Southerncomfort
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Southerncomfort's Stats
 
  • Review Count
    3
  • Helpfulness Votes
    0
  • First Review
    September 7, 2014
  • Last Review
    October 13, 2014
  • Featured Reviews
    0
  • Average Rating
    2.7
 
 
Southerncomfort's Reviews
 
Estiatorio Milos by restaurateur Costas Spiliadis features fine Mediterranean cuisine and has a longstanding reputation for serving the freshest, most pristine imported seafood daily. This dining destination brings an authentic taste of Greece to Las Vegas, sparing no effort to find the most delicious fish from around the world and to prepare them in the subtlest, most flavorful way. Enjoy signature dishes such as Grilled Octopus or Lupe de Mare, the most prized fish in the water, cooked in sea salt to keep it as juicy as possible. The fish is then served whole at the table for guests to share; the family and community approach that is the staple at Milos.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Customer Avatar
OpenTable Diner Since
Dined on 10/10/2014
 2005
Dined on 10/10/2014
 2005
Food 
5 / 5
(Outstanding) 5 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
Dined on 10/10/2014
 2005
Special Features: great for lunch, special occasion, great for outdoor dining
0points
0of 0voted this as helpful.
 
Celebrity Chef Bobby Flay’s only Las Vegas restaurant is Mesa Grill at Caesars Palace, delivering his iconic bold Southwestern flair from his acclaimed New York flagship.<br /><br />Designed by renowned restaurant designer David Rockwell, the open space at this Las Vegas restaurant features rich and vibrant colors and textures that are reminiscent of the American Southwest. <br /><br />On the brunch, lunch and dinner menus at his Caesars Palace restaurant, Chef Bobby Flay presents tongue-tingling dishes.This Las Vegas restaurant’s proximity to Mexico gives Mesa Grill access to some of that country's highest-quality tequila and mezcal offerings, and the expansive wine list has a global reach yet maintains an emphasis on top American wines.<br /><br />Taste Chef Bobby Flay’s bold Southwestern flavors at Mesa Grill Las Vegas, exclusively at Caesars Palace Las Vegas.
 
Overall rating 
1 / 5
(Poor) 1 / 5
Customer Avatar
OpenTable Diner Since
Dined on 10/11/2014
 2005
Dined on 10/11/2014
 2005
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
Dined on 10/11/2014
 2005
Special Features: good for groups, hot spot, fit for foodies
0points
0of 0voted this as helpful.
 
Boss Shepherd’s is Penn Quarter’s hottest farm-to-table restaurant, where guests can enjoy a fresh approach to traditional American cuisine. Named after DC’s original governor, who was often referred to as the Father of Modern Washington, Boss Shepherd was one of the most powerful city bosses in his day and was responsible for creating DC’s infrastructure, ultimately convincing Congress to continue to operate in the District of Columbia. A statue of Boss Shepherd reigns half a block away, in front of the John A. Wilson Building.<br /><br />Instilled with Chef Jeremy Waybright’s southern inspiration, the menu boasts fresh takes on time-honored, rustic classics that can please the palate of any guest. Chef Waybright’s use of farm-to-table ingredients is evident in innovative starters such as the Maine blue mussels with sausage, cider beer, vermouth and pickled chili, or delectable bone marrow served with herbs, pickled egg, breakfast radish and toast.
 
Overall rating 
3 / 5
(Good) 3 / 5
Fried chicken and bourbon
Customer Avatar
OpenTable Diner Since
Dined on 9/05/2014
 2005
Dined on 9/05/2014
 2005
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
"Two reasons to go: fried chicken and bourbon. The chicken is without fault, and they give you plenty of it (albeit at $24 a plate). The anticipated green beans accompaniment did not show, and grilled, flavorless eggplant was substituted. A side of greens ($8) was not edible, but notation of that to the bartender only brought a chortle and no offer to take it off the bill. The "biscuit," which really is more like a roll, has great prospects if it were just warm. Good offerings of bourbons, friendly and capable bar staff. If you get just the fried chicken and bourbon, you'll likely leave satisfied."
Dined on 9/05/2014
 2005
0points
0of 0voted this as helpful.