M Magazine: Not Just Your Average Steakhouse

Las Vegas restaurants strike a balance between
the classics and the unexpected.

By Anneliese Doyle Klainbaum - M magazine

Talented chefs on The Strip continue to evolve steakhouse fare by using
the standard menu as a springboard for contemporary and expansive
cuisine. In addition to sublime steaks cooked to perfection, which remain
front and center at these restaurants, chefs are honing their creative talents and
tempting diners with fresh seafood, wild game, scrumptious sides and even
vegetarian options that encourage them to try something they might not expect
to find at a restaurant whose reason for being is prime, aged, well-marbled meat.
Celebrity steakhouses create competition, and that's in large part what
has made Las Vegas a steakhouse Mecca, rivaling Chicago and New York City.
Guests bring high expectations to celebrity-namesake restaurants such as
Craftsteak at MGM Grand, from Chef Tom Colicchio of Bravo's "Top Chef"
fame, and world-famous Chef Jean-Georges Vongerichten's two Vegas steak
locations: Prime Steakhouse at Bellagio and Jean Georges Steakhouse at ARIA
at CityCenter. With a handpicked team to develop and execute the menus,
these restaurants raise the bar across the city...



There isn't a more glorious winter comfort food than slow-braised
short ribs, and the ones served with horseradish mashed potatoes at
Charlie Palmer Steak inside Four Seasons Hotel at Mandalay Bay are
utterly satisfying. "They represent everything I love about meat: big,
bold, robust flavors," said Executive Chef Steve Blandino. The scene
here is so inviting and relaxed, you're bound to linger comfortably well
past the dessert course.

The chefs here focus on simple preparations of artisan-aged beef to
create an ever-changing menu, with Chef Palmer's signature progressive
American cuisine at the core. The organic spinach salad with a truffle fried
egg and warm bacon vinaigrette is the perfect example of how
they combine fresh ingredients and creativity to offer a familiar yet
contemporary take on fine dining.

See M magazine Jan 2010 for full story.