Do you think Las Vegas was better when the mob ran things? If so, you’ll probably want to check out one of the Strip’s premium steakhouses, one that pays homage to two of the city’s most (in)famous figures who helped shape it into what it is today: Bugsy & Meyer’s Steakhouse, named for Bugsy Siegel (of Flamingo fame) and Meyer Lansky. Everything here is in honor of that bygone era, from the “entrance” that re-creates the faux bakeries mobsters used to enter restaurants to The Count Room, a “speakeasy” featuring world-class cocktails.
Appetizers here are all wonderful. The premium seafood tower with Maine lobster, Alaskan king crab, poached shrimp and East and West Coast oyster selections can be prepared for either two or four diners. The hand-cut prime beef tartare is served with truffle crème fraîche, sous vide egg yolk and pan-toasted country bread, while the crab cake is prepared with jumbo lump crab, Meyer lemon emulsion, piquillo pepper aioli and crispy shallots.
After enjoying steakhouse classics like 17th century onion soup (loooove that Gruyere!), shrimp cocktail and a Caesar salad, it’s time to dig into the main courses, and the selection here is as varied and tempting as you’d expect in a high-end Strip steakhouse. When choosing a steak, select from either wet-aged (for a minimum of 21 days) or dry-aged (60 days). Then get ready for some of the best meat ever, from a 20-ounce bone-in ribeye and 18-ounce bone-in New York cut to a 32-ounce tomahawk ribeye—and for some real enhancement, drizzle on a variety of sauces, from bearnaise and hollandaise to creamy horseradish and bordelaise.
Not a huge turf fan? There’s plenty of surf on this menu, from pan-seared Scottish salmon (served with haricots verts and yellow pepper coulis), seared diver scallops (served with fire-roasted corn, white bean purée and enoki mushrooms) and Chilean sea bass (served with cauliflower espuma, sautéed garlic broccolini and fried leeks).
Desserts include Bugsy’s Banana Cake, made with peanut butter mousse, mascarpone Chantilly cream and warm banana caramel sauce, and the Cherry Chocolate Bomb, which features a chocolate-dipped brownie, salted caramel mousse, cherry gelée and red velvet sauce.
Flamingo, 702.733.3111
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. In addition to the latest edition emailed to every week, you’ll find plenty of great, money-saving offers from some of the most exciting attractions, restaurants, properties and more! And Las Vegas Magazine is full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.
