Originally Posted by SField
You really are actually retarded. I think everyone is quite well aware of who is cooking in those restaurants. The restaurants print the name of the chef, and it is not Thomas Keller or Joel Robuchon. They make absolutely no secret of it. Just because the chef isn't present doesn't mean that the people who are in fact there are incompetent and not worthy of the marquee. Both Robuchon establishments and places like Picasso, Bouchon etc... are excellent restaurants regardless of whose name they bare. The quality of the best restaurants in Vegas are as good as any restaurant in the world. You obviously have absolutely no clue about food and obviously have no been to Las Vegas. Please refrain from talking about subjects like these, you haven't the slightest clue.
On a side, but slightly related topic, I was at a party last year having a fantastic conversation with Tory McPhail about how some Vegas restaurants are a vague facsimile of the real thing, while others are stand-alone successes. Turns out I did not realize Tory had been the chef at the Commander's on the strip when it was in the Alladin (now Planet Hollywood) before he replaced Jamie Shannon at the flagship. Unfortunately, that was an example I used on the negative side
. Fortunately, he was super cool about it. But what's interesting is.. he said "everyone said everything we made was severely over-seasoned. Ironically, they were the same recipes with the same seasoning I use at Commander's in Nola - apparently the collective palate is just expecting something different in New Orleans". (paraphrased).