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 are the famous cuts of meat, selected and butchered with attention to detail that made the original so famous.
WHAT TO EAT AT THIS NYC-BASED LAS VEGAS STEAKHOUSE:
- Tater tots with fat boy sauce
- Alaskan King crab legs
- Lobster mac and cheese
- Ribeye Gotham
- Pair your meal with Jeff Gordon's Napa and Sonoma wines
- Splurge on the 10 oz. 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
- Potato side dishes eight different ways
For private dining requests and groups of 14 or more, please contact 866-733-5827 or send an email.
Why You'll Love It
Best dessert in Vegas
A legendary history of quality steakhouse selections
New twists on some classic favorites
Matt Goss and Jerry Lewis visit Old Homestead Steakhouse
Why You'll Love It
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.
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.
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.
…the food here is ******* fantastic.