Chicago-based Bavette’s brings top chops and moody vibes to the Strip.
The restaurant’s sultry interiors transport guests to an intimate space that pays homage to Gilded Age opulence.
When it comes to steakhouses, Las Vegas suffers from an embarrassment of riches. So for a joint to put down stakes in this town and receive rave reviews in such a short amount of time, it would have to be pretty spectacular. Hogsalt Hospitality’s Bavette’s Steakhouse & Bar at Park MGM is just that—it lives up to the hype of its original location in Chicago, crowned by Esquire as one of “12 Restaurants Around the Country Worth the Reservation.”
“We wanted it to feel like a classic American steakhouse had somehow appeared in Belle Epoque France, and we wanted to highlight the sort of humor that comes out of that kind of culture clash,” says Brendan Sodikoff, founder and creator of Bavette’s. “The Vegas Bavette’s is bigger and more masculine [than the Chicago location] and feels sleeker and more modern. The art is exclusive to Las Vegas, and so are the private dining rooms.”
When you step into Bavette’s, you are instantly seduced by the dimly lit room with jewel-toned Tiffany lamps, dark wood paneling and red leather booths. With its magnificent bar and hidden Champagne lounge in the back, it is a speak-easy for the modern age. Above, globe chandeliers emit a soft, golden glow, and as jazz plays faintly in the background, you want the evening, like that generously poured classic cocktail in front of you, to last and last.
But you’re here for the food, too. Start with the steak tartare—hand-chopped prime grade tenderloin mixed with shallots, capers, parsley, grapeseed oil and a Calabrese pepper puree, topped with a lightly done slow-cooked egg yolk and garnished with sea salt. Next, there’s a selection of salads—try the mixed green and apple, with candied pecans and manchego. Here, Bavette’s proves it’s got the chops, offering USDA prime cuts ranging from filet mignon, New York strip and classic ribeye. The dryaged, bone-in ribeye, clocking in at 22 ounces and served with béarnaise sauce and Maldon, is meant for the strong of heart and appetite. “We partner with Allen Brothers to dry age our steaks,” Sodikoff says. “They’re a Chicago firm from the stockyard days, and they’ve been doing this for five generations.”
For those who eschew carnivorous pleasures, the chilled seafood plateau is a pescatarian delight of crab, lobster and shellfish. And what’s a good steakhouse without the supporting cast of sides? Brussels sprouts, truffle mac and cheese, and garlic mashed potatoes compete for calories. Dessert is a selection of classic American pies, if you were wise enough to leave room.
When Monte Carlo’s transformation into Park MGM reaches its completion, Bavette’s will have claimed its spot as a game changer in the city’s steakhouse landscape. In fact, it already has.