BUGSY & MEYER’S STEAKHOUSE
It’s been some years since a restaurant made waves at the historic Flamingo, but this original steakhouse concept should do just that, bringing destination dining to the Strip’s first hotel and casino while paying homage to its unique history. July 2 is the start date for this $10 million, 11,200-square-foot restaurant with a bakery façade, a sprawling bar and lounge, three private dining rooms to complement a vintage-inspired main dining space and a hidden speakeasy known as the Count Room.
Speaking of cocktails, Bugsy & Meyer’s is going big on rum with other Prohibition-era influences, fitting complements to a classic menu showcasing raw bar offerings and cuts from its own dry-aging meat locker. At the kitchen’s helm is Vegas Chef Prizefight winner Lamar Moore as head chef and Vegas veteran Honorio Mecinas as executive chef. They’re queuing up seafood towers and shellfish cocktails, hand-cut prime beef tartare with foie gras aioli ($24), coconut shrimp with sambal and honeydew slaw ($23) and non-steak entrées like pan-roasted lamb loin ($52) and plancha-seared salmon ($38). Featured beef offerings include a 20-ounce, 60-day bone-in ribeye ($72), a Mishima Ranch Wagyu ribcap ($74) and 12- or 16-ounce cuts of Prime rib served with horseradish and Yorkshire pudding ($54-$62). Flamingo, 702-733-3111. Thursday-Monday, 5-10 p.m.
The first Las Vegas restaurant from the acclaimed team of Enrique Olvera, Daniela Soto-Innes and Santiago Perez was originally planned to open in the spring and intended to be much more than just the first-ever Mexican restaurant at Wynn or Encore. The pandemic stopped Elio from becoming the leadoff hitter of a propertywide dining revamp that would have seen new concepts and renovations of most eateries at the twin luxury resorts, long with the arrival of a Thomas Keller restaurant in the former Country Club space and the clubby Delilah in the former Alex space. It’s uncertain when those grand plans might resume, but Elio made its debut June 18 in the former Andrea’s space near Encore Beach Club, offering dinner four nights a week as a “summer preview” until a hopeful grand opening in September.A weekend brunch launches on July 4.
Olvera spoke with the Weekly in February about creating a restaurant that feels appropriate for Las Vegas but maintains his company’s identity and flavors. The opening menu has big and small family-style dishes, starting with an extensive selection of seafood and crudos and exciting appetizers such as a truffle tostada and carrots al pastor. Herbed guacamole ($18) paves the way for shareable mains such as lobster with chorizo ($49), lamb barbacoa ($34-$89) and pork belly cochinita pibil with charred salsa tatemada ($32). Elio is one of the most exciting new restaurants to hit the Strip in this pandemic-plagued year or any other. Encore, 702-770-7000. Thursday & Sunday, 5:30 p.m.-11 p.m.; Friday & Saturday, 5:30 p.m.-1 a.m. Brunch, Saturday & Sunday, 10:30 a.m.-2:30 p.m.
The Las Vegas Strip now has an ATM machine that dispenses slices of cake. The third restaurant concept from celebrity baker Buddy Valastro—the “Cake Boss” already has Carlo’s Bakery and Buddy V’s at the Grand Canal Shoppes at Venetian—is equal parts savory and sweet, a fast-casual Jersey-style pizzeria and dessert shop.
It launched when Harrah’s reopened on June 5 with Strip-side walk-up service, something this Caesars Entertainment property hasn’t had before. Now party people can grab a slice—of cake or pizza—after spending time at seminal outdoor lounge Carnaval Court. Harrah’s, 800-214-9110. Sunday-Thursday, noon-midnight; Friday & Saturday, noon-4 a.m.