There are steak houses and there are steak houses. I typically don’t spend a lot of time in steak houses, not because I’m vegetarian but because I tend to either order healthier lighter dishes on a menu or if I am going to order red meat, it tends to be something a little more creative in its preparation and presentation, not just an old fashioned steak.
That said, America is America and Las Vegas is Las Vegas and it’s unlikely you can escape a steak house if you head to Vegas unless you opt for sushi and salad bars for the entire duration of your stay. A fairly large group of us (20 or so) took over a corner at the SW Steakhouse at Las Vegas’ Wynn Hotel following a very long CES Conference in early January.
A few of our crowd ordered a traditional steak which comes as a Bone-In Rib Eye, a New York Strip, Filet Mignon, or a Dry Aged Tomahawk Chop. All of these range in size from 9-12 ounces to 30 ounces for a wopping $80. Be prepared to lay down some money in this steak house as even the side vegetable and potato dishes are $12 a pop.
A side of a lobster tail goes for $48 just for the tail. Main courses are a little more interesting if you want to stay away from the steak and chops route. From pan roasted scallops with pea risotto and black truffle sauce, wild mushroom swordfish with braised kale, seared Scottish salmon with kabocha squash and chanterelle mushrooms to Wild Snapper with ragout and winter citrus, Chicken Breast with Brussel Sprouts, Broiled Veal Chops with peperonata and lamb chops served with curried chickpeas (an unusual preparation), eggplant, and a harissa sauce.
On the menu when we were there, they had a dark chocolate souffle cake with vanilla ice cream and brandied cherries.
