 Morels French Steakhouse & Bistro Restaurant Review: Morels' extensive menu features French hors d’oeuvres and wet- and dry-aged steaks. Among appetizers, we like the crispy Maryland soft shell crab with smoked tomato rémoulade and organic watercress, and the Prime beef tartare with a quail egg and truffled potato chips. Butter-poached Maine lobster with a corn and leek ragoût is a standout dish, as is the lamb porterhouse with a honey-mustard crust, rosemary bordelaise and mint jelly. Among “biftecks” are the 14-ounce bone-in filet mignon and a 20-ounce bone-in rib-eye with the choice of béarnaise or morel mushroom sauce. The 32-ounce porterhouse, carved tableside for two, is accompanied by roasted rosemary potatoes and fricassée of baby turnips, onions and carrots. Among sweet finales are profiteroles and three flavors of house-made ice cream sandwiches. Some will find the on-staff cheesemonger to be helpful in picking some of the best post-dinner artisanal cheeses. Morels’ 90-seat patio offers views of the Strip; the framed photos in its 300-seat dining room are provocative.
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Morels French Steakhouse & Bistro Restaurant is one of GAYOT's 2013
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