Some restaurants follow a very simple rule: If it works, don’t mess with it. And for most diners, that’s something to be admired and appreciated. And it’s a big reason why Old Homestead Steakhouse has endured for as long as it has—since 1868, to be exact. When brothers Marc and Greg Sherry brought over the Las Vegas version of the New York City classic to Caesars Palace (complete with “Annabelle the Cow,” a decoration that topped the original restaurant’s roof for decades), it was an instant hit, and that’s because it stays true to its core concept: Great steaks, and all that goes with that.
That means that, while taking in the low lighting, dark woods and burgundy leather booths, you’ll get to enjoy all your favorite steakhouse staples: colossal shrimp cocktail, a seafood platter with everything from Maine lobster to West Coast oysters, jumbo lump crab cake and steak tartare. If you want a soup or salad before your main course, opt for French onion soup or the steakhouse wedge. They’re both meant to deeply satisfy, and they do.
The steak program here is beyond reproach, all dry-aged for a minimum of 30 days and seared and crusted at 1,200 degrees. That means that no matter what your order—be it a 10-ounce filet mignon, 38-ounce tomahawk ribye, veal chop Milanese or 8-ounce American wagyu rib cap—you’re getting the very best quality, and the maximum amount of flavor in every bite. Some things should never change. Especially not if they work. And oh boy, this really does.
Caesars Palace, 702.731.7560
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