"When brothers Michael and David Morton decided to renovate their former MB Steak into One Steakhouse, they chose to make the biggest design changes to the front lounge and dining room with an entrance that blends into the casino floor, lighting overhead that changes as the night continues, and an open dining room. A Japanese grill brings surf-and-turf dishes to the table with dramatic smoke. Executive chef Patrick Munster carves other steaks such as a porterhouse, tomahawk, or Chateaubriand table side. The Tomahawk Feast, which serves 10 to 12 people, comes with a dry-aged, 16-pound prime tomahawk steak, carved tableside and served with six side dishes. Just make sure to order it 72 hours in advance." - Susan Stapleton
