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Located at the far south end of what most people consider The Strip, a concealed attachment to Mandalay Bay, lofty price point and lack of gambling ma…
Michael U.
Charlie Palmer Steak LV
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Fantastic steak house in the lobby of the Four Seasons. Perfect ambience solidified by jazz playing in the background. The filet mignon is pricey ($49…
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We were there tonight - large group so that may have impacted the experience. Service was almost like an assembly line. My filet was ordered a bit bey…
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Charlie Palmer Steak LV serves Seafood and Steak. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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7 Reviews on “Charlie Palmer Steak LV”
Located at the far south end of what most people consider The Strip, a concealed attachment to Mandalay Bay, lofty price point and lack of gambling making it the sort of hotel inhabited by mostly well-heeled jetsetters, it seems safe to say that Four Seasons Las Vegas is not a place most tourists will seek out, yet for over a decade Charlie Palmer Steak has stood its ground despite no lack of nearby competition.Styled as a classic American Steakhouse and one of five for the restaurateur behind Aureole, a location directly off the lobby and next to Veranda placing the deceptively intimate room in prime position for those arriving via Four Seasons valet or the Mandalay Bay staircase, it is immediately upon approach that guests are greeted by a hostess at the podium, her subtle manner of dress and waiters in suits a far cry from the short skirts and jeans worn elsewhere and largely mirrored by diners.Elegant without being stuffy, subdued lighting and linens mixed with leather, wood and patterned carpets creating a refined ambiance that is unfortunately subverted by overly loud pop-tunes and the gleam of sports television at the bar, it was shortly after seating at a rounded booth that a man approached offering Cocktails, the list of top-shelf classics enticing but set aside in favor of the Sommelier-suggested Wine Pairing.Probably best-known by foodies for the Cut of the Week Tasting menu, a three-course Prix-fixe that changes weekly and offers Salad, Beef, Sides, Wine and Dessert for just $58 per person, it was after perusing options that the decision was instead made to give the kitchen carte-blanche, Chefs Eduardo Lalo Saavedra and Tomas Espino rolling out a nine-course Dinner over the course of 130 minutes.Not the sort of place for tableside theatrics or imaginative reinterpretation, Charlie Palmers self-designated Progressive American cuisine instead focused on pristine ingredients treated with respect to yield great flavor, it was with a glass of Rose that house-baked Bread arrived prior to course one, the small cubes of Cornbread sweet, crumbly and addictive while others were soft and fluffy, the arrival of Chef-selected Sashimi unfortunately leaving little time to enjoy the sparkling Val de Mer as drapes of Yellowtail and Hamachi dressed lightly with Soy paired far better with a semi-sweet Riesling.Making short work of the six slices of Fish with Chopsticks and finishing the Wine sip-for-bite, the pours requested as half-normal volume given limited tolerance, it was with golden 2015 Kracher Beerenauslese coating the palate that Chef Saavedras Torchon of Foie Gras was spread on buttered Toast, the classic pairing expectedly working well as did White Grenache with Short Rib Ravioli, though the texture of the filling was a little dry and may have been better were the Meat shredded.Progressing a little too quickly, the presentation of a Bibb Lettuce Salad with Beer that was declined in favor of unpleasantly sour Sauvignon Blanc providing an opportunity to slow the kitchen down by cutting Greens at a leisurely pace, it was shortly after the last bits of smoky Bacon were forked up that a generous slice of Ora King Salmon was joined by 2016 Talley Chardonnay, the smooth citrusy profile playing exceptionally well off the flaky Fish and also quite nicely off wilted Chard dressed in vibrant Vinaigrette.Marking the final savory course with a serrated blade and Syrah, an off-menu array of Charlie Palmer Steaks Prime USDA Beef accompanied by two ounces of A5 Kagoshima Wagyu plus Root Vegetables, Mushrooms and Truffles one of the most beautiful and delicious Steak presentations in recent memory, it was as Coffee was offered that the Sommelier presented 2014 Dashe Late Harvest Zinfandel, the thick Purple Wine from Sonoma County creating a sort of Peanut Butter and Jelly combination with Charlie Palmers Candy Bar though perhaps a bit too heavy for the Mango Panna Cotta that is virtually weightless but texturally pleasing in support of Sorbet and cooked Persimmon.Unable to pass-up Apple Pie, the ten-minute baking time welcomed as Coffee was sipped at the end of a fairly heavy and fast meal, it should probably be unsurprising that Charlie Palmer Steaks version of the American classic is a beautiful rendition given the quality of his produce, but the true star of the show is actually the tangy Crme Fraiche Ice Cream that makes a fine dance partner for Brown Butter Streusel and Caramel.FOUR STARS: Easily seen as just another me too Steakhouse in a city where every hotel has to have one, but in reality the sort of contemporary American restaurant where great ingredients are showcased in a manner that is accessible to a wide variety of customers at a price that is far more accessible than many, Charlie Palmer Steak has withstood the test of time for good reason and with Chef Saavedra at the helm there is no reason to think that is going to change anytime soon. endoedibles.com
Fantastic steak house in the lobby of the Four Seasons. Perfect ambience solidified by jazz playing in the background. The filet mignon is pricey ($49), but well worth it. Lighting is kept low to keep the mood. Quintessential Four Seasons restaurant.
We were there tonight – large group so that may have impacted the experience. Service was almost like an assembly line. My filet was ordered a bit beyond medium it arrived well done and the second attempt arrived med- rare – I gave up at that point. It’s too bad – you’d think that a restaurant advertising itself as a steak house would know how to cook a steak
Great Steak. This place is a little difficult to find. It is in the Four Seasons which is in itself tucked away in the Mandalay Bay. The journey to get here was well worth it.The restaurant is very elegant. I like the way it is partitioned off somewhat so you don’t get the feeling you are in one huge dining room. The staff were very attentive. The service was what is expected out of a high end restaurant.This place is expensive. All items are a la carte.The steak was very good. I ordered the 24 oz porterhouse and it was tender, juicy and full of flavour. I was a tad disappointed in the side dishes though. I ordered the onion rings for $9. The staff and menu said that the side dishes were large and suitable for sharing. The onion rings were good…crispy batter and flavourful onions. However, there were only six of them and they were the same size as you would find at any other restaurant. This made for a rather small and overpriced side order. The dessert was good, but not memorable…I can’t even recall what I had. All in all, I came here for the steak and was not disappointed. At $70 it was the most I have paid for a steak, but I did not feel cheated.
Great Steak. Great steak and sides at Charlie Palmers. I have been coming here for years, and they never fail to please. Service has always been great, and the chops are very flavorful. This is one of my favorite steakhouses in Vegas.
Decent meal. The special for the night was a 3 course menu featuring iceberg heart wedges with bacon and blue cheese, two petite filet’s (with family style sides of baby potatoes and asparagus) followed by a small tart topped with ice cream for dessert.The salad was great; perfect mix of texture and flavors with the bacon, blue cheese crumbs/dressing and crisp lettuce wedges. The steaks were cooked perfectly, full of flavor and moisture, but the blue crab fritters served with it seemed dry and overcooked. The fritters seemed like something you could buy at a fast food joint. The sides were ok–not much flavor with the potatoes but the asparagus was well prepared. Dessert was fine, but nothing to rave about. The coffee tasted great though. The 3-course special was a good deal in comparison to the rest of the menu. Cost was $48/person, which includes bottomless glasses of wine that were preselected by the chef’s to go with each course. Regular menu items ranged from $26 for roasted chicken to $70+ for the surf and turf. Service was good. The staff was very accommodating and there was always someone nearby to fill your wine glass or set-up your place for the next course. Overall, it was a good meal. The nearly $100/couple was asking a bit much, but the atmosphere and drinks made it worthwhile. The restaurant is away from most of the others in Mandalay Bay, and that definitely quieted things down during the normal evening dinner rush (5pm-8pm).
My Favorite Las Vegas Steakhouse. CP Steak is phenomental. The room is elegant, looking more like a private club than a restaurant. Starters are very good. I prefer the beef tartare or sauteed foie gras.Whatever you choose, leave plently of room for the steaks. All are dry aged for 21 days, then perfectly trimmed and seasoned. I prefer the bleu cheese encrusted rib eye. The three cheese potato gratin is a great side dish. Like Aureole, CP steak has a superb wine list. Service is professional and attentive.Worth a special trip.