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 enough.\n\nTry 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 100 grams. Divide that by the number of diners.   Also, it helps if you're dining with a cocaine dealer so he can explain what 100 grams of anything looks like.  It's no surprise that many Yelpers complained about being sucker punched by the bill.\n\nMany reviewers also griped about the simplicity of the food.  For the cash you're spending, there are better places if you're on a Vegas safari for an artistic and innovative meal.  Bartolotta publicly admits he's not a creative chef.   His plating is slightly better than Olive Garden.  But close your eyes...this is not the garlicky, red-sauced, heavily-cheesed 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.