Hank's Fine Steaks & Martinis

"In an elegant dining room with white tablecloths and glowing fireplaces, Hank’s puts a delicate touch on the Vegas steakhouse. Start with an appetizer of beautifully marbled and supple tartare with cured egg yolks, a bit of freshly grated horseradish, and brioche toast points. Kobe ribeye from the Hyōgo Prefecture is served by the ounce, a cut special enough to merit a visit, itself. And one would be remiss to skip out in Australian lobster tail, just subtly sweet enough to become luxurious when dunked in melted butter." - Janna Karel