Hank's Fine Steaks & Martinis

The Restaurant

Hank's Fine Steaks & Martinis opened in 2001 inside Green Valley Ranch Resort & Spa, the original Station Casinos flagship in the Green Valley neighbourhood of Henderson — twenty minutes south-east of McCarran and a fifteen-minute drive from the southern end of the Las Vegas Strip. The dining room is the most carefully composed in Henderson: dark wood panelling, ruby-tufted leather banquettes, brass-finish chandeliers, an open exhibition kitchen at the back, and a centerpiece zinc-topped bar dressed for the property's signature martini programme. Seventy-eight covers across the main room and a private wine cellar that books up six weeks out for corporate dinners.

The kitchen is the only address in Henderson — and one of just seven in Nevada — certified by the Japanese Kobe Beef Association to serve Certified A-5 Japanese Kobe. The Kobe is offered by the ounce at a tasting-format price; the main programme is USDA Prime beef dry-aged in-house for a minimum of twenty-eight days. Signature cuts include the bone-in 18-ounce ribeye, the 8-ounce Kobe filet, the porterhouse for two, and a Wagyu burger that has its own bar-side following. The seafood programme runs Pacific king crab, oysters Rockefeller, and a Maine lobster tail that competes credibly with the resort kitchens up the highway.

The bar runs over thirty signature martinis prepared shaken or stirred, including the Vegas Vanilla, the Choco-tini, the Hank's dirty, and an Appletini that helped re-popularise the drink in the early 2000s. Live music plays nightly at the bar from 7:00 PM. The wine programme — assembled by an in-house sommelier — runs about three hundred references with a confident Napa Cabernet anchor, a Wine Spectator–award–level Bordeaux section, and a tightly chosen Italian and Spanish reserve list. The Kobe-ounces and the bottle list together push the senior business dinner to about $220 a head before negotiating any additional courses.