Fodor's Expert Review StripSteak

When a restaurant has been around long enough to warrant a full renovation, you know it’s become a Las Vegas classic—and that’s the case with StripSteak. James Beard Award–winner Michael Mina puts his modern touches on the traditional steak house with a wood-burning grill turning out numerous cuts of beef that extend to large-format choices such as a 36-ounce dry-aged porterhouse or a 40-ounce Creekstone tomahawk, either of which will serve two. Or try something classically Mina-quirky, such as the 16-ounce duck-fat prime rib with blue cheese popover and fresh horseradish, or a caviar jelly doughnut. There are more conventional caviar selections, and an extensive raw bar.