FIX brings you a wide variety of wine and American fare options, signature dishes include Sea Bass, Steak, and Stuffed Lobster and Kobe sliders.
*Lounge Hours: Mon-Thurs, 5 p.m.-midnight, Fri & Sat, 5 p.m.-1 a.m.
This restaurant was reviewed in the August 2004 LVA; some of the information contained in this review may no longer be accurate. Advertised as “the hippest steak in town,” the Bellagio’s new steakhouse, Fix, makes a decent case for the boast with its food and service, though not the venue. First the good stuff. The head chef at Fix is Brian Massie, formerly of the Palms’ Nine, so the steaks are fantastic. They’re expensive, too, starting in the high $30s and moving up to $48 for a 10-ounce Kobe filet (not outrageous for Kobe). You’ll get a price break if you steer clear of the steer, with chicken and fish starting at $24. Appetizers feature lots of raw choices, such as steak tartare and tuna poke ($15 each), and shellfish platters ranging from $60 to $120. Our two starters were the Bobby Baldwin Kobe sliders and a dish called Forks. The Baldwin burgers are served in the tiny slider style (made famous by the White Castle restaurants) with cheddar cheese, grilled onions, and pickles. These are great. Forks consists of eight salmon-and-caviar “poppers,” served on the end of upside-down forks. They’re neat to see, but nothing special to eat. Punctuating the spectacular service, leftovers are packaged in the best to-go boxes ever (they look more like they’re meant for lingerie than a lamb chop). All in all it’s a well-spent $100-per-person night, plus what you put out for wine. Surprisingly, the only thing lacking is the setting. Fix occupies the area that used to house Sam’s American—a small step above a coffee shop—which doesn’t appear to have benefited from much upgrading. Spacing between tables is super-tight, booths have that cheesy coffee-shop look, and the music is loud. Unless Fix is fixed, don’t go there for intimacy. The best play may be to hang at the lively bar, where you can chow on the great appetizers till closing.