Restaurant Charlie

Morels French Steakhouse

Morels French Steakhouse combines classic steakhouse restaurant with gourmet cuisine. Led by chef, J. L. Carrera, they serve a full range menu of soups, salads, appetizers, iced seafood, and a variety of steaks and main courses.

Steaks include USDA certified wet and dry-aged prime and choice beef, and Japanese A-5 Wagyu. They are expertly grilled under a 1200 degree broiler and served with sauce bordelaise.

Guests are welcome to enjoy the iced seafood bar, and a cheese and charcuterie bar filled with more than 30 artisanal and farmhouse cheese from around the world. There are handmade meats and salamis to savor as well.

Morels offer more than 60 wines by the glass and over 400 bottled varieties from regions of California and France.

The décor is elegant and tailored with dark woods and vanilla-colored chairs. Paintings and ornate chandeliers add a special ambiance of excellence.

Morels restaurant is large to seat more than 300 guests and has two additional private dining rooms. Banquet facilities are also available.

A plush lounge leads to outdoor patio seating with stunning views of the Las Vegas strip. Their master mixologist can create a tasty handcrafted cocktail sensation.

Morels French Steakhouse and Bistro is a culinary journey offering unique aspects to dining pleasure.

Table 10

TABLE 10 features American classic dishes with a bit of New Orlean’s bam. The spirit of chef, Emeril Legasse and his distinctive culinary style is a feast to be devoured.

Evenings come alive at TABLE 10. Views of the grill stations, busy kitchen and flaming rotisseries entertain guests at the Food Bar. The restaurant also faces out to the lush views of the Palazzo atrium.

The menu is varied from small plates, soups and greens, to fish and shellfish, grilled specialties, rotisserie charmers, enticing side dish creations, and scrumptious desserts.

Savor the fried blue crab cake in lemon caper aioli, corn popovers with jumbo lump crab with arugula and basil cream, and Emeril’s own shrimp toast.

Dive into the pasta Jambalaya with Baja shrimp, andouille sausage and a host to an assortment more of delicious ingredients. There are fine cuts of steaks served with Chimichurri or Maitre d’Hotel butter.

Tack on some country smashed potatoes, truffle mac-n-cheese, or cheesy Yukon spuds. Finish the delightful meal with a scrumptious dessert such as bourbon chocolate cake, blueberry bread pudding, or coconut cream pie.

Enjoy a taste of New Orleans at TABLE 10 in Emeril’s style.

Solaro (Poolside)

Sushisamba

Woo

Zine Noodles Dim Sum

Lagasse's Stadium

Canyon Ranch Grill

Carnevino

Cut

CUT is a classic steakhouse with a contemporary twist. A creation of Wolfgang Puck Fine Dining Group, and an award-winning restaurant.

The super-chic 160-seat restaurant and connected upscale lounge, provides a modern aesthetic to the traditional steakhouse.

CUT caters to the steak connoisseurs. There is a large selection of cuts and portions of U.S.D.A. Prime, American Wagyu / Angus “Kobe Style” and Japanese Wagyu from Kagoshima Prefecture for example.

They feature Nebraska corn-fed dry-aged beef. The beef is aged from 21 to 35 days, and then grilled over hard wood and charcoal. Finally, it is finished under a 1200 degree broiler to achieve perfection.

Choose from a wide array of house-made sauces to top your steak. The Argentinean Chimichurri, shallot-red wine bordelaise, Armagnac and green peppercorn are enticing.

The numerous delicious side dishes make for a difficult choice and are a perfect compliment to a satisfying meal. A popular side is creamed spinach with fried organic egg and soft polenta with Parmesan.

Other gourmet dishes are rotisserie duckling with lavender and thyme honey gastrique, Indian spiced short ribs, roasted Maine lobster, and lamb chops with cucumber-mint raita, to name a few.

Guests can enjoy signature appetizers in the adjacent upscale lounge, along with custom cocktails and classic drinks.

Dal Toro Ristorante

Dos Caminos

Grand Lux

LAVO