It’s a cliché to say that the Strip has more great steak houses than anywhere else on earth per square mile, but it’s true. So it’s quite a distinction to be called the best in this town. But while the A300 beef from Australia at Jean-Georges may have been the top cut we tasted this year, Mario Batali’s place, with Zach Allen at the helm, wins for overall excellence.

The beef program, created by legendary New York butcher Adam Perry Lang, features BBL beef, and it’s beyond prime—marbled exquisitely, raised without hormones and antibiotic-free. Steaks here are given the royal treatment, a gentle rub with sea salt, black pepper and fresh rosemary. No need for steak sauce—none is offered anyway.

An Allen secret lies in the aging room, where there are often steaks that have been precisely preparing for 90, 120 and even 180 days. The result is beef heaven, with sky-high pricing to match. That classic Florentine beefsteak for two will run you $160.

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Salmon Rillettes, Bouchon

Dishing With Grace

Salmon Rillettes, Bouchon

Rillettes are minced meat or, in rare cases like this, fish made into a spread with its own fat. Thomas Keller’s signature appetizer comes in a glass jar, available for retail purchase and home indulgence. Spread the rillettes onto crisp rusks made from house baguettes. It’s an unbeatable combo. $17.50 for 5 ounces, in the Venetian, 414-6200,



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