The Sushi Counter at Charlie Palmer Steak
Charlie Palmer Steak, under Charlie Palmer concept's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged in-house.
The aging method: Dry-aged 28 days in-house.
The counter format: The Charlie Palmer porterhouse; the bone-in ribeye. The sides format: Window dining room ten top facing the Las Vegas Strip.
The signature cut: Classic American sides: creamed spinach, hash brown, the Charlie Palmer scotch flight.
How to Book Charlie Palmer Steak
The booking lead time: 4 to 8 weeks.
The best seat: Window dining room ten top facing the Las Vegas Strip. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Charlie Palmer Steak is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Charlie Palmer Steak Is Worth the Pilgrimage
"Charlie Palmer's Four Seasons Las Vegas steakhouse. The most architecturally institutional Charlie Palmer Group room on the Strip; classic American steakhouse format."
Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Charlie Palmer Steak on Restaurants for Kings →
Related Reading
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- Cote Las Vegas. Our deep dive on the closest steakhouse peer in the city.
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