Eating on the strip- What's worth it and what's not?
My husband and I are going for a convention in September and would love to try some of the restaurants that have chefs with recognizable names. I know they're all out there from Emeril to Hubert Keller to Todd English and that sometimes these restaurants are no better than overpriced chains. So I'm looking to my chowhound community to give any advice. We'd be up for any cuisine, (steak houses don't impress me anymore though) but would also like to TRY to keep entrees under $40??? Is there anything out there that fits the bill? Who should we stay away from?
From a price point perspective, one of the best deals continues to be the "Cut of the Week" menu at Charlie Palmer Steak (Four Seasons/Mandalay Bay). Of course it will depend upon whether the particular offering on the week of your visit fits your taste buds, but here is a sample from this week -
Cut of the Week
August 13-18, 2012
"Bottomless Glass" Wine Pairings
CARAMELIZED BLACK MISSION FIG SALAD
OREGONZOLA BLUE CHEESE / WHITE BALSAMIC VINAIGRETTE
M. CHAPOUTIER / GRENACHE BLANC-MACABEU / LES VIGNES DE BILA-HAUT / CÔTES DE ROUSSILLON / FRANCE/ 2010
GRILLED 12OZ KUROBUTA PORK CHOP
SWEET DREAM PEACHES / ZINFANDEL NATURAL
NUGAN ESTATE / SHIRAZ / RIVERINA / SOUTH AUSTRALIA / 2008
SERVED FAMILY STYLE
HEIRLOOM BABY CARROTS
JALAPEÑO BACON POTATO GRATIN
ORANGE SCENTED ALMOND CAKE
Three course prix fixe including wine: $48.00 per person.
I like Charlie Palmer and RM mentioned above. I had never been a brunch guy until Bouchon. I believe that they only do brunch on the weekends and it's very good. Carnevino and Craftsteak are decent celebrity steakhouses, but can quickly get expensice. Steer clear of Hubert's Fleur - the food is okay, but the service left something to be desired the three times I've been there. Absolutely avoid Michel Richard's Central @ Caesars. Service is among the worst I've ever received and the prices are very high for what they're serving. As a side note regarding your statement "restaurants that have chefs with recognizable names" - you may know this already but Emeril, Mario, and the rest of them don't actually work at the resturant and step foot in the place maybe once or twice a year.
Thank you for the tips so far. Yes, I do realize "celebrity" chefs don't actually work these restaurants, like I said, some aren't much more than overpriced chains. I've experienced Wolfgang's before and was not impressed. Any comments on Mesa Grill or Border Grill for Mexican?