Since I work in Food & Beverage here in Las Vegas(for over 14 years) and have opened my share of celebrity chef restaurants, I always make allowances for the \""learning phase\"" of a new restaurant during the first month or so. Surprisingly though, my comments on what could have been better during my visit aren't about the atmosphere, service staff, or the food. All of those were just fine...and I'm sure will get even better as the restaurant matures. The only serious issue I saw...\n\nElizabeth...If you are going to walk around checking on people's experiences (as you know a restaurant owner should!) make sure you stop and check on everyone....not just the people you already knew socially! You walked past my table (my GF and I) in the middle of the dinning room more than a dozen times without even a glance or smile to acknowledge us even existing...and yet went to every table surrounding us to say \""Hi\"" to groups you obviously knew already! Shame on you because this is \""Restaurant 101\"" and I know you know better!  Making new guests feel just as important as the returning ones is going to be crucial to building business levels you'll need to succeed in that spot longer than Nora's did!\n\nChef....really enjoyed all the different presentations of quinoa! Looking forward to coming back!