When you dine at Carversteak in Resorts World Las Vegas, you’ll get so much more than a good dinner—you’ll get an excellent one. The restaurant excels in every aspect, from decor to cocktails and steaks.
Photo by: Courtesy of Carver Road Hospitality
The interior of Carversteak is an elegant yet casual space with vibrant art on the walls, an inviting bar with a brilliant blue backdrop, and plenty of plush, colorful seating. Outside, more seating and another bar accents an all-seasons patio. On one side of the lounge is a private dining room lined with various beautiful knives; don’t miss checking it out.
Feel free to enjoy a cocktail from the bar while waiting for your table. Respected mixologist Francesco Lafranconi, vice president of beverage and hospitality culture for Carver Road Hospitality (Carversteak’s parent company), has created a stellar menu, which he tweaks every season. Consider the seasonal You’ve Met Your Matcha, with vanilla-infused American Harvest organic vodka, Pico crème de cacao, yuzu, pistachio orgeat, matcha and Frangelico liqueur; or the Smoked ’N Spiced, with Michter’s US1 single barrel rye, St. George spiced pear liqueur, ambrato vermouth and bitters, which is smoked tableside with cherry wood.
Once seated, begin your dive into corporate executive chef Daniel Ontiveros’ creative menu. Start with tasty appetizers like the seared crab cake with a piquillo pepper aioli; wagyu cheesesteak bites with aged provolone Mornay sauce; caviar poppers concocted with puffy gougères, or the everything spice brioche blue cheese bread (so yummy). If you love seafood, consider the giant tiger prawns, charcoal grilled and served with garlic chili butter and lime.
Photo by: Courtesy of Carver Road Hospitality
For mains, there are options like black cod with a miso glaze, seared U-10 sea scallops, lobster en croûte, double Colorado lamb chops and airline Jidori chicken breast, but the meat is the main attraction. Carversteak has an engaging steak knife presentation, where you choose your implement from several different types. You’ll find ribeyes, filet mignons, bone-in filets and aged choices such as a 21-day wet-aged boneless 18-ounce ribeye and a 28-day dry-aged 18-ounce Kansas City steak. One of the biggest showstoppers is the Cs Tomahawk—literally, as it’s a 50-ounce Westholme wagyu behemoth. The accompaniments are decadent, with black truffle butter, Hudson Valley seared foie gras, roasted bone marrow, baby Tristan lobster tail and Alaskan king crab Oscar.
If you are a vegetarian or vegan, one of the most delicious options around is the vegan chop, made of organic grains and legumes. It has a surprisingly meaty texture, and honestly, tell your meat-eating friends, “Forks-off!” Sides here are lovely, including roasted mushrooms, sautéed spinach and roasted broccolini.
Although you will be pretty full, it’s hard to say no to dessert. The restaurant’s baked Nevada (a twist on baked Alaska) features the flames, plus lemon sorbet brown butter financier and toasted meringue. It’s enormous, so you may be called upon to share.
Resorts World Las Vegas 702.676.7978 or rwlasvegas.com
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