Carversteak
Steak house · Northern Strip
3000 S Las Vegas Blvd, Las Vegas, NV 89109
Highlights
Upscale steakhouse with stylish decor, premium cuts & cocktails
Upscale steakhouse with stylish decor, premium cuts & cocktails
"The Le Spritz Bar pop-up on Carversteak’s climate-controlled patio offers 10 original cocktails alongside classic spritzes, perfect for easy summertime sipping. Lounge seating and golden-hour sunlight set the mood for leisurely afternoons, complemented by a menu of shareable bites like chorizo and cheddar croquettes." - Janna Karel
"A popular Las Vegas steakhouse that pairs attentive, accommodating service and stylish, modern decor with reliably solid proteins; the staff’s hospitality and the artful, less-brawny take on steakhouse design make dinners feel memorable. Steaks are strong—Australian wagyu is a highlight—and theatrical mains such as a whole lobster tail en croûte serve as showstoppers. Some courses can be uneven: certain appetizers skew too rich (a French onion soup was called out for being overly heavy) and the wedge salad was criticized for being under-portioned, while a baked “Nevada” dessert can read as too much raspberry; safer dessert choices include a tuxedo chocolate cake or a trio of cookies." - Janna Karel
"People at Carversteak like to party. Just take the martini cart rolling around during dinner service as an example. So when the investment bankers at the nearby table invite you for drinks at the bar, go along for the ride. Sure, this is a swanky party spot with great steaks, but where the restaurant shines is the seafood dishes. The chilled platters come with plump shrimp, huge lobster tails, and meaty oysters you’ll slurp up with the force of a Dyson vacuum. It’s all filling without making you feel stuffed, so you can keep up with whatever plans your new VP of Finance friend pitches next." - melinda sheckells
"The lobster en croûte is an indulgent, theatrical entrée served in its shell: a nicely browned puff pastry is peeled away to reveal diced lobster tossed in a heavy cognac cream, a very rich preparation best shared as a decadent counterpoint to the steak-heavy menu. The dish is plated with classic old-world flair and feels like a luxurious, early-19th-century French dining moment—rich, creamy, and distinctly memorable." - Janna Karel
"A menu curated by Daniel Ontiveros, whose portfolio includes restaurants of chef royalty like Joel Robuchon and Thomas Keller, means that the tomahawk is as intentional as the restaurant itself. At Carversteak, the 50-ounce tomahawk rings in at $315 and can be enjoyed with high-end seafood accoutrements like Baby Tristan lobster tail and Alaskan king crab Oscar. Start the evening at the 70-foot quartzite stone bar before sitting down for a steak to make a night out of it." - Jennifer Smith
