Dining Guide: Steakhouses at The Venetian Resort Las Vegas

Twelve restaurants, including those headed by celebrity chefs Wolfgang Puck, David Chang, Lorena Garcia, Thomas Keller, Angelo Auriana, Emeril Lagasse, Buddy “Cake Boss” Valastro, and Alan Ji, serve elevated cuts of beef using their own techniques and distinct flavors inspired by Italy, Asia, Brazil, France, Latin America, and the United States. Here’s what to order when dining at one of these restaurants from The Venetian Resort Las Vegas.

Bouchon

Thomas Keller’s award-winning bistro, Bouchon is serving up steak with a French twist. Try a Bouchon classic like the Steak Frites: pan-seared flat iron steak, caramelized shallots, and maître d’hôtel butter, served with french fries or the Steak Bouchon: grilled eye of the rib and sauce Béarnaise, served with french fries. Complement the experience and add select oysters on the half shell, caviar, shrimp, and many other Fruits de Mer from the raw bar along with a selection from the extensive international wine list.

Brera Osteria

Enjoy steak the Italian way at BRERA osteria and choose from a variety of cuts and bold flavors. Chef Angelo Auriana selects only the best USDA Prime beef from highly regarded meat purveyors, including Flannery Beef and Revier Beef. He uses the simplest ingredients to bring out the unique flavors of these prime cuts.

Must try items include:

• Beef tartare — diced American wagyu beef, anchovies, capers, shallots, and mayo.
• Carpaccio — prime beef sirloin, bone marrow dressing, Reggiano crema and celery.
• Fiorentina — Prime Revier Beef 38oz. porterhouse steak, seasonal vegetables.
• NY Steak — Prime Flannery dry-aged beef, potatoes, caramelized red onion, black pepper.
• Rib Eye Steak — Prime Double R Ranch Beef, Brussels sprouts, wood oven blistered tomatoes.

BRERA osteria also offers risotto, pasta, pizza, and seafood.

Buddy V’s Ristorante

Sit down for a steak and a home-cooked Italian family style meal at Buddy V’s Ristorante. The Boss XL Veal Parm Chop – the entrée the Cake Boss calls the favorite on his menu — uses a center cut to provide a premium dish.

• 8 OZ Certified Angus Filet – porcini mashed potatoes, broccolini gratinate, chianti jus.
• The Boss XL Veal Parm Chop – oven-baked, provolone, mozzarella, spaghetti marinara.

Chica by Lorena Garcia

At CHICA, Chef Lorena Garcia features several char-grilled steaks from the Latin Churrascaria. The menu includes:

• A 10 oz. Beef Tenderloin, with confit piquillo pepper, choclo, and roasted onions.
• A 14 oz. Dry-Aged Ribeye, served with blistered Padron peppers, roasted potato, and chimichurri.
• The 10 oz. Skirt Steak Lomo Saltado, featuring blistered tomato and onion and wedge potatoes.

Cut by Wolfgang Puck

One of the most lauded steakhouses in the United States, CUT offers a contemporary twist on the classic format. The menu highlights various cuts of the finest beef from regions across the globe, cooked simply and presented beautifully.

Featuring USDA Prime Nebraska corn-fed, 35-day dry-aged steaks to Wagyu Beef, guests also can enjoy an extensive array of entrees including the Snake River Farms American Wagyu Short Ribs Double Thick.

A carefully crafted wine list offers an extensive international list of more than 500 selections focusing mainly on wines from the United States, France, Italy, Spain and Australia. In addition to an emphasis on robust red wines, the list also features a strong selection of white wines.

Delmonico Steakhouse by Emeril Lagasse

Delmonico Steakhouse is Chef Emeril Lagasse’s take on the grand American steakhouse with a New Orleans style twist and brings back a time when lunch was an event, cocktail hour was not to be missed and dinner with friends was a celebration.

With only the best Prime quality aged beef, Delmonico specialties include dry-aged bone-in rib steak and Chateaubriand, a large center cut filet, carved table side. Menu includes beef cuts from Creekstone Farms in Kansas.

More than a steakhouse, Delmonico also features fresh seafood appetizers and entrees, with chicken, pork, and lamb dishes.

Majordomo Meat & Fish by David Chang

Chef David Chang believes eating prime rib is celebratory and Majordomo Meat & Fish takes the experience to a new level with custom trolleys and tableside presentations.

“The prime rib I love because it’s this whole tradition, this whole piece being wheeled out, being carved, and you’re just getting something that’s so tender. It has different pockets of flavor,” says David Chang. “I would also argue, we’re the only restaurant on the Strip—or maybe all of Las Vegas—that actually smokes the prime rib.” It starts with dry-aged Creekstone prime rib beef that’s cured for 24 hours in savory seasoned salt, then smoked for five hours before being carved and plated. Majordomo also offers seafood, a raw bar and a vast wine and cocktail menu.

On Sundays, the chefs fire up the smoker to create Sunday Smokehouse featuring a special version of a smokehouse barbeque.

Matteo’s Ristorante Italiano

One of the best Italian restaurants in Las Vegas, Matteo’s Ristorante Italiano features two unique offerings from the northern Italian region of Piemonte:

• The Brasato (for two) is a slow braised beef short rib with parmesan risotto, celery hearts, cipollinis and natural jus.
• The beef steak or in Italian, bistecca di manzo, is a 14 oz. Flannery dry aged NY Strip Steak with potatoes, bone marrow and Nebbioli (Italian red wine).

Matteo’s is also famous for their daily fresh made pasta, seafood selections and Italian wines.

Mercato Della Pescheria

Italian seafood restaurant Mercato Della Pescheria features several beef cuts prepared on their Josper oven, the centerpiece of an open-air kitchen.

The grill, which is designed and manufactured in Barcelona, Spain, is completely charcoal based, which provides each dish with a unique flavor while using zero electricity. It can reach temperatures of up to 800 degrees, allowing for both flash cooking or slow roasting.

Mott 32

You don’t need to ask, where’s the beef at Mott 32! The award-winning, authentic Chinese restaurant from Hong Kong is taking steak to the next level with A5 Japanese Miyazaki Wagyu beef.

Selecting the highest quality meats from around the world including Australia and Japan, Mott 32 offers a variety of cuts from short rib to A5 to create dishes unique to traditional Chinese cooking and using flavors from various regions of China.

• To bring out the full flavors of the meat, Chef Alan Ji pairs the A5 Japanese Miyazaki Wagyu with a black bean sauce, grilled leaks, and garlic chip.
• The Stir Fried Australian M6 Wagyu Sirloin uses a variety of vegetables, peppers, baby leeks, mushrooms, and chili to complement the flavor of the Australian Wagyu.
• The Crispy Triple Cooked Wagyu Beef Short Rib is immaculately displaced on a large rib and is incredibly tender on the inside while retaining a crispy skin. The beef is cooked with a red wine sauce and dressed with a red wine gravy, then topped with red chilies and scallions for a touch of spice and acidity.

Smith & Wollensky

Smith & Wollensky, “America’s Steakhouse” is classic chop house featuring hand cut steaks from the top 2% of all beef in America and selected for rich, even marbling. Primal cuts are USDA Prime beef, grain fed and humanely raised. Further enhanced through in-house aging, the steaks’ natural flavor and tenderness are intensified. Both USDA Prime steaks and signature filets are sourced from a network of small family ranches and sustainably produced to high quality standards.

Sushisamba

SUSHISAMBA offers an inventive culinary culmination of three countries: Japan, Brazil and Peru. Brazil provides the inspiration for the churrasco, including a 12 oz. Ribeye Tobanyaki. The Japanese A5 Wagyu is served on an Ishiyaki hot stone, or from the Japanese Robata grill.