Don's Prime
Steak house · Northern Strip
2777 S Las Vegas Blvd, Las Vegas, NV 89109
Highlights
Inventive steakhouse with domestic/Japanese wagyu, tableside service
Inventive steakhouse with domestic/Japanese wagyu, tableside service
"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 — 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, editor, Eater Southern California/Southwest Know before you go: Request to sit in the red velvet-enrobed room at the back." - Matthew Kang
"Fontainebleau’s signature steakhouse is offering a three-course menu of refined surf-and-turf dishes starting at $185 per person with a wine pairing for $90 per person. Selections include yellowtail tartare, rib cap with roasted crab legs, and a chiffon cake with white chocolate mousse and rose water Chantilly." - Emmy Kasten
"With an enviable steak program, waiters initiate service with a presentation of raw steaks laid on a cutting board for customers to choose from. It’s just one of the many tableside experiences that make dining at this upscale steakhouse special. Order an Old Fashioned and watch as a server rolls a trolley up to your table, infusing a glass within a showy cloche of smoke. Dessert also gets the showstopper treatment — a cart is equipped with cream and cherries for dressing up decadent bowls of rich chocolate mousse. For an added touch of sophistication, request a table in the velvet-swaddled red dining room." - Janna Karel
"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
"Eater Award winner for best new steakhouse, Don’s Prime is a stylish setting for excellent steak and exciting tableside service. The design takes note from the 1950s with mid-century accents and furnishings. The three distinct spaces are each ideal for ordering expertly-grilled cuts of dry-aged steak and Old Fashioneds made tableside. But the red room, encased in deep crimson velvet, at the restaurant’s rear is especially notable." - Janna Karel
