From best to worst. \nThis restaurant in very few months from being my favorite became really bad. Here's a message to mister DB: if you were sitting at my table last night you would have been furious. Nobody should let dishes like the ones at our table leaving the kitchen. I don't know who actually cooked our food last night but he/she has no business working with food.\nFew months ago I had the pasta there and it was pure perfection. Too good for words. What I had last night was gross. It was a blob of pure grease with a different pasta and the same ingredients of last time but totally un synced and because of the immense amount of fat in there was no way to taste anything but it. We ordered three portions of it and it was one worse than the other, so it wasn't just a bad dish. \nOur bad experience kept on going with the halibut that was dry, unflavored and the artichokes unbearable salty. \nThe sea bass itself was ok but the wild rice that came with it was pure salt. I think they dropped the whole salt container in it. Again whoever is in the kitchen doesn't even know how to order at a restaurant and he should be permanently banned from the restaurant business, there is no hope in redemption. \nThe two stars are given for the dessert. They were delicious and the pastry chef belongs in your place Mr Boulud. The Grand Marnier souffl\u00e9 was outstanding. The madeleines were delicate and delicious like few months back. I guess we will come back for dessert only. Unless you show up in Vegas sometimes and see what's going on in your restaurant. You might be terrified.
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