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This Contributor's Stats
 
  • Review Count
    3
  • Helpfulness Votes
    0
  • First Review
    December 24, 2013
  • Last Review
    April 15, 2014
  • Featured Reviews
    0
  • Average Rating
    3
 
 
This Contributor's Reviews
 
Featuring the dynamic pairing of Master Sushi Chef Katsuya Uechi and design impresario Philippe Starck, Katsuya by Starck is truly a feast for the senses. With specialty cocktails, unique rolls and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors to the American palate. Signature dishes include Crispy Rice with Spicy Tuna, Yellowtail Sashimi with Jalapeño and Miso-Marinated Black Cod. With superb talent and exacting precision, Katsuya by Starck is changing the face of Japanese cuisine. Katsuya is the Los Angeles Times Readers’ Choice "Best Sushi Restaurant" in Southern California, and one of OpenTable's "50 Hottest Restaurants in the U.S."<br /><br />Opening at <a href="http://www.slshotels.com" target="_blank"> SLS Las Vegas Hotel & Casino</a>, Labor Day Weekend!
 
Overall rating 
2 / 5
(Fair) 2 / 5
Bleh
Customer Avatar
OpenTable Diner Since
Dined on 05/12/2013
 2011
Dined on 05/12/2013
 2011
Food 
2 / 5
(Fair) 2 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Quiet
Quiet
"Disappointing all around. Food was nothing special. Restaurant was practically empty. Service was fine. All in all a disappointing experience and I would not come back."
Dined on 05/12/2013
 2011
0points
0of 0voted this as helpful.
 
Ori and Genevieve's signature style shines on the Bestia menu with a plethora of seasonal dishes that have been sourced from local purveyors. The emphasis on nose to tail cooking can be found in dishes such as Coppa di Testa comprised of housemade headcheese and Cassoela Milanese with braised pork, veal ribs and pork sausage. From housemade mustard for the charcuterie to skillfully crafted squid ink bottarga, the menu reflects the attention to detail that the duo pays to only seasonal ingredients. The emphasis on sustainable ingredients and products can be found not only on the menu, but in the design of the space as well. Working with designer Greg Bleier, Genevieve sourced the contemporary elements from local artisans, who rely on reclaimed materials to create the unique elements found within Bestia, from the light fixtures to the stools and tables.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Excellent All Around
Customer Avatar
OpenTable Diner Since
Dined on 04/14/2014
 2011
Dined on 04/14/2014
 2011
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"Every dish was delicious. The bone marrow and grilled octopus and squid were our favorites. Timing of the food could have been better, but maybe we just ate too fast. Our server was attentive and friendly and our glasses were never empty. Great vibe, many different types of people, not a stuffy or pretentious restaurant."
Dined on 04/14/2014
 2011
Special Features: fit for foodies, good for groups, great for outdoor dining, hot spot, special occasion
0points
0of 0voted this as helpful.
 
Thomas Keller’s ad hoc, which literally means "for this purpose," was originally intended to be a temporary restaurant, open during the development of a very different concept. But, due to its loyal following, it was decided that it must be a permanent fixture in Yountville. ad hoc serves a prix fixe, 4-course chalkboard menu, changing daily. Food is served family style and reminiscent of the comfort food with which Chef Keller grew up.
 
Overall rating 
3 / 5
(Good) 3 / 5
Disappointing
Customer Avatar
OpenTable Diner Since
Dined on 12/22/2013
 2011
Dined on 12/22/2013
 2011
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"Food was good but nothing special. There weren't any new flavors and food wasn't elevated to new levels. Big portions. Nothing memorable about the restaurant."
Dined on 12/22/2013
 2011
0points
0of 0voted this as helpful.