Ultimate Steakhouse Tour
- 期間: 3 時間 (約)
- 所在地: Las Vegas, NV
- Experience Vegas’ most preeminent steakhouses in one outing.
- Enjoy the best of the best Japanese Wagyu and American prime beef.
- Sip a specialty cocktail or an exclusive wine pairing at every stop culled from elite producers’ top-rated vintages.
- Receive VIP service with immediate seating at the best table in the house.
- Enjoy a different, one-of-a-kind dining experience at each venue.
- Be entertained by tableside service as chefs carve, garnish and plate dishes before you, as they explain each preparation.
- Learn fascinating history and anecdotes about Vegas along the way from your expert tour guide.
- Be pampered with your own private luxury transportation.
Dine like a high-roller in one astonishing evening, in which you’ll feast on juicy USDA prime, the king of American beef, as well as extraordinarily marbled A5, the highest grade of Japanese Wagyu available – at three of the best steakhouses in Las Vegas, all in one exceptional evening. It’s the consummate experience for carnivore connoisseurs, providing entrée to the very best steak Las Vegas offers in one prestigious, prime-time adventure that can’t be duplicated anywhere else.
In the “Ultimate Steakhouse Tour,’’ award-winning Lip Smacking Foodie Tours takes you to renowned Bazaar Meat, the sleek establishment in the Sahara Hotel by world-renowned Chef José Andrés, which was named “Best Restaurant in Nevada’’ by Business Insider and one of the “Top 5’’ steakhouses in America by Fox News; Prime Steakhouse in the Bellagio opened in partnership with acclaimed Chef Jean-Georges Vongerichten, who operates some of the most celebrated restaurants around the globe; and Mastro’s Ocean Club, a destination restaurant for movers and shakers with locations also in glamorous Beverly Hills and Malibu. There’s no other Las Vegas tour like this.
This luxurious experience is characterized by personalized VIP service and unforgettable showmanship. At each opulent rendezvous, bypass lines to get whisked immediately to the best seats in the house. Enjoy signature dishes that are the most prized in the city, each explained in detail at the table by the chef, and served with a rare wine chosen just for the occasion.
At Bazaar Meat, the fun begins with foie gras lollipops enveloped in wisps of cotton candy, and olives, both traditional and modern jaw-dropping ones inspired by legendary molecular gastronomy pioneer Ferran Adriá. That’s followed by paper-thin slices of Cinco Jotas, the most exclusive 100 percent acorn-fed Iberico ham in the world; and A5 Kobe eye of the rib seared at the table on a blazing Japanese ishiyaki grilling stone, and accompanied by the butteriest potatoes on the planet.
The cocktails are entertainment in and of themselves, with the Caipirinha fashioned from clouds of liquid nitrogen; and the aptly named “Floral Cloud’’ arriving with a fragrant poof of hibiscus.
Or opt for a wine pairing from this restaurant’s distinguished cellar that Gayot named one of the Top 10 wine lists in Vegas, and Wine Spectator has recognized with a “Best of Award of Excellence” since 2015.
At Prime, done up in elegant shades of chocolate brown and Tiffany blue, the tone is set with meltingly tender beef carpaccio dressed with spicy sesame vinaigrette, in a nod to Vongerichten’s passion for Asian ingredients. Next comes F1 New York strip steak from Japan with accompaniments of smoky caramelized carrots and crispy potatoes enlivened with Fresno chiles.
At Mastro’s Ocean Club, the “wow factor’’ starts the moment you step inside to discover a dramatic, 80-foot-tall sculptural African mahogany tree house. The airy, striking décor makes you feel as if you’re dining on the deck of a palatial ocean liner. No wonder this see-and-be-seen restaurant is such a hot spot for celebrities.
Service is a choregraphed ballet, with multiple waitstaff circling each table and setting down plates simultaneously in unison. And what plates they are, with plump crab claws chilled on dry ice; Snake River Farms massive Tomahawk chop taken over the top with lobster; pillowy gnocchi showered with black truffles; roasted Brussels sprouts leveled up with smoky Nueske’s bacon; and finally, an entire platter of dazzling desserts including Mastro’s famous warm butter cake.
