Hey there spinners and sharks Ace of Vegas here. Hope you're doing well. And we are actually here at the D Hotel in Casino. Lots of Vegas is downtown on Freemont Street. And we are here because our buddies at the marketing department in Cleveland, Richard Wilk sent out a lovely little mailer that included some food and beverage credits, some played credits as well as a couple free nights here. So we thought we'd go ahead and come down and take advantage of that. And what better place to take advantage of a dining credit than these take-outs downstairs. Let's get started. Is the Ace of Vegas the Ace of Vegas? Alright, it's been a success here. We are Joe Vicari's on the on-off stay-couts right here. I'm going to go ahead and hold the menu for you guys. It's going to check it out and then we're going to get ahead and order now. So got a good marketing to come in my way. Shake a nut there. You can probably hear the shaking right now. And before we take a quick look at the restaurant. It is quite lovely. The great music and the atmosphere is outstanding. And it's casual too. So you can come in dressed with pretty much anything. I like to suit up myself. Alright guys, and we got ourselves some Sapphire Bombay gin over here doing the marketing thing. Actually very smooth. You guys should get that one stirred and not shaking though. That's not the right way to do a marketing. I'm not sure what it is. James Bond, I think it's actually some of the MI6 makes him do. Just FYI, you're not supposed to do that though. Regardless, it comes up pretty nicely. I'm sure the price isn't too bad on it. I'm going to go with this on the menu but I'm not too worried about it unless you got some of the final prices. Right now what I'm thinking, I looked over the menu. I think I'm probably going to have the risotto and either the bone and ribeye or the, I might get the New York strip too, but that ribeye is really, really tempting. You know, I usually get New York strip on here. I think I'm going to go ribeye. I'll probably go ribeye and stir around. Just for the record, they have a ginormous wine list on the back over here. It's pretty amazing. And the prices are actually, they're pretty standard for Vegas. The lower end ones just buy the glass here about 10 to 15 dollars and then the full bottles range anywhere from, I think is lowest 30 dollars I've seen them, which is pretty darn good up to about 600 or 700 or so, which you know, it's also pretty standard for high-end steak houses. Just so you know, relatively affordable, I think, since it's in charge. Alright, it's been a sin short, so we're starting with our first little course over here, a little bit of bread appetizer in some eggplant, cup of nana, to do. We're going to have a bit of that. So we've got egg bread and these all of those, paper celery, some are in tamarind. Whole nine. Thank you Jessica. Appreciate that. Alright, let's have a bite of this guys. Ready? Here we go. That is 40. Good stuff, good stuff. I think these are just the touch myself. Otherwise, pretty good stuff. Hardcore, 4 to 5, no questions asked. Wow guys, look at this. Okay, so this is our bone and rib ice steak over here. Wow, that is tender, that is soft. Good stuff, good stuff. And then the signature steak sauce is right over here. And of course, we've got the asparagus risotto. So looking forward to that, even got the chili on here, that smell spicy, that smells amazing. So without further ado, let's dig into this. Alright guys, time for the mukbang. So we've got the steak knife. We've got a fork, let's go ahead and have a bite of this. Let's take them off. Stuff now. Oh, it's juicy, that is one juicy steak guys. No, we're right back. That is so good. A little bit of it, that is a little bit of it. Asparagus medium, came out a little medium, well, but what are you doing? Still melts, no problem. Good good beef. Chargrilled plain, well seasoned. That is pretty good. I think that is a little bit of it, 5 out of 5. I got to give it up for that. Oh, that steak sauce is better or too much. Wow. Like putting a prussian on a steak and I know that sounds insane, but that is really, really good. Now for the, we've got, hmmm, 3 meters out of it. Good cheese, you flavored your chicken? Yeah, yeah. Salted, 4 out of 5, if not a 5. It is not a sure what. I think it is just a touch of ourselves and then it would be perfect, but it is not complain, it is here. That is actually really good. I am impressed. Alright, there is Spanarson Sharks, that is it for today's video. If you enjoyed today's review and found it informative, I'd appreciate it a like and consider subscribing if you haven't already. Regarding my final thoughts on the Amos Steakhouse, I think it is a good place to be. Definitely a really solid 4 star, if not kind of a soft 5 star there. The seasoning did need to be stepped up just to notch, but the quality of the food is definitely there. The pricing was actually right there in the atmosphere. Right on point, classic Vegas if you like that old school old style Vegas, that is exactly where you want to be. No questions asked. Until next time, those spinners and sharks, this is Ace of Vegas signing out, wishing you strong hands and of course, happy spending you guys. you