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Old Homestead Steakhouse

Caesars-Palace Las Vegas-Dining-Upscale-Old-Homestead-5
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A bit of East Coast steakhouse tradition is reinvented at Caesars Palace with the Las Vegas outpost of New York City landmark Old Homestead. Brothers Marc and Greg Sherry, whose family has been associated with the original Old Homestead (est. 1868) for decades, let Vegas get a taste of its fine cuts and legendary history.

Complemented by sultry décor, dark woods and burgundy leather booths, Old Homestead's urban dining room and bar feels like a familiar favorite. (The glass wine cellar holding 15,000 bottles doesn't hurt, either.)

Many beloved American favorites are featured here, such as applewood smoked bacon, calamari, Kobe meatballs and warm banana bread pudding. Ranging from the New York Strip to Porterhouse for Two, its standout menu items are the famous cuts of meat, selected and butchered with attention to detail that made the original so famous.

See why the Old Homestead Burger was listed as one of the "Best Burgers in Las Vegas" by Thrillist.

WHAT TO EAT AT THIS NYC-BASED LAS VEGAS STEAKHOUSE:

  • Old Homestead Burger - "Best New Burger in Las Vegas" - The Thrillist Awards
  • Thick-Cut Applewood Smoked Bacon
  • Alaskan King crab legs
  • Lobster mac and cheese
  • The 24-ounce Gotham Ribeye on the Bone

EXPERT TIPS

  • Splurge on the 10-ounce rare Japanese A5 Wagyu
  • Add truffle butter to anything
  • Customize your own seafood platter or tower
  • Large dessert portions easy to share
  • Limited edition collector's wines on-site

For private dining requests and groups of 14 or more, please contact 866-733-5827 or send an email.

 

Reviews

Best Steakhouse on the Strip: Old Homestead Steakhouse. In continually reinvented Las Vegas, the intersection of old and new is a rare phenomenon. The arrival of an outpost of New York's 144-year-old Old Homestead Steakhouse at Caesars Palace joins the two while simultaneously taking steakhouse fare to the next level.

— David Yeskel, Travel Weekly

The first West Coast location of the New York City steakhouse, which has been in operation since 1868, blends the old with the new. Traditional elements unchanged include the use of USDA Prime beef dry-aged for a minimum of 30 days, and generously portioned servings, evidenced by the 32-ounce rib-eye and the 34-ounce prime rib.

— Gayot

Fine Dining: When we want a fancy meal in Sin City, but we're not willing to pay about double the prices at some of the restaurants at the Bellagio, we head over to Caesars Palace for an equally-charming meal and cut of steak at the Old Homestead Steakhouse Vegas. The environment is a little less pretentious. Or at least they can't smell the cheap on us when we walk through the door.

— CheapoVegas.com

…the food here is ******* fantastic.

— John Curtas, Eating LV.com