GMG - Las Vegas Weekly

2017-03-16 - Las Vegas Weekly

Las Vegas Weekly

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h o t p l a t e I N D U S T R Y W E E K L Y | M A R C H 1 6 - 2 2 , 2 0 1 7 E veryone knows the casino resorts on the Las Vegas Strip are loaded with some of the country's best steakhouses. But you don't have to go inside a casino for a classic and satisfying steakhouse experience. Now is the right time to check into that green-and-white building across the Strip from the Monte Carlo. Through March 19, Smith & Wol- lensky will showcase IrishAmerican Whiskey, matured in American bour- bon casks and distilled in Ireland. And it's not just about the cocktails, although there are plenty of those, too, as well as a specialty tasting ight on this limited-time menu. But the main event is a USDA Prime Kansas City bone-in sirloin that has been dry-aged in IrishAmerican for 30 days, wrapped in a whiskey-soaked cheesecloth. The result is a distinct sensation, a smoky kick added to the beef 's rich avor. "We'll have a bal- ance of fruitiness, smokiness, and a taste of American oak from the cask," says Corporate Executive Chef Matt King. "The dry-aging process is going to increase the tenderness of the steak as well." You've never celebrated St. Patrick's Day with a meal like this. But plan carefully—this select steak is avail- able in limited quantity, even in Las Vegas, and you can actually reserve your meal by phone. Smith & Wol- lensky at 3767 Las Vegas Blvd. S., 702-862-4100; Sunday-Thursday noon-11 p.m., Friday & Saturday noon-midnight. S M I T H & W O L L E N S K Y O F F E R S A U N I Q U E S T E A K E X P E R I E N C E I R I S H E Y E S A R E H U N G R Y

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