Bugsy & Meyer's Steakhouse

"Bugsy & Meyer’s Steakhouse is named for Benjamin “Bugsy” Siegel and business partner Meyer Lansky, who opened the Flamingo Las Vegas in 1946. It's full of private dining rooms, a separate raw bar, and a dry-aged meat cooler in the main dining room. Diners walk through the bakery, kitchen, and dry-aging room before entering the restaurant. The hidden speakeasy, the Count Room Live, offers live entertainment with swing and jazz music, a build-your-own Old Fashioned cart, and unique cocktails. The steakhouse opened in July 2020, with a design by Studio K Creative and Jonathan Adler, featuring custom artwork and a menu that includes options like coconut shrimp and heirloom beet and squash salad." - Susan Stapleton

"The Flamingo Las Vegas debuted Bugsy & Meyer’s Steakhouse replete with a bakery in the front and a speakeasy inside with its own menu. The steakhouse takes its name from Benjamin “Bugsy” Siegel and business partner Meyer Lansky, who opened the Flamingo Las Vegas in 1946." - Susan Stapleton

"Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas has a prix fixe menu, priced at $95 per person. The meal features lobster bisque soup with Maine lobster relish and crème fraiche; seared sea scallops made with fennel brandade, Champagne sabayon, and osetra caviar; Chilean seabass made with braised oxtail ragout and morel mushrooms; and raspberry rose vacherin made with raspberry mousse, rose meringue, and pistachio gelato." - Susan Stapleton

"Bugsy & Meyer’s Steakhouse at the Flamingo has a prix fixe Easter dinner for $95 with lobster bisque, charred baby octopus, slow braised leg of lamb with truffle gnocchi, and vanilla crème brûlée." - Susan Stapleton

"The Flamingo Las Vegas debuted Bugsy & Meyer’s Steakhouse replete with a bakery in the front, a speakeasy inside with its own menu in July. The steakhouse takes its name from Benjamin “Bugsy” Siegel and business partner Meyer Lansky, who opened the Flamingo Las Vegas in 1946. At the time, the resort brought Hollywood panache as the first resort-style hotel on the Strip. Inside, the steakhouse offers a dry-aged meat cooler in the main dining room, a bar and lounge, a raw bar, three private dining rooms, and a hidden speakeasy dubbed The Count Room. Studio K Creative out of Chicago worked with designer Jonathan Adler to create the look of the space. Adler built a custom-beaded piece of flamingo artwork that took 100 hours to make. She Hit Pause from New York City selected the artwork. Lobster tails, Alaskan king crab, foie gras, B&M scampi, Point Reyes cheese fondue, and more make the menu. The raw bar kitchen in the main dining room brings shellfish towers with charcoal grilled enhancements. Of course, steaks play a major role on the menu with a mix of domestic prime, wet-aged and dry-aged prime, and imported wagyu, along with prime rib roasts, American wagyu short ribs, pan-roasted lamb loin, fresh Dover sole meuniere, and more." - Susan Stapleton