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“And does Charlie Palmer ever perform. His creations are absolute showstoppers…For a main course (sorry, Peter Luger’s, the two Palms, and Smith & Wollensky), it’s a tender, thick, and succulent
wood-grilled filet mignon….A steak just doesn’t get any better.”
Stanley H. Murray - Robb Report
  Opened in November 1999, Charlie Palmer Steak is Charlie Palmer’s second venture in Las Vegas having opened Aureole at Mandalay Bay Resort & Casino to critical acclaim. In
the tradition of a great steakhouse, Charlie Palmer Steak is a comfortable, spacious restaurant with an understated, clubby atmosphere. The restaurant is located off the main lobby
of the Four Seasons Hotel, Las Vegas’ only five-diamond hotel.
  Charlie Palmer Steak is quickly establishing itself as one of the most innovative steakhouses in Las Vegas. The restaurant offers two types of dining experience. The upscale dining
room is comfortable and spacious in warm ochre tones accented by dark mahogany panels. Grand arches, reminiscent of an elegant Spanish home, give a sense of intimacy and privacy to the understated room.
 Less formal is the cigar-friendly lounge. It is a large inviting space, suitable for drinks, light snacks or informal dining. Deep couches and over-stuffed club
chairs bring a lively, homey feel to the room. On Friday and Saturday evenings the bar features live entertainment.
For his American steakhouse, Charlie Palmer, with executive chef Joe Romano, has created a small, innovative menu with a twist on the traditional fare. As in all of his restaurants, Charlie Palmer seeks out
the best and freshest ingredients from top purveyors around the country. All beef at Charlie Palmer Steak is certified black Angus and has been dry-aged for 21 days to insure the best flavor and
tenderness. In addition to the meat, the menu offers an interesting selection of seafood, fish and side dishes, including some of Palmer’s signature potato creations.
For a sweet ending, desserts are not to be missed. Pastry chef Megan Romano has created light, elegant desserts that are full of intense flavors and the perfect compliment to your meal at Charlie Palmer Steak.
Executive Chef/Owner: Charlie Palmer
Executive Chef: Joe Romano
Pastry Chef: Megan Romano
General Manager: Richard Femenella
Wine Director: Steven Geddes
Sommelier: Luis De Santos
Maitre d’: George Pagani
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