Keeping apace with the ever-increasing number of restaurants in and around Las Vegas requires that I eat out a lot.  And, while this is a good thing (especially when considering my lack of skills in the kitchen), it comes with the downside of not always getting to revisit some restaurants as often as I’d like.  So, I was pretty psyched when the opportunity arose to revisit Carversteak at Resorts World Las Vegas, last weekend, with some friends.

We were already in rather high spirits (before imbibing even one of Francesco Lafranconi’s high-octane libations) having come directly from across the street—where we’d seen the hilarious Ali Wong light up the Encore Theater at Wynn Las Vegas in her inimitably raunchy way—and were still laughing and carrying on when the hostess showed us to our booth, in the dining room.

As I get older, I’ve become a big fan of any venue with a flattering lighting story, and Carversteak’s is better than any filter.  I’ve also grown weary of servers in upscale restaurants who are either overly familiar or obsequious and poncy; so, the staff at Carversteak, who tend to be convivial and charming without any superciliousness, suits me to the proverbial T.   Add to that the sumptuous décor by DesignAgency, and Heather Harmon's clever curation of art—if Roe Ethridge’s photo portrait of Cookie Monster with a Color Corrector doesn’t spark even a little bit of joy, you might be dead inside—is it any wonder that I enjoy being at this restaurant so much (and a big shame that I haven’t been in so long)?  Which brings us to the food by Chef Daniel Ontiveros.

While the Carversteak menu features excellent preparations of the varieties and cuts of beef you’d expect to find at a contemporary, upscale steakhouse in one of the Strip’s newest and most dynamic properties—think: Japanese A-5 Wagyu, Australian F-1 Wagyu, a Bone-in Filet, a Tomahawk, etc.— it’s the rest of the menu, presented with gusto and flair, that really seals the deal, for me.

We began with the Spicy Salmon (with crispy rice, sriracha mayo, soy reduction, and cilantro), which was a zesty, creamy treat with a fun crunch; and the Wagyu Cheesesteak Bites (with caramelized onions, aged provolone mornay, and truffle, on a buttered Parker roll).  Not to put too fine a point on it, but these were among the most wonderful things I’ve ever put in my mouth.  [Do with that what you will.]

The French Onion Soup (with caramelized sweet onion, sherry beef broth, and gruyere cheese crouton) that followed was a thick, savory, ooey-gooey elixir, the memory of which is making me salivate, as I type this.

Having been hankering for a good steak, I was particularly psyched for the 14oz. Creekstone Farm Striploin (wet aged 21 days), which we’d opted to have topped with truffle butter and shishito peppers.  Prior to serving the steak, a head waiter came to our booth with the “Choose Your Weapon” tableside steak knife presentation, wherein a wooden box is brought to the table, and opened to reveal an array of knives, from which you are guided to the blade most suited to whichever cut of meat you’ve ordered.  Duly armed, we were then served the steak, which had been expertly prepared to emphasize both the flavor and tenderness for which the striploin is known; and topped with that truffle butter was pretty damn sublime.

And as good as that steak was, the experience was very much enhanced by the sides.  In addition to the Mac & Cheese Gratin (with cavatappi pasta, aged cheddar, and truffle), which was everything we’d hoped it would be (and still tasted great out of the to-go container, at 4AM that morning); as well as the Parmesan Steak Fries (with ketchup and aioli), which, in addition to being well-seasoned had been cooked to the exact point on the crispiness scale where the large potato spears could be picked up without breaking.

Normally, I’d default to a chocolatey dessert, but we were all pretty full; so, I opted instead for the Peach Sundae (with a duo of peach and raspberry sorbets, peaches, Chantilly cream, almond brittle, and raspberry sauce), which was light and fruity and proved to be an absolutely delightful end to this terrific meal.

Carversteak
Resorts World Las Vegas
Click HERE for info

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