Five all-star side dishes from Las Vegas steakhouses
Thu, Nov 15, 2012 (midnight)
Photo: Sam Morris
The Beef Issue
- The ten best steakhouses in Las Vegas 2012
- Tom Colicchio talks beef with the Weekly
- Learn your cuts from the Butcher Block's Ron Lutz
- Kerry Simon captures the Weekly in burger form, with plenty of spice
- Give poultry the bird this year and make Vintner Grill's Beef Stroganoff
- Beef Bonus! New Stratosphere steakhouse exceeds heightened expectations
- Beef Bonus! Fiesta’s Fuego is a suburban steakhouse on fire
- Join the meat parade at Fogo de Chao
- An ode to late-night prime rib
Mac & Cheese
STK, Cosmopolitan, 698-7990.
STK executive chef Stephen Hopcraft is obsessed with mascarpone cheese. It finds its way into a variety of menu selections and, in conjunction with Gruyère, makes for an outstanding mac and cheese. The Gruyère’s nuttiness melds seamlessly with the mascarpone’s sweetness and a crunchy baked breadcrumb topping. Kraft this is certainly not! —Jim Begley
Famous Tableside Caesar Salad
Golden Steer, 308 W. Sahara Ave., 384-4470.
Prepared tableside with plenty of pomp and circumstance, this classic Caesar is a must-order at Golden Steer and reminds you what a salad can be: crunchy, sharp, rich and tangy. The perfect overture to a mean piece of meat. —Sarah Feldberg
Tater Tots with Fat Boy Sauce
Old Homestead Steakhouse, Caesars Palace, 877-346-4642.
The baked potato is a steakhouse staple, but you need to save room for the beef, so Old Homestead’s tater tots are the perfect compromise. These bite-size nuggets of deep-fried shredded potato are served alongside Fat Boy Sauce, a mixture of the ultimate baked potato toppings: sour cream, bacon and cheddar cheese. Easily shareable, this potato dish is American ingenuity at work. —JB
Prime, Bellagio, 693-8865.
Chef Jean-Georges Vongerichten takes a different approach with his spaetzle. The typical German or Austrian egg noodle dish gets a delectably crunchy coating and creamy Gruyère cheese, plus the addition of sweet corn and fresh basil. It all makes for a side that can hold its own on this tremendous menu. —Allison Duck
Wild Mushroom Soup
Tender Steak & Seafood, Luxor, 262-4852.
If you’ve ever wondered what “velvety soup” really means, find your answer at Tender. Chef K.C. Fazel uses an organic and wild mushroom blend—including shiitake, royal trumpet, nameko, maitake and hon shimeji—simmered with sweet vidalia onions and sherry to make a rich and flavorful concoction that nearly eclipses Tender’s delicious steaks. —AD