For connoisseurs of the finest beef and rarest wines, this tour de force lets you experience the grandest dishes prepared tableside at the city’s most prestigious upscale steakhouses.
Duration : 3 hours
Location : Las Vegas, NV
Number of Stops : 3
Imagine indulging in juicy USDA prime, the king of American beef, as well as extraordinarily marbled A5, the highest grade of Japanese Wagyu available – at three of the top steakhouses in Las Vegas, all in one exceptional evening. It’s the consummate invitation for carnivore connoisseurs, providing entrée to the very best steak in Las Vegas.
In the “Ultimate Steakhouse Tour,’’ award-winning Lip Smacking Foodie Tours takes you to renowned Bazaar Meat, the sleek establishment in the Sahara Hotel by world-renowned Chef Jose Andres, which was named “Best Restaurant in Nevada’’ by Business Insider and one of the “Top 5’’ steakhouses in America by Fox News; Jean Georges Steakhouse in the Aria Resort by legendary French Chef Jean-Georges Vongerichten, which was honored as one of the “Top 5” steakhouses in Las Vegas by Haute Living; and Mastro’s Ocean Club, a destination restaurant for movers and shakers with locations also in glamorous Beverly Hills and Malibu. There’s no other Las Vegas tour like this.
This plush, high-rollers experience is characterized by personalized VIP service and unforgettable showmanship. At each glamorous rendezvous, bypass lines to get whisked immediately to the best seats in the house. Enjoy signature dishes that are the most prized in the city, each explained in detail at the table by the chef, and served with a rare wine chosen just for the occasion.
At Bazaar Meat, the fun begins with foie gras lollipops enveloped in wisps of cotton candy, before proceeding to Jamón Ibérico de Bellota, hand-cut, paper-thin slices of Spain’s famed black-footed Spanish pig, whose meat is extra buttery from a diet of wild acorns; A5 Kobe eye of the rib seared at the table on a blazing Japanese ishiyaki grilling stone; and “Vaca Vieja’’ rib eye from an 8-year-old California cow matured for greater pronounced flavor.
At Jean Georges Steakhouse, the tone is set with luxurious golden osetra toasts, followed by a massive smoked, black pepper-lacquered Wagyu brisket from California’s lauded Mishima Ranch, which raises full-blood Black Wagyu that are fed for up to 500 days for extra marbling. It’s paired with Darioush Signature Cabernet Sauvignon 2013 Napa Valley, a 93-point wine full of decadent berry, espresso and anise notes.
At Mastro’s Ocean Club, the “wow factor’’ starts when you step inside to discover a dramatic, 80-foot-tall sculptural African mahogany tree house. The airy, striking décor makes you feel as if you’re dining on the deck of a palatial ocean liner. No wonder this see-and-be-seen restaurant is such a hot spot for celebrities.
Service is a choregraphed ballet, with multiple waitstaff circling each table and setting down plates simultaneously in unison. And what plates they are, with signature dishes that range from behemoth tomahawk chops and over-the-top surf & turf to lavish shellfish platters exuding clouds of dry ice and warm butter cake that promises to end any evening most indulgently.
For more opulence, the “Ultimate Steakhouse Tour” also can be further customized and tailored to include a private tasting of bourbons, scotches or specialty cocktails.
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