Prime Awards

Prime Restaurant Review:

Jean-Georges Vongerichten has one of the best fine-dining restaurants in New York and a string of sophisticated establishments around the world. His steakhouse in Bellagio is handsome indeed, with its heavy velvet drapery, well-spaced tables, high-end silver and crystal and a garden patio with seating for 70 that overlooks the Bellagio Fountains. The steak is of course topnotch, fat-marbled Prime beef with a meaty flavor made more intense by aging, just like fine wine --- which is also abundant at Prime, with more than 700 choices. Steak options are well represented by the peppercorn-crusted New York strip, a generous 14-oz. serving; the 18- or 28-oz. bone-in rib-eye and 22-oz. porterhouse; and the A5 Japanese Wagyu, which comes in filet, New York or rib-eye cuts. All of the steaks can be paired with soy-rice wine, béarnaise or peppercorn sauces. We also like the seared Hudson Valley foie gras with black olives, lychee and brioche; steak tartare and carpaccio; and Colorado lamb chops with mushroom bolognese and pecorino. Roasted Atlantic salmon with mushroom crust, lemon emulsion and herbs is another winner. Try the cinnamon bread pudding, which comes covered with a chocolate dome shell; when it arrives, your server pours hot caramel onto it allowing it to melt onto the dessert.