Anthony's Prime Steak & Seafood builds a delightful plate
Las Vegas is a city known for its steakhouses—upscale Strip establishments like Carnevino, Jean Georges and Craftsteak, and locals favorites like the old-school Golden Steer and Bob Taylor’s Ranch House. On the south side of town, you’ll find one of the best modern steak restaurants in Las Vegas, combining upscale sensibilities with old-school priorities. In the M Resort, Anthony’s Prime Steak & Seafood presents classic dishes with a focus on execution.
Start your dinner with signature oysters Rockefeller—plump, delicious oysters mixing with creamed spinach, bacon and hollandaise sauce. A more modern appetizer worthy of consideration is duck spring rolls, which feature the fowl in a crispy spring roll wrapper playing opposite a peppery Asian slaw and sweet tamarind glaze.
A classic wedge salad with iceberg lettuce, blue cheese, red onion and buttermilk dressing is elevated by the addition of maple-glazed pork belly. In fact, that pig is so tasty it could be served by itself as an appetizer plate. From the soup section, the clam chowder is as good as any in the city. Quahog clams, potatoes, veggies and cream work so harmoniously, it is a dish worth visiting the restaurant for whether one plans on eating steak or not.
As for the steaks, the multiple cuts come either prime-aged 24 to 30 days, dry-aged 24 to 30 days, or wet-aged 21 days. The prime bone-in filet is a perfect example of the chefs letting the ingredients speak for themselves. Simple, proper seasoning helps get optimum flavor out of the meat, which is the top grade produced in the United States. Add a 7-ounce lobster tail with a butter-lemon sauce for a high-end surf and turf.
One of the more unique entrées is bison tenderloin. The lean meat is wrapped in bacon to add some necessary fat, then charcoal grilled. A sweet red onion jam tops it while périgourdine sauce—a luxurious sauce featuring Madeira wine, black truffle and veal stock—is painted across the plate. It’s a creative option for those looking for something different.
Side dishes are also noteworthy. Sautéed wild mushrooms feature a fine assortment of fungi prepared straightforward, again trying to bring out the optimum flavor of the ingredient. Cheddar and onion scallop potatoes are plenty cheesy and plenty gooey. The standout here is roasted cauliflower. Toasted pine nuts, lemon zest, extra virgin olive oil, and crispy garlic chips all add to the delightful char on what feels like a full cauliflower head.
Those looking for a lovely summer cocktail should order the citrus martini. Belvedere pink grapefruit vodka, orange juice, pink grapefruit juice, lemon and lime juices and muddled mint deliver a clean, refreshing taste.
Desserts deliver big taste—accent on "big." The peanut butter pie is massive. A cookie crust and whipped topping envelop the smooth, creamy, peanut buttery ice center. Anthony’s signature milk chocolate soufflé is prepared expertly, with the eggy and airy soufflé rising to the occasion both literally and taste-wise. The sauce brings even more chocolate to the party.
M Resort, 5-10 p.m. Sun.-Thurs., 5-11 p.m. Fri.-Sat. 702.797.1000