Charlie Palmer Steak

I usually stay at the Four Seasons while in Las Vegas, and I love this restaurant, along with it's sister property Aureole in the Mandalay Bay. The service was exceptional! The Ahi Tuna tartar was a delicious suggestion from our waiter. I followed that with a Colorado Lamb loin with rosemary and natural jus. SIMPLY PERFECT! And the petite squash were cooked wonderfully. What an amazing meal, and as usual, the service was seamless, yet not over bearing. We had a wondefful time! more

Ate at Charlie Palmer Steakhouse, located in the Four Seasons Las Vegas (connected to Mandalay Bay, but surprisingly secluded, given that it is just off the strip). I've eaten at a number of steakhouses in Vegas - if you are going to eat a steak in Vegas, this is the place. It's rather upscale - not jacket and tie fancy, but you probably wouldn't fit in wearing jeans - but the service is superb, and the steak was frankly probably the best steak I've ever eaten - better than Morton's, Ruth's Chris, Tony Roma's, etc. Pros: Excellent service, Steak done perfectly more

CP Steak is my favorite Las Vegas steakhouse. Service is low key and professional. All starters,entrees,and desserts are exquisitely prepared and expertly presented.The 20 oz ribeye is awesome as is the three cheese gratin.Excellent wine selection as well. Worth the price. more

Charlie Palmer's was recommended to us so we decided to try it. Big mistake! I would say that the ambiance was quite nice and the bartendar, Bo, provided outstanding service and drinks. However, it is downhill from that point on. We were helped by the assistant Sommelier who knew next to nothing about wine. We selected a bottle only to be told they were out of that one. The Sommelier then arrived and produced a suggested alternative. Their wine presentation consists of them opeing the bottle in the back room and tasting it there before bringing the opened bottle to the table - talk about your lack of class. Our rib eye steaks were average and cooked to order. Our wives ordered the pork tenderloin which turned out to be indedible. Neither one of could cut through the pork because it was so tough. We sent it back to the kitchen and it was returned sliced. This did not help since they could not chew the pork. The restaurants response to this was to bring us additional side orders. Charlie Palmer's is terribly overrated. If you have to go here, go just for the drinks and then eat somewhere else. Pros: Bar Service - at the bar Cons: Food quality, wine and service more

My wife and I regularly eat out and at a variety of different restaurants,it is also fair to say we enjoy our food.As we had been bitterly disappointed the night before at Bartalotta restaurant in the Wynn Hotel we decided to try Charlie Palmers. Pros: Everything Cons: On the end of the Strip. more

I took my best friend to dinner here for her bday a few weeks ago. We both had the most amazing filets ever!! I love filet and I love going to different steakhouses in Vegas to try them. This is now on my top list of favorites. The service was outstanding and the restaurant itself was very welcoming and cozy. Our waiter recommended a delicious dessert to finish off our excellent dinner. Overall, I would recommed Charlie Palmer's to anyone! more

There was a group of 6 of us, in our late 20's, that chose Charlie's for the good reputation. It was a Sunday evening&the restaurant was probaly 25% full. Being that it wasn't a busy night, I would've expected more attentive service.Instead, our waiter was inattentive & was even CONDESCENDING. A person in our party is pretty knowledgeable about wine and was pretty inquistive with the waiter about their wine selection, as any wine enthusiast would be. I asked the waitier about their Kobe &American beef. The waiter seemed to think that my curiosity about this was unusual & commented,""Are you guys in the restaurant business?"" I said NO, why? He replied, ""well you & that guy asking about the wine just seem to know alot."" Do we have to be in the business to know about wine & food? Or is it possible that we are knowledgeable patrons that want to know what they are getting for their money? It was very insulting to me that he didn't seem to think it was possible that us younger people could know that much about food& wine unless ""we were in the business."" When I got the Kobe beef, I was unhappy with quality (the marbling was concentrated in areas rather than marbled well throughout the steak) & metnioned this to the waiter. He responded rudely, that it couldn't have been bad quality. So, I complained to the mgr about how unhappy i was with the service & just as I was speaking with him, the chef happened to walk up. I said how I felt about the Kobe & the chef responded very defensively. I said that I've gotten very good quality Kobe from Cut in Beverly Hills& he snapped back that he gets his Kobe beef from there too. Fine, but he could've at least acknowledged that maybe there was merit to what I was saying. I can at least say that the rest of the steaks we ordered (filet, rib eye) we're great quality. I believe that alot of restaurants are forgetting that the high prices they charge should not only be accompanied by high quality food, but by great service as well. Pros: nice ambience Cons: BAD SERVICE, defensive attitudes more

Upon arrival (8:40pm) the host inquired if all the party was present and we responded that ""not yet"". In five minutes, we responded to the host all were present. Host did not respond back to our group who had congregated outside for at least a half-hour until asked when our table will be ready. Host responded that it will take a few more minutes at which time we decided to leave. Host did not apologize or usher the group to seat in the lounge area and have some cocktails. We have complained to the manager of the restaurant and relayed this incident to at least 50 people -- who all agree that the restaurant did not practice exceptional customer service techniques. The lack of accommodations by the host(s) and the response by the manager reflects an attitude that the customer need not be taken care of -- Poor customer relations! Pros: ambiance Cons: lack of attention, unfriendly, poor service more

My wife and I thought this was the best food, service and ambiance in Las Vegas. The servers were helpful and friendly without being overly so. The food was simply but elegantly prepared. Pros: Great food, Great service, Great atmosphere more

Charlie Palmer did an amazing job combining everything that makes a great streak restaurant with a great wine list, superb service, and unbelievable and inventine food that goes well beyond the most famous and notable steak restaurants around the country. more

not a quality steak,got order wrong, wrong steak and not cooked properly, insulted me by saying that is what i ordered, i know a rare rib eye from a medium well strip steak ,ended up with a badly prepaired not even tender tastless filet. they say it is prime dry aged beef, but what i got sure did not taste look or feel like it, stay away and save your money, there are so many top notch places in vegas to get a quality meal.and they sure wont insult you by giving you a over cooked and wrong meal and tell you its not there fault!!! Pros: nice looking Cons: , price, managment more

I really enjoyed this restaurant. The staff was very attentive but not overly looming. Refer to you as Mr. and Miss - old school courtesy that is much appreciated! Decor was wonderful - classic clubhouse style with modern touches. Great lounge/bar area with piano. Steak is perfect and side dishes are good. Loved the ambiance and boys club feel even though as a woman, I felt more than welcome. Clientele was upscale, lots of business dinners and couples. A really nice getaway from the chaos of most Vegas eateries. Pros: Clubhouse ambiance, perfect service, excellent steaks more

table of 8 & our waiter had an attitude. Only FOUR beef choices each day and they change. heard raves of the Kobe beef - not available that night. Appetizers & desserts were good, sommelier was helpful and most attentive, but steaks all around the table were maybe GOOD, not great. DEFINITELY had better at Fleming's, Prime Rib, DelFrisco's, etc. a large menu, pretty room, but beef wasn't great. Sauces were all COLD when served, as were a few of the steaks. Maybe a bad night, Mother's Day. Surf & Turf, a filet & Lobster Tail. Menu DID NOT mention it was a STUFFED lobster tail, a LOT more stuffing than Lobster. Wine list was enormous, fabulous Sommelier. For a ""steak house"" they had a HUGE amount of Pinot Noirs but list of Red Zins was MUCH smaller. Pros: sommelier, room Cons: , beef more

The steaks is by far the best you can get. It literally melts in your mouth. Pros: Friendly staff, Quick seating Cons: Little Expensive more

I loved my meal here, The waiters were fun and nice, our meal were great, the Migon was good, not world class but good. But the other things that we had were great! I had the NY strip and it might have eged out Sparks, and that is saying something. more

Overrated doesn't adequately describe my opinion. I took my wife on Valentine's Day for her 40th birthday, telling the person who booked my reservation and then the hostess when we arrived. She told me to make sure that I ordered dessert and they would take care of the rest. It took 10 minutes to see a menu/wine list, another 15 minutes after ordering to get a cold tuna appetizer. The surf and turf was average - the steak swimming in sauce. We ordered 2 coffees (TWICE) which took 15 minutes to appear and I ordered the creme brulee and, of course, NOTHING from the staff. My advice - don't bother ! Pros: ambience Cons: service more

Incredibly good service; however, the steak didn't come close. I asked for filet mignon, pink in the middle; the waiter felt that would be best ordered ""medium well."" I didn't agree, but he won out. Jerky. Me and the steak. Good bernaise, though. Second problem; large table of business drunks using incredibly foul language at the top of their golfworn lungs. Third problem: $300 tab (expected though). Pros: service, facility Cons: clientele, chef more

Dinner at Charlie Palmer's at the Four Seasons should be a mandatory learning experience for every restaurant owner and worker. From the very courteous hostess to the genuinely remarkable waitstaff - perfectly unobtrusive but always right there, at the right time - there's not one aspect of this operation that falls short. The ambience may be upscale WASP clubhouse, but it's very NICE upscale WASP clubhouse...and the food just about ""perfect"". I can't say enough about the service. Without question, the finest and most perfectly professional dining service experience you will find. Sometimes, you just don't feel bad about spending $$$ for a meal, but let's face it - it's not often. Here, you feel it's a fair exchange and then some. Well, well worth a visit! Pros: Service, incredible, Portions are generous, Lovely setting Cons: Not one. more

No question, The best steak house in Las Vagas.Yes i know there are a lot of great ones in that town.like Prime,Delmonicos and even Mortons of chicago. When Chef Charlie Palmer teamd up with the Four Seasons hotel you know that your in for a treat. The best of the best,From the iced shellfish platter & creative appetizers to the steaks and sides & sweet endings. more

Great hide out for a great meal. This place is down the end of the strip connected to Mandalay Bay and the Four Seasons. You can really get away from the hustle and bustle and relax with some great steaks. Low lites and some off centered seating make for a real private atmosphere. Wonderful food and service--a can't miss to impress! Pros: secluded, great steak, first class Cons: pricey wines more