Las Vegas Weekly

After reviewing the menu, we each settled on the South Point cut of prime rib. All dinners include warm artisan bread and a choice of either salad or split pea soup. The blue cheese dressing on our salads was bland and most likely from a bottle and our baked potato was at least an hour past done. The prime rib was served medium rare and was accompanied by side dishes of a sour cream based dressing and fresh horseradish. The meat was tough and was in weak in flavor. Given the many favorable reviews, we were disappointed by the quality of our entire meal. The one positive was the South Point was running a 12 point special on all food. 1.5 Forks out of 5.

We decided to stay on the property for dinner, so after enjoying our drinks we went upstairs to the Primarily Prime Rib. Ann started with a mundane house salad with blue cheese dressing prepared tableside while I opted for the split pea soup which was thick and delicious. For an entree, she chose maple glazed salmon, a large filet served over a sweet potato pancake with corn relish. My sauteed sea bass, 2 large filets over stir fried vegetables in a light teriyaki sauce with a side of rice pilaf was very good though the latter was blah. 3.5 Forks out of a possible 5.

Since we hadn't had prime rib in ages, we each ordered the South Point cut done medium rare with me opting for blackened Cajun style. Our dinners included a house salad tossed tableside, a bread basket and a choice of potato (mashed for me, baker for my wife) or rice pilaf. The primer rib was better than the past, but hardly prime. 2.5 Forks out of a possible 5

The menu has undergone a dramatic change, not for the better IMHO, since our last visit this past March. We each ordered the salmon Wellington with spinach in puff pastry and the house salad with blue cheese dressing. Our meals included a choice of starch with Ann ordering mashed potatoes that had to come out of a box and me ordering an overdone baker.