"Meat should be your priority at Brezza. Steaks are dry-aged for at least 100 days, so they develop a nutty, gorgonzola-like umami flavor, and the 16-ounce New York strip is the perfect size for getting a taste of this delicious funk. Brezza’s dining room works well for a business lunch, but also for a group dinner with friends where you can split a steak and some pappardelle lamb ragu without talking quarterly earnings. There’s also a patio with a view of the Strip when the weather’s nice enough to sit outside. " - emmy kasten
Sabin Orr