Best Vegas Steakhouse
Quote: texasplumrWynn / SW
Thanks. Why would SW be your choice?
Anybody had the tuscan ribeye at Giada's? After eating steak the first two nights I may not want it on night 3 but then again i may!!!
Quote: WandererThanks. Why would SW be your choice?
They're both great. Can't go wrong with either one. But I'm usually closer to the Wynn.
The Porterhouse for two at Craftsteak is my son's favorite. So if I'm at the RIO I take a taxi and meet him there.
He likes that property and I'm not a fan.
I guess it boils down to the property with me.
Thanks for asking because I hadn't thought about "why".
I have had an excellent meal at DelFrisco's Double Eagle but it didn't blow me away. The service was very good too but they were a bit full of themselves, always pointing out what a supreme meal we were enjoying, etc.
I have been to the Heritage Steak at the Mirage twice now and it was incredible. Super high priced but everything was top notch: cocktails, appetizers, steaks, and sides. The last time I had Brussels sprouts and onion rings that were both the best I have ever eaten. My only complaint is that the wine list prices range from ridiculous to stratospheric. Fortunately they have many good wines by the glass that are in the standard price range for the strip (still a rip-off but not crazy.)
The service is a bit weird because a waiter comes and introduces himself with a big spiel, but then you never see him again until bill time. The sub-waiters that actually serve you are really good though.
Based on my Heritage Steak experience I may try Craftsteak next trip since they are both Tom Colicchio restaurants.
I think all the high-end strip places jack the price at least 50% over similar restaurants in other locations. This way it seems like they are giving out more money when they comp the high-rollers, and the suckers like me pay through the nose. Win/win for them. They are pretty good at pushing right up to the line where I am still having a good time, as long as the food and overall experience actually lives up to it. Unfortunately there are plenty of places on the strip charging the price without delivering the goods.
We started with Calimari, Shrimp de Jonge, and Oysters Rockafeller followed by Caesar's Salads and crab bisque. We each ordered steaks, king crab legs, and a few sides. Everything was perfect with great service. Next month I will give the scallops and Dover sole a try. If you order desert they have a fantastic key lime pie.
Sorry, didn't mean to sound like an advertisement for them, just had another great experience there.
Quote: jml24I have been to the Heritage Steak at the Mirage twice now and it was incredible. Super high priced but everything was top notch: cocktails, appetizers, steaks, and sides. The last time I had Brussels sprouts and onion rings that were both the best I have ever eaten. My only complaint is that the wine list prices range from ridiculous to stratospheric. Fortunately they have many good wines by the glass that are in the standard price range for the strip (still a rip-off but not crazy.)
Can you give actual prices please? I'm curious what super high priced means, and stratospheric wine prices means.
Quote: DRichI went to Joe's Seafood Prime Steak and Stone Crab last night and had an incredible meal. The steaks are great and they are all Prime.
We started with Calimari, Shrimp de Jonge, and Oysters Rockafeller followed by Caesar's Salads and crab bisque. We each ordered steaks, king crab legs, and a few sides. Everything was perfect with great service. Next month I will give the scallops and Dover sole a try. If you order desert they have a fantastic key lime pie.
Sorry, didn't mean to sound like an advertisement for them, just had another great experience there.
Joe's at the Forum Shops? Yeah, I have been there. Great restaurant.
In addition to Joe's and Craftsteak, I have been to Prime (Bellagio) and Delmonico (Venetian). As mentioned, I plan on trying SW (Wynn) on my next trip.
Quote: zippyboyQuote: jml24I have been to the Heritage Steak at the Mirage twice now and it was incredible. Super high priced but everything was top notch: cocktails, appetizers, steaks, and sides. The last time I had Brussels sprouts and onion rings that were both the best I have ever eaten. My only complaint is that the wine list prices range from ridiculous to stratospheric. Fortunately they have many good wines by the glass that are in the standard price range for the strip (still a rip-off but not crazy.)
Can you give actual prices please? I'm curious what super high priced means, and stratospheric wine prices means.
Here's the entire Heritage menu with prices from Aug. 23, 2013. Probably close to maybe 10% low, given over a year ago. Not sure about the lines without prices, but this should give you an idea. The wine list was not on that website (3rd party review)
FIRST COURSES
Grilled Romaine 14.
Radicchio, Endive, Soft Cooked Farm Egg, White Anchovy, Caesar Dressing
Wood-Roasted Onion Soup 16.
Smoked Escargot, Bacon, Garlic Confit
Raw Hamachi 18.
Smoked Crème Fraîche, Beet, Cucumber, Lemon Purée, American Caviar
Grilled Gulf Shrimp 24.
Shishito Peppers, Cherry Tomatoes, Chilies, Squid Ink
Grilled Octopus 18.
Charred Leeks, Potato, Roasted Pepper, Almonds
Wood-Roasted Peaches 16.
Iberico Ham, Green Onion, Arugula
Beef Tartare 18.
Pickled Beech Mushrooms, Thai Basil, Bok Choy Kimchi
Smoked Pork Terrine 22.
Foie Gras, Pickled Fig, Pepper Jelly
Spicy Braised Pork Belly 22.
Fried Oysters, Horseradish, Tomato Molasses, Bibb Lettuce
Ash-Roasted Bone Marrow 22.
Lobster, Corn, Lovage
Grilled Lamb Ribs 22.
Vaudovan, Raita, Bread & Butter Pickles
Soy-Chili Glazed Skewers
Black Garlic, Watercress, Cilantro, Basil
Squab 14.
Skirt Steak 12.
Duck 12.
Chicken Wings 8.
All of our meat and fish is antibiotic and hormone free.
MAIN COURSES
Roasted Market Fish 38.
Roasted Tomatoes, Zucchini Relish
Spice-Roasted Lobster 52.
Corn Relish, Chanterelles
Roasted Chicken 36.
Summer Bean Gratin, Spicy Onion Rings
Duck Breast* 38.
Duck Chorizo, Smoked Peaches, Chiles, Mint
Porchetta 44.
Honeyed Turnips, Turnip Greens, Mostarda, Chicharróns
NY Strip Steak 45.
Pepper Chutney Bordelaise, Sautéed Arugula, New Potatoes
Grilled Ribeye 49.
Onion-Balsamic Relish, Wood Roasted Onions
Braised Short Ribs 40.
Heirloom Tomatoes, Pickled Chilies, Pee Wee Potato
Roasted Rack of Lamb 55.
Eggplant, Golden Raisins, Braised Mustard Greens
HERITAGE STEAKS
Wagyu Ribeye, 10 oz. 58.
Painted Hills New York Strip, 14 oz. 52.
Natural Prime Filet, 10 oz. 55.
SIDES
Hand-Cut Fries 10.
Roasted Eggplant 10.
Potato Purée 10.
Creamless Creamed Sweet Corn 10.
Roasted Mushrooms 14.
Oven Roasted Tomatoes 12.
Spicy Onion Rings 12.
Roasted Asparagus 10.
All of our meat and fish is antibiotic and hormone free.
Quote: beachbumbabsHere's the entire Heritage menu with prices from Aug. 23, 2013.
FIRST COURSES
Grilled Romaine 14.
SIDES
Hand-Cut Fries 10.
Potato Purée 10. MASHED POTATOES???
Creamless Creamed Sweet Corn 10.
Roasted Mushrooms 14.
Oven Roasted Tomatoes 12.
Spicy Onion Rings 12.
Roasted Asparagus 10.
Thanks Babs, for the legwork. A few things on there are pretty high-priced for what you get. What could they be doing to french fries to make them worth $10 I wonder. Toss some split Romas under the grill with s&p and basil....$12 please!
Hey!..this is my 1000th post! In just under four years.
Quote:HERITAGE STEAKS
Wagyu Ribeye, 10 oz. 58.
Painted Hills New York Strip, 14 oz. 52.
Natural Prime Filet, 10 oz. 55.
$58 for a Wagyu Ribeye is a pretty good price compared to what I have seen at other steakhouses.
Quote: WandererQuote:HERITAGE STEAKS
Wagyu Ribeye, 10 oz. 58.
Painted Hills New York Strip, 14 oz. 52.
Natural Prime Filet, 10 oz. 55.
$58 for a Wagyu Ribeye is a pretty good price compared to what I have seen at other steakhouses.
That is a very small Ribeye. Generally I don't see Ribeye's at steak houses under 16oz.
1) Charred leeks, potato, roasted pepper, almonds
2) Wagyu Ribeye
3) Oven Roasted Tomatoes and Roasted Asparagus
And I'd keep coming back to try different courses. Gotta try the strip steak, the rack of lamb, the braised short ribs, the porchetta.
Quote: DRichQuote: WandererQuote:HERITAGE STEAKS
Wagyu Ribeye, 10 oz. 58.
Painted Hills New York Strip, 14 oz. 52.
Natural Prime Filet, 10 oz. 55.
$58 for a Wagyu Ribeye is a pretty good price compared to what I have seen at other steakhouses.
That is a very small Ribeye. Generally I don't see Ribeye's at steak houses under 16oz.
I took size into consideration. $58 for a 10 oz. wagyu ribeye is cheaper than average. I haven't even seen a wagyu ribeye served at 16 oz. Most wagyu is served in relatively small portions. Some around 14 oz., but most around 10 oz. or less in my experience. My wagyu ribeye at Craftsteak was 14 oz. at $105. Stripsteak at Mandalay Bay has an 8 oz. wagyu for $69. So 10 oz. at $58 is on the cheaper size for wagyu.
Quote: WandererQuote: DRichQuote: WandererQuote:HERITAGE STEAKS
Wagyu Ribeye, 10 oz. 58.
Painted Hills New York Strip, 14 oz. 52.
Natural Prime Filet, 10 oz. 55.
$58 for a Wagyu Ribeye is a pretty good price compared to what I have seen at other steakhouses.
That is a very small Ribeye. Generally I don't see Ribeye's at steak houses under 16oz.
I took size into consideration. $58 for a 10 oz. wagyu ribeye is cheaper than average. I haven't even seen a wagyu ribeye served at 16 oz. Most wagyu is served in relatively small portions. Some around 14 oz., but most around 10 oz. or less in my experience. My wagyu ribeye at Craftsteak was 14 oz. at $105. Stripsteak at Mandalay Bay has an 8 oz. wagyu for $69. So 10 oz. at $58 is on the cheaper size for wagyu.
So, Wanderer, I've never had Waygu beef (that I know of). However, I grew up in the Midwest with my dad selling to the 5 biggest, best beef packers in the world (along with a dozen slightly smaller customers) for over 20 years (Swift, Hormel, IBP, Skyler, can't remember the name of the 5th one - most of these companies have been bought out by others like Cargill since). He had the run of the company stores, at their prices, and we constantly had the best beef known at the time on our table. I was completely spoiled for mediocre steak, but didn't know or appreciate it at the time. I sure miss it now.
My question is, is there a significant difference between Waygu beef and the very best American beef? Are they the same but named for Japanese sensibilities? What's the big deal?
Quote: beachbumbabsQuote: WandererQuote: DRichQuote: WandererQuote:HERITAGE STEAKS
Wagyu Ribeye, 10 oz. 58.
Painted Hills New York Strip, 14 oz. 52.
Natural Prime Filet, 10 oz. 55.
$58 for a Wagyu Ribeye is a pretty good price compared to what I have seen at other steakhouses.
That is a very small Ribeye. Generally I don't see Ribeye's at steak houses under 16oz.
I took size into consideration. $58 for a 10 oz. wagyu ribeye is cheaper than average. I haven't even seen a wagyu ribeye served at 16 oz. Most wagyu is served in relatively small portions. Some around 14 oz., but most around 10 oz. or less in my experience. My wagyu ribeye at Craftsteak was 14 oz. at $105. Stripsteak at Mandalay Bay has an 8 oz. wagyu for $69. So 10 oz. at $58 is on the cheaper size for wagyu.
So, Wanderer, I've never had Waygu beef (that I know of). However, I grew up in the Midwest with my dad selling to the 5 biggest, best beef packers in the world (along with a dozen slightly smaller customers) for over 20 years (Swift, Hormel, IBP, Skyler, can't remember the name of the 5th one - most of these companies have been bought out by others like Cargill since). He had the run of the company stores, at their prices, and we constantly had the best beef known at the time on our table. I was completely spoiled for mediocre steak, but didn't know or appreciate it at the time. I sure miss it now.
My question is, is there a significant difference between Waygu beef and the very best American beef? Are they the same but named for Japanese sensibilities? What's the big deal?
I'm certainly no expert on it, but Wagyu beef is supposed to have a higher degree of marbling than even USDA Prime beef. Very, very few restaurants in the country serve it. And there are different types of Wagyu beef, it seems. I know that Craftsteak has a type called A5 that's priced at something like $260 for an 8 oz. steak. Incredibly expensive.
The Wagyu I had at Craftsteak was good but not otherworldly like I had hoped. I love high-end steakhouses and felt that Wagyu was something I needed to try at least once. (And hey, if you aren't going to splurge in Vegas, why go?) But it wasn't the best steak I have ever had and didn't feel like it was worth the price. I actually thought the Prime steak I had at Dickie Brennan's in NOLA before flying out to Vegas was better. I don't know that I will ever try A5, but we will see. I'm by no means a wealthy person and $260 for 8 oz. is mighty high. If I am going to spend that kind of money on a steak, I at least want one big enough to fill me up.
To date, the best steakhouse I have been to is Peter Luger in Brooklyn, NY. The next two steakhouses I am looking to try are SW at the Wynn and Bern's in Tampa, FL. Should get SW in March and Bern's in May.
Delmonico's @ Venitian is the best I've been to. Our first visit was for our anniversary. A patron overheard our waiter say "happy anniversary" and anonymously bought us a $130 bottle of wine. I've been paying it forward since (not at that price of course).
Voodoo @ Rio pretends to be top notch and puts on silly airs (the chef does not allow salt shakers to sit on the table) (most expensive wine is the waiter's suggestion) we won't go back.
Quote: beachbumbabs
My question is, is there a significant difference between Waygu beef and the very best American beef? Are they the same but named for Japanese sensibilities? What's the big deal?
In this picture, USDA Prime is BMS#4/5.
From what I've read, most Wagyu is BMS#7 or 8.
edit:
Quote: WandererI'm certainly no expert on it, but Wagyu beef is supposed to have a higher degree of marbling than even USDA Prime beef. Very, very few restaurants in the country serve it. And there are different types of Wagyu beef, it seems. I know that Craftsteak has a type called A5 that's priced at something like $260 for an 8 oz. steak. Incredibly expensive.
If you look at the chart, BMS#8 and up is listed as Grade 5. A5 is probably one of those at the top!
And they give you three types of fries, as "compliments of the Chef"
Quote: Sabretom2We were very impressed with Old Homestead @ Ceasars. Sucked up all my TR points.
Delmonico's @ Venitian is the best I've been to. Our first visit was for our anniversary. A patron overheard our waiter say "happy anniversary" and anonymously bought us a $130 bottle of wine. I've been paying it forward since (not at that price of course).
Voodoo @ Rio pretends to be top notch and puts on silly airs (the chef does not allow salt shakers to sit on the table) (most expensive wine is the waiter's suggestion) we won't go back.
Been to Delmonico. It's great.
Of the Vegas steakhouses, I have been to Delmonico (Venetian), Prime (Bellagio), Craftsteak (MGM) and N9NE (Palms). Other notables include Peter Luger (Brooklyn, NY) and Dickie Brennan's (New Orleans). Been to Ruth's Chris (Birmingham), Fleming's (Orlando), Morton's (Biloxi), Fire (Atmore) and (though it doesn't serve USDA Prime beef) Shula's (Birmingham) too.
I mentioned in an earlier post that I want to try Bern's in Tampa, FL. It's consistently on lists of the top steakhouses in the country. I would also like to try BR Prime (Beau Rivage, Biloxi). And among chains, I would like to try Del Frisco's, Capital Grille, Smith & Wollensky. Oh, and CUT (Beverly Hills) is another place I would like to try.
Quote: MoscaWanderer, I've heard that Doe's Eat Place in Greenville MI is right up there with Peter Luger's. I'm not planning to visit Mississippi any time soon, so I wouldn't know, but by your name you might be.
Thanks for the tip. I hadn't heard of DEP. The Greenville, Miss., location is pretty far from me. I am about 50 miles NE of Mobile, Ala., and spitting distance from the Florida border. I can get to Biloxi in about an hour and forty-five minutes, but getting into the central and northern part of the state would be a pretty good haul. But if I ever find myself in that area, I may have to check it out.
Quote: mrsuit31I was a very big fan of Strip Steak at the Mandalay Bay. The Ribeye was insanely good. Shrimp cocktail to start U8 shrimp, HUGE!
And they give you three types of fries, as "compliments of the Chef"
Going to stay overnight in Las Vegas next month on my to and from Hawaii. At least one of those nights I'm going to eat a steak. Does anyone else suggest Strip Steak? And has anyone had the A5 Wagyu?
Quote: Wanderer.... Other notables include Peter Luger (Brooklyn, NY) ....
Over rated and over priced.
Quote: DJTeddyBearOver rated and over priced.
Everything overpriced in NYC. The aged porterhouse is as good as you're going to get without even pricier "prime" beef-assuming it really is prime.
Quote: DRichQuote: WandererQuote:HERITAGE STEAKS
Wagyu Ribeye, 10 oz. 58.
Painted Hills New York Strip, 14 oz. 52.
Natural Prime Filet, 10 oz. 55.
$58 for a Wagyu Ribeye is a pretty good price compared to what I have seen at other steakhouses.
That is a very small Ribeye. Generally I don't see Ribeye's at steak houses under 16oz.
10 ounce ribeye! Christ, most of us grown men will need 2. That's $116.
Can't go wrong at Circus Circus and it's DARK, which some of us old f**** love.
Quote: WandererGoing to stay overnight in Las Vegas next month on my to and from Hawaii. At least one of those nights I'm going to eat a steak. Does anyone else suggest Strip Steak? And has anyone had the A5 Wagyu?
It was delicious!
Quote: GreasyjohnMaybe I missed it, but I didn't see mention of Hugo's Cellar at Four Queens.
I've been there and loved that place!
Quote: mrsuit31It was delicious!
Is the A5 significantly better than Prime?
Quote: WandererIs the A5 significantly better than Prime?
Okay, folks, I am going to be in Vegas next month and I am looking for the absolute best steak in the city. I have had USDA Prime beef at many different restaurants in several different cities. I had Wagyu at Craftsteak at the MGM back in December. It wasn't the A5, though. So here is my question: Does the A5 live up to the hype and price? And if so, which restaurants serve it and which do you recommend? I know Strip Steak at MB is one. Are there any others?
Quote: WandererDoes anyone know if the Wynn serves Kobe beef? I have heard it does, but it's not listed on the restaurant's menu.
Did you check the SW menu? I'd be surprised if it didn't, although I personally think Kobe beef is overrated.
Quote: WizardDid you check the SW menu? I'd be surprised if it didn't, although I personally think Kobe beef is overrated.
I posted a link to the menu below. It's not on there. It does mention it on the home page, but it doesn't have a price or anything.
And where did you have Kobe? And do you have any steak / restaurant suggestions? I am looking for the absolute best steak in LV and am willing to pay for it.
http://www.visitwynn.com/documents/SW_Steakhouse.pdf?_ga=1.155487037.740174228.1424643631
Quote: Gabes22From what I am told, and it is not on the menu, but you can get a riserva steak at Carnevino at the Palazzo. The riserva steak has been dry aged for roughly seven months. At most steakhouses its about 28 days.
When there was a Craftsteak in CT at Foxwoods, I had a ~45 day dry aged NY Strip there. By far the best steak I've ever had. I'd love to try one aged for 7 months!
Quote: Gabes22From what I am told, and it is not on the menu, but you can get a riserva steak at Carnevino at the Palazzo. The riserva steak has been dry aged for roughly seven months. At most steakhouses its about 28 days.
How isn't it on the menu, I wonder? Even the Kobe beef that SW has isn't on its online menu. I had to call and confirm. Just seems odd that restaurants like that would leave off their best beef.
As of now, it looks like I am going to try SW's Kobe over SS's A5. If anyone has any reason why I should make a different decision, please fill free to inform me. I want the absolute best steak in LV. Price is not an issue.
Quote: DRichI tried the Kobe Experience at SW in the Wynn and it was great but my palette had a hard time distinguishing between the five different types of beef. Of course it was comped because I wouldn't have paid the $250 out of my pocket to try it. If a steak costs me more than $60 I start to question myself.
What do you mean by "the five different types of beef"?
Quote: Gabes22From what I am told, and it is not on the menu, but you can get a riserva steak at Carnevino at the Palazzo. The riserva steak has been dry aged for roughly seven months. At most steakhouses its about 28 days.
Seven months??? Nasty! I wouldn't even eat meat out of my own freezer aged that long. On the other hand, I just googled this fascinating meat and it sounds intriguing. Priced at $100 per inch of cut steak and stinky as aged cheese. Worth reading this review.
Carnevino review
Quote: DRichI tried the Kobe Experience at SW in the Wynn and it was great but my palette had a hard time distinguishing between the five different types of beef. Of course it was comped because I wouldn't have paid the $250 out of my pocket to try it. If a steak costs me more than $60 I start to question myself.
maybe Steve Wynn should lay off spray tanning his meat
oh boy that sounded suspect. I better excuse myself.
Quote: aceofspadesI keep hearing from people (most recently my barber) that the steakhouse at the Circus Circus is the best steakhouse of all time.
For the money Circus is the best.
Quote: DRichIt is a beef tasting plate at SW in the Wynn. It includes 5 different high end types of beef (not all Kobe).
Link
Wow, this could be exactly what I'm looking for here. So I can get 2 oz. each of five different types of beef (two of which are Kobe and A5) for a total of 10 oz. for $280? I just need to request the "beef tasting plate"?
Quote: WandererHow isn't it on the menu, I wonder? Even the Kobe beef that SW has isn't on its online menu. I had to call and confirm. Just seems odd that restaurants like that would leave off their best beef.
Maybe it isn't always available.
Or maybe they want to develop a buzz, only those "in the know" can get it: like In 'n Out "animal style" option.
Quote: WandererQuote: DRichIt is a beef tasting plate at SW in the Wynn. It includes 5 different high end types of beef (not all Kobe).
Link
Wow, this could be exactly what I'm looking for here. So I can get 2 oz. each of five different types of beef (two of which are Kobe and A5) for a total of 10 oz. for $280? I just need to request the "beef tasting plate"?
I don't remember what they called it, but "Beef tasting plate" is how I refer to it. I am sure that had some fancy name for it. if you just mention the five different steaks on one plate they will probably know what you are talking about.
