If you are looking for some of the best beef in Las Vegas, Carversteak has one of the strongest programs in the city. The sleek restaurant features a cushy lobby and bar flanked by a dining room tucked back on one side, and private dining rooms on the other, as well as an expanded enclosed patio in the rear. And on one wall of one of the private rooms is a gorgeous display of high-end knives, perfect for this venue.
Once seated, there’s a great list of cocktails, all designed by Francesco Lafranconi, Carver Road Hospitality’s vice president of beverage and hospitality culture, who reworks the beverage menu seasonally. Try Carversteak’s Old-Fashioned, with Frey Ranch straight rye and Bacardi Reserva Ocho, or the Smoked ’N Spiced, a tableside presentation of Michter’s US1 single barrel rye, St. George spiced pear liqueur, vermouth and bitters. The associated Chartreuse-flavored cherrywood smoke is sure to make your neighbor jealous.
Then dive into the menu, where you’ll find that list of amazing beef products, a list that was carefully curated by the founders of Carversteak. “I think what I’m most proud of, in terms of the menu, has to be the sourcing of the steaks and where they come from,” Carver Road Hospitality corporate executive chef Daniel Ontiveros said in an interview with Las Vegas Magazine. “We do offer three different types of wagyu, which is Japanese, American and Australian. So that’s pretty unique in itself. We have a strong program.”
In addition to the wagyu, which includes a massive, 42-ounce Westholme wagyu tomahawk rib chop, you’ll find an 8-ounce Allen Brothers filet mignon and a dry-aged Flannery Beef 18-ounce Kansas City strip steak, among others.
“You know, there’s always somebody on the back end,” Ontiveros said. “For me, it’s easy to stand here and cook. But the real heroes are the ones who are feeding the cattle, raising the cattle, raising the lettuces and things like that, and all the ups and downs that they go through to provide something that’s great.”
Accent your steak choices with add-ons like a Baby Tristan lobster tail, Hudson Valley foie gras and black truffle butter, among others. Plus, if you need a peppercorn or blue cheese sauce, you can get it. Before your steak arrives, your server will present a choice of steak knives to you. That detail makes the meal so very thrilling.
As befits a steakhouse, there are decadent seafood offerings like the Grand Plateau, with Maine lobster, Gulf shrimp, oysters, clams and mussels (available hot or cold), and Atlantic salmon and lobster en croute. Or order the braised Colorado lamb chops, bone-in short rib or roasted chicken. There’s a vegan menu as well, with chickpea fries and a seared chop of legumes and grains with chimichurri sauce. For dessert, baked Nevada, a take on baked Alaska, is served with coconut lime cake and mixed berry sorbet. It’s yummy, and the flaming presentation competes with any tableside drinks you may have had!
Resorts World Las Vegas, 702.550.2333, carversteak.com
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