Trends in dining change at such a fast pace that it can be hard to keep up. Nowhere is this more common than the Las Vegas Strip, where just this year at least 10 new eateries have opened. In addition, existing rooms often update their menus to reflect popular leanings. It’s exciting, but for some diners it can feel overwhelming. Luckily, there are some establishments in town that stick to the elements that made them famous in the first place. First and foremost on that list is Edge Steakhouse, an award-winning restaurant for years—and for good reason.
“We have remained relatively consistent throughout the years in terms of our culinary approach,” executive chef Dustin Sinclair says in an interview with Las Vegas Magazine. The company’s priorities, he says, include the highest-quality ingredients, value and plenty of charm. “We follow the philosophy of ‘Prep hard, pick up easy,’ meaning our kitchen staff puts in the effort to meticulously prepare their mise en place, enabling us to deliver exceptional dishes beyond a typical tasting menu.”
It’s a classically styled room with dark woods and elegant furnishings. You can have a signature cocktail created by Michael Thompson at the spacious bar before your meal, and the choice here will fit any palate. Bourbon fans will want to try two spectacular sips: the La Cosa Nostra, which features Buffalo Trace, an amaretto float and orange zest, all topped with a filthy cherry and a large cube of ice featuring the steakhouse’s logo; and Eat a Peach, where the bourbon is blended with lemon, peach-and-amaretto jam, agave and egg white.
For something a bit lighter, try the Vegas Dream, served in a martini glass lined with a pomegranate sugar rim and featuring Tito’s vodka, passion fruit, prosecco and a huckleberry reduction.
Pan-seared Dover scallops
The minute you sit down, you’re in for a special experience. The level of service here is first-class; you’ll never wonder where your server went. And general manager Richard Douglas says that’s not an accident: “Our dedicated and experienced staff is undeniably the driving force behind our success. We have a collection of front and back of the house employees that have worked at this property for extended years. With this, a deep sense of pride and ownership has emerged within our establishment. Without their tireless efforts and wholehearted commitment, we could never have accomplished what we have. Our staff’s passion resonates with guests, leaving an unforgettable impression on everyone who walks through the doors.”
As you enjoy your starter, a Gruyère-infused popover served with creamy butter, you’ll enjoy making your selections from a menu stacked with delicious options.
For a light yet sensational starter, try the melon and prosciutto salad, made with feta, basil, pistachio brittle and prosciutto crisp, with melon sliced and compressed into tiny cylinders. For a more savory treat, the wagyu beef tartare absolutely pops with flavor, thanks to a mélange of kaluga caviar, truffle aioli and a quail egg. The beef fat toast it’s served with is so light, exercise a bit of caution when spreading the tartare (it breaks so easily!).
Given the name of the restaurant, who could blame you for wanting a steak as your main? And the selections here all deliver, from a massive tomahawk and wagyu strip (we heartily recommend ordering this king crab Oscar style, with the rich sauce putting this over the top) to the filet mignon (there’s nothing better than ordering this Rossini-style, the delicate texture of the meat pairing perfectly with Madeira wine sauce and foie gras).
Wagyu strip, king crab Oscar style
Sinclair says the Rossini-style filet is his favorite dish on the menu. “(It) truly stands out due to its exceptional ingredients,” he says. “Instead of using a conventional Madeira for cooking, we opted for a 10-year-old Madeira made from the sercial grape. All the components harmonize flawlessly to produce an extraordinary dish.”
If you want seafood, try the pan-seared Dover scallops (one of the best versions of this delicacy you’ll ever try), served with a curried split pea purée, sugar snap peas, sweet pepper and a tapioca crisp.
Sides here are as classic as the restaurant itself, from grilled asparagus topped with bearnaise sauce and charred lemon to a salt-baked potato loaded with Neuske’s bacon, white cheddar, sour cream and chives.
Desserts here are the perfect ending to a perfect meal. The warm chocolate lava cake is decadent with vanilla ice cream, a raspberry coulis and fresh berries, while the Tahitian vanilla crème brulée will have all eyes darting toward your table, as it’s brought fully afire. Wait until the flames subside and enjoy!
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