Krackmon: Your choices are fine indeed. Is the joint upstairs at Binion's still good ? It used to be solid.
Speaking of Binion's, this thread says you did well in the WSOP, how'd you finish ? A guy I've sponsored for the last eight years, made it to the final table for the third time in his career.........Guess his name? :think:
Speaking of Binion's, this thread says you did well in the WSOP, how'd you finish ? A guy I've sponsored for the last eight years, made it to the final table for the third time in his career.........Guess his name? :think:
Gmon- That used to be a very good steakhouse when the old man was there. Do not know if it is still even going. Harrah's ruined the joint by taking out the grill and deli so nothing would surprise me.
I won a free seat in online and cashed out 15k so I was happy at the WSOP. Who was your guy? Dan H ?
I won a free seat in online and cashed out 15k so I was happy at the WSOP. Who was your guy? Dan H ?
Although we have one where I live, Smith and Wollensky's is very good. I'd recommend the Cajun Cowboy Bone-In Ribeye.
Also, don't forget about Mon Ami' Gabe or Les Artises @ Paris LV. Two very good steakhouses as well.
Morton's is good, but IMO, no comparison to Ruth's Chris, which most big cities have.
Enjoy!
Chalk
Also, don't forget about Mon Ami' Gabe or Les Artises @ Paris LV. Two very good steakhouses as well.
Morton's is good, but IMO, no comparison to Ruth's Chris, which most big cities have.
Enjoy!
Chalk
Bigsperm, if you really want a great review of a steakhouse you must explain what your loking for, otherwise you leave the door wide open for disaster.
Some people love a nice dry aged prime cut and other's go for wet aged ( aged in a kryovack bag) there is a big difference between the two.
Wet aged is your typical meat eater steak.
Dry aged is more of a musty/moldy note.. Dry aged is hung at a controlled temperature until a mold is formed on the outside fat portion of the meat and then is cut off leaving a hint of the aging process within the meat.
I haven't been to many steakhouses in Vegas, but I myself prefer a dry-aged prime cut of ribeye/primeribe seasoned with just kosher salt and fresh cracked pepper. The key to a great steak is simple seasoning and good carmelization on the outside.
Make sure you find out if the restaurant of your choice dry ages or wet ages and if they have prime cuts (more marblization=better steak)
Have a good time in Fabulous Las Vegas
Some people love a nice dry aged prime cut and other's go for wet aged ( aged in a kryovack bag) there is a big difference between the two.
Wet aged is your typical meat eater steak.
Dry aged is more of a musty/moldy note.. Dry aged is hung at a controlled temperature until a mold is formed on the outside fat portion of the meat and then is cut off leaving a hint of the aging process within the meat.
I haven't been to many steakhouses in Vegas, but I myself prefer a dry-aged prime cut of ribeye/primeribe seasoned with just kosher salt and fresh cracked pepper. The key to a great steak is simple seasoning and good carmelization on the outside.
Make sure you find out if the restaurant of your choice dry ages or wet ages and if they have prime cuts (more marblization=better steak)
Have a good time in Fabulous Las Vegas
Fishhead said:
Fish,
Isn't McCormick and Schmidt's on Flamingo next to Lawry's (not on the strip)?
By the way, it is good to be back at this site! About 3-4 months ago, after a site upgrade I believe, I was suddenly no longer able to even access this forum. Now today, after Railbird left MajorWager, I decided to try to get into this forum again, and now I am able to but my old account (Stew), didn't work. So I opened a new account with my full name. This forum has about 10 times as much activity as MajorWager, which will soon be the next Bettorsworld.
