A Dining Classic
The Steak House (Circus Circus, 702.794.3767) was built to last. It’s been one of the Strip’s most beloved chophouses for more than three decades, but the true test of its reputation came recently when Phil Ruffin, the owner of Treasure Island who recently purchased Circus Circus from MGM Resorts International, appeared before the Nevada Gaming Commission to discuss his plans for the iconic north Strip resort. One of the commissioners all but required the mogul to maintain The Steak House exactly as it exists right now.
Why would you change a legend? The menu is simple, the service is friendly and the highest-quality Midwestern beef is aged on premises and cooked to perfection on a mesquite charcoal broiler every night in this old-school dining room. Tack on some Alaskan king crab legs or twin grilled lobster tails and you’re living the good life under the big top. –Brock Radke
Off the Strip: Terra Rossa
The original version of the Terra Rossa (Red Rock Resort, 702.797.7777) Italian eatery closed in 2016 but returned to the Summerlin property at the end of last year after a couple of other concepts came and went in the same space. Chef Dan Rossi (Rose.Rabbit.Lie., Scarpetta, D.O.C.G.) is at the helm after nearly three years as Red Rock’s assistant executive chef, now demonstrating his penchant for family-style Italian cuisine. The expansive menu includes antipasto, soups and salads, pizza, pasta fresca (made in-house) and pasta secca (imported from Italy), beef, veal, chicken and fish. Save room, because cappuccino and cannoli is the proper way to punctuate a truly Italian meal. –Leslie Ventura
Chef Hubert Keller changed the burger game when he opened Burger Bar (The Shoppes at Mandalay Place, 702.632.9364) in between Mandalay Bay and Luxor and launched the Vegas version of the gourmet burger trend. A carefully curated beer selection and some truly sublime milkshakes complement the ideal meal, whether you’re building your own burger or sticking with the chef’s choice, a wagyu patty with caramelized onions, baby spinach, blue cheese and red wine-shallot sauce on ciabatta. –BR