Peter Luger Las Vegas?

Has anyone been to the Peter Luger at Caesar's Palace in Las Vegas? I've read endless diatribes back and forth about the original in NYC, Wolfgang's, etc., but don't know anything about the Vegas branch. Have never been to a NY steakhouse, actually. Thoughts?

[Jenise]

Wish I could help you. Not a Vegas fan and my experiences there are quite old. But based on the Luger reputation, at least what it used to be, I don't know how you could go wrong. And that said, if I were to bet on anyone making me happy, I might bet on Wolfgang (it's called Cut, right?) first.

There's a lot of aura and a lot of traditions involved in a steak dinner at a NY steakhouse. But let's be real: lots of NY steakhouses serve great steak. Luger gets its buzz because they've been doing it a long time and, maybe, to some unknowable extent, suppliers give them better meat because they've been their customer for 100 years.

I'm happy to eat at most any of them. Left to my own devices, I'd pick Keen's as it's a little friendlier, a little more modern, and has a better wine list.

As to Las Vegas, I'm kinda with Jenise. I've been several times for work conventions and once or twice for tourism. It offers nothing that I can't get better elsewhere.

I'm not going to be much help, either. I take the view that I can prepare steak as good or better at home, so I don't order it at restaurants. Truth be told, the best meals I've had in Vegas have been Thai.

[Jenise]

I'm not going to be much help, either. I take the view that I can prepare steak as good or better at home, so I don't order it at restaurants. Truth be told, the best meals I've had in Vegas have been Thai.

Ditto ditto ditto.

I've never been to Vegas, or wanted to. But do have friends who think there are some very good restaurants.
I haven't been to Luger's (Brooklyn) in close to 30 years, though I enjoyed it. It used to be one of the places you could get a better steak than at home. But with the spread of sources like Flannery, and more artisanal butchers who understand dry aging, not the case any more. That said I do occasionally go to steakhouses (Hawksmoor, Bobby Vans) because of their corkage deals (and I guess Balvanera could count as well, as my groups always dives deep into the skirt steak)

[Jenise]

But with the spread of sources like Flannery, and more artisanal butchers who understand dry aging, not the case any more.

Bravo, Dale, exactly right. Snake River Farms, which is what Puck serves at Cut, is what I buy at my local market. The difference between most of us and a high end restaurant then is how we cook it.