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 Scotch 80 Prime in the Palms Casino Resort, where tableside service is taken to a stellar new level amid priceless artwork by contemporary masters. 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 Scotch 80 Prime — named for the historic Scotch 80s neighborhood once home to casino titans and classic star entertainers – no attention to detail has been spared, from the dedicated million whiskey program that boasts one of the largest retail collections of Macallan rare vintages around to the breathtaking interior done up with works by Andy Warhol, Damien Hirst, Jean-Michel Basquiat, and Bronx graffiti artist John “Crash’’ Matos.
Equally attention-grabbing is the signature Mesquite Fired Crustacean Tower, piled high with Maine lobster, white shrimp, Spanish octopus, Alaskan King crab, and more that gets flambéed right at the table. This is a place that knows how to prepare a 42-ounce Tomahawk Ribeye (bone-in, then sliced) to perfection. It’s accompanied by Old School Creamed Corn as wonderfully nostalgic as it sounds. There’s also Ribeye Ravioli served with roasted bone marrow and jerky that’s Scotch-rubbed, of course. The unforgettable grand finale to the dinner and the tour is the tableside Fire & Ice Banana Split, a showstopper of hand-churned vanilla ice cream with all the fun toppings, including the crowning touch of hand-torched caramelized bananas.
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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