NOSH

Ribeye

By Ken Miller

CARVERSTEAK is an impressive dining experience

There are many world-class steakhouse experiences on the Las Vegas Strip, and another giant has joined the pantheon: Carversteak at Resorts World Las Vegas, a destination that is sure to generate buzz from anyone who crosses its threshold.

No detail has been spared in this impressive space, from the giant LCD screen over the bar that features animated art to the small herb garden on one of the three patios. (The herbs will eventually be used for cocktails, such as mint for mojitos.) There’s also stunning artwork throughout, all of which can be purchased. And we’re just getting started—there’s a separate

Resorts World Las Vegas

702.550.2333 room for smaller parties that features impressive displays of various knives from around the world. And when your main course arrives, your server will open a wooden box with five different types of steak knives—your choice.

And the attention to detail extends to the menu. Start with a signature cocktail like the Carversteak Old-Fashioned—my personal favorite, made with Frey Ranch straight rye, Bacardi 8-year, falernum syrup and bitters— and the Singapore Sling, a take on the classic made with Sipsmith Lemon Drizzle gin, Cointreau, Luxardo cherries, Benedictine, pineapple, lime, grenadine and bitters. Then work your way to stunning starters like wagyu cheesesteak bites, a wonderful take on the Philly classic with caramelized onions, aged provolone mornay and truffles, all on a buttered Parker House roll, and warm caviar poppers, so delicate and light with crispy potato and lemon-chive crème fraiche.

The main courses here are as decadent as you’d expect from such an immaculately appointed room. A true highlight is the lobster en croûte, a 2-pound crustacean wrapped in a puff pastry and served with lobster-cognac cream. No matter how many times you’ve had lobster, this is a must. The presentation alone is worth the price of admission. Elsewhere, you’ll find some of your favorite steaks, including a ribeye and a wagyu tomahawk rib chop (we recommend pairing both of these with either the Point Reyes blue cheese sauce or the red wine Bordelaise, both excellent).

You might feel a bit reluctant to bring your vegan friends here. Please don’t. The vegan options here are seriously delicious. Start with crudite served with roasted red beet hummus, Calabrian chili and pistachio, then move onto the real treat: the vegan chop, made with organic legumes, baby turnips and chimichurri. (Meat lovers might want to give this a try—it really tastes like the real thing.)

Carversteak also has one of the most distinctive desserts you’re likely to find on the Strip: baked Nevada, a take on baked Alaska made with mixed berry sorbet, strawberry sorbet in the center, coconut lime cake and toasted meringue. Your server brings the dessert to your table with serious flair, flambéing it with premium black rum. Just be warned: This is a serious dessert, intended for between 6-8 people. Of course, you could just look at it as a challenge … one well worth taking!

Baked Nevada

Lobster en croûte