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  • FOIE GRAS & BONE-IN RIBEYE STEAK DINNER I came here for a late night dinner. I received a voicemail earlier that day regarding the time of my reservation. I made reservation through Open Table for 10:30PM however the maitre d' left a voicemail requesting that if I can come earlier at 10:15PM because they were going to close earlier that evening. My only concern at that time was my flight would arrive at Vegas at 9:00PM and if I took the taxi with the Las Vegas traffic I didn't know if I can make the reservation on time. Luckily my cousin picked me up from the airport. After checking in at Bally's I had to rush to get to Center Cut Steakhouse. The time was 10:05PM. I thought I could take the bridge from Bally's to The Crowell, but the bridge would be close for construction during my stay at Vegas. Sometimes Vegas reminds me of the UC Berkeley campus - there's always construction going around. To get to Center Cut Steakhouse I would have to take the bridge from Bally's to Bellagio, then the bridge from Bellagio to Caesars Palace, then the bridge from Caesars Palace to Flamingo. Once inside the Flamingo I had to ask one of the staff from poker tables where Center Cut Steakhouse was. He gracious and kind to escort me there. I ended up getting to the Steakhouse at 10:25PM. Why am I writing the first half about rushing to the steakhouse? At the end I had to ask myself was rushing to Center Cut Steakhouse worth it. I only ordered two dishes. That was my plan all along. The first dish was foie gras, which was served as an appetizer. Anyone who knows me know I love foie gras. The presentation of the foie gras appeared seared and served with arugula. From appearance the foie gras looked seared but the color was in fact a glaze. When I took a bite of the foie gras it wasn't seared but served as a touchon. Once I had foie gras served as a touchon in a sandwich. The texture for me wasn't appealing because it was like eating a stick of butter. The foie gras at Center Cut Steakhouse was rich and creamy. Eating the arugula with the foie gras cuts the richness of the foie gras. The foie gras was a pretty nice course to start with. The next dish was a bone-in ribeye that I requested to be cooked as medium rare. Normally I like my steak rare but for bone-in steak I order it medium rare because this way of cooking makes the bone more flavorable and transfers the flavor to the meat. The steak was moist and tender. I enjoyed the steak a lot and was better than the foie gras. Am I glad I went? Yes. Was it worth rushing? No. Overall for these two dishes including tip I paid about $79. For the amount I paid nothing really stood out on my two dishes for dinner. The two dishes were decent quality, but because of the quality were slightly overprice in my opinion. This place isn't too bad if you want a nice steak in a casual setting. Just be careful that you don't overpay for your meal.
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