☰
A modern take of the classic American chophouse, T-bones features USDA Prime beef, an excellent selection of the freshest seafood, creative sides and comfortingly decadent desserts.
| Event | Hours | ||
| Happy Hour | Sun-Thu 4pm - 6pm | ||
| * $12-$16 menu items, $7.50-$8 featured cocktails, and $6.50-$8.50 featured wines. | |||
This restaurant was reviewed in the September 2006 LVA; some of the information contained in the review may no longer be accurate.
The buzz about T-Bones Chophouse, the most upscale of the restaurants that opened with Red Rock Resort, has been nothing short of spectacular—and now we know why. This is an excellent steakhouse. It’s not cheap, though, with the big steaks all priced in the mid-$40s and specialties like king crab legs and lobster tail going from $65 up to $135. The least expensive steak is the eight-ounce filet for $30; chicken and fish run $26-$48. Everything’s à la carte, so add $10-$15 per appetizer, $9-$10 for a salad, and $9 per side dish, from which there are nearly two dozen to choose (mushrooms, yams, peas, tater tots with or without truffles, mac & cheese, and several varieties of greens). We went with a steakhouse salad and French onion soup for starters—the latter being one of the best we’ve eaten in Las Vegas. Our entrées were blackened swordfish and the 28-ounce ribeye, with sides of creamed spinach and Gorgonzola mashed potatoes. While the fish was slightly overcooked, the steak was sublime (and big enough to finish with eggs for breakfast) and the side dishes melted in the mouth. For dessert, we split a crème brulée. Total bill for two, including a decent bottle of Pinot Noir and coffees: $185. If you can handle the tab, you’ll love the service, setting, and giant dining booths. After dinner, you can step out onto the patio—which features a fire pit and overlooks the pool—for a nightcap.
