Public House - Las Vegas Strip

Sports pub restaurant that serves classic American food. We were in a bit of a rush but our server was super nice.

The burgers and wings are pretty good, the ribs are not great as people have pointed out, but the staff is super nice.

Called to place an order was told I could only do it in person that I would have to come down came straight down was told sorry no more to go orders . Then I said okay I'll eat it in they said nope we're closed 20 minutes early then listed and was told on phone as well

I do not like to do this, but I’m very disappointed we ordered one of their signature, popular dishes, barbecue ribs, Caesar salad, And french fries,Caesar salad or just OK nothing special.French fries were blonde and pieces of the bottom of the bag not cooked all the way through. Ribs were boiled in a bag cooked in an oven, throw in on the grill and lathered with barbecue sauce. The worst ribs I’ve ever had.The best thing on the dinner was a 2 ounce cup of kale coleslaw with root vegetables. Talk to the manager showed him our ribs and our food. He told me they smoked them fresh that day. There was no smoke ring on these ribs, like I said they were the worst ribs we’ve ever had. I would not recommend ordering the ribs.After dinner I went to the restroom and to top it off. The woman in the stall next-door was puking her guts out, I’ve tried to talk to the manager of the hotel and he will not return my phone call.The ribs are so overcooked it was like eating, dried up jerky, stringy, gray.If you’re gonna have three things you specialize in they better be goodbut I doubt if they have a smoker by any means in the middle of that building. I have smoked a lot of meats, been a lot of barbecue competitions and like I said they need some new chefs, managers, and food manager for the hotel.The reason we pick a hotel is not just for the rooms we pick a hotel for relaxation quality, clean rooms, The spa and of course, good food.We will not be going back to the Luxor this year.I may be a bit of a food critic. I am a chef and I take pride in what I do. I cook for thousands of thousands of people every year. You need to start with good quality product, not take short steps. Take pride in what you do, And create food that you would eat yourself and be proud to spend your money on.

Great food, great price server Marshall was also great!