Summer arrives this week, but you can still enjoy fresh ingredients at Carversteak, Carver Road Hospitality’s elegant steakhouse at Resorts World Las Vegas.
Enjoying cocktails at Carversteak is an experience on its own, with traditional drinks like the Carversteak Old-Fashioned, and carefully planned twists on others and quality ingredients in all. The menu is about as fun to read as it is to order from, with master mixologist Francesco Lafranconi tweaking it seasonally.
Photo by: Courtesy of Carver Road Hospitality
The appetizers here are quite impressive, from traditional items like seared crab cakes and steak tartare to the Korean glazed pork belly with pickled mustard seed. If you want to indulge in caviar, Carversteak serves 1-ounce portions of osetra, golden Kaluga and Siberian caviar, along with gougères and lemon-chive crème fraîche. Seared Hudson Valley foie gras is served with a cranberry pain perdu and kumquat marmalade.
Follow that up with the spring greens and burrata, which combines ingredients such as orange and basil vinaigrette with asparagus and roasted baby beets to create a dish you’ll keep at the table. Corn and clam chowder puts an inventive twist on the favorite soup, with smoked bacon, popcorn and potato.
If you are a seafood fan, you’ve got your pick of a variety of forms, from oysters on the half shell, available in two portion sizes, to yellowtail, salmon and spicy tuna preparations. The grand plateau features a Maine lobster, gulf shrimp, oysters, clams and mussels, while the petite plateau cuts that serving in half.
You can get that seafood in your entrées as well with Atlantic salmon and Alaskan halibut, each delivering a different experience, from the parsley-crusted salmon with preserved lemon to the pan-roasted halibut with fennel and watercress. Jidori chicken breast comes with black truffle vin juane sauce (a sherrylike yellow wine aged under a film of yeast) and heirloom carrots, while the 2-pound lobster en croute presents a striking first impression. Vegan options include a vegan chop (I’ve had this more than once!) and binchotan-grilled eggplant.
Order a steak, and your server will approach your table with a mysterious box—it’s your choice of steak knife. Carversteak has a beautiful, eclectic collection of various cutlery, plus the selection of steak knives. (There’s even a display inside the private dining room.) Steaks are a huge focus here, of course, with such options as a 10-ounce Creekstone Farms filet of ribeye, an 8-ounce aged rib cap from Snake River Farms and a 50-ounce aged Westholme wagyu tomahawk.
Photo by: Courtesy of Carver Road Hospitality
Side dishes are equally as delicious as the mains, and a favorite here is the mac and cheese gratin with cavatappi pasta and aged cheddar. You may want to opt for additions of truffle or lobster, but you honestly don’t need it.
There are plenty of desserts, including the luscious cheesecake with a strawberry creméux, Harry’s Berries and a fruit compote. And the showstopping baked Nevada is sure to be a hit. The flaming dessert is a twist on the classic Alaska, but with raspberry sorbet, coconut-lime cake and a toasty meringue.
Resorts World Las Vegas, 702.676.7978. rwlasvegas.com
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.
