

23

"I explored the new steakhouse at the Flamingo and found a concept that honors Benjamin “Bugsy” Siegel and Meyer Lansky with a front bakery, a speakeasy called the Count Room, a dry-aged meat cooler in the main dining room, a raw bar, private dining rooms, and a menu that includes lobster tails, Alaskan king crab, foie gras, Point Reyes cheese fondue, and a broad steak program spanning domestic prime, wet- and dry-aged cuts, and imported wagyu." - Susan Stapleton