Charlie Palmer Steak
Charlie Palmer Steak Review
The whole concept of putting a Four Seasons hotel inside Mandalay Bay was to have a quiet enclave "hidden" within a busy hotel-casino complex. Charlie Palmer got the idea right away. Although his Aureole at Mandalay Bay can be something of a scene, this nearby steak house is easygoing and understated. The mahogany-paneled room off the Four Seasons lobby serves only beef that has been wet- or dry-aged for a minimum of 21 days. There's commendable seafood, too; options might include stuffed lobster, pan-roasted salmon, grilled swordfish, or oven-roasted mahi mahi. Among the several first-rate desserts, try the house-made crème brûlée, the flavors of which change seasonally. A recent plus: The prix-fixe "cut of the week" menu with wine pairings at a comfortable price.
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