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Experience an innovative take on classic steak dishes in our lobby-level restaurant voted “Best Steakhouse in Las Vegas,” surrounded by a relaxed, understated, club-like atmosphere.


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Signature Dishes

  • Cold shellfish platter, shrimp, oysters, mussels on ice
    Shellfish Platter

    Maine lobster, oysters, clams, shrimp, crab claws served on a bed of ice with cocktail sauce, Champagne mignonette and red-pepper remoulade

  • Thick Filet Mignon steak topped with melted butter, sauce on sauteed greens, peppers
    Filet Mignon

    With your choice of side

The Team

Portrait photo of Executive Chef Charlie Palmer wearing uniform, on path

Charlie Palmer

Executive Chef

Bold, dynamic flavours and unexpected combinations built on the foundation of classical French technique are the hallmarks of Charlie Palmer’s culinary style. His childhood experiences in his family’s garden inspire his farm-to-fork approach, highlighting fresh, regional ingredients. Today, the legendary Chef has supported 14 notable restaurants and award-winning boutique hotels across the United States, but he can still frequently be found in the kitchen, with reinvention front of mind.

"I call it Progressive American cuisine because every time I step into the kitchen, I feel things moving forward."

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