Wolfgang Puck Bar & Grill

The service was absolutely phenomenal — attentive, friendly, and on top of everything without being overbearing. The atmosphere is lively and definitely on the louder side, but not so loud that we couldn’t hear our table or our server, which we appreciated. The food was really good (not the best we’ve ever had, but still very solid), and paired with fantastic company, it made for a great night out. Overall, we’d give it a 9.2/10 and would definitely go back! 🍸✨

This was our favorite breakfast here and our waitress, Taylor, was wonderful. We enjoyed it so much we went back on our last day to request Taylor again. The hostess, Taylor, and those that helped keep our water and coffee full were all friendly. Taylor helped me decide on getting the french toast and it was fantastic. I got it both times. My husband got the huevos rancheros the first time and steak and eggs the second time. He enjoyed both.

The food is decent. Ordered their French onion soup which was part of their holiday menu. I had to ask for more soup because the bread soaked up all the soup. Their manager and waiter (Ricardo) were nice enough to put in more soup. The mushroom pizza was decent and their salad was decent too. Overall, good place for dinner to start the trip in MGM.

We ate here for breakfast and enjoyed it very much. The breakfast potatoes are out of this world! Service was superb: friendly, helpful and attentive. When faced with hunger pains again at dinnertime, we chose to return to this restaurant, as we were not in the mood for a $$$$ tab. We were just as eagerly greeted and served, and again the food was terrific. Management stopped by the table, too, which is always appreciated. We do recommend this restaurant to anyone looking for a good meal at a (on a Las Vegas scale) reasonable price.

I recently dined at this Wolfgang Puck location while visiting Las Vegas. I ordered the spaghetti and meatballs, and unfortunately the pasta was undercooked — it had a visible white core in the center and was firm to the point of being hard rather than properly al dente. I took one bite and returned the dish. To their credit, the manager handled the situation professionally. He apologized, did not charge me for the meal, and provided his card. I appreciated the service recovery. That said, I was disappointed. At a restaurant carrying the Wolfgang Puck name — especially on the Strip — I expect consistent execution on something as fundamental as pasta. Proper al dente pasta should be fully hydrated with no opaque center, and it should be checked before plating. A simple taste test or visua