25 Best Restaurants in Las Vegas, Nevada

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 on both a standard and sub-menu dedicated to wagyu options. 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. There's a "social hour" from 5 to 7 pm Mondays through Thursdays offering discounts on select entrees as well as cocktails and appetizers.

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, and a tower. 

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, king crab legs, and Italian classics such as eggplant 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, subdued lighting, and dark decor accents, 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 a 32-ounce wagyu Porterhouse to a 6-ounce filet mignon, as well as seafood, steakhouse sides and a few vegan selections. Following in the tradition of its Chicago progenitor, the bar pours classic cocktails and curates an international wine list. If you feel like getting cozy, the speakeasy-style lounge has an air of intimacy.

Renowned chef Michael Mina has added to his stable of Las Vegas restaurants with this intimate spot at the Four Seasons. Some of the dishes that made Mina famous are here—the lobster pot pie, his caviar "Twinkiee"—but as you’d expect the stars are the steaks. The list of offerings includes a filet mignon, wagyu rib cap, bone-in or boneless ribeye, as well as a hay-smoked and salt-baked bourbon-flamed tomahawk ribeye, if you’re feeling especially flush. Non-beef options include chicken, duck, and seafood.

This Flamingo restaurant honors the resort's 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, truffle beef carpaccio, 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. There also are seasonal three-course prix-fixe menus. As for cocktails, many of them are suitably mobster-themed. 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 "Everything Spiced" brioche or caviar poppers and move on to lobster en croute or black cod with oyster mushrooms. There are special themed headliner menus, a prix-fixe three-course pre-show menu, and a vegan menu. No guests younger than 18 are allowed on Fridays and Saturdays.

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 Strip View or Way Out Westward cocktail, each featuring one of Emeril's signature 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 prime boneless or bone-in rib eyes; and grilled buffalo rib eye with chimichurri sauce. And don't miss Emeril's banana cream pie with caramel sauce, chocolate shavings, and whipped cream.

Don’s Prime (one of two steak house options at the Fontainebleau) is steakhouse-y cozy, with dark upholstery and accents and bold graphics on the walls. Prime cuts are by Pat LaFrieda and include a dry-aged Porterhouse and two sizes of filet mignon; Japanese and American wagyu also are available. Other selections include tableside sole Meuniere, dry-aged branzino, lamb, chicken, and seafood. An indulgent side is the King crab loaded potato—with caviar, if you wish.

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, 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 or American wagyu and prime beef. Shellfish, caviar, and luxe entrées like roasted beef Wellington are joined by a milk-fed veal chop or rack of lamb. The four-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 3:30 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 New York strip. Dishes including Chateaubriand for two provide a cozy Old Vegas feel.

This steak house, from famed chef Jean-Georges Vongerichten, delivers 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, either carved tableside. Slow-cooked halibut and Chilean sea bass with miso-yuzu glaze 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 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. The menu still offers more than a half-dozen beef choices including wagyu, as well as the 32-ounce tomahawk or double porterhouse steaks for two. Roast chicken, scallops, or Alaskan king crab pasta are options for the non-beef eaters.

The venerable New York steakhouse, which dates to 1887, launched its first American location outside of New York with this spot with lots of windows and a dramatic arched ceiling. The legendarily gruff waiters are back in the Big Apple, but the on-site dry-aged prime steaks are here—for two, three, or four people. Double-thick lamb chops are another option, and whole sole is boned tableside. For lunch, indulge in a half-pound-plus Luger Burger, or take a lighter approach with sliced tomatoes and onions with Luger’s Own Sauce, both also available as part of the three-course prix-fixe Luger Power Lunch, available Wednesday through Friday and Sunday. 

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. The restaurant, which was renovated in early 2025, sets a living-room vibe from the marble-framed entrance, with accents of carved glass and 1940s Parisian sconces. The reimagined menu still focuses on steak, of course, but also has an extensive raw bar and offers briny choices such as a seafood plateau and Chilean sea bass. Land-based dishes also include the likes of truffled barbecued short rib and Parmesan-crusted chicken. 

The generic name and less-than-glamorous location mean this one tends to fly under the radar, but The Steak House has long been beloved by locals and visitors who are in the know. Its elegant 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.

This lavish but cheeky steak joint, an off-shoot of the New York City original, 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 food 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 and will be just as satisfied. The 24-layer chocolate cake makes for a fittingly decadent end to your meal.

The butter finish that makes restaurant steaks so delectable is done with a particularly artistic flair at StripSteak, where James Beard Award–winning chef Michael Mina puts his modern touches on the traditional steak house with a wood-burning grill and butter-poaching method turning out numerous cuts of beef every night. The menu includes several large-format choices, such as a 36-ounce dry-aged Porterhouse or a 40-ounce tomahawk, either of which will serve two (or more), plus more manageable sizes and several Japanese A-5 wagyu cuts. 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's an extensive raw bar, seafood towers, a trolley with liquid desserts, as well as a three-course tasting menu that touches on the chef's Egyptian roots.

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 Sunday through Thursday, half-price martinis and bar snacks such as the French lobster 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 oversized dry- and wet-aged prime steaks, seafood, and poultry, and Old Vegas–style dishes including chateaubriand.

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 such treatments for its wet- and dry-aged beef as butter-poaching (filet mignon, filet Oscar, surf and turf), a warm seafood platter for two, a coffee-rubbed New York strip and a whole list of "enhancements" that include seven sauces, or a trio of them. Fronted by a lounge that's open to the casino, the dining area is appropriately steakhouse-clubby, with lots of attention to detail in service and presentation.

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 since there are steak entrees under $50. All the beef is Certified Black Angus, in cuts including filets, rib eyes, porterhouses, and New York strips, as well as a 40-ounce tomahawk for two and prime rib in two sizes. Start with wagyu carpaccio or a grilled artichoke, then proceed to your favorite cut—or crab legs, rack of lamb, or house-made pierogies. The atmosphere is steakhouse-classy, complete with semi-circular tufted booths.