Posted:
#1
Who serves up the Steak in town
Best Steak in town
Posted:
#5
Most of the top-tier ones, like Prime and SW, get their meat from the same distributor.....the main difference is not the quality of the meat, it's the preparation.
N9NE is getting more fans everyday, Prime is always solid, and SW has, to me, the best Executive Chef for a steakhouse in Vegas. Can't go wrong with any of them.
For a fun meal, at a fraction of the cost, try Mon Ami Gabi at The Paris....Hanger Steak with pomme frittes....great wine by the glass....super "bistro feel"....great service....casual....and a great show (across the street from the Belaggio fountains).
Posted:
#8
Covas.....
Seriously.....the "quality" was the question, not the "value".....
Trust me on this, I'm in the industry and know the distributors...in most cases, I can tell you which state the beef came from.....
The lesser hotels (and you named 2, Circus and NY), cannot match the major hotels and the quality ....Fix serves a level of beef much less than Prime (opened by Jean-Georges)....Gallaghers is decent for the tourist; but overpriced for the quality (just because they hang those steaks in the window, they charge more)...
I have a good friend here that was the Executive Meat Director for Steve Wynn ...opened The Mirage, The Bellagio and The Wynn.....you would be amazed at what you were eating and how much you were paying for that cut of steak if you knew the inside scoop....
Posted:
#9
Best Steak in town, is the Double Eagle Bone in Prime Strip at Del Frisco's. It definitely does not have the best atmosphere, but it is the best steak.
If you are choosing between Prime at the Bellagio, and SW at the Wynn, definitely chhose SW, it has the better atmosphere, and go early to watch the water if you are on a date. Prime puts me to sleep.
N9ne is always good, and so is Smith and Wolensky.
I also absolutely love Craftsteak at the MGM Grand. It is tough to beat. It is owned by Tom Colicchio. Just get the cucumber slad, the yukon gold potatoes, and the dry aged NY Strip. Enjoy.
I will agree that Joe's is becoming one of my new favorites also.
I almost forgot about CUT, it is at the Palazzo, and it is very pricey, but it is money. It is owned by Wolfgang Puck. We got the American Wagyu "Kobe Style" Filet, and it was incredible.
If you are with a fun group, and you want to go to a restaurant with a great atmosphere to get the party started before a night on the town, go to FIX at the Bellagio.
Good LUCK!!!
Posted:
#10
FrontRow...
Props to you........totally forgot Del Frisco....would go there any night for a great steak....
To counter: The reason that I like Prime (in addition to the meat and great sides) is that it is opposite of a steakhouse in atmosphere....Some steakhouses are about "eating" and I find that Prime is about "dining"....And if I'm going to spend $500 for dinner and a nice bottle of Amarone, I'll take dining over eating.
Posted:
#20
Bone in ribeyes are the best. Find a meat distributor in your area that offers it, and buy those puppies up. The marrow actually drips into the meat and gives it a devilishly good flavor. The caveman gene gets excited and a protein rush is experienced.
It's usually easier to buy a case of them from a distributor than to buy from a supermarket.
It's usually easier to buy a case of them from a distributor than to buy from a supermarket.
Posted:
#23
Coming this Feb/March and would also like help with a surf and turf sit down for 1. To give you and idea of what I like, I eat at Ruth's Chris whenever in a city with one. Gibson's in Chicago is outstanding.
I like a 8oz or bigger filet mignon that is like butter, along with a "Maine" (north Atlantic at least) whole lobster or tail or two. Some nice sauteed mushrooms with my steak and well as tender asparagus with hollandaise. I don't care if I have to pay 2-3 bills if it is that good. Help a brother out. Thanks in advance.
I like a 8oz or bigger filet mignon that is like butter, along with a "Maine" (north Atlantic at least) whole lobster or tail or two. Some nice sauteed mushrooms with my steak and well as tender asparagus with hollandaise. I don't care if I have to pay 2-3 bills if it is that good. Help a brother out. Thanks in advance.
Posted:
#24
Quote Originally Posted by GOPHERNATION12:
Coming this Feb/March and would also like help with a surf and turf sit down for 1. To give you and idea of what I like, I eat at Ruth's Chris whenever in a city with one. Gibson's in Chicago is outstanding.
I like a 8oz or bigger filet mignon that is like butter, along with a "Maine" (north Atlantic at least) whole lobster or tail or two. Some nice sauteed mushrooms with my steak and well as tender asparagus with hollandaise. I don't care if I have to pay 2-3 bills if it is that good. Help a brother out. Thanks in advance.
Coming this Feb/March and would also like help with a surf and turf sit down for 1. To give you and idea of what I like, I eat at Ruth's Chris whenever in a city with one. Gibson's in Chicago is outstanding.
I like a 8oz or bigger filet mignon that is like butter, along with a "Maine" (north Atlantic at least) whole lobster or tail or two. Some nice sauteed mushrooms with my steak and well as tender asparagus with hollandaise. I don't care if I have to pay 2-3 bills if it is that good. Help a brother out. Thanks in advance.
Bro,
Head st8 to the Caesar's Forum shops and go to Joe's for Surf and Turf. U will be happy. 
Posted:
#25
Quote Originally Posted by VegasGourmet:
Most of the top-tier ones, like Prime and SW, get their meat from the same distributor.....the main difference is not the quality of the meat, it's the preparation.
N9NE is getting more fans everyday, Prime is always solid, and SW has, to me, the best Executive Chef for a steakhouse in Vegas. Can't go wrong with any of them.
For a fun meal, at a fraction of the cost, try Mon Ami Gabi at The Paris....Hanger Steak with pomme frittes....great wine by the glass....super "bistro feel"....great service....casual....and a great show (across the street from the Belaggio fountains).
I gotta say that Mon Ami has gone down hill over the last few months. I heard that they changed chef's or management. Seems like the menu and pricing structure. I really like that place too.. French onion soup was one of a kind.
For cheap meal on the strip I usually hit up first food in Palazzo..
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