HEIDI’S PICKS
Heidi’s Picks is a weekly selection of restaurant suggestions from Review-Journal critic Heidi Knapp Rinella. Price symbols are based on the cost of an average entree: $ = entrees less than $10; $$ = entrees between $10 and $20; $$$ = entrees between $20 and $30; and $$$$ = entrees more than $30.
CREATE
7290 W. Lake Mead Blvd.; 586-0430
Our burgers were overcooked because we were unaware they could be done to order (next time we’ll know), but we liked most everything else about Create, including the upbeat (if a little personal) attitude of management and employees. The Impressionist burger was just spicy enough with its jalapenos, pepperjack cheese and atomic mayo, and our do-it-yourself option was pretty much as ordered. Also worthy of note: nice crispy fries (both sweet potato and regular), and truly delicious frozen custard. (1/23/09)
Overall: B $
PRIMARILY PRIME RIB
South Point, 9777 Las Vegas Blvd. South; 797-8075
The food at Primarily Prime Rib is pretty decent but the water is awful. Just awful. That said, our shrimp cocktail had five large, succulent shrimp, off-the-boat fresh and just firm enough; onion rings were crisp and sweet; a South Point cut of prime rib was decently flavored and reasonably priced and although we thought a blackened Cajun-style prime rib a little too tame, that’s much better than being a little too wild. (7/18/08)
Overall: B $$
RAO’S
Caesars Palace, 3570 Las Vegas Blvd. South; (877) 346-4642
We had to reserve well in advance to dine at Rao’s; in keeping with the New York original, this is a tough table. Was it worth it? For the most part, yes. Clams oregonata had been overbrowned, but we liked the Insalata Caprese, fettucine alla Bolognese, Uncle Vincent’s Famous Lemon Chicken and ricotta cheesecake. (6/1/07)
Overall: B $$$
WOK ON IN
1040 E. Flamingo Road; 892-9480
We sure didn’t expect much from Wok On In when we walked on in; the drab atmosphere and little we’re-not-real-serious cues like a beer-pong signup sheet get the blame (or credit) for that. But once we filled our bowls from the fresh meats and vegetables on the long buffet line, got them back, cooked, from the wok chef and dug into our creations, we were pretty happy — in large part, we think, because of Wok On In’s sauces. A starter of fried wontons was a little on the oily side but fried shrimp were better. Next time we’d skip both and stick with the wok-fried food and the soup and bread that come with them. (10/9/09)
Overall: B+ $