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Apr 15, 2009 06:01 PM

Las Vegas Steak?


Which of these three... (or do you have some better idea?)




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  1. If you use the search feature above, you will see that each of these reasturants and this very subject has been discussed on this board at great length.

    1. I'll be eating at Stripsteak at the end of the month and will post a review when I get back from Vegas. Won't be able to compare it to any of the above, but will be able to compare it to CarneVino which I thought was good but not great, particularly at it's fairly high price point.

      1. If you like a loud, ugly restaurant with (figuratively) yawning waiters and astronomically priced food THAT BETTER DAMN IMPRESS YOU OR YOU AIN'T AN OUTATOWN HIPSTER, then I really encourage you to try Cut.

        On the other hand, if you're serious about delicious beef with excellent side dishes (and, in my experience, so-so desserts) and very good service, go to Charlie Palmer Steak at the Four Seasons, which is a wonderfully casino-free hotel.

        3 Replies
        1. re: Harry Nile

          I have been to all three, as well as Stripsteak. Craftsteak is more or less family style, so depending on how many people are going you may end up with more food than you can handle. It was still very good. CUT was nice as well, but seems to me the kind of place those in LA (where the original is) would be dumb enough to think was great, whereas in Las Vegas or Chicago it would only coast by. Good but not fantastic. SW was actually an excellent experience -- the food, service and decor. Stripsteak is on the lowest end of them all. I would say skip Stripsteak until you have done the others. If I had to rate them it would be as follows:

          1) SW
          2) Craftsteak
          3) CUT
          4) Stripsteak

          1. re: Harry Nile

            The steakpolice has spoken! I wonder if Harry Nile is a Ford or Chevy guy. Black or white?

            Personally, I think CUT is excellent. Yes the prices are high, but once you get beyond that you have a great array of different steaks ranging from American cornfed to Japanese Wagyu. The latter is costly whether you're a local or AN OUTATOWN HIPSTER.

            Charlie Palmer is also a great steakhouse. It's more romantic and quiet. The steaks and sides place it up with the best in town. Some days I prefer CUT and others I prefer CP. Life is good either way.

            1. re: Harry Nile

              I had perhaps the best dining experience of my life at Charlie Palmer Steak. I can not imagine a more pleasurable dining experience.

            2. Thanks all.

              I think we may have decided on one not on my original list: Carnevino.

              So shoot me ; )

              7 Replies
              1. re: Jennalynn

                I've been meaning to try Carnevino despite the "objective" negative reviews on this site. Let us know how it is.

                1. re: Jennalynn

                  I can't imagine it would be bad, after all, you can order pasta as an ap or to share!

                  1. re: elrushbo

                    They also have a "pre-theater" menu which is quite reasonable.

                    It's my recollection that the predominance of the negative reviews were about the pricing rather than the food itself. There was a ribeye for two that ran around $150 which seemed to rub many Chowhounds the wrong way.

                    1. re: climberdoc

                      Rub the wrong way? Cmon, that's down right criminal. I got lambasted for "reviewing" Carnivino as I never even stepped inside (never reviewed. I'll just put in my 2 restaurant should be allowed to charge that much for a non-graded (yes their beef is far superior to USDA Prime that they have their own called BBL. Tell that to Peter Lugars, Wolfgang's, and all the other steak houses in NYC) piece of meat...I will stop now) . That just screams ego trip to me. And to the poster above that mentions you can order a pasta dish to share (well let the lambasting begin), at $40+ for pasta dishes (well I just went to the website and it looks like they have changed their pricing. Pricing is from $15 to $26 for the pasta courses. Oh, btw, they are 1/2 portions. For full portion, add $15.) thats about the only way to eat them! I am sorry for the rant but I just do not get their pricing. (WOW! I just looked at the wine list! At least their pricing is consistant, holy cow!)

                      1. re: climberdoc

                        Carnevino has been a difficult place to write about, largely because the original price points created genuine awkwardness in terms of a recommendation. On multiple visits we have had very good experiences, but in truth someone else could have the same food and service and feel that they were over-charged. When that happens our tendency is to remain quiet. But times are changing.

                        First, the prices. Note that the Florentine Porterhouse that sent off those shockwaves when they opened has now been reduced twice. It is still at a delicate point in price/value equations, but at least is now in the ballpark for those discussions. They also lowered prices across the board on their wine list right around the first of the year, and while there are few bargains to be found in the Bastianich cellar, again they are at least now in the ball park (albeit the luxury boxes, and not the bleachers).

                        The big change we are finding recently is in terms of service, both at Carnevino and B&B down the corridor. It was difficult to peruse any Las Vegas food boards the past two years without reading about service problems at either of those properties (and Enoteca San Marco as well), but we have sensed a real change in recent visits. We have been told stories about some transplants from other Batali/Bastianich properties on the service side that objected to working with what is largely a tourist crowd in Las Vegas, and the experiences that we read about on a lot of forums and from word of mouth seemed to reflect that. But recent trips have been flawless on that front, and some of that could stem from more of a local pride at play - one of the the sommelier's from Carnevino and one from B&B were recently married (actually a sweet story - they both came out from New York, but did not meet until they began working in Las Vegas), and since they consider Las Vegas to be "home", and where they plan to be, not only does their focus change, but it helps to gradually build some local pride for the rest of the staff. On a recent dinner at the bar at B&B we got particularly good service from Adam, who also owns a home in Las Vegas and plans to be here indefinitely.

                        Are the prices still at a tough point? Yes, with so many steak options in Las Vegas. But the kitchen does do some things with a flair, and the quality of the side dishes and variety of pastas make Carnevino a viable option. And one personal suggestion - although maintaining an appetite through this kind of menu is not easy, one should plan on saving room for dessert from the start, with a high level of creativity and execution from that side of the kitchen.

                        1. re: QAW

                          These last couple of posts reflect my thoughts after eating at CarneVino a year ago. The steaks were good but nothing special, the pasta was very good to great, blood orange cocktail was awesome, but the prices were outrageous and the service was mediocre.

                          When I pay the kind of prices that Carnevino is (or at least was) demanding, I expect top notch service and to be wowed by at least most of the food (I don't expect perfection). Instead, I felt the food was merely above average and was only wowed by the pastas and the cocktail, and the service was very indifferent. It certainly didn't help that we had a table near the entrance/casino which totally destroyed the atmosphere.

                          Overall, it was just a very meh experience at a very high price point. That said, I'd go back for the pasta and that cocktail in a heartbeat.

                          1. re: QAW

                            They don't want to work with tourists? Well screw them! They can stay in New York-they think no tourists go to their restaurants there? What difference is it to them? People in Vegas tend to tip generously, and the volume is extremely high! They must not like money.

                    2. A "bad" steak at any of the above? Very unlikely.

                      With so many good options, I suggest working "backwards" from the sides. See which side orders fit your personal tastes. I suggest that location is most likely to give you the overall experience you will enjoy the most. For us, that is Craftsteak, but YMMV.