THE ART OF FINE DINING

In case you’ve won big at the tables or slots, or you just want to feel what it’s like to be a high roller for a night, head over to the Four Seasons and treat yourself to a first class meal at Charlie Palmer Steak known for its signature “Progressive American” cuisine of intense flavors and unexpected combinations with a deep and lasting infusion of classical French cooking.

Voted "best steakhouse in Las Vegas" by the Las Vegas Review Journal just four months after opening, Charlie Palmer Steak provides a clubhouse atmosphere of quiet luxury—favored by sophisticated diners who want to step away from the bustle of the hustle.

Chef Charlie Palmer likes to say, “To me, a steakhouse is more than just meat. It’s another American big idea – generous portions, robust flavors, bold wines.”

Far removed from the glitz and neon and the noise that is Las Vegas, inside Charlie Palmer Steak it’s all about relaxation and fine dining. Things move at a different pace here. There’s no rush, just a cornucopia of delights for your palate.

After starting off with a stiff Jameson on the rocks, because that’s what you do at an old school steakhouse, we placed ourselves in the fine and capable hands of Wine Director Eric Davison. When in doubt, trust the sommelier. He managed to pair the perfect wines with everything we ordered.

Now I don’t expect anyone in their right mind to gorge like we did but I have no regrets, as this was one of the best meals I’ve had in ages.

For starters, we had the Iced Shell Fish Platter for two that came with a bountiful assortment of lobster, shrimp, king crab, and oysters paired with a delightful Nicolas Feuillatte Brute Champagne.

Because it sounded so appealing, I just couldn’t pass on the Braised Short Rib Ravioli appetizer special that proved delectable. And it even tasted better paired with the 2006 Castle Sonoma Valley Viognier.

Chef Steve Blandino had the kitchen bring out an array of tasty delights including Mozzarella Roasted Tomatos, Basil Pesto Truffled Risotto Cakes which came with our favorite wine, a 2002 Verdicchio Umani Ronchi. Refreshing and brilliant!

Our Yellow Fin Tartare with Avacado and Yuzu Vinaigrette, and the Organic Spinach Salad with Truffle Fried Egg and Warm Bacon Vinaigrette were each fantastic and were paired ideally with a 2007 Wwe. Dr Thanish Bernkasteler Badstube Riesling Kabinett.

I had expected being at a steakhouse that we’d be drinking plenty of red wine and was surprised at how many whites we indulged in but then again, I didn’t know we’d feast on fish and cheese either - just one more reason to trust the capable and affable Wine Director.

Believe it or not, at this point it was time for our main course. We opted for the 10oz Charcoal Grilled Filet Mignon with Roasted Shallot Jus, and the 18oz Bone-In Rib Eye with Sweet Onion Jus, and sides consisting of CP Steak Fries, Honey Glazed Turnips (delicious!), and Parmesan Potato Gratin paired with a 2004 Betz Family Cabernet Sauvignon Père de Famille, a well balanced red wine that really complemented our entrees.

Seeing as our steaks were the most anticipated element of dinner, unfortunately they slightly missed the mark. Maybe it’s because everything else had been so perfect they couldn’t compete or perhaps our expectations were too high, but while they were tasty, first rate steaks, I was expecting more flavor.

Kudos to the chef for wanting to keep the party going by insisting we try a variable plethora of decadent desserts - Chocolate Peanut Butter Bar with Vanilla Ice Cream, Dark Chocolate Sauce Selection of Sorbets, and Tangerine Grand Marnier Créme Brulee. And of course that was followed by one final drink, a 2005 Oremus Furmint Tokaji Cuvee.

Dinner at Charlie Palmer Steak is not just a meal; it’s an experience! You couldn’t top off a vacation any better.

Charlie Palmer Steak
Four Seasons Hotel
3960 Las Vegas Blvd. South
Las Vegas, NV 89119