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Old Homestead Steakhouse Review Las Vegas – Succulent, Legendary, Delicious, Delights

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One of the newest restaurants "steaking" a claim on the Las Vegas strip is Old Homestead Steakhouse, which recently opened its first west coast location at Caesars Palace as a key part of the property's two-year renaissance.

Just a few months ago, the resort introduced Old Homestead Steakhouse with much fanfare as part of its continued effort to elevate the traditional dining experience. This it does in spades.

While new to left coasters, Old Homestead Steakhouse is an extension of the lauded, well-established eatery located in New York City's historic Meatpacking District.

The Old Homestead design at Caesars Palace pays homage to the original steakhouse in The Big Apple, including the High Line dining area named after the old High Line freight rail that brought meat to the district from 1934 to 1980.

Las Vegas customers are, of course, also welcomed by Annabelle, the iconic brown and white cow that has been greeting Old Homestead customers for decades. The restaurant's 140-year old reputation is founded on quality steaks, yes, but also high-brow service and a plush, intimate décor. And, the Sin City version of this old school steakhouse does not disappoint.  

Old Homestead Steakhouse Las Vegas spans 6,000 square feet and offers seating for 250 guests in its contemporary dining room. The restaurant has areas for both public and private dining as well as a spacious lounge and bar for nips and nibbles.

I opted to visit Old Homestead Steakhouse for a weekend dinner service, which had an impressive showing with a full house. No surprise given how quickly word has spread about elegant eatery that also boasts more than 15,000 bottles of wine among its drink selections. Or, perhaps you prefer a crisp martini Vegas style. For my part, a 2009 Cherry Pie Stanly Ranch Pinot Noir fit the bill perfectly that evening.

Executive Chef Tim Henderson and his team expertly execute menu selections that offer some of the same classic starters and entrees as the original location. Not confined to just meat offerings, the restaurant also features an incredible raw bar and seafood dishes. In fact, my party started with the Shellfish Platter ($54 per person)—a mammoth tower of Maine lobster, king crab, colossal shrimp and east and west coast oysters that made a dramatic, head-turning entrance through the dining room with its super-sized shellfish standing at attention atop a smoking bed of dry ice. This appetizer is a meal unto itself!

But, alas, my party pressed on enjoyed an array of other starters, including the Kobe Meatball ($20) served in a cast iron skilled with a robust marinara and creamy ricotta cheese. The notable size and scale of this massive meatball was no surprise given the seafood platter experience, both setting the tone for the portions to come.  Next, we lightened things up with the gorgeous Roasted Heirloom Beet salad ($17) served with arugula, goat cheese, and a tangerine vinaigrette.

For the entrée course, my party opted for three diverse selections to taste the range of what Old Homestead Steakhouse has to offer. First was the USDA Prime and dry aged 32-ounce "Lollipop" Ribeye ($95), hand selected along with all of the restaurant's steaks and chops by world famous butcher Pat LaFrieda, that was cooked and served on the "dinosaur bone" to keep it moist and tender.

The butter coating used during the cooking process created the perfect, highly flavorful crust that sealed in the juices nicely. Of course, the meat was expertly prepared and served at the doneness temperature exactly as ordered.

In addition, our party ordered the Colorado Rack of Lamb ($62)—ever-so sweet and incredibly tender—served with roasted garlic sauce and, my must-have accompaniment, mint jelly. Adding balance was the rustic Dover Sole "Meuniere", expertly deboned and filleted by a staffer table-side—flaky, tender, and extraordinarily tasty.

To complement all of this, we enjoyed a cross-section of sauces ($3 each): Béarnaise, Black Peppercorn, Bordelaise and a Horseradish Crème. Then there was the decadent Potato Gnocchi with Truffle Butter ($13) served as a most spectacular side dish along with deep green and notably fresh Sautéed Spinach ($13).

Dessert at Old Homestead Steakhouse proved to be equally impressive and immense. The Big Fat Chocolate Cake ($10), just like Mom used to make, was a big fat hit as was the homemade chocolate chip cookie served warm in a skillet, topped with ice cream rolled in white and dark chocolate chips, and drizzled with caramel!

My favorite by far, however, was the Bananas Foster Bread Pudding. Enough said.

Kudos to you, Chef Henderson, on a job well done.

For a scintillating weekend nightcap after you've wined and dined to your heart's content on the best Old Homestead has to offer, head across the "Cleopatra's Barge" hallway to catch the ever-entertaining, super sexy Matt Goss Show.

Produced by Robin Antin, creator of the famed Pussycat Dolls, this handsome international singing sensation is backed by a nine-piece band and gorgeous dancers that are a feast for the eyes. During this high-energy, intimate performance—with seating available for only 165 guests—Goss croons everything from throwback Rat Pack tunes to the perennial favorite "Hotel California" all infused with his unique brand of swag.

With these inspired offerings, Caesars Palace has perfected the art of "dinner and a show."

"The Luxe List" Executive Editor Merilee Kern scours the luxury marketplace for exemplary travel experiences, extraordinary events, and notable products and services. Submissions can be seen at www.LuxeListReviews.com. Follow her on Twitter here: http://twitter.com/LuxeListEditor and Facebook here: www.Facebook.com/TheLuxeList.

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above were provided at no cost to accommodate this review, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

Republished by permission of and provided to Haute-Lifestyle.com by author.

 

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