23 Best Restaurants in Las Vegas, Nevada

Chef Barry Dakake made a name for himself in this town with his work at N9NE Steakhouse inside the Palms (back when the Palms was at the forefront of cool). This new eponymous restaurant, on the lowest level of Circa Las Vegas, is a mix of old and new, blending classics from N9NE with modern dishes and a variety of fish and shellfish. Big parties love the bone marrow appetizer, which includes the opportunity to drink a shot of vodka through a hallowed-out bone. Another crowd favorite: seafood towers, which come in a variety of sizes. Cocktails here are strong and creative; some are made tableside by scantily clad mixologists working different cocktail carts. The dining room at Barry's is swanky and sophisticated, with plenty of hidden alcoves. Perhaps the only demerit: sometimes the music can be deafening. 

Top Chef star and James Beard Award–winning chef Tom Colicchio presides over this streamlined spot tucked into a corner of the MGM Grand’s Restaurant Row. The menu is as sophisticated as the surroundings, with an emphasis on top-shelf beef, including Japanese Certified A5 Wagyu as a rib eye or New York strip, plus domestic Wagyu, dry-aged and prime beef, and seafood, including lobster, diver scallops, a raw bar, and a tower. Combine the two in a surf and turf, or opt for the three-course menu.

In a town where restaurants come and go almost as quickly as visitors' cash, the longevity of this steak house, which opened in 1958, is itself a recommendation. Both locals and visitors adore the classic atmosphere with red-leather seating, polished dark wood, and stained-glass windows for the huge slabs of well-prepared meat. Steak, prime rib, lamb chops, Dover sole, and Italian classics such as veal parmigiana and chicken of the angels are particularly popular, as are tableside preparations of Caesar salad, bananas foster, and cherries jubilee. Some of the booths are reputed to be the same ones where Elvis, Frank Sinatra, and other members of the Rat Pack—not to mention some infamous mobsters—used to sit.

This offshoot of Joe Vicari's numerous restaurants in the Detroit area is right at home in the loosely Detroit-theme D Las Vegas. The menu is evenly split between steak-house classics and Italian-American favorites. There's atmosphere aplenty; customers enter through a long, arched brick passage to emerge into a candlelit room staffed by tux-clad waiters. And the food matches the elegant aura, with such starters as a rich lobster bisque with butter-poached lobster, or banana peppers with house-made sausage; entrées include a half-dozen steaks along with Italian pastas and fish, chicken, and veal dishes.

Anthony's is the M Resort's version of the steak house that's de rigueur in every casino. The atmosphere is sleek and sophisticated, with the feel, food, and service of a Strip spot without the steep Strip prices. Start with the Signature Oysters Rockefeller and they'll arrive on a bed of rock salt strewn with aromatics, and follow it with a dry- or wet-aged steak. During happy hour in the bar from 5 to 6 pm daily, certain appetizers are buy one, get one free.

With tufted leather banquettes and dark lighting, Bavette's, inside Park MGM, offers a much stronger dose of Gallic flair than the typical Las Vegas steak house. The restaurant offers a full complement of popular steak cuts ranging from bone-in rib eye to fillet, as well as baked crab cakes, oysters on the half shell, and a small vegan menu. The peppered duck and goat cheese terrine is a starter you'll be dreaming about for months. The bar pours strong cocktails in a classic style and curates an international wine list. In the back, a speakeasy-style lounge provides an exclusive experience to eat and drink.

The Flamingo's newest restaurant honors its founders, notorious mobsters Bugsy Siegel and Meyer Lansky, in a fun way, with a “hidden” entry that looks like a bakery. Inside, you’ll find decor that evokes the 1940s and a classic steakhouse menu: crab cakes, beef tartare, lobster bisque, and onion soup are among the starters, and the menu of wet and dry-aged steaks is augmented by seafood, lamb chops, and short ribs. As for cocktails, the “unique old fashioned experience” lets you choose your liquor, citrus, syrup, and bitters. The tucked-away, speakeasy-style Count Room has its own menu of vintage cocktails.

Dine on the fairyland patio or inside, behind a wall of windows, in view of gardens in and out. The menu does, as you might expect, lean heavily to steaks, including domestic and imported Wagyu, but there’s also a good variety of seafood, including a raw bar. Start with the caviar poppers or bacon-onion bread. The prix-fixe bachelorette menu begins with a caviar amuse bouche and ends with the Spark Plug espresso shot, and there also are early evening prix-fixe, Katy Perry Show Night. and vegan menus, but kids under 18 are not allowed after 7 pm on weekends.

Chef Emeril Lagasse gives a New Orleans touch to his big city–style steak house at The Venetian. Enter through 12-foot oak doors to find a sedately decorated, modern room in which to relax and enjoy your Taste of Japan, made with two Japanese spirits, along with appetizers such as truffle and Parmesan potato chips; Lagasse's signature barbecue shrimp, served with a petite rosemary-buttermilk biscuit; or the Caesar salad, prepared table-side for two. Among the most popular entrées are the ample, tender cuts of beef, especially the boneless or bone-in rib eyes; and braised buffalo short ribs with root vegetables and bone marrow. And don't miss Emeril's banana cream pie with caramel sauce, chocolate shavings, and whipped cream.

This well-regarded restaurant at the elegant Renaissance Las Vegas offers an updated, clubby version of the Las Vegas steak house for the convention crowd. The preparations are inventive but don't veer too far from the beaten path in this contemporary dining room, bathed in jewel tones. Try an 18-ounce bone-in rib eye or any of the more average-size steak options. Non-beef choices include Atlantic salmon and barley risotto.

This credible remake of the famed 1927 Manhattan original offers an old-school carnivore experience inside the cleverly decorated New York–New York casino. The convivial tavern's walls are lined with black-and-white photos of sports stars, actors, and politicos, and the hardwood floors and tray ceilings transport guests directly to Gotham. You can admire the aged steaks in a big cooler visible from the cobblestone promenade near the entrance. The menu's refreshingly simple: pick your main dish (center-cut filet mignon, bison ribeye, and so on) and maybe add one of the six sauces (béarnaise, brandied peppercorn, Stilton blue cheese, among others) to accompany it.

Gordon Ramsay's heavily British-themed Las Vegas flagship bridges the geographic gap with a Chunnel-like entrance connecting it to Paris Las Vegas. It bridges the culinary gap with a wide variety of beef, including Japanese A5 strip loin and numerous cuts of American Wagyu and prime beef. On the menu, shellfish, caviar, and luxe entrées like roasted beef Wellington are joined by pork belly porchetta and other more earthy fares. The five-course tasting menu is a tour of Ramsay's signature items.

Start with a martini in the classy piano bar at this steak house at the much-loved Green Valley Ranch Resort (they're half-price during happy hour between 4 and 7). Then make your way into the ornately decorated dining room, with its marble floors and glittering chandeliers for a traditional Las Vegas steak-house dinner. Start off with the bountiful seafood jackpot: a platter of Maine lobster, jumbo shrimp, oysters, lump crab, and king crab. Hefty 28-day-aged steaks are prepared in an 800°F mesquite charcoal broiler—try the 20-ounce bone-in prime Kansas City strip. Dishes including Chateaubriand for two provide a cozy Old Vegas feel.

This steak house, from famed chef Jean-Georges Vongerichten, serves a modern spin on the traditional meat and potatoes in dishes such as the soy-glazed short rib with apple-jalapeno puree. But this is a serious beef room, with both Japanese A5 and F1 cuts, prime, American Wagyu, and certified Piedmontese steaks, with optional accompaniments of bone marrow, Hudson Valley foie gras, or jumbo prawns. You can get a 36-ounce prime Porterhouse, or a wagyu tomahawk ribeye carved tableside. Mustard-crusted salmon and swordfish Milanese are among other choices, along with a raw bar (including caviar) and a long list of sides. During busy weekends, look for pros on break from the nearby poker room; "J.G.," as it's known, has reportedly become one of the favorites of several well-known players.

Brothers David and Michael Morton, restaurateurs whose father founded the Morton's The Steakhouse chain back in the day, maintain the tradition of a Morton steak house at the new Virgin Hotels. This one is quite a bit different than their MB Steak, dividing its seating between the front bar with a bit of a retro vibe and its rear dining room. The former is a little more casual—opening to the casino floor and punctuated with video screens—yet in a way more gorgeous, thanks to a giant acrylic lighting sculpture overhead, which changes colors every so often. Fans of the old steak house are still in good hands under chef William DeMarco. The menu still offers more than a half-dozen beef choices including Wagyu, as well as the tomahawk (32 ounces and $139) or double Porterhouse steaks for two. Roast chicken, scallops, or Alaskan king crab pasta are options for the nonbeef eaters.

Even among celebrity chefs, Jean-Georges Vongerichten has established a "can't touch this" reputation. Prime—with its gorgeous view of the fountains—is a place to see and be seen at Bellagio. In a velvet-draped gold, dark brown, and blue room, choice cuts of beef are presented with sauces such as classic béarnaise, soy–rice wine, and peppercorn. There's a selection of A5 and F1 Japanese beef, or you could try seafood dishes like sesame-crusted salmon and appetizers like seared foie gras with chanterelle mushrooms, port, and figs.

This steakhouse, in an elegant room with an actual window, is named for the Old Las Vegas neighborhood occupied by the city's power elite. The atmosphere is contemporary but white-tablecloth restrained, and the menu's as beef-centric as you would expect, with steaks from a wood-fired grill and a quintet of seafood choices among the options for non beef-eaters. The departures are in the Filipino touches given some dishes, such as the raw bar's tiradito, by chef Marty Red DeLeon Lopez.  Showier highlights include a mesquite-fired crustacean tower in two sizes, traditional caviar service, and, of course, an extensive Scotch program.

This lavish but cheeky steak joint with sisters in New York wears its bordello-chic atmosphere with a healthy touch of irony. The red-flocked wallpaper and other decor may suggest that you're inside an early-20th-century house of ill repute, but the menu of artfully presented chops and classic American foods reflects a highly skilled, contemporary kitchen. Appetizers such as roasted bacon with pickled cucumber and lobster bisque are indulgent starters. A broad variety of steaks includes 20-ounce bone-in or 14-ounce dry-aged rib eyes, as well as filets and New York strips, but you can also order miso sea bass or crispy organic chicken. The 24-layer chocolate cake makes for a fittingly decadent end to your meal.

When a restaurant has been around long enough to warrant a full renovation, you know it’s become a Las Vegas classic—and that’s the case with StripSteak. James Beard Award–winner Michael Mina puts his modern touches on the traditional steak house with a wood-burning grill turning out numerous cuts of beef that extend to large-format choices such as a 36-ounce dry-aged porterhouse or a 40-ounce Creekstone tomahawk, either of which will serve two. Or try something classically Mina-quirky, such as the 16-ounce duck-fat prime rib with blue cheese popover and fresh horseradish, or a caviar jelly doughnut. There are more conventional caviar selections, and an extensive raw bar.

Well-dressed local professionals are drawn in by the striking slabs of dragon onyx guarding the entrance to this upscale steak house inside Red Rock Casino. It's the perfect spot for a romantic or celebratory meal, especially since live music enhances the ambience at night. During the social hour from 4 to 6 pm daily half-price martinis and bar snacks such as the beef carpaccio rolls or the ahi tuna tacos are served on the cheap. Much pricier, however, is the à la carte dinner served in the seductive dining room. The menu features oversize wet-aged prime steaks, seafood, and poultry, and Old Vegas–style dishes including chateaubriand and a rack of lamb for two.

Tender is the requisite steak house that every Las Vegas hotel-casino seems to have, but it sets itself slightly apart from the pack with steaks such as a butter-poached filet and a coffee-rubbed New York strip. Start with a classic shrimp cocktail or burrata and prosciutto, and consider moving on to the pan-roasted chicken or short-rib ragù. The six steak "enhancements" available range from Bearnaise sauce to Maryland crab or a cold-water lobster tail. Be sure to try a side of pork belly mac and cheese. 

The generic name and less-than-glamorous location mean this one tends to fly under the radar, but The Steakhouse has long been beloved by locals and visitors who are in the know. Its elegant, classic-steak-house entrance opens onto a room with throwback decor, a glass-enclosed meat-aging room and an exhibition-style mesquite charcoal broiler. On the menu you’ll find numerous steak cuts, including porterhouse, New York strip and bone-in ribeye, as well as grilled seafood, lamb, and chicken.

Though a bit of a sleeper on the South Strip, Twin Creeks is a fairly budget-friendly steak house that’s become a favorite of locals. All the beef is Certified Black Angus, in cuts including filets, rib eyes, porterhouses, and New York strips, as well as a 40-ounce Creekstone Farms tomahawk for two and prime rib. Start with smoked beef tartare or a grilled artichoke, then a choice of your favorite cut—or choose crab legs, rack of lamb, or wild mushroom risotto instead of beef—and consider sides like foraged mushrooms, butter-poached lobster potato puree, or fried Brussels sprouts and bacon.