Recognize the chef?  Bravo's Top Chef contestant, consulted for XXX, worked at world class YYY, Michelin Chef ZZZ says he's \"the greatest thing since boiled chicken\".  Celebrity chef or otherwise, food must speak for itself.\n\nDishes are artfully presented.  Portions are very small for the price.  Flavors run from boring to interesting to \"delicious but\" to bizarre.  Examples:\n\nWatermelon salad with goat cheese, a classic, is very refreshing but could benefit from a drizzle of aged balsamic to boost sweetness and complexity.  The hint of wasabi does nothing.  The watermelon lacked the \"in season\" fruity goodness.  Boring.\n\nQuinoa fried rice with sun dried pineapple and tofu is intriguing.  Good first bite but unless you are a quinoa lover, the texture of the and nutty flavor of the grain quickly becomes one dimensional.  The pineapple lacks the acidic punch to brighten the dish.  Interesting.\n\nThe roasted duck breast is delicious.  Perfectly cooked, mid rare.  Mineral duck flavors enhanced by the honey.  A great side of grilled baby bok choy to add bitterness and crunch.  Just be sure to scrape off the ridiculous addition of children's breakfast cereal.   Blood soaked Kix.  Really?  Delicious but.\n\nMiso toffee ice cream.  Wait for it.... Disgusting.  The first bite is good,  but with each successive bite, the miso flavor builds to the point your brain tells you not to swallow.  Fermented ice cream.  Bizarre.\n\nVery small selection of micro brews.  Nice selection of sake.  High off Strip prices.\n\nBottom line, the food is not for everyone.  There are many better options for more globally accepted creativity.  You're better off looking to the Strip for excellence.