"In a city as saturated with steakhouses as Las Vegas is, Don’s Prime succeeds in distinguishing itself — even as one of the new steakhouses on the block. Helmed by industry veteran chef Patrick Munster, the Fontainebleau restaurant’s approach is a touch theatrical while still taking itself seriously. Tableside service is the touchstone here, beginning with a roving trolley equipped for infusing Old Fashioneds beneath smoke-filled cloches. Servers ferry wooden boards lined with raw cuts of delicately marbled steak, providing a sort of show-and-tell for customers who choose between Japanese wagyu and Australian dry-aged ribeye. Steaks are grilled with a savory salt crust and a juicy interior — so rich that the decadent off-menu one-pound macaroni and cheese may be rendered an afterthought. One mention to save room for — a dessert of chocolate mousse, spooned tableside with diplomat cream and bright pops of brandy-soaked cherries." - Janna Karel
