Archive | March 19, 2015

No Bones About it, – TBones ChopHouse @ Red Rock, Delivers the WOW!



Recently my wife, Michelle and I had a wonderful dining experience at a place that we’ve been to a few times previously.  This time, it was completely unplanned, impromptu and spur of the moment.  We  had dinner at TBones Chophouse at Red Rock Casino.  This restaurant is situated inside Red Rock Casino-a few miles from our home in Summerlin, Nevada.  Every time we’ve dined here with one exception, has been top notch.  About a two weeks ago on  a busy Saturday night and with no reservations we decided we would go have dinner somewhere. We already tried to get in at The HearthStone, which is also in Red Rock and recently opened.  But there it was at least  an hour wait. We didn’t want to wait that long, so we ventured to TBones.  They too, were very busy but only a 30 minute wait.  We put our names on the list and headed to the slot machines for some pre-dinner relaxation.

Every guest needs to be welcomed - Copy

Upon arriving at Tbones about 30 minutes later, we were warmly greeted by the hostess, who remembered that we had put our names on the list.  We waited for a few minutes and were soon escorted to our table.  The hostess was personable and friendly.  Michelle and I usually prefer to sit in a booth side by side to one another but this time we were seated at a two top across from each other.  The table was pretty spacious for a two top.  Great for loading the table with all the plates and glasses soon to be brought out but not great for holding hands -it was quite a reach.  But the ambience is so beautiful at TBones, as is whom I was sitting across from-my wife.  At first, I wasn’t sure if I was going to like our location, as our table was right along the pathway to the kitchen.  So I knew that there would be a lot of traffic of TBones staff constantly going in and out and passing by us.  However, once I decided not to focus on it, I truly can say that I was not bothered nor was I aware of the flow of  people coming and going past us all evening.

“What you Focus on, Expands.”

download (4)

As soon as we were seated and handed the menus by Sylvia, I noticed that our table was a bit uneven.  I asked if she could remedy it and without hesitation and cheerfully, she obliged. Within a few seconds she returned, not with coasters or cocktail napkins or linen napkins or sweetener packets (all of which have been used by service staff in the past to steady wobbly tables) but instead she had in her hand a couple plastic wedges that are made expressly for this purpose.  Now, you may be one who would normally just not mind if your table was slightly uneven.  Or you may care, but not want to ask a staff member to do something about it.  But this is the care and concern and attention to detail that the staff at TBones is known for.  She, doing that seemingly simple thing of taking time to properly level our table set a tone of welcome and excellent service.

wpid-20150307_231918-1.jpgco cast member - Copy

Our main server was David, he was professional and classy, with the right balance of personality and professionalism. He was very knowledgeable about the menu and easily guided both Michelle and myself to dinner choices that we were both very happy with. He was assisted by Sylvia and Eric and some other food runners-whose names I did not catch.  This team worked so well together, each complementing the other in a true syncopated team fashion.  Juan, the sommelier, whom we had met when we dined here previously, came by to greet us and helped us in choosing a wine.  Tobin James Zinfandel, I believe- but because I didn’t take notes, I’m not one hundred percent sure. I do know that we thoroughly enjoyed it.  We were only a few minutes in and we were already having a very enjoyable experience.

Remember-that-no-matter - Copy

We started with the lump blue crab cocktail, which is easily one of my favorite foods that I’ve ever eaten.  It’s just lump blue crab served in an iced cylinder and accompanied with spicy mustard and cocktail sauce. The slightly sweet flavor and tenderness of the crab just makes my palate sing. Yummy!

wpid-20150307_202556.jpgimages (3)

downloadimages (2)


The highlight of the dinner, at least for me, was the tableside preparation of my Dover Sole Meuniere.  I had never orderd this ever and was really wanting to watch the presentation-the show as it were.  Although this dish is typically done in a brown butter sauce-they, without hesitation, accommodated my request to do it with olive oil rather than butter.  Rather than me explaining it-let’s watch it together.  Here’s Jesus-deboning my Dover Sole like a master.

wpid-20150307_212446-1.jpgQuotes from GTW - Copy

The Dover Sole was one of the best fish entrees I’ve ever had.  Michelle had a filet and we shared the asparagus.

Everything about our dinner at TBones was excellent except for one small complaint: I ate some of the good but very crumby bread and therefore my side of the table was covered in crumbs.  They did not crumb my table- that is, remove the crumbs until after I finished my dinner-and that, only after I asked more than once for someone to do so.  Yes, that is a small thing but details do matter.  But as I quoted earlier-“What you focus on, Expands.”  I chose not to focus on it.  However, in the future, I expect that it will be done as a matter of course, rather than as a response to a request.


Neither Michelle nor I tend to eat dessert, but somehow I was in the mood, so we ended our evening with a couple of after dinner drinks a chocolate cake.  The manager, Jennifer came by our table and I mentioned to her about my book, Getting to WOW! Everybody WINS with 5 Star Service.  We told her how much we enjoyed our dinner. She expressed  interest in my book.  Happily, I gave her a copy.  Even management at establishments that get it and where they do things well, realize that training and constant honing of skills, techniques and attitudes is important in order to stay at the top of their game.  I trust that TBones will find value in the pages of my book. And I will say that Michelle and I won at TBones with 5 Star Service!

imagesimages (1)download (1)

Speaking of my book, we are having our last (at least for a while) Getting to WOW! and Giving Back Mega Book Launch Event, this coming Sunday at Honey Salt in Summerlin.  Honey Salt is a great farm to table restaurant, owned by the husband and wife team of Elizabeth Blau and Chef Kim Canteenwalla.  Kim actually provided me content for a couple of the chapters for my book.  Also, I interviewed one of their managers and I mention Honey Salt in a couple of places in Getting to WOW! Everybody WINS with 5 Star Service.  If you live in Las Vegas, please join us this Sunday-here’s the Facebook Event page:

ThreeSquare-TWCFESpy on vegas-Whist

We are partnering with ThreeSquare LV-Southern Nevada’s Food Bank for this event and giving $3.00 to ThreeSquare for every copy of Getting to WOW! that we sell.  That provides 9 meals for the food insecure people of our community.  We are donating to ThreeSquare no matter what channel one purchases a copy of

Getting to WOW! through.   You may also get a copy here:

Untitled1 (2)

Thank you so much for reading.  If you like what you read in Soupfly, I encourage and invite you to share it on Social Media and to hit the Follow button.  I trust you are enjoying your week and hopefully warming up, wherever you may be in the US or worldwide.  I so appreciate all my readers.  If you are one who has received a copy of my book and you like, enjoy/resonate with what I’ve written, I would greatly appreciate if you would please go to Amazon and write a positive review of Getting to WOW! Everybody WINS with 5 Star Service.

God Bless You and Cheeers!

Christoff J. Weihman

ASPIRE Enterprises

Las Vegas, NV 

wpid-20150307_230350-1.jpg wpid-20150307_230408-1.jpg