Edge Steakhouse Las Vegas Offers Another Welcomed Venue to the Westgate

The new and improved atmosphere of the Westgate Hotel and Casino and Las Vegas is now a big draw for the conventioneer crowd and locals alike. The more classic and elegant look of the hotel emerges from a place of old Vegas, where women and gentlemen dressed in semi-formal wear to dine and gamble. Put on something dressy and head into the Edge where the classic steakhouse vibe will have you singing Sinatra and where Chef Steve Young dazzles the taste buds with true steakhouse standards and a few surprises to his summer menu.

Love can happen at first sight and when the Seafood Tower arrives at your table with two shelves of oysters with caviar, jumbo prawns, and the stone-crab and lobster claws, you will be smitten with the freshest seafood on the market. That may be enough, but may we suggest that you try the Silk Road Spicy Shrimp appetizer. These Thai-inspired shrimp had us hooked at first bite and you will feel the love with the spicy cream sauce and the sweet chili reduction that lends to the perfect bite of sweet and sour. And now onto centerpiece of the meal, the Waygu Ribeye Cap sourced from Snake River Farm, cooked medium rare, juicy, yet not overwhelmed in a sauce or large pat of butter, letting the goodness of the meat come shining through each bite.

Whether your choice is an aged prime steak, the freshest seafood, or Kobe beef, you will be satisfied with any of Chef Young’s menu offerings. Of course, you must leave room for dessert and the seven layer cake with decadent dark chocolate layers that are enough to put you in a chocolate lover’s trance. Overall, Edge will have your hungry appetite hanging over the cliff transformed into dignified and delicious dining.

Chef James Richards Now at Table 10

Emeril Lagasse’s Table 10 at The Palazzo has been a favorite of ours for years. Chef James Richards moved over to Table 10 from Emeril’s Fish House at the MGM, so we decided to catch up with him at his new venue. The menu can best be described as a blend of classic southern cuisine with a regional flare. With Chef Richards well known creativity, we were anxious to explore some of his new offerings.

Chef Richards started us off with popcorn. But this is definitely not the popcorn remembered as a young child. This is Maw & Paw’s organic popcorn covered in roasted garlic oil, fine herbs and parmesan cheese that is the perfect way to start off any meal. The Ahi Tuna Tartare with sesame seed tuile, sweet sesame vinaigrette, wasabi clouds and avocado is a must try any time of day. Don’t pass up one of Emeril’s signature dishes, New Orleans BBQ Shrimp—Gulf shrimp with New Orleans BBQ sauce and rosemary biscuit—that will keep you coming back for more. If you are in the mood for something rich, savory and spicy, the Sweet Corn Soup featuring pickled sweet corn, crispy jalapenos and red pepper crema is for you. A traditional Rabbit Pot Pie with rosemary dumplings, locally sourced seasonal vegetables and natural jus provides a classic taste of the south. An excellent way to finish off your dining adventure with Chef Richards is with another Emeril signature dish, Emeril’s Banana Cream Pie. You can’t go wrong with chocolate curls, caramel sauce and house-made whipped cream. The Palazzo has many fine dining venues to enjoy and Table 10 should be included on your next visit.

Libertine Social

Partnered with Shawn McClain’s award winning culinary skills, Tony Abou-Ganim—aka “The Modern Mixologist”—is now creating the newest mixology and dining hot spot on the Las Vegas Strip, Libertine Social, located within the Mandalay Bay Resort and Casino. Just as the Libertines of the past put value on physical pleasures, meaning those experienced through the senses, Chef Shawn McClain and Abou-Ganim are taking social food and drink into the spectacular sensory realm, where a drink is not just a drink and bar food is a culinary creation. Start your feast of the senses with Scotch olives—a take on the Scottish egg—or the house-made soft pretzel with beer, cheddar and Raclette cheese. The Parmesan churros are decadent bites of cheesy addictiveness. McClain’s expertise is here to stay with a wood-burning oven for flatbreads such as caramelized fennel and sausage.

Abou-Ganim cocktails take time to craft so pull up a chair and a churro as one of the highly skilled mixology-bartenders create a summer refresher with the “Zig Zag,” a lovely combination of Absolute Citron Vodka, Cointreau, watermelon juice and lemon juice; or the Southside, with Bombay Sapphire Gin, lime juice, spearmint and simple syrup. With the dynamic duo of a James Beard Award-winning chef and the acclaimed pioneer of Modern Mixology, Libertine Social is sure to be “the place” for the social adventurous to come eat, drink and mingle.