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Carnivore Lover's Vegas

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There are a number of steakhouses and other meat-heavy restaurants located throughout Las Vegas. You can still get the standard cheap surf & turf at some of the older casinos in the city, but for a quality steak dinner, check out those restaurants that receive high accolades from locals and visitors alike.
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3325 S Las Vegas Blvd, Las Vegas, NV 89109, USA
Celebrity restaurateurs Mario Batali and Joe Bastianich serve the finest steaks in town. They match their spectacular all-beef tasting menu with a vast wine list. (701) 789-4141. Read Bob Guccione Jr.'s Spin the Globe story on Las Vegas. This...
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301 Fremont St, Las Vegas, NV 89101, USA
The D's Italian steakhouse, Andiamo, is the number one place to go for an old-school vibe that offers five-star food -- and doesn't require going off the beaten path. Located on Fremont Street in the heart of downtown (with easy parking), Andiamo...
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1 S Main St, Las Vegas, NV 89101, USA
Oscar's Steakhouse boasts one of the best views in Las Vegas -- at 1 S Main Street at the Plaza Hotel, it overlooks bustling Fremont Street downtown. Named after our famous mob attorney-turned mayor Oscar Goodman (after he was term limited-out,...
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Carnivores are in meat heaven at Fogo de Chao, a Brazilian steakhouse that knows how to feed the hungry. At Fogo de Chao, gaucho chefs continuously grill, cut and serve 16 different cuts of meat directly to the table so there's never a shortage of...
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2880 S Las Vegas Blvd, Las Vegas, NV 89109, USA
Hidden behind the circus acts and arcade games is one of the most popular and oldest steakhouses in all of Las Vegas. The Steak House at Circus Circus has done it right from the very beginning, and it doesn't try to fix something that isn't...
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Boulevard Tower, 3708 S Las Vegas Blvd Level 3, Las Vegas, NV 89109, USA
The jamon serrano is just the beginning: Jose Andres's Spanish hot spot, Jaleo, is always a good time. The menu can be overwhelming to new people, but don't give up: start with pan con tomate and jamon, and the endive with goat cheese. By then...