Industry Weekly

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Smith & Wollensky offers a unique steak experience

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Imagine a USDA Prime Kansas City bone-in sirloin dry-aged in IrishAmerican Whiskey for 30 days … then go eat it.
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Everyone knows the casino resorts on the Las Vegas Strip are loaded with some of the country’s best steakhouses. But you don’t have to go inside a casino for a classic and satisfying steakhouse experience.

Now is the right time to check into that green-and-white building across the Strip from the Monte Carlo. Through March 19, Smith & Wollensky will showcase IrishAmerican Whiskey, matured in American bourbon casks and distilled in Ireland. And it’s not just about the cocktails, although there are plenty of those, too, as well as a specialty tasting flight on this limited-time menu. But the main event is a USDA Prime Kansas City bone-in sirloin that has been dry-aged in IrishAmerican for 30 days, wrapped in a whiskey-soaked cheesecloth. The result is a distinct sensation, a smoky kick added to the beef’s rich flavor. “We’ll have a balance of fruitiness, smokiness, and a taste of American oak from the cask,” says Corporate Executive Chef Matt King. “The dry-aging process is going to increase the tenderness of the steak as well.”

You’ve never celebrated St. Patrick’s Day with a meal like this. But plan carefully—this select steak is available in limited quantity, even in Las Vegas, and you can actually reserve your meal by phone.

Smith & Wollensky at 3767 Las Vegas Blvd. S., 702-862-4100; Sunday-Thursday noon-11 p.m., Friday & Saturday noon-midnight.

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