“A steak just doesn’t get any better.” – Stanley H. Murray, The Robb Report

Voted “best steakhouse in Las Vegas” by the Las Vegas Review Journal just four months after opening, Charlie Palmer Steak, located in the Four Seasons Hotel, quickly established itself as one of the most innovative steakhouses in Vegas, in the town’s only five-diamond hotel. The clubby atmosphere is comfortable, spacious and understated.

Palmer has created an innovative menu with a twist on the traditional fare. The focus is on simple preparations of artisan aged beef with ever-changing menu options, including fish and seafood. And desserts are not to be missed. The wine list will offer enthusiasts the chance to discover little-known producers that have established themselves among the best in the business.

CUISINE:
“Sorry, Peter Luger’s, the Two Palms, and Smith & Wollensky.” – Stanley H. Murray, The Robb Report

For his version of an American steakhouse, Chef Charlie Palmer created an innovative menu with a twist on traditional fare. The finest in meat selections are offered, including a 16 oz. New York strip steak, a 28 oz. Kansas City rib eye, and 48 oz. Porterhouse for two, and a 6 oz. filet mignon served with lobster, “surf and turf” style.

In addition to the main course are some of the chef’s famous sides, including signature potato creations prepared as the perfect compliment to your meal. And for a sweet ending, desserts cannot be skipped. Light, elegant desserts full of intense flavors are the perfect finish to a delightful meal.