Tom Colicchio’s reputation speaks for itself: He’s been an innovator ever since breaking on the scene with the opening of the Gramercy Tavern in Manhattan in 1994. His five James Beard Awards speak to his drive and desire to always improve your dining experience.

Colicchio’s Craftsteak at MGM Grand is a long-standing example of that creativity. Now in its 15th year, this steakhouse impresses from beginning to end. The beautiful room, with its dark wood accents, soft lighting, brick columns and metallic elements, gives you a tiny idea of the experience you’re about to have. Start your journey with one of the restaurant’s most popular cocktails, the 19th and Fab, a spicy blend of El Silencio tequila, Cointreau, passion fruit and jalapeño, or opt instead for the smooth Two Smoking Barrels, aged in-house 14 days and combining High West Campfire whiskey, Luxardo, Carpano Antica and peach bitters.

You might be tempted to head straight to the steaks and skip a salad, but trust us, the warm frisée is more than worth your time—in addition to smoked bacon, the whole salad is drenched in an over-easy farm egg, and we dare you to leave any on your plate. Vegetarians should not miss the roasted baby beets, served with a hard-boiled egg marinated in beet juice.

But hey, if it’s beef you’re looking for, consider this your nirvana. Whether you opt for an 18-ounce ribeye or a 14-ounce skirt steak, you really can’t go wrong with any of the cuts chosen under the watchful eye of executive chef Michael Chapman; every steak is cooked to achieve maximum juiciness and flavor, and it’s all presliced to make serving a breeze. We recommend you try the 24-hour beef short rib, which, despite its title, actually takes two days to make. It’s so tender you don’t need a knife, and thanks to the marinating process, the flavor profile is endless. If you’d rather indulge in some seafood, make sure to try the diver sea scallops, large and served with shaved fennel in a citrus sauce that makes every bite pop. The creamy Maine lobster bisque is packed with delectable chunks. This is truly one to savor.

Sides can feel like an afterthought at some restaurants, but Colicchio has outdone himself here. Whether you go for the Nantes carrots, prepared with local desert honey, heirloom cauliflower with garlic confit, broccoli di cicco with red pepper flake, or a mushroom assortment (baby shitake, French horn, hen of the woods and white beech), you may be paying more attention to your side than your main course.

Desserts are truly a standout, all prepared in-house by pastry chef Manuel Madeira. Try the farmer’s market fruit—ultra-fresh blackberry, blueberry, date, fig, grape, melon and peach—or go a bit more substantial with cinnamon monkey bread, a cinnamon brioche smothered with pecan toffee sauce and served with vanilla bean ice cream. And the chocolate cake, a fluffy, rich concoction made of Oreo cookies and served with chocolate sauce and milk chocolate malt ice cream, is worth saving room for.

Tom Colicchio has created something to be proud of in Craftsteak; find out for yourself why.

MGM Grand, 5-10 p.m. Sun.-Thurs., 5-10:30 p.m. Fri.-Sat. 702.891.7318