Charlie Palmer Steak

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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, the nearby steak house is easygoing and understated—it's also a comparative bargain in a city of ultra-pricey steak joints. The mahogany-paneled room off the Four Seasons lobby serves only Black Angus that's been dry-aged for 28 days. There's commendable seafood, too; options might include pan-roasted Shetland Island salmon or stuffed Maine lobster. Among the several first-rate desserts, try the tangerine Grand Marnier crème brûlée. The lounge presents live entertainment on weekends.