CHARLIE PALMER STEAK
"CUT OF THE WEEK"
by Vegas Food Nerd
Our town is nothing if not inundated with steakhouses. Hip ones, classic ones, and twisted circus ones litter the Las Vegas landscape. Tucked away in a quiet corner of the Four Seasons Hotel is Charlie Palmer Steak. The gem of a steakhouse is quiet, refined modern luxury for the carnivore inside us all.
Dining insiders have long known about Charlie Palmer Steak’s somewhat “secret” menu called “Cut of The Week”. Each week Chef de-cuisine Stephen Blandino selects a new cut of meat that he pairs with a “Bottomless Wine” selection that expertly accompanies each course of this three-course menu, all for a very reasonable price point at $58 per person.
My husband and I have wanted to get to Charlie’s and try this “Cut of the Week” menu that we pull up online each week, to see what the chef has cooked up. The weekly menu reading usually results in one response from each of us: a low sort of guttural “yummm” noise.
Finally, we got the chance to taste for ourselves and invited a couple of friends to join us on our meaty quest. My husband and I ordered the “Cut of the Week”, and our friends opted for the legendary offering from the restaurant, which is their Porterhouse for two, with their also pretty-esteemed Truffle Gratin Potatoes. Our meal began with a fresh, peppery Arugula Salad paired with fresh California mozzarella cheese. The kalamata olives and their briny flavor added a nice balance to the sweetness of the balsamic vinaigrette, and the cheese was just divine. The wine with this course was a crisp, clean Sauvignon Blanc from New Zealand that we enjoyed very much.
Next came our main courses. The Porterhouse was delivered to our friends along with their Au-Gratin Potatoes and a side of Sautéed Spinach with spring garlic. The porterhouse arrived in a beautiful two-handled pan with a pair of tongs to serve this cut of meat that was large enough to satisfy any hardcore carnivore. Fred Flintstone would approve.
Our Pork Chops from the “Cut of the Week” menu came out at the same time and had the same impact on the table as far as the presentation. It was served with a Morel Mushroom Ragout. It was the most tender pork chop I think I’ve ever sampled. It melted in our mouths, and our Spanish wine that was paired with it complemented the chop to perfection. On the side we were served Rapini with Parmesan, and Smashed Potatoes. Our sides were good, but they just couldn’t touch the Truffle Gratin Potatoes that my friends so generously shared with me. They were rich, cheesy, and food coma-enhancing.
No menu is complete without a sweet finish, and Chef Blandino ended our menu perfectly with a White Chocolate Bread Pudding, which pretty much sent us over the edge as far as our food coma was concerned. The luxurious dessert was served topped with a Blackberry Lavender Ice Cream. We capped off the night with a couple Espressos and Cappuccinos.
Charlie Palmer Steak is a quiet, dark spot, far removed from other steakhouses in town that are closely positioned only a few steps from the casino chaos. It’s an indulgence I recommend you try very soon. I will continue to check the “Cut of the Week” menu every week, and I will be back.
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