Don's Prime
Steak house · Northern Strip ·
Upscale steakhouse with tableside service and wagyu
Upscale steakhouse with tableside service and wagyu
"At Don’s Prime, chocolate mousse arrives at the table in a colossal bowl on a cart. The anticipation builds as a server carefully scoops out two generous, creamy helpings and showers them in boozy brandied cherries, Tahitian vanilla diplomat sauce, a sprinkle of shaved chocolate, and just enough candied pistachios." - Emmy Kasten
"A decadent, high-end steakhouse offering luxurious cuts and a glamorous dining environment tailored for special-occasion steak lovers." - 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 — 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
"Prime, at the Bellagio, is the second oldest steakhouse on this list (behind Golden Steer). The tables are packed with business and leisure travelers enjoying slabs of meat and decanters filled with big reds, but the setting doesn’t look like your typical steakhouse—the jewel-tone dining room wrapped in swaths of velvet and crystal chandeliers is more like a store peddling precious gems. A billion-dollar view of the Bellagio Fountains is the opening act to a menu of steakhouse classics. Still, if you're a Jean-Georges devotee, you'll also find enough of his always-evolving staples to keep you interested. (We like to start with cheese soufflé and stack in lighter classics such as tuna tartare and crispy salmon sushi for a more balanced meal.) The Japanese and American beef menus mean this is the place to have a steak taste test if there ever was one." - melinda sheckells
"On an average night at Don's Prime inside Fontainebleau, Tom Brady or the casino's order might be at the table next to you. Or you could opt for the circular bar, one of the most coveted stools in the city. Either way, the white marble and gold-accented banquettes make every surface shine, complemented by servers dressed in velvet tuxedos who cruise carts around the dining room, carrying Old Fashioneds to mix tableside, and for dessert, whipped chocolate mousse. As one of the newer steakhouses on the strip, Don's tries to one-up the classics, like a wedge with a smoked tomato ranch dressing. When it comes to the beef, Don's highlights dry-aged domestic cuts from Pat Lafrieda, cooked simply with salt, or an American wagyu steak from Cross Creek Ranch raised and butchered exclusively for the restaurant." - Melinda Sheckells
