вЂњTry it, youвЂ™ll like it!вЂќДЇor MarilynвЂ™s salad, sans anchovies, Robert added a little cheese and other veggies of her choice. вЂњItвЂ™s not at all what you think,вЂќ he says to Marilyn. He skillfully chops the anchovies up so that they add a delicate flavor to DennisвЂ™s dressing. Anchovies? Of course-well, at least for one of us. He prepares each personвЂ™s salad individually, so you can choose the specific ingredients you want. Tonight, our salad was being hand-tossed by Robert, who has been doing this at HugoвЂ™s for 23 years. They both looked scrumptious and tasted delectable.ДЄfter our appetizers, the Salad Cart was wheeled to our table. Everything at HugoвЂ™s is done on a grand scale, so you can be sure the presentation is always perfect. ДЇor starters, we ordered the Scampi вЂњHugo вЂќ and Escargot en Croute.

Tonight, we decided to feast on some of HugoвЂ™s traditional dishes. The staff wouldnвЂ™t still be there after all these years if the kitchen side of the business didnвЂ™t excel, too.ДЄfter meeting all the gracious wait staff, and being made to feel practically like family, we ordered our dinner. In an industry with notoriously high turn-over rates, if you keep your emplo yees for such a long time, the rest of the operation must be first-rate as well. No one we met that night had been there fewer than fifteen years, and several had been there over twenty! What this conveys is that the management is obviously doing something right. All the staff members tell you their names and how long theyвЂ™ve been working at HugoвЂ™s. At this point you begin to realize something different, and definitely better, is going on here.ДЄfter вЂњmeetingвЂќ the sommelier and ordering wine, we perused the menu until our waiter came over and introduced himself. The maitre dвЂ™ tells you his name, and when he hands you the menu after making sure you are comfortable, he hands the lady a fresh red rose. You are greeted at the entrance, heartily welcomed, and escorted to a comfy booth or table. You immediately LOVE it! Why? Because HugoвЂ™s oozes old-fashioned friendliness, charm, and experienced food professionals so often lacking in todayвЂ™s youth-oriented culture. Instead of glitzy chandeliers, exotic lighting effects, and soaring sculptures that sometimes distract you from the business at hand (or mouth!) at the many trendy restaurants on the Strip, HugoвЂ™s is cavern-like with dark wood, red brick, white napkins, blue tablecloths, and a mature, elegant-looking staff. ThatвЂ™s why itвЂ™s called вЂњHugoвЂ™s Cellar.вЂќ This is truly one of the not-so-often-seen traditional restaurants, and we are delighted it is still around after 30 years.

In вЂњoldвЂќ Las Vegas, to eat upscale you have to go downstairs! You enter HugoвЂ™s by going down to the basement.

Hugos cellar las vegas