The first thing you notice about Bugsy & Meyer’s Steakhouse is its unique entrance—it simulates a rear entrance through a “bakery,” a nod to the days when legendary figures like Meyer Lansky and Bugsy Siegel entered establishments through the back way. The visual delights are just beginning, from the ’20s and ’30s vibe courtesy of designer Jonathan Adler to large plate-glass windows through which you can see chefs work and various aged meats on display.
Head chef Lamar Moore, the winner of Vegas Chef Prizefight, has put his personal stamp all over the menu, from yellowtail sashimi, served with truffle and black bean paste, piquillo pepper and Iberico ham, to the mouth-watering Prime beef tartare, accompanied by foie gras and pan-toasted country bread.
For your main course, the in-house, 60-day, dry-aged steak program is the place to start. We recommend the Mishima wagyu rib cap and dry-aged Prime bone-in New York, but we can’t blame you if you want to opt for other attractive options like fresh Dover sole meuniere, pan-seared sea scallops or Mary’s roasted chicken.
The dessert menu has many rich and caloric options, but we really recommend the Meyer Lemon, one of the more unique concoctions on the Strip—a circular crispy meringue drizzled with creamy lemon cream and almond sable.
Flamingo, 702.733.3111
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