LV steakhouse questions
I've always wanted to try prime dry aged steak so I thought my upcoming trip to Las Vegas would be a good opportunity. I'm thinking about going to CUT. It seems like most people on here like CUT, a few think it is over rated. But I was also thinking about Charlie Palmer Steak because I don't think I've seen a single negative comment about the place. Do they have dry aged beef? The website just says aged. Also, if I simply want a great tasting steak and don't really care about the decor or celebrity treatment service, would I be just as happy going to someplace like The Steak House at Circus Circus or Silverado Steakhouse? In terms of just the taste of the meat, is CUT better than some of the more reasonably priced restaurants?
all depends on your top wants and knowing the main trait of the steakhouse, some are only prime cuts, some only aged beef, some stunning ambiance, some sexy fun vibe; all good value, varied and great options, you will definitely find what you're looking for;
Prime known for living up to its name, highest grade prime meats, they serve the Japanese Wagyu and huge yet sweet Tasmanian lobster tails
Gallagher's Steakhouse; has dry and wet aged steaks
Triple George, has dry aged
T-Bones Chophouse & Lounge, has dry aged and much more
Hugo's Cellar, a locals fond fav, old world style with strong mob feel
Kokomo's Steak & Seafood, not 5 star but across the board very happy raves
much much more recs and hounder reviews on southwest boards; here is a recent one;
and CPSteak does have dry aged, reviews are mostly glowing but not unanimous
CP Steak does not have dry-aged steaks. I asked the staff, a week ago, when my husband and I dined there. They might have it, occasionally, when Charlie Palmer comes into town, but because the kitchen does not have the space for a dry-aging room, they have to wet-age the steaks.
Cut has a great selection of steaks they would definitely be my top choice for you. Carnevino has a great dry aged steak as well. Those are my suggestions to look into.
1) Confirm that Charlie Palmer's does NOT have DRY aged meat. However, it does have a Sunday special "family" menu which changes every week and is a great value. Also, because it is in the 4 Seasons (a hotel w/o a casino) it is nice and QUIET!
2) Saw an article just yesterday that Carnevino has TWO levels (aging) of genuine dry aged beef to choose from. The reviewer said the ultra aged beef was the best piece of meat he had ever had.
3) I've never had even a weak meal @ Craftsteak, let alone a bad one.
But if you are specifically in search of a dry aged steak, I believe that Carnevino will give you access to the longest dry aged steak you can find. But be prepared to open your wallet by the inch.
seems I was misinformed thinking CPS has dry aged, albeit occasionally...
re: 'attran99 above post'; CP Steak ...might have it, occasionally, when Charlie Palmer comes into town...
> from their own 'mouth', see one of their websites "dry aged 21 days"; have since called CPS about this oversight;
> from a Vegas resident friend's review; however, even after reconsidering his opinion, still gives CPS an A+
fwiw, their sister establishment, Aureole, has dry aged
re: A5 KOBE
I enjoyed both CUT and CPS. I'm not sure they were on different levels. They were quite different in both menu and ambiance. CUT is loud, happening and has a hip feel to it. CPS is quiet, romantic and a bit more old school. The food at both has been excellent for me. I feel a bit of trepidation arguing steakhouses with a guy named A5 Kobe, so I'll stop there.
Circus Circus Steak House is profoundly over-rated. The steaks are okay.....but nothing better than Outback as far as I'm concerned.
I agree with others that Cut and Craftsteak and SW are outstanding. But the big secret (and I live in Las Vegas) is Envy Steakhouse...on Paradise, a block from the strip.
I have limited experience with steaks in Las Vegas (having only been to The Palm, Smith & Wollensky, and Steakhouse @ Circus Circus), but to compare the dry-aged steaks at The Steak House at Circus Circus with the steaks at Outback is just way out there. CC may not have the best sides, but their meat is excellent, and far better than what's served at Outback.
re: Steve Green
I concur with Mr. Green's observation. Although I have only eaten there once (and will likely not go back; the juxtaposition of a nice restaurant and the cacaphony that one has to go through in walking to it is too discordant), I found that the quality of the meat (and the service, and the sides) was FAR above what I had expected. It is considerably less pricey than most of the upscale and better-known steak places around town, and therefore represents a good "value" (relatively speaking). Still and all, if I needed to pick only one place for a steak dinner, CC wouldn't even appear on my long list.
re: Friend of Bill
Heh. I know what you mean. Whenever we bring friends from out of town, we let them know in advance what they're in for enroute to the Steak House (incredibly crowded, noisy, and seedy casino, corridors crammed with large families, infants in strollers with unchanged diapers, etc), and give said friends the option to go elsewhere. However, once we're settled in at the restaurant, everyone agrees that it's a pleasant oasis, and worth running the gauntlet to get there.
It's sort of like going to Original Joe's in the Tenderloin district of San Francisco (before the fire) -- a great old-school restaurant, but in the middle of a nasty neighborhood.
Again, my steakhouse experiences in Vegas are limited, but IMO the steaks themselves are noticeably better in quality than what I've had at either The Palm, or at S&W. Salad and potato (included) are fine; sides are somewhat weak, though. To me, the biggest drawback is that you can't get grilled onions, which are almost a must for me.
Like Fof B said, a good value.