Your memories of a restaurant experience are often shaped by where you eat in the venue—after all, how many times have you asked the host or hostess, “Can we have that table?” It’s really as important as the food, service and atmosphere. At Carversteak in Resorts World Las Vegas, that aspect has been given serious consideration, as there are multiple stunning dining areas:
- The lounge, with its large, welcoming chairs and bar area with an ever-changing digital background;
- The main dining room, with a mixture of comfortable booths and appealing art on the walls;
- A private dining room featuring plenty of space and gorgeous display cases containing a wide array of cutlery;
- The north and south outdoor patios, with their natural vegetation and great sightlines of the city;
- The indoor center bar patio, which contains a full bar and small garden of herbs (which are used in some of the cocktails).
All this is to say there simply isn’t a bad seat in the house at Carversteak. And there isn’t a wrong choice on the menu, either, starting with the seasonal summer cocktails. The Tannin’ in Cabo is a flavor explosion, made with Maestro Dobel silver tequila, Chareau aloe liqueur, Ancho Reyes Verde liqueur, lime-agave sour and Fever-Tree Grapefruit. And whiskey fans looking for something refreshing will get just that with the Lakeside Melon Cooler, a blend of Jack Daniel’s rye, meloncello liqueur, tropical iced tea and black lemon bitters.
There aren’t any wrong steak choices, either. Whether you go wet-aged ribeye or dry-aged Kansas City, Allen Brothers filet mignon or Creekstone Farm striploin, you’ll start your meal by selecting your steak knife from an attractive case of several distinct knives. It’s a small touch, but an effective one.
Don’t fret if you’re not in a red-meat mood; there’s plenty of variety here, from organic roasted chicken served with haricot vert natural jus and Colorado lamb chop served with crispy polenta to Hudson Valley duck breast accompanied by maraschino cherries, spring onions and peas. Seafood fans will appreciate the inclusion of Atlantic salmon and Maine scallops, while raw bar fans have their choice between yellowtail sashimi, big eye tuna tartare and scallop crudo (here prepared with serrano pepper, pickled cucumber and a coconut lime vinaigrette—so yummy!).
Yellowtail sashimi
Hopefully the vegan audience hasn’t stopped reading this article, because Carversteak has taken great care to make sure fans of plant-based dishes are taken care of. There’s a delicious appetizer of chickpea fries with a cilantro jalapeño lime dip, as well as tasty entrées like a vegan chop, made with organic legumes and grains and served with chimichurri. Or opt for the house-made semolina pasta topped with seasonal veggies.
Your meal at Carversteak just isn’t complete without dessert, as there are some absolute crazy creations here. The rocky road butterscotch sundae contains a trio of ice cream flavors, toasted marshmallows and almond chocolate crisp, all drizzled with a warm chocolate sauce, while the baked Nevada has to be seen to be believed—it’s a huge mixed berry sorbet and coconut lime cake covered with meringue, and is flambéed with premium black rum before you dig in. Whatever section of Carversteak you’re sitting in, heads will turn.
Resorts World, 702.550.2333
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