Is Mother Wolf Worth the Hype and the Cost?

Hey everybody, I'm Josh.

And I'm Rachael.

And one of the biggest new restaurants here in Las Vegas over the past year has been Mother Wolf, so we're gonna try it.

Let's go!

All right, welcome to Mother Wolf. This place is Busy as hell. It is 9 PM on a Sunday night. It is probably the hottest ticket at this hotel for sure.

That's for sure.

Drink prices are around $21. You can see there's pretty basic drinks.

That's pretty consistent throughout the hotel though.

I agree with that.

Not the basic drinks, the drink price.

As you'll see on the menu, everything is starting around $20 for appetizers, upwards of $30-some. There Some pizza that starts around $28 up to $32. The pasta, which goes from $28 to $40. And then your mains, which reach up to— oh my God, $288. I don't think we're gonna do that tonight. I don't think we're gonna do that. But we may get something. And then as far as your side dishes, you're looking at $16 per dish. This restaurant is hopping. It's Sunday night at 9 PM.

PM.

There is not a lot of people in this hotel, but they're all here. Yeah, this should be interesting.

And when we checked in, they did say the next available reservation wasn't until after 10, and I believe they close at 11. Okay, Besta, I believe, is what mine is called. Lavender and tequila.

And mine is a cucumber gin drink with basil.

It's a nice florally tequila-based drink. It almost tastes like, um, a very Not basic, but a standard margarita. A standard margarita. It tastes good.

And I just took a nice drink of mine. Yeah, it's mostly a cucumber gin drink. Uh, the basil doesn't come out to me, but I'm happy with the basil and gin.

Yeah, I'm happy with the lavender and tequila.

All right, we ended up getting the focaccia.

This has come highly recommended by everyone we have watched, and of course it's their house specialty when they sell it to you. So absolutely cannot wait I'm excited to try this. This has been something I've been wanting to try since we decided we were coming. It's true.

And if you can't tell, it is very dark in here, by the way. Oh, she likes it!

That's like the lightest focaccia I've ever tasted. That oil on top gives it this depth of flavor that I would have never ever guessed in a focaccia. If you don't need to get anything else, you should come for just the bread. Just the bread.

Really?

Really.

I've heard some people say it's the best bread they've ever had in Las Vegas.

I, I think so.

Would you say it's around there?

Yeah. So we also got, um, squash blossoms, and these are fried with Parmigiano-Reggiano inside of them. They're very lightly fried. I saw these when we were walking in, and I love squash blossoms, so I'm like, I gotta order those ones for sure. I'm just gonna do a quick bite on that. The fry is very light, but you can feel the crispness of it even just cutting in on the fork. I don't see anything See if I can get it over here in the light a little bit. It's truly just a squash blossom with cheese inside of it.

Now we have had squash blossoms before in, uh, Livorno, Italy.

Wow.

And we loved it.

That's really light batter, a nice crisp on it. There's a freshness with that cheese. It's a little bit heavier than the bread. I know that seems absolutely bizarre, but Mixed together combination, it's gonna be perfect.

Oh, that's good. So I had to try this. The bread, it's— it looks super dense, it looks very thick, but it is so airy. And then the herbs on top of it are just so fresh. A little bit of oil on top of it, like the olive oil, there's a nice crisp on there. That's a delicious bread.

Yeah, it's so good. I agree, it's so good.

Yeah, I think we're gonna have to save some of it for our pasta, but I don't want to.

No, you just want to keep eating it.

I don't like that we have to start paying for bread, but if the bread is this good—

I'll pay for it.

You should pay for it.

Yes. And the other cool part is, before Josh gets into his squash blossom, it's an open kitchen concept. So we're right here by the kitchen. You can see everything. The pastas are made in-house, and the service has been spectacular.

Very good.

Okay, you can do that again. That's squash blossom.

All right, this is my second one, so I have had one already. I love Fried mozzarella sticks. And so when Rachael said it's really heavy, or it's, it's heavier than the bread, which it's true. Yeah, but it's like the lightest cheese stick.

Because you're in a veggie, you're in a squash blossom, so it's, it's better for you than a mozzarella stick.

Yeah, it's so good. Yeah, super light. The fry on the—

perfect, right?

The fry on the squash blossom is like so good. Yeah, and the cheese just melts, you know. Now it's not as heavy as like a mozzarella or something, but that's okay. That's a good start.

There are a couple benefits to the restaurants here at Fountain Blue. They're right off the casino floor, at least the ones we've been to, but you don't know you're right off the casino floor. You are transported to a different area. It's a nice long hallway to get you to the hostess desk and then into a great room. And I'm calling it great not just as in size, but it is a room that it's like going to a restaurant.

Yeah, it transports you to a different world. You don't know that you're just off of the casino floor. You definitely feel like you're in a different area, which Which we appreciate.

I greatly appreciate that. And the other thing about this one is it is loud, but it's freaking busy. It's not loud because a DJ is booming in the background. It's loud because it's busy. Yeah, this is 9:00, 9:30 at night and it's super busy.

On a Sunday.

Yeah, so that to me, that says something about the restaurant itself. And I like still being able to have a conversation, but you can It, it's— wow.

Now, one of the things it says to me, get a reservation.

Get a reservation, hands down.

You need a reservation. If there's places you want to go to in Las Vegas, make sure you're getting a reservation, even if it's 9:30 on a Sunday.

Yep.

All right, this one looks interesting.

It looks like a— it looks like a pasta omelet.

Yeah, it's wrapped in prosciutto.

Yeah.

This is like a fettuccine With butter sauce, right? Yeah, a friend of ours did highly recommend this. Mike, thank you, by the way.

Oh, you don't get all that prosciutto.

Oh, I'm not taking all of it, don't you worry. But it looks delicious.

It does look good.

It—

but it is an interesting presentation because it really looks like an omelette.

It does. It came out. Yeah, so it's a very interesting presentation. You can see there's some prosciutto on top of it, the butter noodles, which is like a fettuccine noodle. You can definitely see some cheese that was shaved on top of it. I think there's one other ingredient, but I am forgetting what it is.

I, I don't recall, so we'll just taste it and see what it tastes like.

Here we go.

Although we didn't order it, there is wood-fired pizzas here as well, and there is— you can see hopefully over Josh's shoulder back there in the corner is the wood-fired oven.

Holy crap, really, it's really good. It's super simple, but it's freaking delicious.

We've said this before, simple done right is all you need sometimes.

I'm going to go ahead and try to get some prosciutto this time because that was just noodles and I loved it, so it's got to be even better with prosciutto, right?

It's lighter. Is it light or is Is it a pretty heavy—

Yeah, it's a really nice light fettuccine noodle. It's a nice, very light sauce.

Good. Okay. And we did save some of our bread to eat with our pasta on purpose.

Prosciutto is very strong. That's nice salty strong pork flavor that you're— you expect from it.

Good.

Which especially, I mean, it's, it's one of the most expensive pastas on the menu.

It's like the second most It is.

We noticed that.

Or the fettuccine and clams or something like that.

Or linguine and clams.

Yeah, it was the much better—

But we decided we wanted to go with pork instead of clam.

That's true.

And I really enjoy it.

I—

it's super simple, but also simple done right, like you said before, sometimes is all you need.

Yep.

All right, so this next one, this is not what I was expecting when we ordered Yeah, this restaurant specializes in Roman-style food.

Yeah, but this isn't like the carbonara we had in Rome. No, it's not.

And but we did go to Rome and we were there for almost 4 days. Yeah, and I freaking love Rome. Yeah, so God, I hope this hits because carbonara was our favorite. There are 4 different dishes that are very accustomed to Rome. Cacio e pepe, amatriciana, carbonara. What's the other one?

I can't remember.

Alla gricia.

Alla gricia.

So this actually looks very much like the gricia one.

Yeah.

Which had guanciale as well as like a carbonara type. Carbonara type. So this one has some egg in it, whereas cacio e pepe is just pepper. Pepper, cheese. And that's it. Let's try it. It's very good. I did not— I expected it to be a little bit thicker, which I think sometimes comes from the egg. So it's a little bit thinner sauce. It's very good. The— it's— I'm gonna say it's guanciale versus bacon.

Yeah.

Has a very strong flavor to it. Lots of pepper. You can see.

Can't go wrong.

No.

Yeah, good.

No, I love that the pasta, it's a nice al dente. I'm assuming that they make everything in-house.

Not assuming, they said that when they went over the menu with us. Perfect.

Yeah, it is made in-house. Yeah, which I would hope for the price. The price is $40 for this plate, or $35.

But they're shareables, so you can order a couple of them and be just fine.

It is true. Yeah, no, I, I love it. And we knew when we came here that we were going to definitely do a lot of Yeah. And I'm really glad about it.

Good.

Yeah, I think that these will do really well eating on their own and also great dunking some bread through there.

Good. Okay, I've had a couple bites too. Uh, the one with prosciutto, the butter noodles, I did laugh when Josh ordered it thinking, are you my nephews? Are you like 12 years old?

Because it seems very simple.

It seems very simple, but it's very delicious.

Delicious.

Now the carbonara, I got the perfect bite with enough sauce, the right— it's different pasta than when we had it in Rome, but that took me right back to Rome. It has those flavors, and that is one of my favorite things about food. I've talked about it a couple times this weekend with individuals, is food can transport you back and bring a memory back that it just like— and I love that. We, we had it yesterday at brunch and now we're having it here. I just love that factor of food being able to do that without having to travel thousands of miles. So very good dish.

All right, dessert menu is here. You can see they've got some cinnamon sugar donuts around $16. Pumpkin pudding cake was a recommendation from our waiter, as well as the tiramisu.

And then we'll tell you, pumpkin Pudding cake. Yeah, is not one Rachael's going to get.

I think it's a little heavy, you know, especially with 2 desserts— or especially with 2 pastas. That might be a little bit much. But they do have gelato.

And pistachio gelato, it's one of my favorites.

$15 seems like a lot, but— oh God, did you see there's a Cinnamon Toast Crunch?

No.

Gelato.

See, maybe you can get a Cinnamon Toast Crunch gelato and I'll get that pistachio.

Yeah, I think we might have to. Yeah, we were talking about the donuts, but 2 gelatos, can you really go wrong? There's also some sorbet, some coffee, but everything's around the same price. The coffees are $8 to $12, gelato $15, and then desserts in the $16 range.

The only reason I can get dessert is because it's gelato, and that just fills in the Extra holes.

Yeah, we've talked about the places that were left.

And we were talking, it seemed a little bit pricey, but I mean, they kind of presented it pretty fantastic. It's a good purchase.

There is some deep-fried pasta dough, which I don't know if that's gonna be good or not.

Deep-fried pasta dough topped with powdered sugar. I went with pistachio, it's one of my favorite flavors.

Yeah, if we ever do gelato Pistachio is like an always must-do.

Yeah, that or the sour cherry, if you ever see that.

Yes.

It's one of my favorites. This is very creamy, cold. Of course it's gelato.

I hope so.

It offers a much nuttier flavor than the sweet. That's the reason I usually like pistachio, is it offers a sweet and nutty flavor. This is more nutty than sweet.

I see there's a lot of nuts on top.

Yeah, very good. Just a different, um, different flavor of pistachio. A much stronger nutty side than the sweet side of pistachio flavoring on this one. I'm still gonna eat it.

All right, I did a not nutty version next, and I went with a very anti-savory nutty version. Mine is basically Cinnamon Toast Crunch. Yeah, or that's what it says.

Yeah, and he believes it's not savory.

Okay, super creamy. I agree with you on that one. Uh, this is not overly flavored yet.

And not overly sweet?

There is a decent amount of sweetness.

Okay.

But I was expecting like pow, boom, bam. Cinnamon Toast Crunch in your face.

And you're not getting it.

I am not getting that.

While he's eating his thing, I'm gonna try some of this pasta.

I'll try that too. I would not call it Cinnamon Toast Crunch though. I would call it more cinnamon. Okay, it's a cinnamon gelato with a nice creamy texture. There's a nice cinnamon flavor to it. Cinnamon Toast Crunch really sticks out in your mind though, right? Um, it's an iconic child classic and it misses that mark. It's got almost like a butter cookie on top of it, which also doesn't hit that mark. I think it's fine, it's just not hitting the Cinnamon Toast Crunch brain piece.

Yeah, so I did try the fried pasta that Josh is eating right now. There's where my sweetness is for my dessert, and I'm okay with that.

Yeah, it kind of reminds me of almost like a fried pasta dough— or not.

Good, because that's what it is.

It almost reminds me of like a fried pie dough. Yeah, if you've ever had that before, it kind of makes me think of that more than pasta.

Yeah, well, I'm glad it reminds you of fried pasta dough.

Whatever, we're gonna eat this stuff. All right, we just wrapped up at Mother Wolf. I enjoyed it a lot.

I did too. And it's one of those restaurants you always ask yourself, would you come back? And yes, I would.

Yeah, I would not get the gelato though. I thought both of them were not sweet enough.

They're just too savory for dessert.

Yeah, but the The pastas were awesome, the apps were great. Hopefully you enjoyed it.

And service was excellent as well. So very good restaurant, we do recommend.

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