GMG - Las Vegas Weekly

2018-01-11 - Las Vegas Weekly

Las Vegas Weekly

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Page 39 of 71

T om Colicchio's reputa- tion speaks for itself: He's been an innovator since breaking onto the scene with the opening of Man- hattan's Gramercy Tavern in 1994. His five James Beard Awards speak to his drive and desire to improve your dining experience. His Craftsteak at MGM Grand is a longstanding example of that creativity. Now in its 15th year, the steakhouse impresses from beginning to end. The beautiful room, with its dark wood accents, soft lighting, brick columns and metallic elements, gives you a glimpse at the experience you're about to have. You might be tempted to head straight to the steaks and skip a salad, but trust us, the warm fri- sée is worth your time. The salad, which features smoked bacon, is drenched in an over-easy farm egg; we dare you to leave any on your plate. Whether you opt for an 18-ounce ribeye or a 14-ounce skirt steak, you can't go wrong with any of the cuts chosen under the watchful eye of executive chef Michael Chapman; every steak is cooked to achieve maximum juiciness and flavor, and it's all pre-sliced to make serving a breeze. We recommend you try the 24-hour beef short rib, which, despite its title, actually takes two days to make. It's so tender you won't need a knife, and thanks to the marinating process, the flavor profile is endless. If you'd rather indulge in seafood, make sure to try the diver sea scallops with shaved fennel in a citrus sauce that makes every bite pop. Desserts prepared in-house are another huge standout. Try the cinnamon monkey bread, brioche smothered with pecan toffee sauce and served with vanilla bean ice cream, or the fluffy, rich chocolate cake made of Oreo cookies. Colicchio has created something to be proud of in Craft- steak; find out for yourself why. Craftsteak at MGM Grand, 702- 891-7318; Sunday-Thursday 5-10 p.m., Friday & Saturday 5-10:30 p.m. –Ken Miller C r a f T s T e a k r e m a i n s a C a n ' T - m i s s d i n i n g d e s T i n a T i o n s t a l w a r t s t e a k h o u s e T o d d L u s s i e r / C o u r T e s Y n i g h t b i t e s I N D U S T R Y W E E K L Y | J A N U A R Y 1 1 - 1 7 , 2 0 1 8

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