Charlie Palmer Steak - Las Vegas

However, we were not presented with the Prix Fixe menu for the Cut of the Week. Our server seemed somewhat annoyed when we requested to see it, and handed it to us somewhat reluctantly. The steak itself was cooked to perfection: tender, flavorful, and exactly as ordered—though I personally am not a fan of the butter pat placed on top of the filet. The steak was delicious enough on its own without any additional butter or sauce. The beets and carrots were delightful, tender, and sweet, while the pee-wee potatoes were mashed to perfection, showcasing a wonderful texture and natural sweetness. As for the honey toast, it was a lovely combination of distinct and fresh flavors. Overall, this meal is one that will be remembered fondly.

The first course was a salad, which was decent; the second course featured a petite ribeye; and for dessert, we had vanilla cheesecake. The ribeye also included mac and cheese to share, as well as mushrooms with onions. I’m not usually a fan of mac and cheese, but I have to say, it was surprisingly delicious. The mushrooms were excellent too. The service throughout our meal was impeccable. Overall, this was one of the best dining experiences of our trip, and I highly recommend it. The restaurant is located in the Four Seasons, which is essentially in the basement of Mandalay Bay (for some reason, I had assumed it was on one of the upper floors). Just follow the signs on the Mandalay Bay casino floor, and you’ll find it easily.

I found the service to be excellent; our waiter was attentive yet relaxed, allowing me ample time to decide what I wanted while also offering some great recommendations. I ordered the New York steak with a side of roasted bone marrow, and it was cooked to perfection—just as I requested, medium with an extra char. While I usually skip side dishes, their offerings looked enticing, including truffle mac and cheese, lobster fried rice, and pad thai cauliflower. Dessert was the highlight of my meal. I had the Brown Butter Apple Pie, which had an impeccable crust, and the Dark Chocolate Layer Cake, which was so delicious, I could have easily devoured two portions! Overall, I have no complaints—everything was perfect. I’ll definitely be returning!

Charlie Palmer is one of the few restaurants inside the Four Seasons. It's a classy, dimly lit steakhouse accompanied with a live band. I shared a 40 oz Porterhouse medium rare with my friend and it was more than enough food for us. The Porterhouse consists of half Filet Mignon and half New York Strip. The Filet Mignon was so tender and soft, whereas the New York Strip was a bit tougher. Highly recommend if you want the best of both worlds! The Porterhouse also comes with a side of Au Gratin Potatoes. My table got a couple of sides and appetizers to share amongst all of us. For appetizers, we got the Foie Gras and Calamari. Of the two, my favorite was the Calamari as it was lightly fried with a slightly sweet and spicy sauce. Our server was very attentive and personable. He even offered a flashlight so I can take a picture of my food! We went on a Monday evening and the restaurant was pretty packed so I would recommend making a reservation early, especially for the weekends.

We had a party of 8 on a Fri night at CP located inside the Four Seasons. The decor and ambiance matched the elegance of the Four Seasons and then some. We decided to have a year end celebration dinner with some friends since we heard of their great service and Cut of the Week menu from a regular patron. But before I continue with this review, I just wanted to apologize to anyone who dined at CP that same evening if we were too loud and ruined your nite out. Having alcohol combined with good food, great company, and elegant surroundings tends to equal lots of laughter. CP 's menu is very similar to most , and definitely worth the price of admission. However, their Cut of the Week menu is pretty cool. For a preset menu of a salad, main course, side dish, dessert, and wait for it... bottomless wine. All this for the cost of 58 per person. Overall, though the service and experience was only a 4.5 due to the lack of attention to the pour and closing at 1030 pm, I thought rounding up would be good karma since I was able to graduate with honors many moons ago with the aid of the curve . Enjoy the pics of our delicious meal.