"If you’re looking for a reason to wear your Sunday best, this upscale Summerlin steakhouse at Red Rock Resort will give you the perfect occasion at their lavish Easter Brunch from 10 a.m to 2 p.m. The buffet is priced at $159 for adults and $64 for children 12 and under, and it will include chef-manned stations serving carved meats, fresh sushi, seafood, and breakfast favorites, alongside an assortment of desserts, all paired with bottomless Champagne and mimosas." - Emmy Kasten
"In the mood for a classic off-Strip staple? Head to T-Bones Chophouse inside Red Rock Casino for a Kobe beef ribeye certified by the Kobe Beef Distribution and Promotion Council of Japan. Also from the Hyogo prefecture, this delicious ribeye is $60 per ounce with a four-ounce minimum." - Jennifer Smith
"T-Bones is the special occasion spot when you want to avoid the Strip and get the highest-quality meats in the suburbs. It’s best to grab a seat at the onyx marble bar so you can eavesdrop on weekend golf plans and chat up the bartender about the latest neighborhood scandal. The kobe beef is excellent, the kind of steak so tender that it’s like cutting through Jell-O to reveal a perfectly-marble inside. Post up with some fondue mac and cheese or creamed spinach and count how many couples are celebrating their anniversary." - melinda sheckells
"T-Bones is the special occasion spot when you want to avoid the Strip and get the highest-quality meats in the suburbs. It’s best to grab a seat at the onyx marble bar so you can eavesdrop on weekend golf plans and chat up the bartender about the latest neighborhood scandal. The kobe beef is excellent, the kind of steak so tender that it’s like cutting through Jell-O to reveal a perfectly-marbled inside. Post up with some fondue mac and cheese or creamed spinach and count how many couples are celebrating their anniversary." - Melinda Sheckells
"Yes, a steakhouse has a good fried chicken. Head to T-bones Chophouse at Red Rock Resort for the buttermilk fried chicken marinated in buttermilk, tossed in seasoned flour, fried, and served with a creamy sage gravy." - Janna Karel