Old Homestead Steakhouse
Caesars Palace - 3570 S. Las Vegas Blvd.
Las Vegas, NV, 89109
Steaks, Steak House-Fine
$35 or more
Payment types accepted:
AMEX, VISA, MASTERCARD, DISCOVER, CASH
Sunday - Thursday, 5 p.m. - 10:30 p.m.
Friday - Saturday, 5 p.m. - 11 p.m.
Reservations: Reservations Suggested
Old Homestead Steakhouse Review:
Old Homestead Steakhouse has been a New York culinary landmark since 1868. With more than 140 years in service, the restaurant is one of the longest continually serving restaurants in America.
Now Old Homestead brings its fantastic cuts of beef to Las Vegas at Caesars Palace. The Vegas location of Old Homestead, under the direction of General Manager Paul Slagle, creates a lively atmosphere that opens up to Cleopatra's Way in Caesars Palace.
The décor at Old Homstead is simple and modern. The restaurant features comfortable banquettes and tables and chairs. However, the most decorative item at Old Homestead is the signature giant cow, just outside (and on top of) the restaurant's entrance.
The food at Old Homestead, under the direction of Executive Chef Tim Henderson, also doesn't deviate much from traditional steakhouse fare -- and that's ok with patrons.
You might not get much further than the shellfish platter at Old Homestead. A delicious selection of fresh oysters, lobster and shrimp are served with dipping sauces. However, the most impressive part of the shellfish platter isn't the dry ice or that it's two-tiered. It's the giant crab legs, weighing approximately 12 ounces each!
If you're not a seafood person, Old Homestead signature appetizers include the Kobe meatball, as in just one, served with ricotta cheese, a Maryland crab cake and thick-cut bacon.
If you're a meat lover and want steak for your appetizer and your entrée, Old Homstead offers a delicious steak tartare. Laced with a hint of truffle oil, the tartare is served with buttery brioche toast. The tender tartare is one of the best in Las Vegas, probably due to the excellent-quality beef.
Speaking of beef, let's talk steak. All the steaks are dry aged for a minimum of 30 days and supplied by Butcher Pat LaFrieda, whose Manhattan-based company has been in the meat business for more than 90 years.
If you've never been to Old Homstead before, you might want to go try the Porterhouse -- a little New York, a little filet. Quite simply, it's done right, seared at a high temperature and served with sizzling brown butter. Of course, there are additions like seared foie gras, béarnaise sauce or bordelaise sauce. While the sauces and add-ons are delicious, the steaks also stand on their own.
Other cuts of beef include a petite filet, the "lollipop ribeye," cooked on the "dinosaur-sized bone" and the "Gotham rib" steak, also on the bone.
If you don't eat beef, Old Homstead offers alternatives like chicken, rack of lamb, mushroom ravioli and fresh fish like salmon and Dover sole.
Sides are served family-style and include delicious tater tots that resemble mini potato latkes, "Grandma's" creamed spinach, and four-cheese macaroni and cheese. The duck fat fries and potato gnocchi are also excellent.
For dessert, there is New York style cheesecake and bread pudding, but my advice is to go with the warm cookie in a skillet, topped with a giant scoop of vanilla ice cream, coated in nuts. Basically, heaven on a plate.
Old Homestead doesn't reinvent the wheel, they have just tried to perfect it, and I must say, they've come pretty damn close.
-- Review by Nikki Neu
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