The recent arrival of a branch of New York’s 144-year-old meatpacking district institution in revitalized Caesars Palace is a perfect mix of old and new. Big, thick, well-marbled steaks are cooked in an infrared broiler at 1,800 degrees to seal in juices, then finished with double butterfat butter to create a perfect crust. Must-order sides include black-truffle gnocchi and “duck fat” fries. The wine list, heavily weighted to California reds, is exceptional.
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Old Homestead Steakhouse
Caesars Palace
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