PRIME
Schramsberg Blanc de Blancs Sparkling Wine
Cereal Bread, Tomato Bread, Herb Bread, Pretzel Bead, Salted Butter
Dungeness Crab Cake, Sugar Snap Pea Remoulade
Baby Beet Carpaccio, Dijon, Cornichons, Chili Aioli, Herbs
Pepper Crusted Foie Gras, Harry’s Strawberry Jam, Marcona Almonds
2019 Walt Blue Jay Pinot Noir
Parmesan Crusted Chicken, Artichokes, Basil Lemon Butter
Glazed Market Peas, Pickled Spring Onions, Serrano Chilis, Ramps
Mac & Cheese
Serrano Peppers
14 oz Peppercorn Crusted NY Strip, Balsamic Onions
Soy Rice Wine Sauce, Peppercorn Sauce, Bearnaise Sauce
Veal Chop Milanese, Leaf Lettuce Heart, Pistachios, Grainy Mustard
Mushrooms, Chives
2019 Inniskillin Riesling Icewine
Ice Cream Pie, Hazelnuts, Bananas Foster, Chocolate Sauce
Dark Chocolate Souffle, Vanilla Ice Cream, Fudge
Baba Au Rhum, Macallan Harmony Collection Whiskey, Chocolate Ice Cream, Chocolate Shaving, Soft Whipped Cream, Orange Zest
Last visited before its 2016 renovation, even then considered one of Sin City’s most gorgeous Restaurants, PRIME Steakhouse at Bellagio has recently been under the guidance of Chef Sean Griffin whose work at Jean Georges Steakhouse proved reason enough to make reservations at the venerable institution for a late birthday celebration.
Previously toqued by Rob Moore who departed to open a spot of his own in Henderson, it was at a tiny outdoor two-top that guests were seated, the Bellagio fountains occasionally misting guests while others dined amidst the draped dining room decorated with fine art indoors.
Served by a team of at least four, Sommelier John Burke again entertaining with stories new and old, it was in four courses that two-hours were spent talking; the Ingredient sourcing, portions, and preparations mostly justifying prices that seem high even by Vegas standards.
Far more classic than SW or Ramsay and certainly more elegant than Delmonico or CUT, the evening began with bubbles alongside a basket of Bread preceding a trio of Appetizers from which Pepper-crusted Duck Liver stood out thanks to Berries and Almonds while thinly-sliced Beets and a delicate Crab Cake were also very good.
No doubt a place with more than just Beef to offer, though the options for Steaks are plentiful from domestic Ribeye to Japanese A5, it was on the lady’s request that a Peppercorn Strip arrived alongside seared Serrano Peppers while PRIME’s Parmesan Crusted Chicken comes delicately paired to Artichokes in Lemon Butter Sauce.
Also ordering Veal Chop Milanese, the majority of it delicious but perhaps one quarter compromised by a thick band of Connective Tissue, sides are simple yet perfectly executed whether it be gooey Mac n’ Cheese, Wild Mushrooms or Glazed Peas with Onions and Ramps.
Upping the ante for Dessert, a pour of Canadian Ice Wine gilding the proverbial Lilly, PRIME’s Ice Cream Pie is audacious in all the right ways while a timeless Chocolate Souffle challenges Le Cirque in quality despite on this night being trumped by an all-new creation that eats like Baba Au Rhum but finds itself doused in Macallan Harmony Collection Whiskey.
FOUR STARS: Trending a bit more pricey than other Steakhouses on the Strip, and somewhat limited by its heritage and clientele that prefers not see ideas venture too far outside the box, PRIME is undoubtedly a place worth visiting for those looking for a ‘fine dining steakhouse,’ particularly those averse to loud music or looking for a more romantic night out.
RECOMMENDED: Foie Gras, Parmesan Chicken, Glazed Market Peas, Mushrooms, Souffle, Baba Au Rhum.
AVOID: The flawed Veal Chop suggests a lack of attention to detail as relates to butchery.
TIP: 5-10pm daily, reservations for the patio carry a surcharge.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
http://www.bellagio.com/restaurants/prime-steakhouse.aspx
