David Burke

You will feel like Alice (or Alex) in David Burke’s Wonderland. Everything including the environment, the service, the food presentations, and the tastes are whimsical and imaginative with such incredible attention to the diner’s experience. Most importantly it is so much fun! I tried and was charmed by starters and dessert only (this was an unexpected stop off before a reservation at L’Atelier de Joel Robuchon). I had the Scallops Benedict, the Pretzel Crusted Crabcake, and the Crisp and Angry Lobster Cocktail. It was all so good, so interestingly presented, and we were cheered on by all of the wait staff to dig in and get our hands dirty (literally with the Lobster that was served on a bead of nails). Every bit from the amuse (a tasty and refreshing English pea soup with a chanterelle fritter) to the individual popover with butter and Himalayan rock salt (both on the butter and the butter presented on top the salt base) feels distinctive and joyful. The special chocolate turtle egg dessert was a great alternative to the lollipop tree (a suggestion by the staff after hearing of my friend’s allergies to tree nuts). And to end the evening, I personally will take bubblegum cotton candy over the usual petit fours as a stand apart touch any day. It is clear that David Burke believes at least six impossible things before breakfast… and then makes them all come true.

I told a friend we would be staying at the Venetian and he said that we must try David Burke. I’m glad he did… the best meal I have had in a long time…

There’s a reason why this place is closed…
I guess I’ll leave it at that, since apparently I’m a bit too late to review it while it was open. I just hope that the restaurants in the other cities due a better job with the food.

Finally was able to experience what my wife has been raving about for months.
Service was excellent, which is to be expected at a place with a high reputation. Ordered the lobster scramble and crabcake for the appetizer. Amazing first course. The scramble could’ve been a meal on its own. Rich and delicate, the lobster was not overcooked. Crabcake was amazing as well, light and savory.
I had the shortribs for my entrée and it was perfectly tender, not too salty, which can be the case with shortribs. Wife had the chicken, which was moist and flavorful. Staff here was very accomadating and first class all the way. Too bad Burke’s will be leaving Vegas this week. Glad I had the chance to experience it!

Dined at David Burke in Las Vegas on an expense account and it was well worth it! The shocking red interior and the charming Humpty Dumpty statue made for a wonderful fun evening. We sampled and shared 5 appetizers — so it provided us with an opportunity to share a bit of everything. Each of us had an entrée that showcased the various skills of cooking and we enjoyed it very much. Dessert was the highlight, the group decided to order one of everything on the menu — that was the best decision of the night!

Usually being drawn to eat at every celebrity chef owned restaurant in Vegas I knew very little about David Burke. I went in with no preconceived notions, reputations, or thoughts. I was simply drawn in by both the Humpty Dumpty and the promise of new American cusine, my personal favorite.
The place was relatively empty although Paula Abdul did stumble in to watch herself on TV, then vacate quite quickly. The décor is fun and spunky, with shades of red and giant blocks of pink sea salt lining the back walls. We were first presented with house pop-​overs with butter sitting a top a chunk of the pink sea salt and granules of the salt as well. Although gimmicky, I thought it was quite cute. Not being a big salt person, I still found it delicious.
Next I had a poached pear salad with a light drizzle of a 25-​year aged balsamic. The syrupy sweet balsamic was like heaven in my mouth, but I did not feel there was enough on the plate, so I asked for more. I promptly received a large quantity on the side, which I will confess I dipped my spoon in a few times and ate it straight. All though the salad was not super inventive, it was a well prepared dish.
Next my date had lobster eggs Benedict which was a completely re-​imagined version of the dish with a lovely lobster foam on top. He loved the dish. I had a roast chicken sitting on a bed of bacon and madeira sauce, with a fried quails egg on top. This dish was so flavorful, savory, and well balanced. The rich bacon brought a delicious texture. The sweet madeira sauce complemented the chicken so well and the egg almost made me feel like I was eating a breakfast dish. The chicken was moist and tender I literally cleared my plate.
Finally, I finished off with one of the best desserts I have ever had! A rich maple crème brûlée topped with granny smith apple sorbet, which cut through the sweetness with its tart tang. Two skewered chunks of french toast were on the side for a satisfying bite.
Even in the sea of Vegas meals I have had, this one always stands out in my memory. I would love to return and savor the creative flare of David Burke.

From all I’ve seen on television lately about the culinary boom in Vegas I expected more from David Burke. First, I’ll say that there were only two waiters working but that’s not odd considering that only 4 tables were occupied. We should have taken that as a sign to move on and maybe go to Cut which was just a little bit further. (Those two waiters were great though — very friendly and amusing.)
The food was just ok. Not spectacular as I had hoped. I started with the spinach salad which was good — but again nothing special. I then had the dumplings. They were pretty bad. The dough was so tough and I didn’t realize the thing poking out of the top was a stick so I bit down on it pretty hard. I also had the Scallops Benedict appetizer — it was so bland. I really, really love scallops and I love «Benedict» anything so I was hoping for something truly wonderful. I didn’t get any flavor of the lobster foam and the bread part that the scallop was sitting on had a weird texture.
My favorite part of my dining experience was my cocktail — the Moonlander. Champagne, Triple Sec, Peach liqueur and Tang! It was so good that I had two!
The last thing I’ll say is that I was sitting on this red bench against the fountain. I’m not sure how old this restaurant is but the bench was hardened from the water spray from the fountain. It was also discolored and I couldn’t help but feel that my behind was wet the entire time I was there. Surely someone has noticed this and I can’t understand why it hasn’t been fixed. I most likely would not go back to this place if I were in Vegas again.

«Iron Chef loser». That’s David Burke, and I got to taste this losers food first-​hand with the restaurant bearing his name, and I’d have to break it down Iron Chef style:
Like the original Iron Chef, each chef can be awarded up to 20 points;
– consisting of up to 10 points for taste
– up to 5 points for plating (the appearance of their presentation)
– and up to 5 points for the originality of their dishes.
Since it was New Years Eve, we did the prix fixe menu which consisted of either the 5 course ($ 125.00) or the 4 course meal ($ 95.00).
TASTE:
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Aside from the amuse-​bouche, we were also served a brioche with butter served atop a brick of Himalayan pink salt (odd, but I received this also as an Xmas gift). This wasn’t that impressive in regards to flavor, so was this mainly about novelty/​plating vs. taste? If this was served atop Elvis collectible plates, it would have won a couple more points for originality.
This is what pissed me off the most, and I think it’s what made me despise this place to some degree. It’s that they served up the main dish as a «Kobe beef» dish which I really questioned at the get-​go because most of the times it’s not «Kobe» beef. Kobe is from the Hyogo Prefecture in Japan. Most times, this isn’t what you’re getting. Instead, what you get, including the place I worked at is wagyu beef, but it’s usually Australian or American wagyu. We got American wagyu which is what Jay, one of our servers had stipulated to us, and if this confuses you, you can liken the naming of Kobe, like Champagne which should be called «bubbly» or hot tubs being called a «Jacuzzi». So, regardless what it’s called, it sucked! It was no where near the quality or taste of Australian or Japanese wagyu. What I ate didn’t taste like, and had nowhere near the marbling of the wagyu you can pick-​up at Mitsuwa for some freak’n chump change ($ 59.99 a lb). If they would have just called it American Wagyu, than my expectations would have been lower and more appropriate, but of course it’s all about the easily marketable recognition of «Kobe beef». Another sidenote: The «Himalayan salt» is actually also marketing mumbo jumbo because it’s actually a product primarily from Pakistan.
I already went off on the Kobe beef being called «Kobe», but I never mentioned how it was also prepared overly salted!!, and I’m a huge salt-​a-​holic. This one was almost so bad that we should have sent it back because they also didn’t bother to trim the meat properly, so I had a decent portion of my cut that was a huge chunk of fat. Yum, I got to eat huge chunks of salty fat… I hope it was Pakistani salt.
The biggest redemption to the meal was definitely the fish dish. The roasted red pepper purée and the dish as a whole was very good, and I think everybody enjoyed this one the most.
The last bit of the meal to top things off was the dessert. I’m not a huge sweets/​dessert fan, but I made an exception for this dessert because I can’t pass up chocolate if I do eat sweets, and the crunchy texture of the dessert was probably one of the most impressive elements of the dessert. I should also say that the scoop of ice cream wasn’t chocolate. Instead, It was some funky flavor. An Iron Chef trademark.
PLATING:
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The butter we had for the brioche was plated atop a brick of Himalayan salt that’s pink in color, so it looked kind of cool, but I just thought it was such a waste if they didn’t re-​use the salt although I’m sure they do since salt is inherently antimicrobial.
What I did enjoy was the multiple vegetable purée’s that were served with the dishes including the multitude of small little veggies involved in the plating. A lot of detail, and a lot of effort were put into these dishes that were tasty and looked good. Also, they used culinary foam… ooh, aahh.
ORIGINALITY:
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The beginning of the meal started with the amuse-​bouche which is supposed to be a hint at the what’s to come, but what was presented was an extremely unoriginal and extremely typical tuna tartare. After seeing that, I wasn’t too optimistic on originality. I think this would be common place even in a mid-​west suburban franchise.
The next unoriginal dish was the spinach salad with some sort or balsamic vinaigrette which possibly consisted of some gorgonzola cheese, apple slices, and candied walnuts. This was a huge f’n let down because it was so typical. I’ve even prepared this sort of salad numerous times, but I include sliced red onions for my tastes, and I prefer arugula over spinach.
Here’s how I judged David Burke’s restaurant:
– TASTE: 7
– PLATING: 3
– ORIGINALITY: 2
TOTAL SCORE IS: a 12 out of a 20
The total bill was $ 601 for 4 people with an automatic 20% tip, so whose the loser now… ok, it’s not David Burke.

I only stopped by for a couple glasses of wine and dessert and sat in the bar area. The place was completely dead on a Sunday night. The bartender was very friendly, though and heavy on the pour. The dessert we got was the Eggstreme chocolate dish — a chocolate egg shell filled with cookies and cream ice cream and a fudge brownie sitting in a bed (or pool?) of vanilla cream and caramel with more pieces of chocolate. The presentation was great but there was no easy way to eat it except smash it to pieces with your spoon. It was cute, especially because of Burke’s obsession with Humpty Dumpty. The dessert is definitely big enough for two and it’s good for any chocoholics out there.

Since I was in town for a pharmacy convention I had to bite the bullet one night and go to dinner with a bunch of coworkers to David Burke in the Venetian. Luckily it was on a drug company’s dime and not mine!
First thing I thought is WTF is up with these Humpty Dumpty figurines? I thought it was odd and some of them mildly creeped me out but maybe I didn’t have enough booze in my system at that point. I should have made up some excellent poetry like Joy B and the wait would have been more fun!
We were seated in the private room off to the side because we had such a large group. The room is nice and spacious and the wait staff quickly accomodated by bringing in another table when it was clear our party was over capacity of the larger table.
Since it was a large party there was a pre-​set menu to order from. Our first course was salad and I chose Caesar. It was eh. Really it was only leaves with some dressing — throw me an extra croûton or something damn! For dinner I had a steak and it was cooked more medium than medium rare but not a big deal since we had such a large group. Overall though I just wasn’t wowed with it and I’ve definitely had better steaks in Texas. Dessert was the best part because they brought out a platter with different choices. The best one tasted like a pumpkin cheesecake and was delicious. Oh and yeah, the wine that the rep picked out was tasty and I enjoyed many, many glasses of it.
Of note, I think that part of the problem with my experience was the fact that we were in a large group. I had friends who ate there the same night and ordered off the menu and were raving about everything. I’ve been here in the past as well and remember it being much better. So I think say NO to the large party set menu and say yes to ordering off the regular menu and you should be good to go!

Humpty Dumpty sat on a wall.
Humpty Dumpty had a great fall.
All the Kings horses & all the Kings men
Said let’s go fuckin’ drinking again!
At least that’s the version I made up in my head while sitting at the bar surrounded by bronze egghead statues as I enjoyed some of the yummiest cocktails in Sin City!
Go see MIKE… and tip WELL!
I recommend the Pear-​fect Martini or the Moonlander (with a TANG rim)!
The witty word play of the drinks are pretty funny. How can you NOT want to drink something called «Hump Me or Dump Me» just so you can order it out loud and see what kind of reaction you get from unsuspecting passerby’s?

4 Stars
Our reservations were for 7:30, party of three. I had never been to a David Burke restaurant, but I had heard a lot of about his cooking style.
The restaurant is located among many of the other fine dining establishments in the Venetian. The interior has a modern feel with some whimsical lamps and art. Humpty Dumpty is artwork displayed throughout the restaurant.
The menu is divided into three parts, starters, soups/​salads and entrees. There are also a la cart side dishes for the entrees. Our server was very helpful with explaining the dishes and offering suggestions.
Before our starters were served, bread was served. The bread is a Brioche pop-​over served with butter and Hawaiian sea salt, good stuff. Fresh and warm and so buttery.
For starters we ordered the Grilled Octopus, Angry Lobster and Day Boat Sea Scallops Benedict. The octopus was served with chickpea purée, celery, confit tomatos, olives and chili oil. The octopus was a tiny bit overcooked, but the dish itself was successful. The lobster had nice flavor, it could have had more meat, but it was good. The scallops benedict, was definitely the star, the chorizo oil, lobster foam and quail eggs combined to make a delicious dish.
I ordered the Pumpkin Soup, we also had a Spinach Salad and a Caesar Salad. The soup was poured into a bowl with a piece of Jerk Chicken and a dollop of Maple Cream. It was smooth, rich and hearty. The spinach salad was delicious as well, the goat cheese, bacon vinaigrette and he candied pecans were a great combination. The caesar salad was pretty average, a few anchovy filets served with the salad were delicious.
At this point we were all pretty full, but we still our last course coming up. I ordered the Grilled Double Pork Chop with bourbon smoked beans, bacon, apple-​celery slaw and onion fondue. We also had the Seared John Dory and «Bronx» Style Veal Filet Mignon. My pork chops were overcooked and very dry, the accompaniments were good, but the pork seemed like it rested too long. I don’t know if they brined the pork chop, but if they didn’t they should have. My friends John Dory was also overcooked. The veal filet was perfectly cooked.
Along with our entrees we also ordered a couple of a la cart items, the bacon fat fries and cavatelli pasta. The fries were incredibly crispy and well seasoned, but the bacon flavor was absent. The fries were much better then the fries we had the night before at Bouchon. The cavatelli pasta was delicious, it was served in a mushroom sauce, I couldn’t stop eating it.
The meal was pretty darn good up until the entrees. But the service made up for that. Our server Jeffery was terrific. He and the food runners were very attentive and could not have been more helpful. After we mentioned that the pork and the fish dishes were overcooked, he went out of his way to have the fish removed from the bill and offered us a complementary dessert.
We weren’t planning on ordering any dessert and I don’t really have a sweet tooth, but this dessert was phenomenal. It was called the «Egg» streme Chocolate. Caramel, Milk Chocolate Cream, Vanilla Panacotta, Cookies and Cream ice cream, all served in a dark chocolate egg shell. An amazing dessert.
With all of the options in The Venetian, David Burke’s restaurant is great one. With an eclectic menu and a friendly staff, I would recommend trying it out if you haven’t.

This was a wonderful selection. Everything from start to finish was top notch. We were 7 people at a large square table so everyone could see each other and not have to yell. Also made it easy to pass plates around.
They bring everyone a personal freshly baked bread in a cup with sea salt butter– YUMMY!
We started with the Pretzel Crusted Crab Cake which is so unique with a pretzel rod outside & the mussels, that do have a kick to them.
For my entrée I went with the Braised Beef Short Ribs with corn and lobster risotto, black truffle mousse. AMAZING! What was so nice was that everyone ordered something different and cleaned all plates.
On to dessert… Had to get a few. «EGG“streme Chocolate with Caramel, Milk Chocolate & Vanilla Cream, Fudge Brownie Cookies & Cream Ice Cream– so good and fun to pass around. Cheese Cake Lollipop Tree also great for groups! And they surprised us with a plate of cream puffs for my mom’s b-​day.
Was it pricey? Yes, but if you are going to do 1 great dinner during your trip go here!

The atmosphere was kind of sterile. You feel like you are in a shopping mall looking out on all the shoppers. Upscale food and prices but a decidedly non-​upscale atmosphere.
The food was interesting. It seems to be inventive for inventive’s sake. The beef carpaccio was good. The chef’s special eggs and lobster with caviar and crème fresh served in a pterodactyl egg (looked like one!) was as you would expect — interesting to look at but meh to eat. A month later, I’ve still got that picture, smell and taste in my mouth. Not good!!! Spinach salad was DROWNED in vinaigrette. Veal filet was good if not a little charred. Wife’s swordfish was good. Not great — good.
The service was attentive but we got one of those over-​the-​top, intrusive know-​it-​alls. Don’t tell me how good my food is (especially if I’ve left over half of every dish I’ve had on my plate). I hate that. He said he worked with? (forgot her name) and she was his better half. He was right because she didn’t talk.
Slightly upturned face.

An amazing Las Vegas dining experience!
I had done my web research in preparation for my Las Vegas trip & my work wasn’t futile.
As my guest & I walked into David Burke’s we were greeted my warm, yet contemporary décor all with the sweetest Humpty Dumpty theme — eggcelent, ha!
We ordered drinks; she a glass of wine & I, the pear martini = yum! Then it was on to the apps; we tried two of the house specialties: pretzel crusted crab cake & the angry lobster. Both fantastic, although I preferred the texture and spiciness of the lobster. Next, the entrees. we were both in a steak mood, i had the NY strip while she enjoyed the night’s special surf & turf. Everything came out as expected, perfectly prepared and artfully arranged — totally delicious!
Dessert at David Burke’s should NOT be missed, even if it’s all you go for! All of the desserts we got a glance of that evening were so extra special & unique, our selection was no disappointment! It was a tough choice, but we ended up selecting the «Egg“streme Chocolate — perfect sweet ending… LOTS of chocolate treats, ice cream, individual candies — all in all AMAZING!!!
The service was impeccable, as expected & our server made all of the right suggestions. An amazing dining experience & a wonderful Las Vegas restaurant!

We came here with impressions that there would be a lot of food cooked around eggs… not necessarily the case. The décor was really entertaining though… we were eggstatic (stfu).
A very attentive staff all gave us a warm greeting and presented us with recommendations and specials. We ordered the braised beef short ribs with corn and lobster risotto and the wife ordered the steak and surf. They first served us with complimentary skewers from the chef which was pretty cool.
The braised beef I got was okay but a little bit bland on the inside. The risotto was great. Our steak was good but the shrimp was seared… not a big fan of seared shrimp.
We finished with the cheesecake lollipop tree. There were three flavors; toffee, peanut butter, and bubblegum. A little bit too sweet for me but maybe better for someone with a sweet tooth… or was fat.
Great service and an attentive staff really made this visit a great one.

What a weird experience. The food was just alright, the server was a little strange, and we were sitting right by the fountain in the middle of the restaurant that kept «misting» on us. How annoying.
On the plus side, they surprised us with a free dessert (and we hadn’t complained about anything… it just appeared out of the blue. I’ve since been back for drinks at the bar, and that experience was fine. If I was with someone who REALLY wanted to go here, then I’d go back, but otherwise I wouldn’t go out of my way.

Warning: This is one of my lengthiest reviews lol!
David Burke. hmm, I want to say I’m a fan with a little more meaning behind it. However the service and some of the menu staples it’s continues to offer leave me less enthusiastic then I could be.
Came here on NYE after waiting until that day to go on open table to see what was available. Having dined at the NYC location and wanting a redo, we chose to come here. I’m for the most part, glad we did.
The restaurant itself is considered «high end» however, it’s not stuffy and I would actually go so far as to call it whimsical in it’s décor. Lot’s of egg art everywhere, a fountain operating from the ceiling serves as the room centerpiece and falls onto what I think is red glass grass. It’s cute!
The welcoming staff is very friendly and got us off to a great start. Our server however was either very friendly or annoyed and rushed. Considering the restaurant wasn’t completely full, he really should have been a bit more attentive and had a better attitude. I’m sure working on NYE sucks and when your 20% gratuity is included maybe you figure «WTF, I’m going to get paid regardless» but if you don’t like what you do, then maybe it’s time to I dunno. go deal cards or whatever else you can do in Vegas.
The Food:
We started off with an amuse bouche of butternut squash soup. When the waiter put it down I thought «oh great, i hate squash» but I tried it anyway, and surprise it was very tasty! Rich, creamy, sweet and all that good stuff.
Bread followed. I love their bread, it’s very *comfort food* and yummy.
Chestnut Soup: Ok, when I had this I wasn’t wowed, but now I kinda want it again lol. I guess it was just «different» and I was taken aback too much to love it. It was creamy and sweet. which seems a theme here. It kinda had an ice cream background type flavor to it. I’d get it again.
Pretzel Crab Cake: I’ve had this before in NYC and my dinner date got this. He said he enjoyed it. I guess I did too, but I don’t get why they keep it on the menu and so many people order it and rave about it. It’s good, but not amazing. And it also had what I consider a theme-​y sweet taste to it.
Truffle Fries: my daughter was to have these as her appetizer, but they never came. Even tho we specifically said «she’d like those as her appetizer» they thought we wanted them with our dinner. Not cool :/​They brought them. late, and then somehow the kitchen still thought we had the dinner order coming, so we ended up with two orders. They’re uuuum pretty much fantastic so I wasn’t complaining about having extras lol!
Dinner? Ok, so the waiter read off the specials and the whole Maine lobster, done lazy style and served on top of truffle garlic mashed potatoes sounded great so we ordered this. What the waiter failed to mention was they were 3lbs a piece! Both my friend and I are not big people lol. obviously with what we’d already eaten there was no way we could ever eat that much lobster. We could have easily split one special and been satisfied. I barely ate half of mine. probably closer to a quarter. It was such a waste of food and at about $ 135.00 a piece a waste of money, I felt bad. The special BTW was fantastic. the lobster was delicious and the potatoes were very flavorful and tasty. It was a simple, but well done dish. It came with a mass amount of butter tho. check the pics lol!
My daughter had grilled salmon, which she finished and enjoyed lots. She said «it’s not fishy and it tastes really clean». that’s the word on that :)
We skipped dessert because obviously we had already had more then we could finish. I’ve has their trademark cheesecake lollipop tree at the other location and it was eh, ok. another thing I don’t see the big deal about.
Cocktails: Hibiscus Royale. so yummy! It was a mix of champagne, and some sweet stuff. duh, that’s a «royale» lol and on the bottom there was an edible hibiscus flower. i didn’t eat the flower, but my friend said it tasted like a fruit role up.
All in all, it was a very good, not great experience. The food was for the most part excellent, the service could be better, and the setting is upscale yet fun.

Brought my brother, who was new to the culinary industry here for his 21^st birthday, I found this place on Open Table, figured I’d give it a whirl.
What the hell is up with Chef Burke’s infatuation with eggs? His website showcases it, his menu utilizes eggs in strange ways, etc.
First off, I was not impressed. Maybe it was because of the massive, nasty, vile hangover I had from the previous night of drinking $ 1 Michelob’s at the Casino Royale.
Anyway, I consider myself a Culinary professional, having worked in a 3-​star restaurant and a 4-​Diamond spot for 4 years.
The menu looked to me as if they were trying oh so hard, to be creative, but fell short of the line of «awesomeness» .
I started with the Pretzel Crusted Crab Cake, evidently a signature dish at everyone of Chef Burke’s restaurants. It was skinny pretzel sticks tied around a rectangle crab cake with a chive. Served with some sort of mustard emulsion and I believe mango purée.
It was cool, but didn’t POP! I was expecting pretzel crumbs coating the crab cake it was slightly cumbersome to eat with those sticks wrapped around it.
Entrees were again mediocre. Nothing special. Portions were a touch on the small side, even for fine dining. The highlight of the evening was the $ 6 side of Creamed Corn. It was good.
Desserts were a lame duck. 4 different Crème Brulees that the server couldn’t remember what they were and had to come back to table to inform us.
Being that there is SO many options in Vegas, I’d stay clear of this one.
No offense to Chef Burke…

The Venetian has such a wide variety of nice restaurants to choose from. But since it was New Year’s eve we were more limited in that we had to find a place that would seat 11 people and that didn’t have a prix fixe menu.
Although David Burke’s menu was prix fixe that night, they did allow us to order a la carte so we decided to come here. For our large group we had to get an early reservation at 6pm. The total prix fixe meal was $ 165/​person.
Their bread was really good. It was a large peice of Hawaiian bread served in a little pan. We were served by two waiters with matching mohawks. Service was good but for the quality of restaurant I noticed that they were a little slow at clearing our plates and made a mistake with one of our orders.
For appetizers we had two courses. The first was a cheese dumpling with truffles. The sauce was creamy and rich and complemented the doughy taste of the dumpling. The second was scallops with foie gras and blueberry sauce. The piece of foie gras was huge! I thought the flavors together were good but the blueberry did overpower the foie gras a little bit.
For the entrees, I shared the filet medium rare with lobster and curry fries and also the venison with black eyed peas. The filet was a little overcooked but still moist and juicy. It wasn’t as flavorful as the venison though which was really good. The lobster was yummy and delicious.
The best part though was dessert. I really liked the presentation of the cheesecake lollipops. Also the bubblegum flavored whipped cream tasted really interesting. The baked alaska which is a meringue outside with chocolate ice cream on the inside was also very good.
Overall I thought the food and presentation were clever and unique. The décor is very modern and trendy. Definitely a place worth trying. Too bad I got really drunk and ended up throwing up a very good and expensive meal.