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🤢 2/5 - Not The Same Hugo's Cellar Food As Years Ago
By 👻 @kaukau, 02/19/2023 3:00 am
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Having dined at Hugo's Cellar several times over the last 20+ years I was pleased to be returning for dinner last week. With reservations at 7:00 I suggested we pop into the bar around 6:00 to enjoy a few Martinis and the little crocks of cheese spread and chicken liver pate that alone were enough to bring me back to Hugo's. Advising the bartender of our intentions, he replied that it must be at least 7 years since our last visit as that's how long it's been since those items were discontinued. Saddened to learn of their demise we nonetheless thanked him and said we would return at 7:00 for our table. Returning at 7:00 we were greeted by a most charming and gracious Maitre D' who seated us without delay. Service was prompt. I suggested we start with Hugo's Hot Rock Specialty for Two with a Trio of Sauces along with the Crab Stuffed Mushrooms as the appetizers, followed by the N.Y. med. rare with Potatoes Au Gratin and the Maple Bourbon Duck with Fingerling Potatoes. After a delightful conversation with the Sommelier Frederick, we chose a St. Emilion for $120 to wash it all down. Well, the wine was delicious. Unfortunately, the food......not so much. The Hot Rock Specialty was clumsily prepared - the waiter dropped the tongs on the floor and did not replace them for us to continue the searing process, so we used our silverware to flip and sear, serve, and dine on the meats cooking on the Hot Rock in the middle of our table. The meats presented for searing: Medallions of Filet Mignon, Ahi Tuna, Shrimp and Breast of Chicken - arrived unseasoned and therefore were rather bland after searing. The Trio of Sauces: a good Bearnaise, a lackluster Mustard, and a Plum sauce from a jar didn't do much more than make the results boringly passable. The Crab Stuffed Mushrooms, on the other hand were inedible. One taste revealed that the crab had turned rancid. I politely handed the dish back to the waiter, politely informed him that they were inedible, politely asked that they be removed from the check and politely requested he inform the chef of the state of his crab stuffing. Unfortunately, in spite of my politeness. I fear the waiter took my displeasure with the mushrooms personally, and without so much as a "Sorry about that." just took the plate and stormed off. He remained distant and aloof throughout the rest of the dinner. I personally have always thought of the "Hugo's Famous Tableside Salad" service with the sixteen or so available "toppings" more of a gimmick than a true culinary adventure - something to be tolerated before the main course arrives - so we just asked for small Caesars and were pleased with the result and the friendliness of the salad preparer, who over the course of the meal morphed into our server as our original waiter found little reason to continue on with us after our displeasure with the mushroom appetizer. The N.Y. was mostly fat and gristle, the Duck and it's Maple Bourbon Glaze was, well, just not that tasty and far from delicious, the Maple Glaze a real disappointment. But having already reached our self-imposed limit of only sending one dish back to the kitchen as unacceptable per meal, we just lingered over our mostly uneaten plates, cutting them up into little pieces so it looked like we were eating. The Potatoes Au Gratin were, however, a triumph. Absolutely delicious! And paired wonderfully with our bottle of St. Emilion. After the meal we ordered Irish Coffee - also delicious - and were presented with a hot molten lava cake and a plate of chocolate dipped strawberries and apricots. The tab was $400. We left an $80. tip. In summation, the front of the house staff: the Bartender, Maitre D', Wine Steward and Salad Preparer were pure Old School Joy: super friendly and attentive, well spoken with a quick sense of humor and skillful turn-of-phrase, eager to engage in friendly banter and repartee and happy to share stories and reminisce on the Las Vegas of years ago, and eager to speculate on what the future holds. That night, though, the back of the house, the Kitchen: Not so good. So, there you have it. Our night at Hugo's Cellar gets Two Circles on TripAdvisor: "Poor."
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