Old Homestead

No, you’re not experiencing déjà vu—the reason the service staff at Old Homestead looks familiar is because they’ve likely served you before, just in other upscale restaurants in Caesars Palace, such as Nero’s (the classic steak house that occupied the space before Old Homestead) and the recently shuttered Bradley Ogden. It was a shrewd decision by owners Greg and Marc Sherry to cherry-pick the brightest servers from those establishments when it came time to staff the Vegas outpost of their New York institution. Not only are these veterans attentive and friendly, but they understand how to read a table and pace appropriately (two underrated components of the fine-dining experience). You may come to Old Homestead for the food, but you’ll come back for the service.

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Cocktail Culture


By Xania Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.



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