day to complain and was told to bring the dog back and they would fix the cut for an additional $10.  My wife returned with the dog on June 21 and when she returned, was told the charge would be $45.00.  She argued with Susan as well as the store manager and they would not return the dog unless she paid the $45.00.  \n\nThis is an unscrupulous business and very dishonest.  To be paid $85 for doing a poor job the first time and then fixing the cut 10 days later is unacceptable.  The fact that they won't stand behind their work is the reason we won't take our dog back nor would I recommend anyone else take their dog there.