Last night was a smart move on my part to join my parents and two other couples that we are friendly with. The SW Steakhouse is located downstairs near the lake of Dreams. When you take the circular (yes circular) escalator down in front of the small lake, you have SW on one side and Daniel Boulud on the other. The Space is very Steakhouse like with a lot of dark colors but very well lit.
The Menu was also very Steakhouse like with your usual raw bar selections as well as some high end additions like a Caviar plate and Kobe beef Carpaccio. They had an excellent selection of Salads. Two of us got Caesar Salads, two of us got the Roasted beet salad, and the best looking salad was the chopped salad with Avocado topped with crisp thin potatoes. I got the Beet salad and it had an excellent amount of these tender morsels. there were three different vibrant color beets to choose from as well as it being bathed in a hazelnut dressing and sliced hazelnuts mixed in.
Most of us ordered the steak as well that is what we came for. Both my father and Susan (one of the women with us) don't eat meat, so they ordered fish. My father got the Halibut and I got to try a small piece before he completely devoured the dish. It was juicy and flaky and just down right delicious. It was soy glazed before the sear so it had a nice sweet flavor. It mixed well with the miso lemongrass sauce it was sitting in.
I ordered the Bone in Rib-eye. I'm always a big fan of a bone in rib-eye because the bone adds so much flavor. Both my mother and I got that dish. Now I know I often talk down about steakhouses because....well, there isn't much to it and they don't differ really from one place to another. the steak that is. What you need to make a good steak is first good quality meat, and freaking hot ass broiler. Many of the high end steakhouses have a line to top brands and quality of beef. The ovens on the other hand does the magic. If you had an oven that can produce a heat of 1250 degrees, you too can make a great steak. That super high heat will char the outside while leaving the inside nice and pink. That char is where you get all the great flavor.
One of the people with us, Frank, got the Tomahawk Filet. A rare selection to find and if you do, please get it. Yes, it's above the top when it comes to pricing it. At almost $80, you best enjoy steak. The Tomahawk cut is a bone in Filet Mignon. It gets the name from.......well take a look:
I normally don't get the Filet because I find the rib-eye is much more full of flavor. But this steak was awesome. I got to taste a little bit and really enjoyed it.
Now what really sets a steakhouse apart are what it offers in addition to the steak. The side dishes were fantastic. We ordered a very regal Black Truffle Creamed corn. Very rich in truffle flavor and the right amount of creaminess to it. We also got Balsamic glazed Chipoline onions and jalapeno peppers. The bite of the jalapeno against the sweet balsamic was an excellent mix.
For dessert we pre-ordered a chocolate soufflé. I'm not a big soufflé fan, but I had a taste of it and it was very good. the accompaniment of sour cherries I thought was an excellent touch as well as it looking beautiful
All in all a great meal and I would definitely recommend it if you're looking for a good steak house out here in Las Vegas.
SW Steakhouse can be found in the Wynn Hotel or online at www.wynnlasvegas.com
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