content: We so wanted to love this place! \n\nIt was our only big dinner out on our quick trip to Vegas. I had enjoyed a lunch at Craft in Century City a year ago, and we are big fans of Top Chef. Too bad the quality that Tom C. expects on that show has been left to wither at Craftsteak. \n\nIt started with being seated next to a server station. Of course most everyone is since they put it right in the middle of each dining section. The back to the chair in which my dining partner was sitting was broken. It took standing up and physically trying a nearby empty chair to get any attention. \n\nIt also took us some time before we realized that we were being served by a \""team\"". Usually roles are clear when there are multiple servers. Here there was no head waiter, just two completely uncoordinated partners. One would ask if we wanted to be walked through the menu. We said, \""no thanks.\"" Then the other waiter swung by and launched into an in depth description without asking. When asked if I wanted to keep the wine list, I said, \""yes, thank you.\"" Then the other waiter came by and took it away without asking. More to the point, one of the two had no idea or ability to articulate what came with the shellfish sampler. It took asking three times to get to the fact that there was lobster, and another few questions to confirm that it was in a salad mixture of some sort. Icing on the cake: the busboy soaked us with his table rag while cleaning the table next to us. Gross. \n\nBottom line: this is not service worthy of the reputation or the price tag. \n\nThe food was a great big MEH. Here's the quick breakdown:\n\nWagyu tartare - delicious, but not the best I've had. Prefer the traditional French bistro/brasserie preparation.\nFried zucchini blossoms - terrible. Turned one of my favorite sides/apps into piles of greasy, deep fried breading. Blossoms practically unrecognizable. \nRibeye - very tasty, well cooked, right on the money.\nStrip - fine, but not remarkable.\nRisotto w/peas and shrooms - delicious, perfectly al dente and creamy.\nRamps & morels - ok, but uber salty.\nSnow peas - delicious! fresh and crispy.\nAu gratin - mediocre\n\nHad a Pinot Noir and a Cab by the glass. Both were overpriced, but good.\n\nFirst time I've left 15% gratuity in a long time. And I even backed out the tax before making my calculation. \n\nWe'd say that we hoped you'd clean up your act, but it is quite clear that you've sacrificed quality to maximize cashing in on celebrity and notoriety with this clip joint.