Where Las Vegas - - WHERE NOW -

Whether you want to take dad out for Fa­ther’s Day or just sink your teeth into some red meat, these four steak­houses in Las Vegas de­liver.

Bazaar Meat: SLS Las Vegas, 702.761.7610

This wild and won­der­ful cel­e­bra­tion of meat by José An­drés fea­tures the most ex­ten­sive se­lec­tions we’ve ever seen in Las Vegas—the starters list of­fers three dif­fer­ent caviar flights, nu­mer­ous tartares, oys­ters, carpac­cios (in­clud­ing bi­son) and cured meats. Then come the big guys from the fire pit—two types of Span­ish-style, bone-in rib- eye steaks, and the pièce de ré­sis­tance: a suck­ling pig, avail­able whole or by the quar­ter.

Strip House: Planet Hol­ly­wood Re­sort, 702.737.5200

In­dul­gence is the key word when you visit this steak­house—side dishes in­clude truf­fle- creamed spinach and goose fat pota­toes; dessert, a 24-layer choco­late cake. Of course, the true gems here are the charred-to-per­fec­tion steaks—the dry-aged rib- eye steak and bone-in New York strip are full of fla­vor. Don’t leave with­out try­ing the roasted ba­con, served with baby arugula and Rus­sian dress­ing.

Prime: Bel­la­gio, 702.693.8865

Celebrity chef and res­tau­ra­teur Jean-Ge­orges Von­gerichten brings his haven of all things steak at this hand­somely de­signed din­ing room dressed in deep choco­late brown and del­i­cate Tif­fany blue. Head out to the pa­tio over­look­ing the Foun­tains at Bel­la­gio and or­der dryaged bone-in rib- eye steaks, crack­ling tangy glazed short ribs, herb- crusted Colorado lamb chops or pep­per­corn-crusted New York strips.

Carnevino: The Palazzo, 702.789.4141

Mario Batali & Joe Bas­tianich’s swanky Palazzo kitchen uses an off-site dry-ag­ing fa­cil­ity filled with up to $250,000 in meat at any time that de­liv­ers 3,000 to 4,000 pounds of beef weekly to the res­tau­rant. While many steak­houses might dry age their beef for 30 to 40 days, Carnevino takes it to the limit for 90 to 120 days. Try the clas­sic Floren­tine Porter­house or “La Fiorentina” carved ta­ble side and served with a driz­zle of ex­tra vir­gin olive oil and a dash of sea salt to bring out the fla­vor.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.