Review Celebrity Chef Mario Batali Performing at the Venetian Hotel in Las Vegas
“I'm to busy to care where you sit, so just take your seat”
Mario Batali's Enoteca San Marco restaurant inside the Canal Shoppes area of the Venetian Hotel and Casino in Las Vegas was, in short, a major disappointment. via Associated Content
Join the discussion below, or Read more at Associated Content.
#1 Jan 27, 2008
Mario Sucks!!! He makes us pool our tips!! I made nothing when I worked for him!!! He sucks....cheap bastard!!! You make enough money why can't I keep my tips!!! Even Denny's lets their waiters/waitresss keep their tips you douche bag!!!
#2 Jun 23, 2008
Very rushed, very rude manager and servers. If you want to rush people in and out, change the name to McDonald's.
This place was a disappointing joke. Chef Batalli, take your good name off of this trough. Tourists, locals, don't reward them with your business. Canaletto is right next door and we were treated very warmly there last time.
#3 Sep 29, 2008
Don't ever go there; the food is terrible. we ordered the braised pork shoulder which was recommended highly by our server and it was charred on the outside, dry in the inside and just awful. the hanger steak was tough and also charred on the outside. the only good food was the salads and the vegetables. Very overrated restaurant!
#4 Feb 11, 2009
Mario Batali Sucks!!!
My husband and I recently ate at Enoteca San Marco in Vegas and were
thoroughly disgusted!! From the paper wrapped stale burnt bread they throw at you upon arrival (not to mention the ridiculous plastic wrapped bread sticks that they throw in with the so called bread) to the cold clamy pasta I ate and the burnt fatty pork shoulder my husband had...What a scam!! I'll spend the rest of my holidays slamming this bastard and the poor quality that he has used his name to aquire.
Shame on you Mario Batali.
Disgusted in Vancouver,
#5 Nov 22, 2009
Mario Batali is so over-rated it is stupifying.
Have you ever made a dish from one of his recipes?
They are a joke. Pick up a copy, from a library(don't waste your money buying one), of Molto Italiano and give any one of his recipes a whirl. You'll think you picked up a can of Chef Boyardee. I made his Focaccia and it was close to being the worse recipe I've ever tried for anything. And, you can read his headliner notes on nearly anyone of his recipes and you'll read the quips "this is a revised or refined version". In other words he is telling us that his original recipe (which of course he wanted the world to think he invented food) was 90 degrees off either in ingredients or in method. I have gone from being an admirer of Batali to thinking that he is strictly a buffoon. He reminds me of Emeril--all show and no go.
Mario, from me to you, you suck. My youngest daughter can cook better.
#6 Mar 27, 2011
Batali is such a perfect extension example of Alice Waters and the monumental pernicious effect she has manifested against honest food, moreover down-to-earth real people involved in cooking and restaurants.
I should mention no less than a good fifty additional me, myself and I heralded hucksters foisted upon the decent fabric of America, but for now I'll continue with the arrogant, over-rated huckster Batali.....
I mean honestly, watch the fat, greasy, filthy cretin before the camera and it's all so "mirror-mirror on the wall". Anytime I catch this joker I have to take a big drink. Of Pepto-Bismol. For real.
He and Rachel Raytard ought to get a room.
#8 May 11, 2011
I just went to NYC and ate at Otto, Babbo and Eataly. You critize the man, but you are fooled.... Eataly is a mind blower, their mozzarella, their pizza, everything is perfect. And Babbo is the best reataurant I ate at in NYC. The beef cheek ravioli cannot be compared. I am sick of our society, its so critical and rude, as are the people who write into this website. What I read is a buncha personal attacks, like mario actually did something to you personally. Get a life, find something more constructive.
#9 Sep 5, 2013
because both those restaurants are coowned and managed by Joe Bastianich who is a very talented individual himself (especially in Italian food)
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