Voted "best steakhouse in Las Vegas" by the Las Vegas Review Journal just four months after opening, Charlie Palmer Steak provides a clubhouse atmosphere of quiet luxury favored by sophisticated diners. Chef de Cuisine Steve Blandino's menu satisfies with an excellent selection of traditional cuts including a Charcoal Grilled Filet Mignon in and a 28-day aged Bone in Rib Eye. The wine list, specializing in exciting new producers from up and down the West Coast, also offers a wide range of Old-World wines from the Rhone Valley, Bordeaux, Burgundy, Spain, Germany and Italy, as well as "Wines for the Adventuresome."
One of the most highly regarded chefs in America today, Charlie Palmer has received critical acclaim for his signature "Progressive American" cuisine, reinterpreting classic European cooking using American artisanal products and small-farm producers. Born and raised in upstate New York and classically trained at the Culinary Institute of America, Charlie first burst onto the New York dining scene in the mid-1980s as executive chef at The River Café. At the young age of 28, Charlie opened Aureole New York as chef and proprietor. Charlie Palmer is the author of several cookbooks and a frequent guest on NBC's Today Show.
One of my favorite steakhouses on the strip. The atmosphere is fabulous and the service is spot on. I started out with the tuna tartare which was incredible and given that this is a steakhouse I always get the filet mignon which was a great cute of meat and prepared perfectly. I also got a side of mashed potatoes and the lobster fried rice.
Great meal. Went for a friends bday and made a quiet comment about the birthday girl. More on this in a sec. The bone in rib-eye was great. Wonderful natural flavor. Friend had the lobster, it was great. When I asked for the bill, the crew had brought out a dessert for the birthday girl and 4 ice cream sandwiches on the house. Such great service all from the quick and quiet comment I made. Water service was amazing. Never got less than 2/3 full. Would definitely go again.
Food = Outstanding. Service = Outstanding. 2 of us dining. Oysters on the halfshell & shrimp cocktail were top quality and prehistoric in size. Our steaks, both bone-in ribeyes, were served with a sweet onion demi-glaze (or something glaze-ish). I'm a steak purist believing a great steak doesn't need dressing up, however the demi-glaze was a good and unexpected compliment to a fantastic cut of tender beef cooked to medium rare perfection, with a bit of crusting on the outside. Sides of onion rings and au gratin potato - mmmmm