Charlie Palmer Steak

Every upscale steakhouse chain in America has an outpost in Vegas. However, Charlie Palmer (who is also at the helm of Mandalay Bay’s Aureole) stays a cut above the rest by offering ever-changing variations on the staple steak-spuds-seafood fare, thanks to resident chef de cuisine Stephen Blandino. There are classic cuts to please even the most jaded of palates, like an 18oz bone-in ribeye, plus Megan Bringas’s fantastic desserts.