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Nero’s
Nero’s at Caesars Palace offers steakhouse fare in an elegant and modern setting. Chef Jean-Luc Mongodin offers classic main courses like the dry-aged 20 ounce New York Strip and the 26 ounce bone-in rib-eye from Creekstone Farms. Choose from among sauces ranging from conventional blue cheese, onions and bacon to elegant béarnaise, black truffle or Madeira. Châteaubriand for two is a popular selection. Many also go for the short ribs, Maine lobster, rack of lamb, Strauss veal or the king salmon. Being a premiere steakhouse, Nero’s has not overlooked the deserts (like the chocolate Napoleon). The wine list is both extensive and of recognized merit (by Wine Spectator magazine).
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