At a Glance
What is it?
A modern steakhouse with some intersting twists on the menu.
Where is it?
At Bally’s on the Center Strip.
What kind of food is served?
Meat, mainly, but don’t forget the seafood and especially the fantastic popovers.
What is the atmosphere like?
A warm and inviting room – contemporary steakhouse decor.
How is the service?
Really, really good – attentive and friendly.
What are the prices like?
Pretty expensive but not any more so than most Vegas steakhouse.
What else do I need to know?
It’s from the same company that did the now defunct BLT Burger The Mirage but don’t hold that against them.
What’s the bottom line?
One of my favorite steakhouses in Vegas.
The long-running steakhouse at Bally’s was one of those Vegas institutions, better known for its classic trappings than for its food. It’s worth noting that when it was replaced by an outlet of the chain BLT Steak earlier this year, absolutely no one freaked out. They were right not to because the new steakhouse is light years ahead of the old one in every measure and has immediately risen to the top of the very large heap of meat palaces on The Strip.
BLT Steak has about a dozen locations around the world, with outlets in Atlanta, Miami, New York, Scottsdale, Washington DC, Tokyo, Seoul, and Aruba to name a few. It’s run by the same company that does the underwhelming BLT Burger over at The Mirage but don’t hold that against them. Whatever shortcomings that has are more than made up for here.
The restaurant is gorgeous – sort of a contemporary interpretation of the classic American Steakhouse with cdark woods, subtle lighting, and comfy tables and booths. A big chalkboard at the back of the main dining room lists specials; a nice touch.
Things kick off in high style with their incredible signature popovers, like big puffy muffins made with an insane amount of milk, eggs, and Gruyere cheese served with salted butter. You’ll want to devour all of them and nobody would blame you but you should try to save room – there’s lots of good stuff coming.
Starters including many of the classics you’d expect at a steakhouse – oysters, shrimp cocktail, crab cakes, and the like but also some interesting diversions from the norm like a burrata with tomatoes and vinaigrette and a big ol’ plate o’bacon. You heard me – bacon, thick and grilled and topped with garlic and sherry. It should come as no surprise to those that know me that I ordered that and was very happy with my decision. I could’ve made a meal of that and popovers and been satisfied.
Steaks are the centerpiece of the menu unsurprisingly, most of which is 28-day dry aged and comes in NY strip, bone-in strip, rib eye, porterhouse (for two), and filet varieties. You can also opt-up for the American Wagyu ribeye or filet but the regular cuts are so fantastic that I don’t think it’s worth the extra $40 bucks or so that you’d need to pay for the privilege.
The filet was about as perfect as you can get – cooked exactly the way I requested it, juicy, smoky, and a bit peppery. It reminded me of the steaks at Strip House down the street at Planet Hollywood, which are fantastic, only I have to say this one was even better. You could consider the long list of optional sauces including red wine, chimichurri, blue cheese, or BBQ but I don’t think the steak needs it.
If you’re one of those iconoclasts who comes to a steakhouse and refuses to order steak, there are options for you. There are seafood dishes like branzino, lobster, and salmon among others; rack of lamb; veal; and lemon-rosemary chicken. My dining companions went into this section of the menu and got the Dover sole sauteed in brown butter and capers and the port wine braised short ribs. I’m not a fan of fish but even I can appreciate a really well-prepared one and the sole was fantastic – fresh, light, and flavorful. The short ribs came in a pot roughly the size of a basketball and were so tender they practically dissolved the moment they got in a mouth.
Sides are fairly typical although note the down home dishes like mac and cheese or white grits. I’m a fan of Southern cooking so I liked seeing these on the menu.
Desserts run the gamut from chocolate cake to bourbon soaked bread pudding.
Service was excellent from the moment we arrived to the moment we left. I couldn’t find a single thing to complain about.
This is a steakhouse on The Strip so it shouldn’t be a shocker that prices are high. Starts run $13-$20, Black Angus steaks all around $60, Wagyu $65-$90, non-beef items $35-$55, and sides and desserts all around $10. Our table of three went over $250 once you added in cocktails, tax, and tip. Expensive, yes, but no more so than the bulk of the other steakhouses on The Strip that aren’t as good as this one.