Industry Weekly

[Hot Plate]

The Edge Steakhouse at Westgate deserves to be discovered

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Beef Wellington at the Edge, with loaded potato and glazed vegetables.
Photo: Jim K. Decker

The just-off-Strip resort best known as the Las Vegas Hilton is now Westgate, and while its transition hasn’t gone unnoticed, its updated restaurant offerings deserve to be uncovered. Start your exploration of these tasty new experiences at the Edge, a classic steakhouse transplanted from Park City, Utah.

Just because it has that classic feel doesn’t mean it serves heavy food in a masculine environment. The Edge feels comfortable and familiar yet surprisingly refined, and that includes its cuisine. Silk Road spicy shrimp is one of the most popular starter dishes, a delicately balanced take on Nobu’s signature spicy-creamy shrimp dish. Keep the richness but lighten up with salmon belly crudo, dressed in electric flavors of avocado, jalapeño and Meyer lemon-soy vinaigrette.

The star of the Edge’s offerings: prime beef from Harris Ranch in California, Snake River Farms in Idaho and Miyachiku in Fukuoaka, Japan. Highly recommended are the 8-ounce Wagyu ribeye cap and the 10-ounce Manhattan sirloin, perfectly marbled with fat and flavor, accompanied by truffled mac and cheese with veal demi-glace and roasted mushrooms with aged sherry vinegar and boursin cheese. Indulge with a Maine lobster tail or buttery shrimp scampi.

Eating at the Edge combines a regal steakhouse experience with the thrill of discovering an overlooked Vegas restaurant gem. The Edge Steakhouse at Westgate Las Vegas, 702-732-5755; Tuesday-Saturday 5-10 p.m.

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