Has anyoone been here and have any comments? Sounds great form a New York times article on vegas restaurants (although the writer had a pre-grand opening meal there so it may not be indicative of a true experience there).
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.