Charlie Palmer Reigns as One of Las Vegas’ Top Chefs


By Heather Turk

Over the years, Las Vegas has evolved into a culinary destination. Once known for its 99-cent shrimp cocktails, the city now boasts restaurants from nearly every celebrity chef imaginable. In a place populated with celebrity chef restaurants, though, Progressive American Chef Charlie Palmer has cooked up two unforgettable dining experiences that have withstood the test of time and the heat of the competition: Charlie Palmer Steak at Four Seasons Hotel Las Vegas and Aureole inside Mandalay Bay.

Since opening in 1999, both restaurants have made a name for themselves, thanks to Palmer’s fabulous fare, while still serving up a dining experience that’s uniquely their own. Tucked away in a quiet corner of the non-gaming Four Seasons Hotel, Charlie Palmer Steak offers diners an innovative steakhouse experience complete with succulent cuts of beef and savory side dishes that are truly a cut above the rest. Meanwhile, the Adam Tihany-designed Aureole offers guests dinner and a show, whether they’re dining in Swan Court soaking up the beautiful view of the waterfall on the patio or watching the restaurant’s famed wine angels take flight as they retrieve a bottle of vino from the four-story wine tower.


The NY Strip Steak at Charlie Palmer Steak

The NY Strip Steak at Charlie Palmer Steak

Visitors will find an array of steak and seafood favorites at Charlie Palmer Steak, like the caramelized garlic NY Strip Steak and Grilled Swordfish, alongside such perfectly prepared dishes as the Slow Braised Wagyu Shortribs and California Burrata Cheese with roasted beets. Hungry for a deal? Ask for the Cut of the Week menu, a three-course meal served with bottomless glass wine pairings for just $58 per person.


Progressive American Chef Charlie Palmer

Progressive American Chef Charlie Palmer

At Aureole guests can savor such flavorful fare as the 8-ounce Peppercorn Crusted Filet Mignon and Ora King Salmon. Other mouthwatering must-tries include the Snake River Farm Wagyu Beef Carpaccio and Palmer’s signature Charlie’s Onion Soup made with foie gras and truffles.

Of course, no meal is complete at either establishment without one of Executive Pastry Chef Nicole Erle’s delightful desserts, like the zesty Lemon Meringue Parfait at Charlie Palmer Steak or the light Cinnamon Sugar Funnel Cake at Aureole.

The Swan Court dining area inside Aureole offers guests a gorgeous patio view Credits: Photos courtesy of Charlie Palmer Group

The Swan Court dining area inside Aureole offers guests a gorgeous patio view

While the food at both restaurants is incomparable, the service is truly unmatched. Servers are attentive without ever once feeling intrusive, making the dining experience all the more enjoyable.

Charlie Palmer Steak and Aureole are open for dinner Monday through Saturday. For more information, visit


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