So glad I had a chance to try Craftsteak. The good parts: Setting is fabulous, very posh and yet comfortable. The Parker house rolls were so good that I ate way too many. Crusty tops with salt and pillowy soft insides. The Wagyu beef tartare was as good as others here have said. And yet... The frisee salad was majorly overdressed. Yes, it is a warm salad so the frisee won't be as crisp as normal. But the egg, bacon, and cheese used for the freshly tossed dressing should have been used on three times the amount of greens. Then it would have been an enhancement instead of glops of saltiness that hid the taste of the greens. So sad. I'm sure Chef Colicchio didn't know it was that way because, after watching him so long on Top Chef, he would not have stood for it. Wish I had been hungrier so I could have tried other items. \n\nOn a side note: All throughout my dining in Vegas I was confronted with soup spoons given to me for my dessert course. When the sorbet scoops are the same size as the spoon I'm to eat them with it is not a good match. Craftsteak was one of the offenders. Find smaller spoons for diners to use for dessert please!
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