Alan Albert's

Alan Albert's is a relatively new entrant in the Vegas steakhouse scene, but the impression is all about Old Vegas and tradition. The ambiance is elegant and historical. All around the walls are some fascinating photos of how Las Vegas was, starting in the 1940's and coming down almost to the present. Alan Albert's is decorated in dark wood, with deep colors, high booths, and candlelight, all of which gives the guest a sense of intimate fine dining. The waiters go out of their way to be friendly, and the food is classic steakhouse fare. From the menu you can choose Maine lobsters, thick steaks, prime rib, fresh seafood, generous salads, potatoes in all sorts of styles, and tempting deserts. The portions are large, even by Las Vegas steakhouse standards. A unique element of Alan Albert's menu is the family of 14-ounce filets, each prepared differently and with its distinctive glazes, sauces and finishes. One is named the Ben (after Bugsy Siegel), another for Wilbur Clark (berry demi-glace and cognac flambé), who opened the Desert Inn, and another for Jay Sarno (mushrooms, caramelized onions in red wine), who innovated with Caesars Palace and the themed resorts like Circus Circus. Alan Albert's also has a full wine list, featuring a number of full-bodied reds that can hold up well with the rich and varied flavors of the chef's signature dishes.