"Second time at a Charlie Palmer restaurant (first was Four Seasons vegas, 2019, which is now closed . Our server, Erewyn, and busser, Forest, were the stars of the night. Erewyn has a passion for food and wine and it shows. Forest was very attentive throughout our meal and worked hard. The restaurant did not have black napkins, but Forest went to find some for us. The extra effort is applaudable. But then there was the meal. We ordered the bacon appetizer that came out completely unseasoned. We had to ask for salt which only made it nominally more palatable. The dry aged rib eye was also under/unseasoned and chewy like a sirloin. They butterflied it, so not a surprise there. The petite filet was a bit better but also unseasoned. The au gratin potatoes were good. The wine we chose was the highlight of our meal; mostly because it didn’t come from the kitchen. However, the executive chef did come out and sit with the table next to us for about 15 minutes (who were being comped their meal, assuming employees from another CP location based on their conversation . He did not stop at any other table to see how the meal was, including ours where a salt and pepper mill sat prominently, indicating that perhaps the kitchen didn’t send out properly seasoned food. Then the restaurant manager also stopped at the same table, but no others. I would think you would want to stop and talk with the paying customers and see how their meals were in order to gauge quality. That was definitely not the case and our meal was a reflection of the lack of interest. I doubt I will ever eat at a Charlie Palmer again because there are so many better steakhouses to choose from (and I’m wondering whether the $15 ribeye at the Cal-Neva wouldn’t have been better than the $89 one here? ! Nearly $600 later for a dinner for two and the highlights were the waiter and busser. At least service is good, because honestly, we probably could’ve had a better steak at Outback."
