text: Chef Paul Bartolotta is obsessed with making your experience as close as possible to dining at an Italian seaside villa To do so seafood is flown in from the Mediterranean Mushrooms he uses were plucked from Italian soil Several Yelpers noted their waiters spoke fluent Italian The waiter for our table was actually Latino and was fluent in Spanish Close enoughnnTry not to get piss drunk at the casino before coming here because you need to do math This restaurant sells their fish whole priced by dollars per grams Divide that by the number of diners Also it helps if you are dining with a cocaine dealer so he can explain what grams of anything looks like It is no surprise that many Yelpers complained about being sucker punched by the billnnMany reviewers also griped about the simplicity of the food For the cash you are spending there are better places if you are on a Vegas safari for an artistic and innovative meal Bartolotta publicly admits he is not a creative chef His plating is slightly better than Olive Garden But close your eyesthis is not the garlicky redsauced heavilycheesed Italian food Americans are used to The dishes we tried were fresh light and uncomplicated Ingredients were kept to a minimum serving to enhance instead of obscure Simple Italian seafood cooked to delicious perfection Mouth welcome to Sardinia