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December 15, 2007
From journal First Time Las Vegas - Weekend
March 8, 2007
From journal North Strip Area of Las Vegas
October 12, 2005
The Steakhouse is an absolute oasis once you’ve navigated through the corridors and casinos in Circus Circus. The cool, dark paneling in the entryway is very inviting and immediately calming. We were warmly greeted by a hostess and seated quickly. The restaurant certainly has all the qualities of a good steakhouse: open grill area, dark decor, booths and tables with white linen tablecloths, and white-jacketed waiters, predominantly male. Our server was friendly and efficient. We quickly had menus, water, and drinks at our table.
The menu is simple and the epitome of "steakhouse," with all cuts of beef offered, as well as some of the usual alternatives, such as poultry, pork, and seafood. Their side dishes are renowned for size and taste. I ordered my favorite, surf and turf, with a lobster tail and filet mignon. My husband is very predictable and ordered the porterhouse, which was over 1 pound. I thought that the beef was excellent, cooked exactly to my order, tender and flavorful. I wasn't as happy with my lobster tail because it was a little chewy and the flavor was rather boiled out of it. I suspect that it may have been a long time since it was happily swimming in ocean! My husband's meal was delicious and disappeared in due time, every bite. That man takes no prisoners! We also had garlic mashed potatoes and asparagus, which were very well prepared. The wine list was extensive and not very expensive in comparison to other steakhouses of similar quality. We consulted with our server, who knowledgeably discussed the pros and cons on several different selections. We were very pleased with his suggestion, a Sonoma Valley Cabernet. Although we had no room for dessert, the cart passed by our table several times and everything looked scrumptious.
Our meal came to a total of $150, which is a good value for the quality, service, and ambience. After dinner, we stopped to look at a meat locker near the entrance, where many cuts of beef were aging, waiting for the appropriate time to be served. A gentleman, whom we later found out was the general manager, stopped to chat with us. He told us how the restaurant cuts its own beef and how the aging process works. He gave us his card and let us know that if we ever had problems getting a reservation, to ask for him. I don't know if he knew we were just there for a short time, but it made a good impression on me to be treated like a VIP! Despite its notorious location, The Steakhouse at Circus Circus is a wonderful dining experience!
From journal Labor Day Weekend in Las Vegas
London, United Kingdom
May 7, 2005
The grill area is a prominent feature of the room. The chefs working in there are truly masters, and I think it's fitting that their performance art is always on display. Grilled items are cooked over live charcoal, not the briquettes you buy at the store. It’s the real deal.
Both my boyfriend and I had the surf and turf. The filet mignon was 7 ounces, and the lobster tail was a good size. You get a salad and get to pick from fresh vegetables or garlic mashed potatoes. I chose the mashed potatoes, and my boyfriend chose the fresh steamed vegetables. You also are served fresh rolls. I must say that the steak was probably the second to best steak I've had, and the lobster was the best lobster I ever had. The dinner was reasonably priced. (Steaks entrées are in the $30 range and include a potato and salad.)
It was also great to see the chef manage like 30 steaks on the grill without breaking a sweat. The atmosphere in the restaurant is old-world charm, very dark and quiet. Call in advance and make reservations. We were there on a Wednesday night around 6pm, and because we had reservations, were seated at once. I heard other guests without reservations being told the wait was about 2 hours. While dinning, you honestly don't realize you're about 100 feet away from utter chaos (the casino in Circus Circus). You must go to this restaurant and give yourself a treat. After dinner, run like heck outta of there.
From journal Viva Las Vegas
warwick, Rhode Island
May 5, 2001
From journal Las Vegas and More