In 1995, just five years after Rio Las Vegas opened its doors, it built a witchy steakhouse on its 50th floor. The personality of VooDoo Steak explored the kitschy side of voodoo, pushing the mystical practice in décor and feel. Nearly two decades later, VooDoo Steak still sits pretty on the top of the property, and while the voodoo theme no longer a focal point, the steakhouse team is still creating magic in the kitchen, helmed by chef Matt Nguyen.
The views from your table, or roomy, cushy booth, are nothing short of divine. The whole city lays before your eyes, especially captivating if you make your reservation after 7 p.m. and watch the sun set and the lights turn on. The whole room is dimly lit with jazz music floating through the air, giving romantic vibes, but combined with the upscale design, there’s a slick, modern feel to the restaurant, too.
It’s summer, so kick it off with the perfect seasonal cocktail, the Strawberry Fields, a heavy pour of raspberry vodka, Cointreau, Prosecco and strawberry puree—nectarous and refreshing. You’ll have more than a dozen other specialty cocktails to choose from.
The menu at VooDoo Steak is not huge, but it is mighty when it comes to each dish’s flavor and presentation. Start with a classic steakhouse appetizer like crab cakes with green goddess dressing, shrimp cocktail, wedge salad or French onion soup. But don’t sleep on chef Nguyen’s more creative openers like the braised short rib bruschetta. Your taste buds will go gaga over the petite pieces of bread layered with truffle ricotta, fennel citrus salad, plump orange slices and melt-in-your-mouth short rib.
Crème brûlée
Artisan steaks come from family farms in Hastings, Neb., and are 21- to 28-day wet-aged with classic cuts like ribeye, filet, bone-in ribeye and prime flat iron. Splurge on a 12-ounce Mishima Reserve domestic wagyu beef or the shareable 32-ounce tomahawk. Non-red-meat-eaters can find plenty of entrees to please the palate, from seared scallops and lamb chops to salmon and chicken marsala.
Vegetarians don’t fret. We would be remiss to not mention chef Nguyen’s plant-based cooking skills—this man conjures up crazy delicious creations. Make mention of your dietary restriction when making your reservation. While vegetarian dishes are not on the menu except for a few side dishes (the whipped potatoes are heaven incarnate!), this go-around the chef blew away this writer with some of the best vegetarian recipes ever tasted. The dishes including a potato and cashew soup, quinoa salad with fresh mozzarella and aged balsamic and a tofu and risotto dish topped with a decadent cream sauce made with Boursin cheese and mascarpone.
End the meal with something sweet and classic like the crème brûlée served with fresh berries and whipped cream and a thin layer of torched granulated sugar making for that perfect spoon crack into the creamy custard.
Bonus:
Guests of the restaurant have access to a huge patio that overlooks the entire city, so make sure to step outside before or after dinner to enjoy the sights.
Rio Las Vegas. 702.777.7788. riolasvegas.com
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