Endo Edibles

PRIME

Schramsberg Blanc de Blancs Sparkling Wine

HIGH SOCIETY – dharma indian dry gin, fever tree Indian tonic

Baguette, Pretzel Bread, Cheese Bread, Salted Butter

Shellfish Platter – Oysters, Clams, Shrimp, Lobster, Tuna Tartare with Caviar, Salmon with Lotus Chips, Fluke with Shiso

CARAMELIZED FOIE GRAS – winter spice infused mango, brioche toast

FILET CARPACCIO – sesame, mushrooms, parmesan cheese

MARKET TOMATOES – winter fruit, habanero vinaigrette

BONE-IN FILET MIGNON – imperial valley ranch / WAGYU RIBEYE – kuro blue label

Soy Rice Wine Sauce, Peppercorn Sauce, Bearnaise Sauce

CHILEAN SEA BASS – mushroom crust, lemon emulsion, herbs

CHEESE SOUFFLE – black truffle butter

BROCCOLI – pistachio crumbs, lemon, basil

CAULIFLOWER GRENOBLOISE

CRISPY DELICATA SQUASH – red chili parmesan dip

MAC & CHEESE – crispy frico

MILE HIGH LEMON MERINGUE PIE

BLACK FOREST CAKE

BASQUE CHEESECAKE

WARM BAKED COOKIES – chocolate chip, cinnamon caramel walnut, pistachio & raspberry

Last visited before its most recent 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 date night.

Now with added mirrors, chandeliers and new serviceware it was at prime windowside two-top that guests were seated, the Bellagio fountains dancing at intervals while a mix of Rat Pack and old Hip Hop chimed quietly overhead.

Served by a team of at least four, Sommelier John Burke still present, it was in four courses that two-hours were spent indulging; the Ingredient sourcing, portions, and preparations certainly 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 sugar-crusted Duck Liver stood out thanks to Mangoes while thinly-sliced Beef and a vibrant Fruit Salad 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 Seafood Tower crowned by Sashimi and Caviar also proceeded Medium-rare Beef sliced tableside and delicate Sea Bass in Citrus with fresh Herbs.

Also a Cheese Souffle, simultaneously light yet decadent, Sides are simple yet perfectly executed whether it be gooey Mac n’ Cheese, tempura Squash or Crucifers including Broccoli and Cauliflower each dressed to impress.

Upping the ante for Dessert, almost entirely new, PRIME’s Ice Cream Pie remains alongside slices including Black Forest Cake and Lemon Pie with Meringue piled high that still have trouble keeping pace with baked-to-order Cookies.

www.bellagio.mgmresorts.com/en/restaurants/prime-steakhouse.html