Prime Steakhouse is a taste supreme
It’s hard to imagine the stunning Bellagio is already celebrating its 21st anniversary on the Strip. The resort helped change the face of Las Vegas entertainment and remains as opulent and exciting as the day it opened. A big reason for that is the resort’s restaurant scene, highlighted by Jean-Georges Vongerichten’s Prime Steakhouse. The fine-dining restaurant, situated next to the Fountains of Bellagio, has been a must-visit destination for more than two decades, and you feel the exclusivity the minute you ride down the escalator for Prime and the neighboring Picasso.
The views of the fountains are just the beginning; dark woods, opulent décor and well-appointed tables immediately elevate your attitude, and just in case you need any help in that department, try a cocktail … or two. Start with the Jasmine, a combination of tartness and sweetness courtesy of Grey Goose La Poire vodka, St-Germain, lemon and white cranberry that’s refreshing and light. For more of a kick, try the Prime Manhattan, a no-nonsense blend of Bulleit rye, Carpano Antica Formula vermouth, Angostura bitters and a Luxardo cherry.
Appetizers are plentiful, and each one seems better than the last. Crispy salmon sushi, which features deep-fried rice and a small slather of chipotle mayo under the fish, needs absolutely no soy sauce. Bacon-wrapped shrimp, served with avocado and passion mustard, combines two of the best things on earth in a salty, savory bite. Don’t worry, there’s plenty to share!
Beef carpaccio with mushrooms, lemon, Parmesan cheese and arugula will have you muscling your way in to get the last bit. And it’s almost impossible to describe the salty-sweet flavor combinations in seared foie gras served over brioche with black olives and lychee.
Vongerichten’s skill with steak is world-famous, and you cannot go wrong with any of the selections on his menu. Whether it’s a dry-aged bone-in ribeye, a porterhouse for two or filet mignon, you're in good hands in Vongerichten's house. The sauces—béarnaise, peppercorn and especially soy rice wine—are a highly recommended complement to the experience.
And since no steak is complete without a potato, pair these amazing cuts with any variety of the spud—truffle mashed, baked, French fries, or our favorite, gratin Dauphinois, using one of the most decadent cheeses you may taste: Comté from Eastern France. Good luck getting seconds on this one.
Seafood lovers have plenty to choose from as well. Picture-perfect highlights include Chilean sea bass served with grilled onions, sautéed spinach and green olive dressing, and steamed halibut served with hon shimeji mushrooms and lemongrass consommé.
Desserts range from fun and creative (the “fountain” of glazed donuts replicates the Bellagio attraction) to light and colorful (the strawberry shortcake features white chocolate and brioche croutons) to rich and creamy (the warm chocolate cake oozes a gooey, fudgy center). Any are a perfect ending to a meal you will never forget.
Bellagio, 5-10 p.m. daily. 702.693.8865