A reimagining of the traditional baked Alaska, Carversteak’s Baked Nevada includes charred pineapple compote and mixed berry sorbet with a coconut cake center. PHOTO BY GABY DUONG
Resorts World Las Vegas is home to Carver Road Hospitality’s first Las Vegas dining concept. Sink your teeth into Carversteak.
In a town replete with steakhouses and celebrity chefs, it takes more than just top chops to draw in the discerning crowds that flock to Las Vegas for its elite dining options. Thankfully, Carver Road Hospitality (carverroad.com) and the brand’s co-founder, CEO Sean Christie, were up to the challenge. Welcome to Carversteak (carversteak.com), the debut Las Vegas restaurant for Carver Road and the sole steakhouse at Resorts World Las Vegas (rwlasvegas.com). With Christie’s vision comes plenty of Vegas intel—he most recently served as president of events and nightlife for MGM Resorts International and was the executive vice president of business development for Wynn Resorts prior to that. “We identified a need in the market and Resorts World did not have a steakhouse,” shares Christie. “Las Vegas has always been aspirational, so we wanted to bring luxury and something exciting to the resort and the city.”
The decadent lobster en croûte is ideal for sharing as it includes a 2-pound Maine lobster PHOTO BY JEFF GREEN PHOTOGRAPHY
The result is a 13,500-square-foot playground for the posh, which includes a focal-point, 70-foot honed quartzite stone bar; an outdoor bar and dining terrace; two private dining spaces—The Knife Shop and Whiskey Room—and a sparkling main dining room that was masterfully designed by the award-winning DesignAgency. In the kitchen is executive chef Daniel Ontiveros—a visionary who honed his skills at Michelin-starred restaurants under chefs David Myers, Michael Mina, Thomas Keller and Joël Robuchon. “Carversteak is a modern interpretation of the classic steakhouse experience, offering dry-aged steaks from selected farms and a nicely crafted wagyu selection that covers Japanese, Australian and American wagyu,” shares the chef.
As for what to order, it’s an offering from the sea that’s making waves. “The lobster en croûte is a must-try item,” says Ontiveros. “A 2-pound Maine lobster is topped with a flaky puff pastry and finished tableside with a lobster-cognac cream sauce. From the guest feedback we’ve been getting, it seems to be one of our top ‘wow’ items.” When it comes to Ontiveros’ personal preference, he’s all about the wagyu cheesesteak bites. “Thinly shaved American wagyu is sauteed with caramelized onion in a red wine demi-glace, then placed inside a buttered Parker House roll and topped with an aged truffle provolone Mornay,” he explains. “It’s melt-in-your-mouth deliciousness.” Request to sit in The Knife Shop to peruse a selection of rare swords and blades sourced from around the United States and Japan (which you can take home for the right price), and personalize your dining experience by choosing from one of five artisan steak knives presented to you by your server during the “Choose Your Weapon” tableside presentation.
When The Whiskey Room isn’t booked for private dining, the space invites guests to experience exclusive whiskey tastings with master mixologist Francesco Lafranconi, Carver Road Hospitality’s vice president of beverage and hospitality. PHOTO BY JEFF GREEN PHOTOGRAPHY
No matter the order, Carversteak delivers on service, culinary prowess and ambiance from the moment you step inside. Raising the stakes, indeed.
