When describing a fine steakhouse, sultry and sexy aren't typically the words that come to mind.
But the Strip House at Planet Hollywood isn't like other fine steakhouses. Here the spicy atmosphere and scintillating menu combine to tantalize all the senses and provide satisfaction.
The feeling is palatable as soon as one steps inside. Vintage black and white Studio Manasse images representing the golden age of cinema and cabaret in the 1920s and 1930s adorn the walls throughout the restaurant and bar/lounge. The antiquity of the images along with the red textured wallpaper of sexy silhouettes and matching cloth napkins on the tables contrasts with the sleek modern architecture of David Rockwell.
Guests at Strip House will find it hard to resist cozying up in red leather booths dimly lit by lamps with rosy shades. The casual yet sophisticated ambience is not strictly limited to the romantic occasion, and is appealing to both men and women.
Executive Chef John Schenk points out that all eight Strip Houses are designed slightly differently, but the spacious layout of the Las Vegas-based restaurant, which includes a main dining room, three private dining rooms and a bar/lounge, makes it a pleasure for the staff to accommodate hundreds of guests.
The evening begins with an informal welcoming shot of smoked potato puree with an herbal garnish to cleanse the palate. This is also an introduction to the impeccable service that can be expected throughout the meal.
A table shared appetizer of warm garlic bread with gorgonzola fondue or a seafood platter with sauces lays the foundation for a filling and pleasurable meal. The fondue is garnished with pepper and parsley and comes with plenty to spare, served at just the right temperature and creaminess, and topped by the stacks of garlic bread.
Dinner soon becomes an interactive experience as servers pour fresh lobster bisque into a bowl filled with a crisp red pepper ravioli and Maine lobster or drench the vine ripened tomatoes and red onion salad with tomato water, right before your eyes.
Each salad on the menu has a unique presentation. The red and orange beefsteak tomatoes in the tomatoes and red onion salad, for instance, come wrapped in two cucumber slices and topped with a lettuce garnish. The other choices, including the mixed baby greens and the Caesar salad, are equally as distinctive.
The steaks, including a 16 or 20-ounce New York Strip and a 10 or 14-ounce filet mignon, are grilled to perfection and simply melt in your mouth in a sensuous manner matching the décor of the restaurant.
Those not in the mood for steak will find plenty of other main course choices, including sesame crusted yellow fin tuna, pan seared red snapper, classic chateaubriand, veal T-Bone, Colorado lamb rack or Maine lobster.
Entrees are served à la carte, but there are plenty of tempting side dishes to choose from. A pairing of the crisp goose fat potatoes and black truffle creamed spinach provides the tongue with a tasty medley of textures, ranging from crunchy to creamy.
The restaurant also provides an extensive wine list and a scrumptious dessert menu.
-- Review by Aleza Freeman