Carversteak Slicing Up Cuts of a Classic Yet Modern Steakhouse | Las Vegas, NV

Carversteak bar, Las Vegas,

By Bob Barnes

Las Vegas, NV, February 2022

• GAYOT’s Rating: 15/20
• Cuisine: Steakhouse
• Open: Dinner Sun.-Thurs. 5:00 p.m.-10:00 p.m.; Fri.-Sat. (18+) 5:00 p.m.-11:00 p.m.
• Carversteak is on GAYOT’s:
– 2022 Restaurant Awards, Memorable Dinners of 2022
– Best Las Vegas Steakhouses
– Best Las Vegas Wine List Restaurants
– Best Las Vegas Special Occasion Restaurants
– Best Las Vegas Sexy Restaurants
– Best Las Vegas Romantic Restaurants.

Carversteak, which opened on December 30, 2021, at Resorts World Las Vegas, has a name which alludes to the slicing you’ll be doing with the fine cuts you will be served and your weapon of choice to do so. More on that later.

The décor as well is symbolic of cutlery, especially the Knife Room, a private dining space with walls lined with a collection of custom knives. A second room is surrounded by bottles of vintage whiskey and the rest of the expansive 14,500-square-foot space features a modern environment with a 70-foot quartzite stone bar, rotating digital and traditional art pieces, large windows and a sweeping terrace with outdoor bar overlooking the Las Vegas Strip. An interesting practical feature in the outdoor space is an herb garden growing ingredients for use as garnishes in the bar program’s cocktails.

The kitchen is helmed by executive chef Daniel Ontiveros, who has worked with and for some of the world’s most renowned chefs, including positions at Joël Robuchon Restaurant, Thomas Keller’s Bouchon Bistro, Michael Mina’s Nobhill Tavern and Scotch 80 Prime. With such a resume you can expect extreme quality from a chef who knows his craft and you won’t be disappointed.

Ontiveros’ menu includes starters such as “steak and egg” steak tartare with quail egg and whipped horseradish; Russian Ossetra caviar served with blinis; shellfish and raw bar with lobster, oysters, clams, Gulf shrimp, PEI mussels and yellowtail sashimi; and beet “Greek Salad” with endive, cucumber, goat cheese, olives, vintage balsamic and red wine vinaigrette.

Of course, the steaks are what you likely came here for. Just before your steak is delivered your server will present a classy wood box emblazoned with the words “Choose Your Weapon” containing five custom-made steak knives with various handles for you to select from. There is a wide range of choices of fine cuts: filet mignon, ribeye, Kansas City, filet, striploin, tomahawk and Japanese A5, Australian F-1 and Snake River Farms Wagyu. Each cut listed on the menu includes the name and location of the ranch/butcher it was sourced from (such as Pat La Frieda/New Jersey and Snake River Farms/Eastern Idaho) and type (wet or dry) and length of aging. Add-ons are Alaskan king crab and Hudson Valley seared foie gras. Sauces include red wine Bordelaise, peppercorn, bearnaise, hollandaise and Point Reyes blue cheese.

Non-steak entrées are somewhat limited, with options of lobster en croûte (two-pound lobster wrapped in a pastry like a beef Wellington with a tangy Cognac cream sauce), Faroe Island salmon served with butternut squash and lemongrass-curry broth, miso-glazed black cod with baby bok choy and organic roasted chicken with haricots verts and natural jus. Among the nine sides are mac & cheese gratin, crispy bourbon Brussels sprouts and pommes purée.

For dessert, you owe it to yourself to indulge in the Baked Nevada, which is similar to Baked Alaska but with mixed berry sorbet inside a coconut cake lined with pineapple compote that your server sets afire when it arrives at your table. Other worthy finales are the “Cookie Monster,” a rotating offering of three cookies (which the night we dined were chocolate, key lime and blueberry) served with hot spiced cocoa; assorted ice cream and sorbet; and triple chocolate cake.

Complementing the fare is a sizeable wine selection with about 250 labels mainly from France, Italy, Spain and California, including large format bottles in magnum, 3L and 6L sizes. The wines are stored on racks in a temperature-controlled wine cellar set at 60° F.

> Bob’s tips;
• Resorts World unwisely situated its free self-parking garage about 100 yards from the south casino entrance, making it quite a trek to the restaurant located at the north side of the massive property. However, there is valet parking (the cost is $25) right outside Carversteak and next to it is self parking for the Conrad Hotel (but it can only be accessed by Conrad Hotel guests). So, if you want free parking, wear comfortable walking shoes.
• The Australian Wagyu is priced at $90, but it’s a huge 16 oz portion. Chef Ontiveros shared it’s his favorite cut with just the right amount of marbling, and after enjoying it, I wholeheartedly agree.
• Nevada connections can be found in at least two facets of the restaurant. The Frey Ranch bourbon and rye on the spirits menu is produced by a distillery located in Fallon, Nevada, which grows all of the ingredients in the spirits on its farm. The knives you choose to cut your steak with are made by Town Cutler in its workshop in Reno, Nevada.