Prime Steakhouse - Bellagio / Vegas (OT)
02-23-2006, 09:01 AM
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Prime Steakhouse - Bellagio / Vegas (OT)
My dinner at prime Steakhouse, Belagio Hotel and Casino, Las Vegas, NV
I had the hankering for a big juicy steak. It was 6:30pm and I was hungry. Remembering that the next door neighbor to one of my all time favorite restaurants, Picasso, was the Prime Steakhouse, I made a b-line to the long descending escalator. As I approach the entrance of the restaurant, I was greeted by dancing waters from the fountain which is in front of the hotel. I was slightly worried that I would not be able to dine as I did not have a reservation and the place was 100% packed.
As you enter, there is a very nice dimly lit bar showcasing all of your favorite libations. To your left is the hostess stand. Three people were eager to help me. One very tall well dressed gentleman asked me how he could be of assistance. I confidently replied, "Is there any opportunity for you to squeeze in one for dinner." He said that he was completely sold out all night but if I came back in 45 minutes there maybe a last minute cancellation. I thanked him and said that I would be back.
7:15pm rolls around and like earlier, I ask about the possibility for dining at the Prime Steakhouse. Success! Within a minute, Monica shows me to my seat. A very quaint table surrounded by a large muted color curtain with tassels and a wall. I noticed before I sat down the ambiance was "chatty", not quiet nor boisterous, but `chatty". As soon as I sat down, I was greeted by near silence. The partition (curtain) to my right canceled out nearly all of the sound. NICE!
A brief minute later, George came to my table to begin the dining ritual. In short order, I asked for a Grey Goose martini served "up" with blue cheese stuffed olives. George promptly replied, "Absolutely!" and walked away.
I spent the next few minutes looking over the menu and wine selection. Two dishes caught my attention; Peppercorn encrusted NY strip steak & Ribbons of ahi-tuna tartar.
George returned to my table and presented me with my martini. Settling back in my over-stuffed chair, I tasted the predictable libation. Ahhhh. After a comfortable amount of time, George gently asked if I had any questions to which I replied that I didn't. I placed my order and continued to sip on my beverage.
Bread. A simple pre-feast treat which is commonly expected. The bread basket which was nonchalantly placed on my table (and 2 very large circular pats of butter) and in an almost robotic motion, I reached for the basket and gracefully threw back the quad-folded white napkin.
A basic parker house role, sour dough, baguette and pretzel bread were in the basket. I was slightly unimpressed with all of the selections except for the pretzel bread. It was slightly warm, covered with salt and quite chewy. The butter helped to balance out salt on the bread.
I continued to sip on my martini and munch on my bread. After about 10 minutes, I leaned back in my chair, let my shoulders drop, took a deep breath and exhaled. George then quietly peered around the corner to see how I was doing. My body language told him that I was completely satisfied, very happy and would be love to sit in my seat all night long. Realizing that fantasy is not reality, George brought me my appetizer.
Presented on a square blue plate, this ahi-tuna masterpiece was prepared by layering avocado, dicon (sp?), ribbons (long strips) of raw tuna and topped with a slice of a radish. Surrounding this tower was a nice wasabi vinaigrette. The appetizer had many bright flavors, textures and smells. The wasabi contrasted very nicely to the muted creamy flavors of the avocado. The tuna and dicon were perfectly matched. As George instructed, I used a piece of the baguette to "mop" up the leftover sauce.
Almost announced, my glass of Trefethen Cabernet Oak Knoll District-Napa Valley Reserve (1999) arrived. And as Wine Spectator describes, the wine is intense and concentrated, with wonderful purity of flavor built around a dense, complex core of blackberry and wild berry, with hints of anise, black cherry, herb and coffee. Excellent focus and lively acidity keep the flavors vibrant and focused. Ample tannins on the finish for short-term cellaring. Drink now! I completely agree with the tasting notes. This was an excellent wine!
Sipping the wine and enjoying the explosion of flavors in my mouth, George quietly approached my table and asked me if I was ready for the "guest of honor". I told him to bring me my entr?e!
Most steak houses will serve the meat on a hot platter, bathed in butter or on top of a huge pile of mashed potatoes. The Prime Steakhouse served the 16oz pepper encrusted NY Strip with a small pile of caramelized onions, finished with balsamic vinegar and plum sauce. You have to keep in mind the onions were the "garnish". You could easily make a meal out of them. WOW! Sweet, sour and salty, the onions had a perfect balance. To accompany the large piece of meat was three "dipping" sauces. 1) Classis butter sauce (ok, use your own French term, but this was butter sauce) 2) Three peppercorn (Black, white and red) 3)Asian vinegar (this was horrible - sorry)
I sat in front of my piece of meat for almost 2 minutes eyeing it from every direction. George caught me in the act and asked me if everything was ok. I said, "Well, I'm a bit low on wine. Other than that, everything is perfect!" George quickly produced another glass of wine.
Bravely, I picked up my knife and fork and slowly cut into the steak. What I immediately noticed was the lack of effort required to cut the meat. Being a purist, I chose to enjoy my first bite without any of the accompanying sauces. The meat had the texture of silky butter. It was very full flavored, tender and cooked to perfection. Each subsequent bite I chose to "dip" in the sauce. The butter sauce was almost too rich. But when you are having a meal like this one, you have to eat. My favorite was the three peppercorn. You could truly taste the distinct difference between all of the three peppercorns. Granted, my steak was already cooked with pepper, this sauce was not overpowering. Regretfully, the Asian sauce was horrible.
I like mashed potatoes! These potatoes were creamy and balanced very nicely with roasted garlic. Most times I have had this dish, the garlic has been overcooked or it is overwhelming. Not in this case. It, like everything else, was perfect.
For the next 20 or so minutes, I continued to enjoy my meal; Wine, meat, potatoes and garnish. I assume that George looked in on my several times, but I couldn't even detect that he had been around. I received unobtrusive yet very attentive service. What more could I possibly ask for.
10 or so minutes after I placed my knife and fork down, George came to my table and asked if I was in the mood to entertain the desert menu. I politely declined and asked for the check.
If you ever have the chance to visit Vegas, you will not regret eating at the Prime Steakhouse at Bellagio. Reservations are highly recommended and should be made months in advance. Walk-ins are welcome, but judging on how busy the restaurant was, I was feel very fortunate to be granted the opportunity to dine at this establishment.
Now to the fine details:
Appetizer, Entr?e, Side, Martini, two glasses of wine and 15% tip: $158. (eeek!)
I had the hankering for a big juicy steak. It was 6:30pm and I was hungry. Remembering that the next door neighbor to one of my all time favorite restaurants, Picasso, was the Prime Steakhouse, I made a b-line to the long descending escalator. As I approach the entrance of the restaurant, I was greeted by dancing waters from the fountain which is in front of the hotel. I was slightly worried that I would not be able to dine as I did not have a reservation and the place was 100% packed.
As you enter, there is a very nice dimly lit bar showcasing all of your favorite libations. To your left is the hostess stand. Three people were eager to help me. One very tall well dressed gentleman asked me how he could be of assistance. I confidently replied, "Is there any opportunity for you to squeeze in one for dinner." He said that he was completely sold out all night but if I came back in 45 minutes there maybe a last minute cancellation. I thanked him and said that I would be back.
7:15pm rolls around and like earlier, I ask about the possibility for dining at the Prime Steakhouse. Success! Within a minute, Monica shows me to my seat. A very quaint table surrounded by a large muted color curtain with tassels and a wall. I noticed before I sat down the ambiance was "chatty", not quiet nor boisterous, but `chatty". As soon as I sat down, I was greeted by near silence. The partition (curtain) to my right canceled out nearly all of the sound. NICE!
A brief minute later, George came to my table to begin the dining ritual. In short order, I asked for a Grey Goose martini served "up" with blue cheese stuffed olives. George promptly replied, "Absolutely!" and walked away.
I spent the next few minutes looking over the menu and wine selection. Two dishes caught my attention; Peppercorn encrusted NY strip steak & Ribbons of ahi-tuna tartar.
George returned to my table and presented me with my martini. Settling back in my over-stuffed chair, I tasted the predictable libation. Ahhhh. After a comfortable amount of time, George gently asked if I had any questions to which I replied that I didn't. I placed my order and continued to sip on my beverage.
Bread. A simple pre-feast treat which is commonly expected. The bread basket which was nonchalantly placed on my table (and 2 very large circular pats of butter) and in an almost robotic motion, I reached for the basket and gracefully threw back the quad-folded white napkin.
A basic parker house role, sour dough, baguette and pretzel bread were in the basket. I was slightly unimpressed with all of the selections except for the pretzel bread. It was slightly warm, covered with salt and quite chewy. The butter helped to balance out salt on the bread.
I continued to sip on my martini and munch on my bread. After about 10 minutes, I leaned back in my chair, let my shoulders drop, took a deep breath and exhaled. George then quietly peered around the corner to see how I was doing. My body language told him that I was completely satisfied, very happy and would be love to sit in my seat all night long. Realizing that fantasy is not reality, George brought me my appetizer.
Presented on a square blue plate, this ahi-tuna masterpiece was prepared by layering avocado, dicon (sp?), ribbons (long strips) of raw tuna and topped with a slice of a radish. Surrounding this tower was a nice wasabi vinaigrette. The appetizer had many bright flavors, textures and smells. The wasabi contrasted very nicely to the muted creamy flavors of the avocado. The tuna and dicon were perfectly matched. As George instructed, I used a piece of the baguette to "mop" up the leftover sauce.
Almost announced, my glass of Trefethen Cabernet Oak Knoll District-Napa Valley Reserve (1999) arrived. And as Wine Spectator describes, the wine is intense and concentrated, with wonderful purity of flavor built around a dense, complex core of blackberry and wild berry, with hints of anise, black cherry, herb and coffee. Excellent focus and lively acidity keep the flavors vibrant and focused. Ample tannins on the finish for short-term cellaring. Drink now! I completely agree with the tasting notes. This was an excellent wine!
Sipping the wine and enjoying the explosion of flavors in my mouth, George quietly approached my table and asked me if I was ready for the "guest of honor". I told him to bring me my entr?e!
Most steak houses will serve the meat on a hot platter, bathed in butter or on top of a huge pile of mashed potatoes. The Prime Steakhouse served the 16oz pepper encrusted NY Strip with a small pile of caramelized onions, finished with balsamic vinegar and plum sauce. You have to keep in mind the onions were the "garnish". You could easily make a meal out of them. WOW! Sweet, sour and salty, the onions had a perfect balance. To accompany the large piece of meat was three "dipping" sauces. 1) Classis butter sauce (ok, use your own French term, but this was butter sauce) 2) Three peppercorn (Black, white and red) 3)Asian vinegar (this was horrible - sorry)
I sat in front of my piece of meat for almost 2 minutes eyeing it from every direction. George caught me in the act and asked me if everything was ok. I said, "Well, I'm a bit low on wine. Other than that, everything is perfect!" George quickly produced another glass of wine.
Bravely, I picked up my knife and fork and slowly cut into the steak. What I immediately noticed was the lack of effort required to cut the meat. Being a purist, I chose to enjoy my first bite without any of the accompanying sauces. The meat had the texture of silky butter. It was very full flavored, tender and cooked to perfection. Each subsequent bite I chose to "dip" in the sauce. The butter sauce was almost too rich. But when you are having a meal like this one, you have to eat. My favorite was the three peppercorn. You could truly taste the distinct difference between all of the three peppercorns. Granted, my steak was already cooked with pepper, this sauce was not overpowering. Regretfully, the Asian sauce was horrible.
I like mashed potatoes! These potatoes were creamy and balanced very nicely with roasted garlic. Most times I have had this dish, the garlic has been overcooked or it is overwhelming. Not in this case. It, like everything else, was perfect.
For the next 20 or so minutes, I continued to enjoy my meal; Wine, meat, potatoes and garnish. I assume that George looked in on my several times, but I couldn't even detect that he had been around. I received unobtrusive yet very attentive service. What more could I possibly ask for.
10 or so minutes after I placed my knife and fork down, George came to my table and asked if I was in the mood to entertain the desert menu. I politely declined and asked for the check.
If you ever have the chance to visit Vegas, you will not regret eating at the Prime Steakhouse at Bellagio. Reservations are highly recommended and should be made months in advance. Walk-ins are welcome, but judging on how busy the restaurant was, I was feel very fortunate to be granted the opportunity to dine at this establishment.
Now to the fine details:
Appetizer, Entr?e, Side, Martini, two glasses of wine and 15% tip: $158. (eeek!)
02-23-2006, 09:55 AM
#3
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I love that place...
other greats include...
craftsteak at MGM
the steak house at TI (been here the most...probably 5 or 6 times...never had a bad meal)
kokomo's (which is being remodeled currently) at the mirage
for italian...
franscesca's at TI
Onda at the mirage
they're all much better when there free too
craftsteak at MGM
the steak house at TI (been here the most...probably 5 or 6 times...never had a bad meal)
kokomo's (which is being remodeled currently) at the mirage
for italian...
franscesca's at TI
Onda at the mirage
they're all much better when there free too
02-23-2006, 10:15 AM
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That was one hell of a review Dean.
I haven't seen descriptiveness like that in a long time. You wrote that well. It sounded very passionate, even though you were eating. I enjoyed it so much, I think I'll go for a smoke.
I would have cautioned against using "explosion of flavors in my mouth" and "George" in the same sentence, but I admire your ballsy candor.
I would have cautioned against using "explosion of flavors in my mouth" and "George" in the same sentence, but I admire your ballsy candor.
