Charlie Palmer Steak
Housed in the elegant Four Seasons hotel, Charlie Palmer Steak brings an old school, classic steakhouse to the strip. Voted "Best steakhouse in Las Vegas" by the Las Vegas Review Journal, the kitchen is ran by chef de cuisine Stephen Blandino.
The large dimly lit space is designed in orange and brown tones, with mahogany panels, dark leather round booths, and red chairs.
Appetizer highlights include a large shellfish platter, tuna tartar, sashimi, sweet and sour calamari, duo of foie gras, and basil and ricotta ravioli. Steak options are numerous and include a Kobe striploin, filet mignon, flat iron, New York strip, Porterhouse, and a surf and turf option.
Chicken, Maine lobster, halibut, sole, Wagyu shortribs, and rack of lamb are also on the menu. Five varieties of potatoes — a puree, gratin, fries, baked, and baked and truffled —, as well as lobster fried rice, braised mushrooms, asparagus, spinach, beans with pancetta, and roasted carrots are featured as side dishes.
Diners can also add lobster, foie gras, bone marrow, roasted garlic, peppercorn sauce, Bearnaise, and blue cheese fondue t their entrees.
Desserts include a lemon olive oil cake, crème brulee, dark chocolate cake, caramel chocolate tart, and strawberry rhubarb cheesecake.
There is also a “cut of the week” three-course menu option for $58.
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