There are steakhouses, and then there’s Prime Steakhouse at Bellagio. The moment you settle into your table just as the Bellagio fountains explode into their famous dance, you know this is a dining experience you’ll remember for a long time. It’s the kind of Vegas moment that makes you think, “This is why people come to this town.”
After a recent renovation, chef Jean-Georges Vongerichten’s fountainside gem looks better than ever. Outside, you have the water; inside, it’s all elegant French blue and caramel accents, Italian damask fabrics and Venetian chandeliers that catch the fountain’s light just right. Think luxurious Parisian salon meets modern Vegas glamour. Wherever you sit, you’re exactly in the right spot.
Take a mental (or literal) picture of your surroundings, because once the food starts flowing, everything else will soon recede into the background. The evening begins with a bread basket featuring house-made pretzels (to die for), crusty baguettes and cheese onion rolls. This is a steakhouse, yes, but do let the seafood set the tone: Maine lobster, oysters, shrimp cocktail and salmon tartare with lotus chips arranged like edible architecture, accompanied by an arsenal of house-made sauces from classic cocktail sauce to ponzu wasabi with sesame chili oil.
On a recent visit, we were treated to bacon—thick-cut and theatrical, arriving under a glass cloche filled with aromatic smoke, seasoned with peppercorn, paprika and maple syrup. It’s a palate primer, along with a seasonal summer salad of heirloom tomatoes and berries dressed in habanero champagne vinaigrette.
Photo by: Courtesy of MGM Resorts International
At this point, maybe move the bread basket away from your reach, because you’re about to dig into what you really came here for. The F1 Holstein New York strip is a robust choice, while the filet mignon’s Brandt Beef California provenance is evident in every juicy bite. Meanwhile, the Kuro Blue Label wagyu ribeye is pure poetry, beef so perfectly marbled it’s like biting into butter. Prime’s signature sauce—a mix of rice wine, soy mirin, butter and lime—adds an unexpected Asian twist that just works.
French technique transforms traditional sides into revelations. The Parmesan cheese soufflé with truffle butter defies gravity and expectations, while broccoli turns elegant when crusted with pistachios and dressed in hazelnut vinaigrette. Even the traditional mashed potatoes feel special here—when asked about the ratio of butter to potatoes, our server, Vicente (who has been at Prime since it opened in 1998), smiled and said, “It’s best not to think about it.”
Seafood mains deserve equal attention. The Chilean sea bass arrives with a mushroom crust and lemon emulsion, demonstrating the kitchen’s philosophy of letting great ingredients shine. Seared, the fish is rich and tender and holds its own against the more muscular menu items.
Save room for dessert because at Prime Steakhouse, this final act does not go unnoticed. On this summer night, we finished strong with the signature Basque cheesecake, lemon meringue pie and Black Forest chocolate cake.
Indulgent? Yes. Unforgettable? Absolutely. In a city where fabulous dining choices compete for your attention and calories, Prime Steakhouse gives you something no other steakhouse can: a front-row seat to Vegas magic, where every course is choreographed as perfectly as the fountains dancing just beyond your table.
Bellagio. 702.693.8484 or bellagio.mgmresorts.com
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