So How's the Food at Tom Colicchio's Heritage Steak?

Only open two weeks and already Max Jacobson files the first review of Tom Colicchio's Heritage Steak at the Mirage. One line from his review seemed to sum up the experience: "The kitchen here generally errs on the side of bland, so as to be safe, I'm guessing."

For example, with the Tabasco-pepper Kobe skirt, he wanted more of the taste of Tabasco. The grilled lamb ribs, he says, were rubbed with vadouvan "masking the flavor of the lamb to a degree." The peewee potatoes that come with the steaks were cooked in duck fat, which he wished was more apparent.

That's not to say he didn't like everything on the menu. The grilled octopus he says are "beautifully tender, gently charred" and the Caesar is "pretty enough to frame."

Al Mancini says Shawn McClain's FIVE50 Pizza Bar "has now given visitors a casual option that's just as good" as the fine dining options at Aria. He recommends the Gotham pizza with pepperoni, sausage, salami, mozzarella and grana padano and the shaved pork belly porchetta with "fatty pieces of pork are sliced so thin they truly seem to melt in your mouth." [CL]

Erik Chudy wanted to try the pulled pork sandwich at Rollin Smoke BBQ but eschews that to continue his search for the best burger in Vegas. The Outlaw Burger there promised on the menu to be said best, but "what came out was just too big to enjoy." The massive burger comes sans fries shown on the menu. Chudy hands it a 70 or of 100, a far cry from the best he's had. [VBB]

Jim Begley says the best gyro in town comes at the hands of The Great Greek Grill in Henderson. "Layers of juicy beef or lamb blend with feta and house-made tzatziki for one unbelievable sandwich. Sharp and savory in each bite, it transports me back to Olympia Fields' Perros Brothers, my go-to gyro joint growing up." [LVW]

Heidi Knapp Rinella says she's always up for a challenge, so here are two. As the restaurant critic for the newspaper of record for the state of Nevada, how about coming up with a better grading system instead of just A's and B's with a rare C thrown in for good measure? How about going to a restaurant more than one time?

Anyway, on her one visit to Zenshin at South Point and she tried five dishes, including the 8 Second Bull Ride specialty roll "because of the reference to the hotel-casino's horsey aspects," (pretty sure a bull is not a horse) and it had "enough truffle essence that I could smell it before I tasted it (which is a good thing)." Thankfully she loves to use this line in nearly every single review (at least 67 times going back to 2007) in case her readers don't know a good thing. She gives it an A- because the service was what she described as "a little spotty." [LVRJ]