Dumbed Down Ducasse

They come in waves, but it begins as a trickle. First a couple, then another, then a four-top of salesmen in cheap suits slides by. A few curious souls from the bar pop their heads in. “Wow,” you hear them say, “this place is one of those famous French chefs (sic).” Then the elevators expel four, six, eight, a dozen hungry souls in various stages of convention dress: the obligatory Dockers and Rockports —  adorned with the customary jewelry of the day: name tags, badges and lavalieres. Before long a group of twenty streams in — dressed for a big night at the Outback — all ready to spend the company’s money at this hi-falutin’ joint 64 floors above the Las Vegas Strip. “Gol-o-ly,” you can practically hear them saying to themselves. “This place ain’t like nuthin’ back home.” Before too much longer they’re presented with a menu of familiar sounding items that appear at their tables as small Trojan Horse plates of food that sounded like one thing, appeared as another, and tasted like something else entirely, and before they know it, the mind-numbing bill is presented to someone who will willingly pay it because it ain’t comin’ out of his pocket and a rape will just have occurred without the victim even knowing they were penetrated.

Welcome to Rivea.

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MIX – A Few (but not enough) Tasty Snaps

ELV note: In keeping with the theme of Restaurant Week, we’ll be featuring meals from some of the best deals in town until it ends on March 4th. Be there or be Three Square!

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Since the Food Gal® was messin’ with ELV’s levels on his 16.2 megapixel Sony Cyber-shot (the best point and shoot he’s ever had, if she’d just keep her mitts off it), the tasty snaps of her Restaurant Week meal turned out looking none too tasty. The ones that did turn out happened to be of our meal: winter vegetable tart ($18) , roasted venison ($44) , baba au rhum ($12), with chicken and foie gras torchon here, and a hot/cold coconut foam/passion fruit pre-dessert there, thrown in for good measure.

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