Charlie Palmer Steak

Charlie Palmer at the Four Seasons offers the top level of elegance, service and flavor in a steakhouse that breaks the traditional mold and delivers much more than great steaks, well prepared. Look forward to one of six of the really tasty vegetable sides dishes like sautéed spinach, wild mushrooms, onion rings, petite carrots and broccoli, and Brussels sprouts with bacon. There's duck confit butternut risotto and potato dishes of all sorts, au gratin, "CP steak fries", baked and whipped. Entrées other than US Prime steak include prime rib, lamb chops, lobster and fowl. All the other feature of this restaurant confirm its top-of-the-line reputation: the wine list, the deserts, and the many tempting appetizers. This restaurant is quiet and elegant, in keeping with the Boutique feel of the Four Seasons Hotel which hosts it. Charlie Palmer also is the executive chef at Mandalay Bay's Aureole, which is also in the top rank, but not nearly as relaxed as this, his eponymous steakhouse.