text: Ok I need to preface this review by saying a couple of things First it was a larger group second there were two and then a few more potentially buzzedintoxicated members of the party and three we were all really tired from traveling all day and setting up for a trade show OK preface donennNot being a frequent visitor to the Las Vegas area honestly its just too much for a simpleton like myself when I am there it is generally for business andor trade shows I got a call from one of my friends to meet up with her and have some dinner at this great restaurant at the Venetian BB Learning that it was one of Mario Bitalis restaurants and a fan of Italian wine oh yeah BTW I am a wine maker I was quite excitednnWe get there table is not ready nor are all of our party so we head to the bar Drinks ordered Negroni consumed Probably the best Negroni I have ever had Tick tock still waiting for the rest of our party Now with most everyone here they seat us Realizing that they did not have enough seats at the table we informed the waitstaff Once the balance of our party arrived at the table still without the needed seating the manager came over rather gruff and threw up his arms and walked away muttering not so sweet nothings under his breath But I do need to qualify that statement by saying that are late companions were feeling the side effects of drinking Vodka Tonics nnWe order the wine sans any real help the Sommelier other than yeah were are out of that one but if you like Barbera there are more on page soandso Gee thanks guy nnOur waiter was a bubbly guy who reminded me more of a mad scientist from an old western movie with his big moustache and insane enthusiasm for his job and food He takes the orders and assists where he can Being sure to compliment us on our orders I do not understand that move and briskly rushes back to the waiter cave and put the orders in the hoppernnTick tock tick tock waiting for apps to arrive Tick tock I know that the Molto Mario Empire want the world to experience the way that Italy eats but when you are with a group with some members who are more the burger king crowd one would think that the staff would adjust their schedules to turn the table Oh wellnnApps arrive good not great good One not so good dish but our enthusiastic waiter fixed the situation nnWine is running low Mr Sommelier where are you Oh there you are gliding in and out of the room looking down your nose at all the tables Um we would like our wine now please But you keep walking by ignoring us Sure we are a big group sure we are talking and having a good time but no need to ignore us Hey man not all of the public are ignorant Oh yeah I also like how you take two oz pours to check for tainting I wonder how the person buying the Super Tuscan feels when they see you taking out of their bottlennSo before we could contain our now intoxicated friend walks to the wine station grabs our bottles and briskly brings them to the table Now everyone on staff is aghast with jaws on the floor and the look of I cannot believe that fat guy just did that written all over their faces Oh bother great now we are going to have issues Surprisingly no one said anything the waiter simply brought a bottle trivet over to protect the already stained tablennTick tock tick tock Secondi would be nice Ah there is our enthusiastic waiter again let us ask him They are plating them right now Yippie Plates arrive Again good not great good Steaks are chewy and medium rare became very rare somehow and the polenta crusted sweet breads were interesting to say the least Something about raw polenta and cooked polenta as a crust for sweet breads does not work for me Maybe I do not get it nnExhausted with the evening we decide to skip dessert and just get the heck out of dodgennAll in all the dining experience was OK Perhaps a smaller crowd perhaps a more refined crowd perhaps a less intoxicated crowd Either way its Vegas People drink and there are large crowds Maybe as I stated earlier the staff should recognize when they should rush a table out and not stick to the corporate dining model nnTo the waiter and the waterbread waitress you are saints for dealing with certain elements of our table To the management relax To Mr Sommelier people skills go a long way and maybe it is time to not take yourself so seriouslynnWould I be back maybe but keep it small and simple and do not come with high expectations