My wife and I watch a lot of Top Chef, so when we booked a weekend at the Mirage it was a no brainer to try Tom Colicchhio's steak house. It was disappointing to the point of being comical. My wife summed it up perfectly when she said, \"If a contestant on Top Chef had put this food in front of him, Collichio would have torn him a new one.\"\n\nI ordered the New York strip. Good, but nothing special. I actually thought the New York strip I had at Elway's at the Denver airport was better. I also got the fries, because I love a good steak-frites. The plate of fries I got looked like a plate you'd get at Denny's. Very dry, over salty, with no flavor. I sent them back, which is the first time I've ever sent food back at a restaurant, but for $13 a plate, those fries should have tickled my gonads. I even asked them if the fries were frozen. They assured me they make them by hand daily. I guess I'll take them on their word, but I have my doubts. So for $75 I got a decent steak and terrible fries. Oh yeah, and the cheapeast glass of red was 17 bucks. Again, good but nothing special. The next tier up was in the high 20s and mid 30s. That's asking a heck of a lot for a glass of wine.\n\nMy wife ordered the brisket which was good. However, the mustard dressing on the brisket was the same sauce they put on the vegetables, so everything on her plate tasted the same. My wife is also gluten and dairy free and asked if she could substitute the creamy polenta that came with the brisket for something else. The waitress said she would check, but we never saw her again until they brought our food with the creamy polenta. Then it got funny. To the manager's credit she didn't charge us for the fries and comped us two free desserts. Three different people assured my wife that she was getting dairy-free sorbet including the manager. One of the flavors was fromage-blanc which tasted great. I asked the manager how they got such an authentic cheese flavor without using dairy. She actually got the dessert chef who explained that they used goat cheese. We all paused for an awkward silence. My wife was too embarassed to say anything and I was on the verge of cracking up. Finally the chef asked if my wife was okay with goat cheese. My wife allowed the chef to save face and said yes, but when she left we lost it. Memo to Tom Collichio and his staff: CHEESE IS DAIRY! Even if it comes from a goat. \n\nI will say the desserts were excellent and by far the best part of the meal. But if you go to a steak house and the best thing is dessert, it's not a good steak house. I'm sure this place will be successful simply because it's Tom Collichio, but if it was anyone else's name on the door people would say it's so-so and ridiculously over priced.