In a city known for extravagant promotion exists a throwback of sorts to a more subdued era. Tucked off the lobby of the Four Seasons Hotel, Charlie Palmer Steak is an oasis for those in search of a relaxed meal highlighting both seasonal ingredients and the hallmark of the Vegas dining scene—steak.
Kin to the more well-known Aureole, Charlie Palmer Steak is a well-kept secret for those in the know. Easily accessible from the Four Seasons Stripside valet, the restaurant highlights a range of dishes that are welcome complements to the eponymous cuts of beef.
The restaurant showcases a creative menu. For instance, Hudson Valley foie gras terrine is served with famed hazelnut/chocolate spread Nutella, raspberry “spaghetti” and buttery, incredibly addictive Texas toast. Nutella, a welcome addition to any dish, balances the foie’s fattiness while the “spaghetti” is a sight to behold. It’s simply a fun, tasty dish.
Another whimsical dish is a play on surf and turf. Oxtail ravioli and seared diver scallops are presented with an espresso gastrique and salsify purée for flavors traveling afar from land to sea. Also from the ocean, daily line-caught Hawaiian sashimi is a notable offering; recently an immaculate yellowtail accompanied a cucumber-wrapped seaweed salad roll, spiced mango chunks and a swath of sharp wasabi in an ode to sustainable seafood. The catch changes depending on what is available.
Hudson Valley foie gras terrine
Salads highlight seasonal ingredients, so just in time for fall, an outstanding salad combines Muscovy duck prosciutto, Riesling-poached pears, toasted pumpkin seeds, seared bananas, dollops of an impeccable blue cheese mousse and grape reduction. The interplay of ingredients highlights the flavors and textures of the season in a hauntingly good manner.
As it is Charlie Palmer Steak, you must not overlook the steaks; both wet- and dry-aged options are available with wet-aged a minimum of 21 days and dry-aged a minimum of 28 days. Whichever one you choose depends upon whether you like the flavor imparted by dry aging; it is interesting without being overwhelming. Steaks are served with a salt quartet—Himalayan sea, smoked, Hawaiian black and regular sea—allowing you to flavor as you wish.
Steakhouses are normally recognized for their sides and Charlie Palmer is no different. If Brussels sprouts are offered, do order some. Prepared with fish sauce and togarashi, these seared flavor bombs will make you wonder why you never liked them growing up. As far as starch options, the truffle baked potato captures the essence of umami while the Parmesan potato gratin pops with cheesiness.
If you’ve managed to save room for dessert, dive into an indulgent triple chocolate layer cake—since only a single layer wouldn’t be enough—paired with a vanilla malt or a decadent house-made chocolate peanut butter bar served alongside caramel ice cream.
Four Seasons Hotel, 5:30-10:30 p.m. Mon.-Sat. 702.632.5120
