I didn't mind the herb-pepper-meat pile on top, except the turkey sausage, which tasted like it had gone off, to a point where I couldn't bring myself to swallow that mouthful.
Shrimp Po' Boy ($17.95)
"Lightly seasoned and fried cornmeal-panko shrimp" (translation: intensely salted and dried-herbed batter over shrimp" were fried quite well and of ample size, but there were maybe six of them in the massive roll; pretty quickly, you end up with the end of a big crusty roll, with only mayo, lettuce, tomato, and pickle.
Guy's American Kitchen and Bar
Neon sign, in true Broadway fashion.
Guy's Big Bite Burger ($13.95)
Bun notwithstanding, it wasn't a bad burger by any means; it delivered the juicy, beefy satisfaction of, say, a Wendy's burger. (Though for the price, that's about a dozen Wendy's burgers.) But "Guy's Pat LaFrieda custom blend of all-natural Creekstones Farm black Angus beef" ends up leaving no particular impression. The much-discussed "Donkey Sauce" ends up getting somewhat lost in the bun and toppings—"LTOP (lettuce, tomato, onion + pickle), and SMC (super-melty-cheese)."
Not quite medium rare, but not a terrible burger.
Buffalo Bleu-Sabi Ain't No Thing Butta Chicken Wing ($13.50)
While not perfectly crisp, they're better than you'll find at plenty of bars around town. "It's considerate that they pre-sauce the celery and carrots," quipped Max. Resident wings expert Ben Fishner voiced his approval, even suggesting that they might become his "go-to pre-theater wings spot." But at more than a dollar a wing... well, we could probably do better.
But it was delivered with head-scratching instructions: "There's more cheese in the middle, so make sure you stir it all up!" What that meant: a softened, misshapen, but by no means melted slice of American cheese hiding out halfway into the noodle bed, resisting our efforts to "stir" and ending up doing little but adhering a few elbow noodles to each other. And that was one of the better dishes we tried.
Vegas Fries ($9.95)
Called "A throw-back to Guy's UNLV day's!" [sic], they're fries tossed in Buffalo sauce (whose presence we hardly noticed) in a portion that, at most restaurants, would be a side dish. The "Bleu-Sabi" essentially delivered what was promised—a creamy, not-too-funky blue cheese sauce laced with a noticeable but mild wasabi kick—but a "dish" worthy of $10, this was not.
Root Beer Pork Ribs ($26.50)
Nearly inedible, their "Heartland Root Beer and brown sugar BBQ sauce" cloying and eerily medicinal—reminding me uncomfortably of the grape-flavored Dimetapp my mother would make me drink when I came down with a cold.
"Guy's Margarita de la Casa" ($12.50)
Blanco tequila, Cointreau, agave, and "Fresh Squeezed Lime Sour" (which is terminology we found a little puzzling, but hey, we'll go with it), it's on par with what you'd find at most cheap Mexican spots, or a TGI Friday's.
Big Island Punch ($13)
We're not looking for the forefront of modern mixology here. But I can say without hesitation that Dave and Buster's makes better drinks.
The front bar... with a gift shop sharing this level.
... No caption necessary.
Salted Whiskey Caramel Fool ($12)
It had us believing that we'd been brought the wrong dessert, so small a role did the not-that-salty caramel play; it's really a glass of pound cake cubes with frozen-tasting strawberries and a healthy ploof of whipped cream. Nothing really got eaten except the whipped cream.
This Is AMERICA
In case you'd forgotten.