“As long as anyone can remember,” a visit to Las Vegas hasn’t been considered complete unless it included a meal at one of the city’s legendary steakhouses, said Max Jacobson in Saveur. “Beneath its neon veneer, Las Vegas remains the Old West,” so it’s only natural that business and pleasure have often been conducted there over a choice porterhouse. A new wave of steakhouses arrived about a decade ago, and they take their heritage so seriously that in today’s Las Vegas, a 35-day dry-aged steak can seem “almost prosaic.”
Charlie Palmer Steak Chef Charlie Palmer and this first of the city’s modern steakhouses helped establish Las Vegas as a world-class dining destination in the late 1990s. The result, he says, is a steady flow of discerning customers who “care about everything from the beef’s heritage to the aging program.” Four Seasons Hotel,
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