Steakhouse aims to put twist on traditional fare
Michael Davis, general manager of Center Cut Steakhouse in the Flamingo Las Vegas, considers the restaurant “a hip and trendy twist on a contemporary steakhouse.”
The sleek black-and-white dining room boasts screens showing a video montage of Las Vegas from the 1940s through today.
“The unusual items on the menu put a twist on traditional fare, including shrimp cocktail, mac and cheese, creamed corn and, even, mashed potatoes,” chef Ian Delph says.
Owned by Caesars Entertainment, Center Cut Steakhouse opened March 13. It seats 160 people, and is open from 5:30 to 10:30 p.m. daily. Reservations are recommended.
There also is a lounge, open from noon to midnight daily. Signature cocktails are $12 to $14 and there is a full beer, wine and liquor selection. During the lounge’s happy hour from 4 p.m. to midnight daily, two-for-one specialty martinis and a tapas menu are featured.
Delph says that, although there is no separate children’s menu, “if there is not a suitable menu item for a child in your party, the staff will work with you to see the food is provided.”
The menu has two prices next to many items, one for members of Caesars Total Rewards program that offers a savings of from $2 to $4 on menu items, and one for nonmembers. Prices listed here are for nonmembers. Sommelier-suggested wine pairings are offered with most dishes.
Specialties: lime poached shrimp cocktail ($19); trio bacon satay, cayenne-peppered, blue cheese cured, natural apple-wood bacon with pink rock salt ($16); house special onion soup with ciabatta croustade, provolone and Gruyere cheeses ($12)
Appetizers: Denver lamb riblettes in house barbecue sauce ($15), trio beef sliders ($14)
Soups and salads: lobster bisque with creme fraiche, sherry and olive oil ($13), beet salad carpaccio with organic beets and yellow baby beets, watercress and Roquefort cheese drizzle ($12)
Beef: Tomahawk 28-ounce steak with the marrow bone ($98); center-cut, 20-ounce bone-in rib-eye ($52); center-cut, 8-ounce filet mignon ($42); center-cut, 18-ounce New York strip steak ($45); center-cut, 24-ounce porterhouse ($48); herb-and-horseradish-crusted prime rib, 12 ounces ($35) and 16 ounces ($39); Wagyu eye of rib-eye ($51); free-range veal porterhouse with caramelized shallot butter ($40); Ultimate Steakhouse Kobe Burger ($32)
Other entrees: sauteed diver scallops ($38), 2-pound Maine lobster and Alaskan king crab legs (each at market price), blue cheese-crusted rack of lamb with organic mountain rose mashed potatoes and rosemary jus ($45), pork chop crusted with Chilean coffee and served with jalapeno bacon creamed corn ($35), 16-ounce free-range chicken breast ($32), surf and turf with 6-ounce filet mignon and half a cold lobster tail with choice of sauces ($65)
Desserts: creme brulee tart, carrot cake, coffee toffee crunch, 18-layer triple chocolate cake, plain or caramel apple cheesecake, and gelato and sorbet ($11 each)
Information: 784-8821
