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Chef Charlie Palmer Opens Las Vegas Steak House

Ryan Isaac
Posted: December 18, 1999

Chef Charlie Palmer of Aureole fame has opened his second Las Vegas restaurant in the space of seven months. Following up on the success of Aureole at Mandalay Bay hotel and casino, Palmer unveiled Charlie Palmer Steak at the Four Seasons Hotel in October.

Palmer made his name at Aureole in New York, one of the city's top restaurants and a Wine Spectator Award of Excellence winner, and still spends much of his time there. He has brought on chef Brian Massie, a veteran of both Aureole restaurants, to head up the kitchen of the 225-seat steak house.

Along with aged beef dishes such as an 11-ounce filet mignon and an 18-ounce New York shell steak, the restaurant serves non-meat dishes, including 2.5-pound Maine lobster, grilled tuna steak and roasted salmon. Appetizers range from $7.50 to $25, while entries are priced from $21 to $26.

Master sommelier Steven Geddes, who created the powerhouse wine program at Aureole in Las Vegas (2,000 selections and an inventory of 35,000 bottles), has assembled a smaller wine list with a broad selection of wines from around the world. Louis de Santos, the steak house's sommelier, said that the wine list is centered around lesser-known wines rather than recognizable names. "It's our burden to introduce [the wines] to you," he said. "It's an exciting list, but it takes a lot of effort per table."

Charlie Palmer Steak currently offers about 180 wine selections, with twice as many reds as whites, said de Santos, whose previous positions include sommelier at the MGM Grand hotel and wine buyer at Pinot Brasserie, both in Las Vegas. The restaurant plans to increase the list to as many as 500 selections during the next year.

Charlie Palmer Steak
Four Seasons Hotel Las Vegas
3960 Las Vegas Blvd. South
Las Vegas, Nev. 89119
Telephone: (702) 632-5120
Open: Dinner, daily

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