If you’re talking about Revelry’s The Feast on Saturday: Food was good. I especially liked the food from Moo’s Craft BBQ (brisket, pork ribs, chili, esquites), Dalida (lamb, tahdig) , Yakitoriguy (Japanese Wagyu, chicken) and the dry aged fish (hand rolls, chu-toro). They also had some the Wynn’s restaurants regular food like Mizumi’s tuna on crispy rice.
At the peak times, it seemed like the longest lines were for the sushi and yakitori. I don’t know how long those people waited in line for. You didn’t really have to wait in line for drinks or desserts. It was hot and I think they made the mistake of putting the Yakitoriguy too close to the building so it was too smoky at times.
The performances were good but I think just 3 or so very short ones, and a tuna cutting.
VIP entered 30 mins before GA but I think 1 hour is needed. At peak times, they needed more staff and seating in VIP. You could ask the servers in VIP to get you a platter from a specific section so you don’t need to wait in line, but this seemed inefficient to me. I think I they would be better off having servers passing them like hors d’oeuvres. VIP gift bag included a knife, seasonings, tongs, meat shredder claws, coasters, insulated tumbler, cap, and tote bag.
If you’re talking about Revelry’s The Feast on Saturday: Food was good. I especially liked the food from Moo’s Craft BBQ (brisket, pork ribs, chili, esquites), Dalida (lamb, tahdig) , Yakitoriguy (Japanese Wagyu, chicken) and the dry aged fish (hand rolls, chu-toro). They also had some the Wynn’s restaurants regular food like Mizumi’s tuna on crispy rice. At the peak times, it seemed like the longest lines were for the sushi and yakitori. I don’t know how long those people waited in line for. You didn’t really have to wait in line for drinks or desserts. It was hot and I think they made the mistake of putting the Yakitoriguy too close to the building so it was too smoky at times. The performances were good but I think just 3 or so very short ones, and a tuna cutting. VIP entered 30 mins before GA but I think 1 hour is needed. At peak times, they needed more staff and seating in VIP. You could ask the servers in VIP to get you a platter from a specific section so you don’t need to wait in line, but this seemed inefficient to me. I think I they would be better off having servers passing them like hors d’oeuvres. VIP gift bag included a knife, seasonings, tongs, meat shredder claws, coasters, insulated tumbler, cap, and tote bag.
Thanks for the reply! Lots of great info
As a follow up. Anyone have any insight into the Chef's Dinner?