Craftsteak

Craftsteak's design belies its size -- there is room for 260 diners. Booths are open yet afford a sense of privacy. Party rooms can accommodate up to 60 people. The exotic natural-wood flooring, highlights of leather and bronze and the fine wood tables with butcher-block appeal reflect the restaurant's natural approach to food as well as to decor.

Craftsteak's menu is different from other steakhouses. It is a celebration of natural flavors, the finest ingredients and aged steaks. Along with the expected grilled steaks, there is a choice of grain-fed or grass-fed New York strip steaks. There are many braised dishes, including veal breast, beef cheeks, duck leg confit and lobster. The lobster is gently braised in butter. Seafood, fish and poultry are among the many roasted dishes.

The first-course selections include roasted or smoked sweetbreads, quail, foie gras and lamb tenderloin. Vegetarians will find many side dishes and vegetables prepared roasted, braised, pureed or sautéed. And how about fava bean agnolotti or spaetzle or farro?

Potatoes are available pureed, gratinéed, souffléed, roasted or fried. The combinations a diner can choose are endless. Menus change seasonally, so some dishes mentioned here will not always be available.

Craftsteak is a 2005 Epicurean Award winner for Best Steak House. It also is a 2004 Epicurean Award winner for Best American and Best Restaurant Overall and a 2003 Epicurean Award winner for Best New Restaurant on the Strip.