Las Vegas Weekly

This restaurant is now known at The Flame. It has been 20 years since we last had the courage to dine at Roberta's, but like fine wine this restaurant has improved with age. What it lacks in ambiance is made up by a friendly staff and moderate pricing. Ms. Westie's 8 ounce filet, served medium rare as requested, was very good though decidedly short of prime. My Chilean sea bass was perfectly cooked -- crusty on the outside and moist inside, and accompanied by garlic mashed potatoes, a small fennel salad and sauteed spinach. 3.5 Forks out of 5.

The room seemed pretty impressive thanks to subdued lighting. We started with a basket of warm bread that included an Asiago roll, walnut & cranberry bread and a French roll. We each ordered broiled walleyed pike which turned out to be slightly dry and shared a baked potato (overdone) and creamed corn. We concluded the meal by sharing a creme brulee. The creamed corn, served in a large casserole dish that was finished under a broiler, was by far the standout of this meal. On the downside, the creme brulee was one of the worst we have had the misfortune to eat.