Dinners in Vegas:

Bugsy & Meyer’s Steakhouse

After my massive, amazing tasting-menu lunch at estiatorio Milos, you might be wondering: *would I even be hungry for a full steakhouse dinner just a few hours later?*

Well, apparently, gambling and walking the Las Vegas Strip works up quite an appetite, because I was certainly ready for this dinner!

Tonight’s reservation was at **Bugsy & Meyer’s Steakhouse** inside the Flamingo Hotel (part of the Caesars Entertainment Group). If you love Vegas history, the steakhouse takes its name from infamous mobsters Bugsy Siegel and his partner Meyer Lansky, who opened the Flamingo back in 1946 as the very first resort-style casino on the Strip.

The Speakeasy Vibe & Cocktails

The entrance to the restaurant is designed to look like a bakery, which is a fantastic nod to Prohibition-era speakeasies. That theme is carried all the way through to the drink menu. They normally offer a very cool-sounding “Old Fashioned Experience,” but unfortunately, it was temporarily suspended due to COVID protocols.

Instead, I ordered a very innocent-sounding cocktail called the **Mother Superior** ($16).

It was lovely and incredibly fresh! Michael, on the other hand, stuck to his usual: a classic dirty martini.

Bread & Appetizers (A Copycat Situation)

We were served a beautiful bread service shortly after our drinks arrived.

Then, we moved on to the appetizers. Unfortunately, dear reader, I don’t have a wide variety of dishes to show you for this course because Michael and I ordered the exact same thing: the **Lobster Bisque** ($19).

*(Side note: If you have been reading my blogs for any length of time, you already know the rule. If Lobster Bisque is on the menu, chances are I am ordering it!)*

Both of us really enjoyed it! It was rich, creamy, and a perfect start to the meal.

The Main Event: Steaks & Sides

Up next, the main event! I ordered the **8oz Filet** cooked medium-rare ($55), and Michael ordered the **10oz Filet** cooked rare-plus ($61).

In the background of the photos, you can also spot our side dishes: **Mac & Cheese** ($17) and something called **”Dirty Fries”** ($17). I am still not entirely sure what made them “dirty,” but they were absolutely yummy! So was the Mac & Cheese. As for the steaks, both filets were perfectly cooked and delicious.

A Rare Dessert Sighting

After all of this delicious food, I was completely stuffed. I don’t even think we managed to finish the side dishes. However, there was an item on the dessert menu called the **Single Barrel** ($16) that had all the right buzzwords in its description: *Caramel Mousse, Date Cake, Toasted Pecan, Vanilla Gelato, and Warm Salted Caramel Whiskey.*

The presentation is very cool. They bring it to the table and pour the warm whiskey caramel directly over the ice cream, melting it right through a chocolate disc.

I have to admit, it was pretty darn good. I am usually not a fan of dates as an ingredient because they tend to make desserts sticky-sweet, but the salted caramel tempered that sweetness perfectly. It ended up being a very well-balanced dessert. We certainly didn’t finish it—it was incredibly rich, and we were full before we even ordered it—but it gave us something sweet to pair with our after-dinner coffee.

The Coffee… and The Spoon Incident

I will say that the after-dinner coffee service was spectacular. It came with a cute little macaron as a bonus, but my absolute favorite part of the whole setup? **That spoon.**

Look at that hammered copper aesthetic! Now, I am not officially admitting to anything here… but I *may or may not* be currently stirring my morning coffee at home with a VERY similar spoon.

Final Thoughts & Bill Breakdown

Our total bill before tip came to **$300.20**.

Honestly, that is actually pretty darn reasonable for two appetizers, two premium filets, two side dishes, two sauces, a dessert, one glass of wine, and three cocktails (between the two of us… *don’t look at me like that!*) at a premium steakhouse on the Las Vegas Strip.

I had read a couple of disappointing reviews online since the executive chef left back in November, but we honestly really enjoyed our meal, and the service was fantastic. I would go back again in a heartbeat!