| rev:text
| - It took me a lot of hours on Yelp to decide where to have a top notch steak while in Vegas. I mean, it's not like there are 431 steakhouses in Vegas or anything. I am going to do my best to cover all the bases here, but I gotta be honest. Charlie Palmer Steak delivered one of the greatest and most synchronized dining experiences I have ever had and this is how the story goes.
The location:
Located inside the four seasons hotel, the restaurant itself is a bit darker than I enjoy, but it's a huge location that is very inviting. There is a very nice bar located near the front that seemed to be a bit dead. More than likely that has more to do with the fact that if your reservation is for 7PM you get seated at 7PM. That is how it went on Wednesday night, so I am not sure how it works out on the weekends when there are more folks in town.
The menu:
Very extensive menu that hits on a number of different price points. They give you an opportunity to go small, medium or big and big is B-I-G!!! They have what's called the "cut of the week" which is a pri fix menu option that includes 3 courses and two sides for $48. That's a great deal for the amount of food they serve.
The Food:
I knew before I sat down that I was going to pay a premium for dinner and that wasn't an issue for me. I was just hoping that the food would be off the charts good and I would get what I paid for and that's exactly how it went down.
We ordered oysters which were from the pacific northwest (I forget the name but I'm not hypercritical about the specific types of oysters when I dine at a high end restaurant) and they were amazing. Perfectly chilled, perfectly shucked and almost as fresh as the oysters I get here in San Francisco. My date doesn't even dig oysters and she loved them.
My date for the evening, Lizzy, ordered their "cut of the week" option and it was as follows:
First course Bib lettuce salad
The lettuce was too large to eat and probably could have been chopped to fit on the fork. The blue cheese was really strong for my taste but the bacon lardons were perfectly crisp and delicious. Overall the salad was good, but nothing special.
Second course 16 oz. NY Steak
The cut was a very large portion and it was cooked almost perfectly. It had a bit too much gristle for my taste but it Lizzy killed it so she clearly didn't have a problem with it. Seasoned well, tender and the sauce that accompanied it was flavorful and a great addition.
Dessert Meyer Lemon Creme Brulee
Custard is not my thing but I tried it. It was a bit too tart for my taste buds and I wouldn't order it.
2 sides Baby Broccoli and Garlic Mashed Potatoes
Baby broccoli was cooked just they way I like it. Crisp, bright green and still crunchy but cooked all the way through. Garlic mashed were good. It tasted like there was a bit of truffle oil goin on but I was focused on the red meat more than the starch. I mean, I didn't come to Vegas for the mashed potatoes. Feel me??
My Entree Surf and Turf
Wonderfully seasoned and perfectly cooked filet mignon. Melt in your mouth good and absolutely amazing quality on this cut. Each bite tasted better than the previous bite. half tail of Maine lobster, cooked perfectly, with drawn butter and it was stuffed with a truly delicious mix of lobster, lobster stalk, fresh bread crumbs and a few special ingredients the waiter left out. Lobster meat was pulled away from the shell, which is a nice touch b/c who really wants to sit there with a bib on shucking lobster from the shell? I sure don't.
Dessert
The waiter comes out with these tiny, fabulous house made ice cream sandwiches, compliments of the chef. They were too kill for! The cookies were soft, delicious and the ice cream was a creamy dream of wonderful. We could have eaten about 8 more of those bad boys without an issue.
The service
10 out of 10. The waiter was friendly, he knew the menu up and down, answered all of our questions (and we had plenty) and was on top of his game. A step further. Our waiter had a party of 8 and a party of 6 seated as we were eating dinner. Instead of ditching us all together, another waiter came over to make sure we were doing ok and was also on top of his game. The communication between waiters, servers and the rest of the staff was absolutely perfect and I had never seen anything like it. Something as simple as pouring water in a glass was handled with such care. The waiter would hold a napkin over the glass each time she/he poured making sure we didn't get splashed. At times, they were a bit too fast for their own good. They took away my fork, knife and small plate after they cleared the oysters, but I'm not complaining because I was flat out impressed by the attention to detail. Each and every person working the room had a smile on their face, they were chatty but not too chatty, they took pics of people who wanted them to and it was truly a top notch dining experience and I can't wait to head back for more.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)