If there’s one thing Vegas does right (there are many, actually), it’s the steakhouse. Nearly every resort has a high-end steakhouse, and at Westgate Las Vegas, you’ll find Edge Steakhouse. With this combination of new school and modern sensibilities, you’ll find excellent incarnations of classic dishes that you know and love, plus newer twists that add even more to the experience.
Start with a drink, like the Vegas Dream, a delicious sip with vodka, passion fruit, prosecco and a huckleberry reduction in pomegranate sugar-rimmed martini glass. It’s sweet and flavorful, and worth sipping to the last drop. If you get it at the bar while waiting for your table, the kind staff will carry it to your table.
You’ll find the staff very knowledgeable about the menu; most have been at Edge Steakhouse for many years. Get classic appetizers like the seafood platter, piled high with shrimp, oysters, octopus and king crab accompanied by cocktail sauce and lemon beurre monté sauce, or a shrimp cocktail with lemon and cocktail sauce. The hot, lightly fried shrimp starter, served with a sweet chili reduction, is so enticing that you may be tempted to skip everything else and order more.
Grilled octopus is spectacularly beautiful, with piquillo purée, pickled jingle bell peppers and a citrus gel on a smoked saffron potato cloud. The jumbo lump crab cake comes with lemon crème fraîche, cucumber and an avocado aioli. Foie gras gets a completely different treatment here; it’s made into mousse and served in a jar, with guava, kumquat confit, brûlée fig and fig crostini. It’s so sweet it could almost pass for dessert.
Caesar salad is a classic, and the wedge is accompanied by Nueske’s bacon, blue cheese and ranch dressing. The baby beet salad lightly dresses the vegetable in Meyer lemon vinaigrette, and artfully arranges mascarpone, pistachios, citrus and beet coral.
Edge Steakhouse features plenty of main dishes other than steaks, like roasted Mary’s organic chicken, which is citrus-brined and served with a brown butter sage jus, and ora king salmon with a saffron potato risotto.
For your steak, try the 10-ounce filet mignon with roasted garlic, and 20-ounce cuts like the bone-in ribeye or dry-aged N.Y. strip, a 10-ounce Wagyu strip, among others, prepared Rossini-style with foie gras and madeira wine sauce; au poivre; and blue cheese-crusted. Accompaniments include bone marrow, charred jalapeño, king crab Oscar; butter-poached lobster tail and more.
You can’t forget the sides—some favorites are the decadent mac and cheese, with black truffle and white cheddar; and potato gratin, a deeply cheesy dish that begs to be the center of attention. The roasted Brussels sprouts are quite delicious, with the balsamic reduction adding a little tang, and apple mostarda, sweetness.
For dessert, Tahaitian vanilla crème brulée is a pretty, tasty picture, and the milk chocolate sphere is sure to wow. Your server pours warm caramel sauce over the top of the smooth globe, and it slowly opens, revealing a warm s’mores brownie, vanilla Chantilly, pecan praline and salted caramel ice cream.
Westgate Las Vegas. 702.732.5277 or westgateresorts.com
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