Charlie Palmer Steak

Did the three square 3 course and it was worth every penny. Surf turf was perfect at about 4 – 5 oz Waygu and about a 2 – 3 oz stuff lobster. Accompanied by sweet corn and mash. And who can’t beat the bottomless red and white wine. The lemon tart with compote at the end really was a nice touch.

Couple of friends and I wanted to go to a Steakhouse for Restaurant Week this year and after seeing that Charlie Palmer offered a pretty good deal, we couldn’t resist! We’re glad we did because this place did not disappoint!
We parked at Mandalay Bay and walked over to the Four Seasons, whose entrance is located by the lobby of MB. Once you’re in the Four Seasons, the restaurant is located on the lower floor so take the grand stairwell and you will be led towards Charlie Palmer and their other restaurant, Veranda.
We were immediately welcomed as we walked in. We made a reservation a couple days before and it was a nice touch of them to acknowledge us by name. We were seated and handed their regular menu and their RW 2016 menu.
With the RW Menu I went with:
Billi Bi Soup– WINNER OF THE NIGHT. The soup is first presented to you with just the mussels and garnish then the soup is poured in front of you. The soup was creamy, delicious, and full of flavor!
Surf & Turf– Meat was tender, juicy, and well-​seasoned. Really enjoyed the lobster stuffing that accompanied the decently sized piece of lobster meat. It had an interesting taste that really complemented the taste of the steak!
Lemon Tart– Best way to end the meal, tart but light!
We all received a glass of red wine and white wine to pair with our appetizer and entrée. And in case you were wondering… yes, it was a bottomless wine. Between the five of us, we also received 3 sets of Creamed Corn and Mashed Potato to share which was more than enough for us!
Service was also flawless! Our server Reymond stopped by our table regularly to make sure everything turned out great, the bussers immediately filled our water glasses whenever it’s almost empty, and their management team even stopped by that we were well-​taken care of!
Overall, everything was amazing! Considering the price we are paying for Restaurant Week, we received PLENTY of food that left us leaving happy and stuffed!

My husband and I high-​fived each other after this meal for a great pick to start Restaurant Week 2016.
The location inside of The Four Seasons made this very easy for a weeknight meal. The Four Seasons is easy to access since it isn’t in the middle of the Strip and all of the traffic. We were immediately greeted by a valet and told that the $ 24 valet fee would be waived since we were dining at the hotel. The restaurant is a very short walk from the front door. I liked that I didn’t have to walk through a casino to access this restaurant.
The host at the front warmly greeted us as soon as he seated the party in front of us. He provided us Restaurant Week menus as well as the regular menu. The regular menu looked great for a future visit, but we were set on RW for this visit.
The service was excellent from start to finish. Our waiter was professional and timely. We were checked on regularly, drinks refilled constantly, and all courses were presented with an explanation of what we were being served. The service definitely met if not exceeded the level of service one expects at a steakhouse.
The bread basket that is brought out before the courses was great. There was a nice olive bread, cornbread, and a regular crusty bread. All of the breads were delicious. The Bibb Lettuce Salad was simple with some bacon and ranch, but was good. The RW menu also included bottomless wine. We were served white with the salad and red with the main course. The red was on the dry side and was my favorite of the two.
The Surf & Turf was very, very good. The steak was prepared perfectly with a well seasoned char on the outside and tender meat inside. The stuffed lobster had nice pieces of lobster and crab with a tasty stuffing. The jalapeño creamed corn was very tasty and the jalapeño didn’t overwhelm the other flavors. The smashed potatoes were good, but not the most exciting side this restaurant offers. The finale to the meal came in the form of a Lemon Tart. I liked the crust and tart tasting lemon filling, but the meringue was my favorite part.

Another amazing dinner here. We have been here probably 6 times and we have seen nothing but flawless execution. Amazing food, outstanding service and unparalleled value for the quality. I did the COTW menu and my wife did ala carte. Both of us were wowed and already booked to come back again for another fun night. We love the atmosphere here — understated elegance, a little on the intentionally dimly lit side — which we love (particularly in steakhouses) makes the environment feel intimate and relaxed while oozing of class. Special shout out to Jimmy and Edgar who took great care of us– we will for sure request to be seated in their section next time.

Not what it claims to be. Very over rated! Waiter service excellent, salads were very good, bread & potato au gratin very good main course a disappointment

The good Ol Charlie Palmer Steak House! The myth is true! Definitely one of the best steak houses in Las Vegas! From the Service to the Food leaving me with an impeccable impression and enjoying a restaurant that still follows expert high standards for service that you can clearly see in EACH AND EVERY employee! Pride passion and dedication is what I witnessed last night and it was a relief considering this is my anniversary dinner! With that being said they nailed it making it a perfect dinner, better then expected of course! The food was great! If you haven’t heard of the cut of the week, please look it up! Because it is clever to go that route weather you are going on a budget, or just going for a special occasion and want to have a little bit of everything. We did the Colorado Lamb T-​Bones with Harissa Powder giving it a unique flavor that matches perfectly with the wine. For those who know how big I am with wine, I can tell you the Somm is really a Genius for the Angeline 2014 Pinot Noir. That wine is kind of rare considering it was produced in a drought, and the flavors of cranberries and orange zest really bring out the Harissa Powder on that Lamb! Now on to this Black Velvet Apricots. The California Brie really stands out because it is grilled i assume as a whole on the Wax side letting it taste outstanding as you experience literally «A Grilled cheese». Now Eat that with the watercress that is tossed in a clean balsamic, and a piece of that apricot giving you an experience I guarantee you haven’t tasted! ⁵⁄₅ for the salad. Roasted farm squash very nice; Sweet Garlic Pomme Purée, nice to clear the pallet for the next incredible bite of Harissa Lamb! Last was the Panna cotta with coconut lime. More Lime the coconut, but the Shortcake Crumble balances it out with a beautiful texture allowing you to enjoy every bite vs some panna cotta dishes that leave you putting down the spoon as an intake of «Too Savory». Overall, that is a ⁵⁄₅ experience for me, and the rest of you should make an effort to shoot out to CP Steak!!!

My wife and i had a late evening dinner here and were disappointed.
The service was spotty, we were not even sure who our server was as no one introduced themselves or greeted us. I actually felt that i was in a Game of Thrones episode and the waiter was one of the faceless men. Does the waiter have a name? i guess not!
In any event, we proceeded to order our meal from the faceless brethren, i ordered a NY strip, medium and my wife an 8oz filet. To my horror, my strip steak came out covered in cloves of sauteed garlic! Not what i requested, or would ever do to a prime cut of beef.
The faceless waiter said he could scrap the garlic off and «re-​fire» the steak. Are you kidding me? At $ 58 they should have replaced the steak. So they re-​fired the steak, which I had to politely return once again, as it was so chewy and was almost impossible to cut without rocking the table. Perhaps i should have ordered the oysters, clams and cockles?
It was at this time, I was approached by a faceless manger. Does the manager have a name? Nope! How can the lack of social graces in what is supposed to be a high end establishment be so prevalent? I mean you don’t have to know my name but please introduce yourself and make a party feel welcome.
To their credit, they did eventually replace the steak, and got me a beer for my inconvenience.
Does this restaurant have a name? Yes, Overrated!
P. S. they had a three piece band playing jazz that was Awesome.

This steakhouse did not disappoint. My girlfriend and I came in for our anniversary and we were treated like royalty. It was the best dinner of our whole trip — the food was awesome and our server (Tony) provided great service, he was very friendly, and the whole staff was attentive to our needs. We are looking forward to coming back next time we are in Vegas.
Make sure to ask about the ‘Cut of the Week’ special. It was AMAZING.
Thanks again, Tony!!!

A refined steakhouse tucked away inside of the Four Seasons Hotel. This restaurant is unique because it’s the only one around Mandalay Bay that is not in the busy casino next to a dozen others. Charlie Palmer Steak features a high elegance which I would say is perfect for many occasions.

The ambiance at Charlie Palmer Steak is understated but elegant, with dark candlelight and clean white tablecloths — the perfect setting for an intimate dining experience. Make reservations ahead of time and you should have no issue with being seated when you arrive.
We had cocktails before dinner, and then chose to order from the extensive wine list. If you ask for the Sommelier and it’s JB, he will be able to guide you through the list with ease, and you will be delighted with his extensive knowledge and exceptional service! Our server was not as personable or as charming as JB, but he did make sure we were happy with our dining experience throughout the meal.
The menu is simple, with a few unique updates on the classic steakhouse fare, nothing too flashy, but a refreshing take on old favorites. Below are a few highlights from our dining experience:
Chef’s Choice Sashimi: Buttery yellowtail with a light, tangy ponzu that cut through the richness of the fish perfectly — a definite must try!
Seafood Tower: Overflowing with seafood, the crab legs and oysters were my favorite! Comes with a light cocktail sauce and plenty of horseradish. The shrimp were a bit overcooked for my taste, but they were huge and full of fresh flavor.
Kagoshima, Japan Kobe Striploin: My husband did not leave one bite left on the plate! It was cooked to a perfect medium rare, accompanied by a red wine sauce that was just as good as the steak. A rich dish, so come hungry if you plan on ordering it.
Sorbet Tasting: Light & SO refreshing! Really unique flavors, a great way to have a bit of something sweet after a decadent meal.
Overall Charlie Palmer is a steakhouse oasis tucked away in the Four Seasons Resort that is definitely worth a visit! Cheers!

F*****g delicious. Ravioli was freshly made, lobster fried rice was amazingly covered throughout with giant pieces of lobster. The Filet mignon cooked perfectly to medium rare… Makes me want to go back right this second

We had dinner here very late, so I will start with that and the food was good. The steaks are well worth the price you pay. I gave them a three star, simply because service was not up to par. We had to beg for water and I think we saw our waiter once and that was to take the order.

Let’s start this off with the food, it’s the only reason it’s getting three stars. The food was fantastic! The steak melted in my mouth, well made cocktails, and omg those parm potatoes. With such a high price point, it definitely delivers.
You know what didn’t deliver so much? The staff. Everything started out fine, but service slowed to a crawl by the time we were done with dinner. We recieved drink service once throughout the entire meal and had to go find our waiter for the check about 30min after we finished eating and no one had come to check on us. The place was busy, but please hire an adequate number of wait staff if you want to complete the experience your food is bringing to the table. It was a let-​down to want a 5 star experience and be met with maybe one.

I dined at Charlie Palmer Steak many years ago when it had just opened. I remember it being really good back then. By his time, it was very mediocre. I had the wagyu short rib with sweet and sour beets and horseradish cream. It’s as if The chef forgot to season the beef– it was so bland. Short ribs are typically so tender that you can cut them with a fork. Not this. I struggled with cutting it with a knife because it was dry. The beets were fine, but the horseradish lacked the spicy kick that is typical of horseradish. I also had hamachi sashimi to start. This was underwhelming. The best dish was the potatoes gratin. These are very good. The creamed spinach and Brussels sprouts are good as well. We tried the Pineapple Upside Down cake for dessert, and this was underwhelming and dry. I was intrigued by the thyme ice cream, so I ordered a scoop of that– except it came in an interesting «rack» of 6 scoops. Had I known and was told, I would have gotten some other flavors. Couldn’t eat 6 scoops of a single flavor that was just so-​so. The service was friendly but slow. A few of my dining mates sent their plates back because they were cooked incorrectly. Overall not worth the high prices. With so many steakhouses in LV, you’re better off going somewhere else.

First time visit and with a party of fourteen to boot. We were seated at our scheduled time at a good sized table towards the back. The host was very friendly and escorted our guests back to the bar where we were hanging out as they arrived in waves beforehand.
Service at our table was fabulous all evening. We started off with several cold seafood platters and some sweet and sour calamari. Along with the apps we ordered a first for me double magnum bottle of wine. This thing was huge but we managed to polish it off by the end of our meal. The apps were all tasty and fresh and I especially enjoyed the heat in the calamari.
For my main, I got the bone in ribeye steak with sweet onion. This thing was huge and the bone extended out like a mini tomahawk. The steak was expertly prepared to my desired medium rare temperature but proved too large to finish. Along with the steak I had the obligatory asparagus but prepared here with a citrus sauce.

Updated review… STILL AMAZEBALLS!
This place was an old favorite of mine that I somehow put on the back burner for too long. Being that I have had a ton of friends birthdays lately it has been a nice excuse to get CP back in the rotation!
First, it is so nice to have a fine dining option without having to walk through a loud and smokey casino. It is so easy to valet at Four Seasons without dealing with the Mandalay portion. As soon as you walk in the restaurant is just a few short steps away.
This time we started at their bar so we could finish watching the baseball game. Tommy the bartender took great care of us as we ordered an appetizer and drinks. He was very knowledgeable and even though they did not carry our first choice of beverage he was able to make a perfect suggestion that paired perfectly.
After the game we moved to a table so we could have more privacy and catch up. I opted again for the Cut of the Week while my friend chose a prosciutto wrapped romaine salad and swordfish on a bed time of crab risotto. Once again the Cut of the Week menu did not disappoint. It started with an apple arugula salad with blue cheese. The main course was a fontina crusted pork porterhouse wish smashed taters and kale lollipops. Desert this time was a baked Alaska style banana split. Oh and we can’t forget the bottomless wine pairing!

We were in Vegas for our Fifth Anniversary and stayed at the Mandalay Bay, so we decided we’d do our anniversary dinner at Charlie Palmers. All the elevator advertising was so heavy on it that we figured we couldn’t go wrong. Well, we didn’t go wrong with Charlie Palmers, but I wouldn’t say we went right either.
Don’t get me wrong, the steaks were great. But for as much as the elevator told us to go there, I expected it to be phenomenal. It wasn’t. I expected a steak that cut like butter. It cut more like frozen butter.
The staff was friendly and attentive, the ambience was welcoming, the food was great. I probably wouldn’t go back because there are tons of places to eat in Vegas and this just wasn’t a standout restaurant, even though the elevator says it is.

I went to Charlie Palmer to celebrate my brother and SIL’s tenth anniversary. At the bottom of the Four Seasons Hotel at Mandalay Bay, the restaurant is absolutely beautiful. We had a private room to accommodate our party. The menu was a set 3 course meal with 2 choices for each course (The Michael Jackson Tribute Menu). They actually printed new menus with my brother and SIL names which was a really nice touch.
So for $ 50 I got a three course meal consisting of roasted tomato soup, a bone in filet and carrot cake, with bottomless wine pairings for the first two courses. Before I start on the dinner, I just want to mention the bread basket had some of the best cornbread. Now for the dinner. The tomato soup was tasty with 2 crispy wontons with mascarpone cheese and served at the table. I’ve never heard of a bone in filet, but it was tender & perfectly cooked medium rare. I usually like a fattier cut like a rib eye, but the filet was the best I’ve had. I suspect it was the bone. The carrot cake was moist and the serving size for the desserts was huge. I don’t think anyone could finish their dessert.
Service was impeccable and they also accommodated 2 children under 5.
For $ 50, this has got to be the best deal of any high end steakhouse in Vegas. The bone-​in filet would be $ 50 at most places ala carte, so I’m not sure how they throw in a first course, dessert and bottomless wine pairing at this price, but I won’t complain.

If you’re headed to Las Vegas anytime soon or already there, read on for a semi-​secret tip. And if you also need a refreshing antidote to noise and neon, this elegant eatery is exactly that.
My first impression of this quiet, refined steakhouse inside the exclusive Four Seasons hotel was WOW as I walked in, and «wow» food and drink is exactly what I received in this richly appointed restaurant. This has to be one of the best joints in a city loaded up with great restaurants, and a breath of fresh, quiet air to be sure.
Somewhere in my reading about Vegas I came across the «best restaurant deal in Vegas», that being a weekly dinner special at Charlie’s, which includes the Bottomless Wines. I took advantage of it and concur: BEST DEAL in Vegas. A grand total of 48 bucks for their special which includes weekly curated selection of «bottomless» reds and whites. And yes, that’s all you care to drink, within reason.
The chardonnay I had was sublime and insane (Sbraga Ranch), and the red (I was past the remembering point…) was very good. USDA Prime Strip Steak that week, plus the salad, sides, dessert (peach tart) and the wines, all were first class and flavor-​loaded.
Thanks to the great wait staff, also quiet and refined. I will be staying at The Four Seasons next time in Vegas if the wife is with me, and we’re coming back for the best (and secret) restaurant deal in Vegas.

Went here last night ⁷⁄₁₀ for dinner.
Not a lot of selection for appetizer, however the corn bread is a must try it’s so delicious. The steak was delicious and overall the service was good. We didn’t have a long wait and you could leave with your drink I’m starting like Vegas for that one little bit. Sometimes you have to leave a restaurant but haven’t finish your drinks
Try them you won’t regret it
It’s very busy and loud but it’s VEGAS