While in Vegas for a conference last week, my company treated us to dinner at SW Steakhouse and while the steaks were fantastic, the rest of the meal left us lacking.\n\nThe waiting area is extremely small and there are only about 6 stools in the bar, so large-ish groups like ours (5 at the time, 7 in total), can find themselves standing around for quite a bit.\n\nOnce seated, the service was extremely slow as we sat, ready to order but unattended to for at least fifteen minutes.  The wine that was recommended to us, although okay, was nothing special and, they only had two bottles, meaning we had to switch mid-way thorough the meal.  Every quality steakhouse I've ever been to has always notified us of a low inventory BEFORE serving the wine, especially when we've had a group of 5-7 people.  Not a major issue with SW but it just shows a lack of finesse, especially when paying a minimum of $54 for an a la carte steak.\n\nOn to the food...\n\nAs I mentioned, the steaks are FANTASTIC.  The veal chop that was ordered by a fellow diner also received rave reviews.  I had the smallest steak offered, a 9oz filet, cooked medium rare and it was cooked perfectly.  Another diner had the same steak only cooked medium well and his only (small issue) was that had specifically requested it be cooked with a thin line of pink and there was no pink at all.  But, he had zero complaints on the flavor or the texture - it was buttery and juicy and he thoroughly enjoyed it.  Rib-eyes were ordered by the rest of the table and all greatly enjoyed their steaks.\n\nAs with most (all?) high-end steakhouses, all sides are ordered a la carte.  At SW, the sides are $12 each with the sauteed wild mushrooms and grilled asparagus being the exception as they are $16 each.  All the sides are large enough to share but the potatoes gratin is quite small and unless everyone takes a very small portion, it would only serve 3.  And although the rest of the sides we ordered - creamed spinach, roasted mushrooms and black truffle creamed corn - were more than enough to serve all 7 of us, I have to wonder if that was due to the poor quality of the sides. No one went back for seconds on anything except the mushrooms. I can say that I highly recommend them,\n\nThe potatoes gratin came out lukewarm with the cheesy crust already solidified.  The potatoes were undercooked and we had to use a knife to remove the servings as the spoon was unable to cut through the hard potatoes.\n\nThe creamed spinach was not creamy. At all. It was all water without any of the normal creamy goodness that you expect to be clinging to the spinach.  It was swimming in water when it came to the table and once spooned on the plate, the water went everywhere, affecting all the servings on the plate.\n\nThe black truffle creamed corn was just weird. The black truffle, of which I am normally a HUGE fan, was just misplaced here.  It was almost like an afterthought and simply added to attempt to validate $12 for a $3 dish.  The corn itself was just mush. There were no kernels of plump, sweet corn and in mid-summer, the height of corn season, that's just sacrilege. \n\nThe grilled asparagus were thick and perfectly grilled and perhaps with a seafood dish they would have been more well received.  Or in hindsight, squeezing some fresh lemon on them would have probably made a world of difference.  Their charred smokey flavor too closely resembled that of the steaks and therefore they didn't have any real oomph of their own.  A drizzle of  Hollandaise would have also given them their own identity. \n\nAll in all, I would not go back here again unless invited (and paid for) by someone else.  Cut by Wolfgang Puck will be my next LV steakhouse adventure.  If invited back to SW again, I would at least make sure that we had a table with a view of the Lake of Dreams show. The little peeks that we were able to catch from the corner of our table were very impressive.