Edge Steakhouse stays sharp with an innovative tasting menu

Chef Steve Young’s dry-aged beef is only the beginning at Edge Steakhouse.
Norma Jean Ortega

Expectations are high when it comes to Las Vegas steakhouses. There are countless classic experiences lining the Las Vegas Strip as it seems every casino contains at least one regal, refined dining room serving superior steaks. But just off the Strip at Westgate Las Vegas, Edge Steakhouse is transcending those expectations by delivering a mix of tradition and innovation.

Executive chef Steve Young, who recently won Silver State Awards as Rising Star and Best Executive Chef, leads the Edge kitchen crew in creating a dynamic culinary experience full of surprises and creativity.

“The food at Edge is very modernized but I still have to retain some classics. We cater to everyone,” Young says. “If you want steak and potatoes you can come in and get [it], but it’s an elevated steak and potatoes.”

Indeed, the beef is aged in-house for 40 days, concentrating the flavor and enhancing tenderness, and the potatoes could be a butter-loaded purée or a baked and loaded spud with Nueske bacon, white cheddar cheese, sour cream and chives.

The best way to experience Edge Steakhouse is to place yourself in the capable of hands of the chef with the six-course tasting menu. A unique format includes 15 different dishes, truly showcasing the best the restaurant has to offer.

“Some are served family-style and others are served individually, but they all showcase what Edge Steakhouse is all about,” says Young.

Among the standouts from this varied selection are the lightly fried spicy shrimp, Spanish octopus carpaccio and a sublime Wagyu beef tartare with quail egg, truffle aioli and beef fat toast. The menu changes throughout the year to include the best seasonal ingredients but always culminates with a shareable steak like the prime bone-in ribeye surrounded by sumptuous side dishes. And the trio of desserts is brilliant and indulgent, with Tahitian vanilla bean crème brulée, creamy lemon-glazed cheesecake with a graham cracker crust and the chocolate sphere concealing a brownie, chocolate mousse and praline crunch.

“There’s going to be a lot of different ways you can go but what you are going to get is a phenomenal experience,” Young says. “You’re also going to walk out of here blown away at how genuine the people are with the service and how interactive I am with the menu.”

EDGE STEAKHOUSE Westgate Las Vegas, 702-732-5277. Tuesday-Saturday, 5-10 p.m.

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