Pre-Meal for Jul 29, 2026Polish Your Star

Happy Wednesday!

Whenever people ask me what they should do in Las Vegas, I always say: Go see Absinthe! It’s a burlesque circus show that has run for more than a decade in a circus tent outside of Caesars Palace. It’s raunchy and hilarious and beautiful and thoughtful—and so creative that after I saw it years ago, I cold-emailed Ross Mollison, who created it, to say, “That was amazing. I think we’re supposed to be friends.”

We did, in fact, become great friends. And in the years since, Ross has brought his unique sensibility to a number of projects, including a theatrical, playful Italian restaurant on the Strip called Superfrico.

Superfrico’s signature dish is their tableside mozzarella: a server stretches and forms fresh mozzarella at a cart next to your table, then serves it to you while it’s still warm. It’s an incredible presentation and a delicious one, and I knew the friend I was dining with on a recent visit would get a kick out of it, so ordering it was an easy call.

Our server arrived, looking like Mario from Super Mario Bros., and started making the mozzarella, just the way I remembered. Then the music changed, the lights dropped—and a spotlight snapped on, trained just on Mario. . . who paused mid-stretch and started juggling balls of cheese.

Suddenly, he was running around the restaurant, juggling mozzarella, the spotlight racing to keep up. The energy shift in the room, as people caught on to what was happening, was electric. Mario made his way back to our table, cut the balls into smaller pieces, looked at me and opened his mouth wide. I’m the father of two, so I know what that means—and when I responded by opening mine, he tossed a piece of mozzarella right in there. Then he spun away, continuing his lap around the restaurant, juggling and tossing fresh mozzarella into the mouths of guests all over the room.

What started out as an appetizer turned into an impromptu performance and an incredible shared experience—an entire room full of delighted adults laughing and clapping and opening wide for flying mini-mozzarella balls.

Besides the fun and the magic and showmanship of it all, here’s what inspires me: the tableside mozzarella was already Superfrico’s signature experience. It was already beloved, special—the dish everybody talked about. There was no reason on earth for them to change a single thing about it; still, they went and invested even more creativity in it, making it even more memorable.

Just because a signature move is successful doesn’t mean it can’t be improved upon; Superfrico took their star and polished it so it’d shine even brighter. So let me ask you: what’s something you do really well—and are you absolutely sure you can’t make it better?

Have a good service,

Will