"I had previously been to LionFish (pre Covid and had an exceptional meal and experience. Hence, why I came back. Hitting the bar might be ok, but this experience was mediocre and has me second guessing another attempt: Ambiance: we were seated in the far back, early dinner (we had a show , so it was a largely vacant room Drinks: I had their special bourbon and fig old fashioned like drink it was overly sweet, hard to taste the bourbon over the sugar crunchy sugar bits in it. Not my deal. Food caveat: I am a celiac and so require accommodations that may mean no sauce (soy sauce is a non starter , but I do expect higher end restaurants to have alternatives as opposed to 'naked ' food. Apps: had the duck tostadas they were good, copious duck, but lacking in anything exceptional. Just dry shredded duck. Good crispy tostada. Just no umph. Dinner: Steak, and Brussel sprouts and the duck entre. Steak was cooked medium, Brussel sprouts had a bland cream (plain sour cream? dolloped on them. The duck was forgettable not succulent, and in my opinion, overcooked (I don 't remember any crispy skin on it... . Overall an unremarkable meal. Very expensive. Two cocktails, two glasses of wine. ALL this for $350! Reflecting on it, I am bummed because the image I have is a 'hotel restaurant ' (which this IS... but not on the scale of The Pendry, which I expect a strong chef to run, but it felt more of a "this came from our production kitchen that is also doing a conference rubber chicken dinner next door. No character. For food ignorants that go for the hype and cool looking bar (or primary access to the club later that night. Ouch. Sorry. Just not what I expected."
