EATingLV.com has it on good information that the talented, inventive, passionate, dedicated and baby-faced Adam Sobel, has re-joined Bradley Ogden as chef-consultant. Sobel, who is in his late 20’s but looks like he’s 14 to us, began his Las Vegas cooking career as sous chef at B.O. before seeking more exotic climes at the stoves of Guy Savoy; from where he departed for an ill-fated stint at the (now) pathetically dumbed-down and overpriced Company. Now he returns to the nest created by him and Bryan Ogden, with hopes of sustaining the glory that kitchen has been known for. If anyone can do it, we’re betting on Adam.

Click here to read Al Mancini’s current review of the post-Sobel Company in Citylife Las Vegas. Methinks Al is being kind. What started as an innovative restaurant (featuring Sobel’s cuisine with the able assistance of David Varley and Marcel “Call Me Wolverine” Vigneron) has devolved into just another overdecorated and overpriced Vegas steakhouse. You have been warned.