MB|Steak
Magic Mike – Raspberry Infused Born & Bred Vodka, Sparkling Rose, Strawberry, Cotton Candy
MB Paloma – Patron Silver, Grapefruit, Fever Tree Sparkling Lemon, Fresh Lemon
It’s a Fuggazi – Hendrick’s Gin, Contratto Aperitif, Blood Orange, Fresh Lemon
Cheese Bread – Herb Butter
Maine Lobster Bisque – Brandy, Tarragon, Crème Fraiche
Grilled Maple Glazed Bacon – Poached Egg, Frisee
Crispy Rock Shrimp – Cherry Pepper Aioli, Chili Cilantro Sauce
MB Steak Burger – Signature Brisket Blend, Applewood Smoked Bacon, Butterkase Cheese, Fries
22oz Chateaubriand – Black Truffle Sauce
Sel Gris, MB Steak Sauce, Chef’s Salt
Creamy Polenta – Pecorino Cheese, Chives, Mushrooms
Potato Gratin – Gruyere Cheese
Crispy Onions – Smoked Paprika
Double Espresso – Ice, Rock Sugar
Layered Carrot Cake – Spice Roasted Pineapple, Candied Pecans
New York Cheese Cake – Caramel Banana, Candied Peanut Popcorn
Vanilla Crème Brulee – Vanilla Custard, Citrus Madelines, Raspberries, Blackberries
Lemon Meringue Pie – Lemon Cream, Raspberries, Mixed Berry Reduction
Triple Chocolate Truffle Cake – Milk Chocolate Mousse, White Chocolate Mousse, Chocolate Fudge Sauce, Fresh Raspberries
Open now for twenty months inside the Hard Rock Hotel & Casino it was alongside family that dinner was enjoyed at MB|Steak, the resort’s pending transition to Virgin doing nothing to slow down a Restaurant that finally seems to be garnering the sort of recognition it deserves despite fierce competition.
Still located in a cloistered space just off the gaming floor, close proximity to Magic Mike Live making both the upstairs and lower Bar popular destinations for young women in search of a Drink, it is after checking in at a hostess podium outside that dinner guests are led into a room featuring low-ceilings and dim lighting, the central chandelier “like something out of Game of Thrones” per one guest, though booths around the edges offer plenty of room to spread out plus added brightness.
Built by the Morton Brothers as a way to honor their family’s rich history, a story that starts in Michigan but grows by way of Chicago presented inside the front cover of the diverse menu, it is from affable servers that specials are presented as options are perused, everything from Food to Beverage 10-to-20% less than on-Strip despite quality that is at least equal if not better than the majority.
Toqued by Patrick Anthony Munster after a decade at Steve Wynn’s signature Steakhouse, his tableside carving now a popular feature for shared Steaks such as the Double Porterhouse and 26oz Tomahawk, it was after perhaps ten minutes that three Cocktails arrived including one involving Cotton Candy, the flavors all sweet but not overwhelmingly so with MB Paloma standing out thanks to bubbly Fever Tree Tonic.
Wasting no time making decisions for the meal’s first two courses, each guest ordering their own Appetizer to start, it was with one basket of cheesy Monkey Bread gone that a second arrived quickly, this largely used to sop up remaining drops of Lobster Bisque enriched by Brandy and Egg Yolk which cascades over thick-cut Bacon that is grilled and then lacquered with Maple Syrup atop a bed of Frisee.
Not forgetting Popcorn Shrimp served in their appropriate container, the two Sauces each spicy but not “hot,” it was with the last of these gone that a cart was rolled up with Chef Muster steering, the carving of Chateaubriand soon to follow and each medium-rare bite lean yet supple and enjoyable on its own, but even better with Black Truffle Sauce or Patrick’s signature Salt featuring Worchester.
Adding on a Burger to see how MB|Steak stacks up, the grind tender but flavor a little lost beneath more Bacon and melted Cheese out of Wisconsin, it was having already tasted Lobster Mac and King Crab Corn last time that Sides instead featured Crispy Onions, Potatoes and Polenta, the Gruyere-based Gratin earning wide praise as did the creamy concoction formerly labeled “Grits,” though the thin Strings with Paprika were unfortunately too much breading and not enough of the good stuff.
Never missing a chance to taste Mickey Harden’s Desserts, the Executive Pastry Chef of Hard Rock Hotel Las Vegas responsible for all five of the Morton Brother’s choices, it is spinning playful on traditional steakhouse finales that each item is built “for two,” the Crème Brulee fairly standard save for textbook Madelines made for dipping while Lemon Meringue Pie is also nice and light with plenty of tartness beneath airy Egg Whites and Raspberries.
Going richer for the rest, the “New York” Cheesecake properly textured and complimented by caramelized Bananas plus Popcorn, it was admittedly a bit unexpected that Triple Chocolate Truffle Cake featured Mousse rather than a Sponge beneath melted Ganache, though it was no surprise at all that Chef Harden’s multi-layered Carrot Cake remains the best in Las Vegas thanks to thin ribbons of Cream Cheese Frosting and plenty of Baking Spices topped in roasted Pineapple.
FOUR STARS: Acknowledging that MB|Steak never set out to compete with the likes of Jean Georges or Bazaar Meat in terms of price or grandeur the Morton Brothers have nonetheless created an enjoyable experience at Hard Rock, and with prices lower than almost any Steakhouse on Las Vegas Boulevard Chefs Munster and Harden are each creating Cuisine that offers substantial variety while the room and service both feel far more intimate than sprawling spaces like SW Steakhouse or CUT.
RECOMMENDED: MB Paloma, Cheese Bread, Maine Lobster Bisque, 22oz Chateaubriand, Potato Gratin, Layered Carrot Cake, New York Cheese Cake.
AVOID: MB Steak Burger and Crispy Onions both get a little lost in their surroundings.
TIP: Sunday thru Thursday 5:00PM to 10PM, Friday and Saturday 5:00PM to 11PM
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.mbsteaklv.com
