beachbumbabs
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beachbumbabs
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December 28th, 2014 at 8:42:22 PM permalink
Quote: zippyboy

Quote: jml24

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.)


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.
If the House lost every hand, they wouldn't deal the game.
zippyboy
zippyboy
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December 29th, 2014 at 6:29:26 AM permalink
Quote: beachbumbabs

Here'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.
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Wanderer
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December 29th, 2014 at 7:14:54 AM permalink
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.
DRich
DRich
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December 29th, 2014 at 9:15:52 AM permalink
Quote: Wanderer

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.



That is a very small Ribeye. Generally I don't see Ribeye's at steak houses under 16oz.
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Mosca
Mosca
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December 29th, 2014 at 9:55:23 AM permalink
Man, I'd be all over that $58 Wagyu ribeye. My first meal would be

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.
NO KILL I
Wanderer
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December 29th, 2014 at 10:13:48 PM permalink
Quote: DRich

Quote: Wanderer

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.



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.
beachbumbabs
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beachbumbabs
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December 29th, 2014 at 10:33:16 PM permalink
Quote: Wanderer

Quote: DRich

Quote: Wanderer

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.



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?
If the House lost every hand, they wouldn't deal the game.
Wanderer
Wanderer
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December 30th, 2014 at 7:19:08 AM permalink
Quote: beachbumbabs

Quote: Wanderer

Quote: DRich

Quote: Wanderer

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.



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.
Sabretom2
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December 30th, 2014 at 10:08:03 AM permalink
We 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.
Mosca
Mosca
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December 30th, 2014 at 10:28:21 AM permalink
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: Wanderer

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.



If you look at the chart, BMS#8 and up is listed as Grade 5. A5 is probably one of those at the top!
NO KILL I

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