One Steakhouse

"The Tomahawk Feast at One Steakhouse might be the largest steak dish in the city, with a whopping 18-pound USDA Prime cut serving 10-12 people. Carved tableside and prepared with the One Steakhouse spice blend, the Tomahawk Feast comes with a choice of six side dishes, including forest mushrooms with shaved goat cheese and truffle cream, and a can’t-miss, extra-indulgent lobster mac-and-cheese made with cavatappi pasta. This labor-intensive feast must be ordered at least 72 hours in advance and costs $1,500. Slather the meat in One signature steak sauce for further flavor." - Jennifer Smith

"This steakhouse by the Morton Group at Virgin Hotels Las Vegas immediately draws the eye upward toward a chandelier of 3,000 lights — its petal-like designs often set in shades of pink, red, or blue. The atrium on the second level faces to the outdoors while the first-story dining room is vibey and intimate. It sets the scene for tomahawk steaks that are sliced for sharing and shellfish platters laden with oysters and lobster." - Janna Karel

"Every Thursday, Friday, and Saturday night from 5:30 p.m. to 9:30 p.m., One Steakhouse will host Lounge Sessions Live dinners. Each event will showcase a lineup of musical talent along with specialty cocktails and featured dishes like hanger steak with chimichurri vinaigrette and citrus-brined Kurobuta pork with maitake mushroom au poivre. Reservations are available through OpenTable." - Emmy Kasten

"One Steakhouse at Virgin Hotels brings executive chef Patrick Munster’s dishes such as a Snake River Farm Wagyu strip with Alaskan King crab legs and a New York strip with Australian prawns, a 16-ounce bone-in filet mignon, an 18-ounce dry aged bone-in New York Strip, and a 32-ounce tomahawk. The Tomahawk Feast, which serves 10 to 12 people, comes with a dry-aged, 16-pound prime tomahawk steak, carved tableside and served with six side dishes. Just make sure to order it 72 hours in advance." - Janna Karel

"When brothers Michael and David Morton decided to renovate their former MB Steak into One Steakhouse, they chose to make the biggest design changes to the front lounge and dining room with an entrance that blends into the casino floor, lighting overhead that changes as the night continues, and an open dining room. A Japanese grill brings surf-and-turf dishes to the table with dramatic smoke. Executive chef Patrick Munster carves other steaks such as a porterhouse, tomahawk, or Chateaubriand table side. The Tomahawk Feast, which serves 10 to 12 people, comes with a dry-aged, 16-pound prime tomahawk steak, carved tableside and served with six side dishes. Just make sure to order it 72 hours in advance." - Susan Stapleton