(Brian van der Brug / Los Angeles…)
Las Vegas has gained a few pounds in the last year—at least 1.5 million, actually. Some of it is fat; some of it fleshy; all of it is delightful.
The “it" in this case is Certified Angus Beef, and “it” is the entrée that has driven a steak into Sin City’s heart. That 1.5 million figure represents the increase in just one year in the amount of that beef delivered to Vegas. That brings to 5 million pounds the amount of the prized beef finding its way into the gullets of gamblers and others.
And what is good beef but a great steak waiting to happen? In the August Robb Report, writer Brad Johnson anoints seven steakhouses as tops in delivering the very good goods. The first six, listed by the author’s preference, probably will come as no surprise: Carnevino, Palazzo; Old Homestead, Caesars; Prime Steakhouse, Bellagio; StripSteak, Mandalay Bay; Jean Georges Steakhouse, Aria; and Cut, Palazzo. Surprising No. 7: The Steak House, Circus Circus, which the author describes as “no-nonsense” and “no frills” with an “embarrassing” wine list, all in a casino that has “seen better days.” But, it says, the Circus Circus joint has one of the "best dry aging programs in Las Vegas.”
We know that steak is fun to eat (we know this, of course, only if we eat it), but the article is fun to read—fun, but sloppy because if you’re not drooling by the end, you may be a vegetarian.