When a well-loved institution undergoes renovation, maintaining the space’s integrity can be a challenge. For true success, a restaurant’s face-lift shouldn’t conform to fast trends, but create a comfortable atmosphere that intrigues and captures new attention.
At Charlie Palmer Steak, recent changes have improved the classic Four Seasons steakhouse, adding warmth to the luxurious dining room and expanding upon what Palmer does best—bold American cuisine founded on traditional French technique.
New executive chef Thomas Griese doubles down on the makeover with innovative new menu creations reflective of his own culinary career. He has worked at Thomas Keller’s Bouchon at Venetian and under Michael Mina in Miami San Francisco, and his new flavors fuse cuisines from all over the world.
Start with the French-inspired Maine lobster bisque, a buttery winter soup topped with whipped truffle crème fraîche, citrus lobster tian and light puff pastry croutons, or the house-made cavatelli pasta with duck confit, chanterelle mushrooms, fall squash and pumpkin seeds. For the main course, choose the melt-in-your-mouth A5 ribeye from Kagoshima, Japan. The charred sweet corn is a spicy companion to a hearty steak, and the shortrib kimchi fried rice is an indulgent new addition.
Can’t decide? Let the chef pick for you with the seasonal “cut of the week” menu, featuring a steak, a first course, family-style sides, dessert and a bottomless wine pairing. Charlie Palmer Steak at Four Seasons, 702-632-5120; Monday-Saturday 5-10:30 p.m.
