Chef's Review:

Charlie Palmer

Master Chef

Renowned Chef Charlie Palmer, a James Beard Foundation honoree, is one of the pioneers of progressive American cuisine, an evolving style of cooking built on classical French technique with regional American ingredients.

“The cuisine is about presentation and esthetics as well as the flavor. It is a style, which interprets classic European cooking using American products and small farm producers. I don’t think it (Progressive American) is a real cuisine yet. America is still a young country and it will take us years before we really define what it really is,” Palmer said. “People eat with their eyes before they taste the food, so it is important to create excitement on the plate, both what is seen as well as how it tastes. The dining experience is not just about the food but the whole experience including surroundings, service and presentation.”

Charlie Palmer Steak at the Four Seasons Hotel Las Vegas presents a Cut of the Week menu, which is a unique cut of beef paired with seasonal ingredients and a bottomless glass of wine pairings for $48 per person. A la Carte menu items include Charcoal Grilled Filet Mignon, Bone in Rib Eye, as well as fresh seafood and poultry selections.

The wine list specializes in Napa Valley Cabernet and Pinot Noir producers from the West Coast, as well as a wide range of Old World wines. The dining room offers secluded seating options, private dining rooms and the lounge which features deep couches and overstuffed club chairs for drinks and informal dining.

Aureole at Mandalay Bay was designed as the ultimate in theatrics in dining including Wine Angels flying through the four-story, temperature controlled glass and steel wine tower — the largest in the world — which houses 10,000 of Palmer's award-winning 50,000 bottle list. Entrees include dishes like olive oil-poached Oregon petrale sole with truffled brussel sprouts or ahi tuna and veal shank. Seating includes a glass-enclosed area with views of the waterfall and pond filled with swan.

Chef Palmer continues to explore, expand and create trends in food.

Charlie Palmer Steakhouse
Four Seasons Hotel
702-632-5120