“SW” does not stand for "Southwest," and SW Steakhouse is not a typical southwestern steakhouse. No, "SW" stands for “Steve Wynn,” the modest ego behind Las Vegas’ biggest resort development so far. Executive chef David Walzog has created a Las Vegas steakhouse that is superlative in all the ways that the Wynn Las Vegas seeks to achieve in all respects. The chef's objective was to be innovative enough to overcome the ennui of the steakhouse sophistiqué and veteran, yet still sufficiently mainstream to please the most obstinate traditionalist. read more »

Renowned chef Michael Mina has created a steakhouse in Mandalay bay that flees the usual mold and is combined with a modern and sophisticated bar made of glass and iron. StripSteak thus is a great meeting and mingling place as well as an innovative and swank steak restaurant. Adding to the conventional fare, StripSteak offers a dish of slow-poached prime ribs and another of Kobe beef short ribs (with horseradish puree). Another specialty is the grilled lobster, accompanied with risotto and a sauce made from sweet corn. read more »

The Camelot theme of “The Steakhouse at Camelot” in Excalibur is purposefully and successfully romantic – unlike the ambiance at most steakhouses, even in Vegas. Take the escalator up one flight from the casino. Stained glass and elaborately carved woodwork establish the theme. A very inviting lounge area with a fireplace greets the guests. Take a look at cooler where all the meats are stored. It glass walls. The wine cellar and a humidor room are also both open to view. read more »

Stack is operated by the Light Group, which also created FIX in the Bellagio. Following its style for nightclubs, the Light Group has created a modern and stylish setting that is also very inviting and accommodating. The emphasis is placed on food designed to please the steakhouse clientele without being the same old fare. Service is designed to be as good or better as you can find anywhere. The decor creates a canyon effect, with high ceilings and curved, dark wooden walls with a floor to match and lighter colors on the tables. read more »

Samba Grill is a contemporary Brazilian steak restaurant or “churrascaria” in the Mirage. It is colorfully decorated and maintains a pleasant, upbeat atmosphere. The food is "rodizio-style,” meaning that the meats (and some vegetables) are roasted over an open barbecue and then served right off the spit by waiters who circulate among the tables. Meats include chicken, sausages, pork loin, turkey, and several varieties of roast beef and steak. Side dishes, like beans, creamed spinach, rice and potatoes, provide the rest of the meal. read more »

Jean-Georges Vongerichten (known to the cognoscenti as just “Vong” after his Thai-Vietnamese-French fusion restaurants of that name) has opened versions of his classic New York restaurant in several other cities of the world, including Las Vegas. Prime Steakhouse in the Bellagio is elegant in the traditional sense, with velvet drapes and the best is crystal and cutlery. The color scheme is chocolate brown and Tiffany blue. Original art is displayed throughout, including works by known contemporary artists. read more »

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. read more »

Looking for a Las Vegas steakhouse that flees from the traditional mold and culinary clichés of Las Vegas steakhouses? N9NE Steakhouse is cool, modern and hip. Here you can find all the best of steaks and seafood, but also sashimi and champagne with caviar. Sophisticated and luxurious, N9NE Steakhouse attracts celebrities and VIPs from all over. Some places, for example, offer lobster bisque as a first course. At N9NE it is Maine lobster meat in bisque with cognac and chive crème fraiche. Potato options also include one with lobster puréed into the side dish. read more »

Richard Melman established a chain of fine restaurants based in Chicago, one of which was Mon Ami Gabi, where his friend Gabino Sotelino was the creative impulse behind the food. The Las Vegas version of Mon Ami Gabi is a French steakhouse that gives guests the sensation of eating in an open-air bistro in Paris, France (as opposed to Paris, Las Vegas). The food is also bistro cuisine from the Paris of decades ago, updated with a few modern touches and ingredients. The patio is always busy. Mon Ami Gabi serves lunch and dinner as well as a weekend brunch. read more »

If you are picky about the cut of your steak, TENDER is a good place to go. The menu has more selection than any other Vegas steakhouse. More side dishes and ways of preparing potatoes are offered, too. Like a good steakhouse, you can start with shrimp or a dozen oysters, but caviar is also an option. You will also have more salad options besides the lettuce wedge or Caesar choices. For a beef entrée, choose between Kobe beef, US beef, New Zealand grass-fed beef, or Dutch. Lamb, pork, quail, chicken and even osso buco are alternatives. read more »