About a month ago I visited Prime Steakhouse at Bellagio. Dinner was so flawless that I almost forgot about it. Almost.
Prime sits on the Bellagio lake that looks out onto the Vegas Strip. We planned to sit outside on the patio so we could enjoy the Bellagio Fountain Show but it was a bit hot for that. The sun was setting on a 115 degree day and it didn’t seem like the right time to eat steak outdoors. Call me crazy but steak outside doesn’t sound awesome when it’s still 100 degrees outside. We opted to sit inside and ended up with a seat near the window so we could kinda see the show.
Since this was a birthday celebration dinner started with a couple of drinks. Macallan 12 with 4 cubes (of ice) was how I began the night. As usual the ice was nearly melted when the drink arrived and totally gone when I finally got around to taking a sip.
Each section at Prime has 3 distinct waiters. SW Steakhouse at Wynn has a similar staffing model and it’s wonderful. You’re always speaking with someone who knows their section of the menu, be it a drink, food or otherwise.
There’s always a waiter checking in to see if you need something. THIS is how dinner at a $100+ per person meal should be served. Thankfully the service wasn’t the only great part of dinner.
I’m usually a New York Strip guy but recently have found myself enjoying a filet mignon my last few times out. When I saw that there was bone-in filet mignon on the menu, I had to have it. If there’s one complaint about the filet cut of steak is that it’s not flavorful. It makes sense since there isn’t much fat to keep the flavor in. The bone acted as a flavor saver (TWSS).
The bone-in filet mignon at Prime was outstanding!
As you can see I was so excited looking at the steak that I couldn’t wait to take a picture before digging in. The steak was so juicy and flavorful that I almost couldn’t believe that it was a filet. The steak was so gentle to the touch that I barely had to put pressure on the knife to cut it.
I’d been looking for a sipping drink for when I gamble for a couple of years. In December I took a week to experiment with the different brown boozes. I was on the Vegas Strip and sampled a variety of bourbon, whiskey and scotch. I did a lot of taste testing on casino comps while I gambled (see Vegas Chatter post) but paid for some top shelf liquor that was recommended and only available at bars and restaurants.
The combination of drinking on casino comps and cash was an economically efficient way to try something I wasn’t sure I’d like. Over the week-long experiment I found that I really like Macallan. Macallan has become my go to brown booze to sip on when I’m gambling. I’ve been sucked into the brown booze world and now keep a bottle at home at all times.
With that in mind, I had a little freak out when I saw the headline “The U.S. is on the Brink of a Whiskey Crisis“. Say whaaaaa?! It’s kind of my fault. With so many people trying whiskey and brown booze for the first time the demand is high and supply can’t even come close to matching it.
Despite the increase in distillation over the past few years, bourbon demand still outpaces supply. The overall bourbon category is experiencing 5% growth, but premium brands are up nearly 20% from last year… The increase in sales, coupled with the aging process and evaporation loss, leads to a shortage with no end in sight.
Furthermore, as distilleries increase output the quality of the whiskey goes down. This happens with most industries but as it pertains to whiskey this may lead to shortages and hefty price increases. This is a serious problem and it seems as though it won’t be corrected any time soon.
As it relates to Vegascasinos you can expect quality of whiskey offered as comps to decrease. I won’t be surprised if Planet Hollywood no longer comps Macallan (12) by the time I visit again. I’ll have to look for some less expensive alternatives to sip on when I’m in the casino.
Feel free to shoot over any recommendations. I’m always keeping an eye on alternatives.