Papi Steak at Fontainebleau

Papi Steak at the Fontainebleau Las Vegas reimagines the steakhouse format with premium beef presentations and live music infusions, catering to crowds building toward theater shows or late lounge visits. Nestled on the second floor opposite the resort’s theater and promenade food hall, this spot channels energy from the north Strip’s buzz into seated progressions. For dinner reservations at this Las Vegas restaurant, myrsvp.com manages VIP table bookings, simplifying access for setups like bachelor parties or group celebrations.

The brand took shape in 2022 through a collaboration between David Grutman of Groot Hospitality and the Papi family, whose Miami steakhouse roots trace to the 1980s under patriarch Victor—known for sourcing Glatt Kosher cuts amid South Florida’s dining boom. Grutman, who built his empire from LIV nightclub in 2008 to a portfolio spanning 20+ concepts, infused the project with his signature blend of glamour and pace, launching the first Papi Steak in Miami Beach that year. That site, a 300-seat space in a former bank vault, earned quick traction for theatrical deliveries like tomahawk carvings, pulling Eater nods for its “Vegas-on-the-beach” vibe. The Las Vegas extension arrived with Fontainebleau’s December 2023 debut, occupying 10,000 square feet as the resort’s steak anchor amid 36 new outlets. This outpost scales up the Miami blueprint with kosher options intact, under executive chef-driven oversight that holds a 4.5 Yelp average from 267 reviews and spots on Vegas Magazine’s 2024 newcomer lists. Groot’s expansion strategy keeps Papi contained to these two locations, prioritizing experiential ties over broad rollout.

Patrons reach the entrance via escalators from the casino, stepping past marble-tiled host stands into a layout seating 168 across velvet-lined booths and a central bar framed by brass fixtures. Dark woods and crimson drapes evoke 1940s screening rooms, while a raised stage hosts DJ sets or vocal acts from 6 p.m., layering tracks under chandelier glow without overwhelming table exchanges. Private sections range from a 20-seat room for fixed tastings to full buyouts, with glass partitions allowing glimpses of the theater crowd. Service deploys roving teams for edge-of-table reveals, syncing drops to performance cues for fluid handoffs. The setup calls for upscale casual—collared shirts, no sneakers—to match the resort’s draw of conventioneers and performers. Open daily from 5:30 p.m. to 11 p.m., with Friday and Saturday stretches to 11:30 p.m., the rhythm supports pre-Bleu de Chanel lounge arrivals or pool recoveries into Vive Croft’s extensions.

The offerings structure around chilled openers, dry-aged centers, and starch pairings, with theatrical scales for communal splits. The signature Papi Steak—a 32-ounce Glatt Kosher tomahawk from Victor’s original supply—arrives tableside on a custom cart for carving at $185, its frenched bone crowned with herb sear. The Australian Wagyu Beef Case, a 55-ounce extravaganza in a lucite display, serves four to six at $650, sliced with au jus and bone marrow accents for melt-in-layer marbling. Seafood counters with a $165 tower of East Coast oysters, Alaskan king crab, and Maine lobster tails over misted ice, drizzled in mignonette. Pastrami salmon, cured belly with rye crisps and mustard aioli, stands as a starter at $32, its smoke threading against brined snap. From lighter pulls, roasted half chicken with jus and fingerlings runs $48, skin rendered crisp over confit leg. Sides amplify the plates: loaded baked potato with cheddar and chives at $18, or creamed spinach folded with nutmeg for $16. Vegan routes include grilled portobello with romesco and quinoa at $34. Desserts escalate the show, like strawberries and cream crème brûlée—torched shell over fruit caviar—at $22, or a tableside s’mores kit for $20. The 400-label wine program leans Bordeaux and Napa from $20 per glass, with pairings at $100; cocktails such as the Papi Old Fashioned—rye with cherry and orange orb—cost $24.

This configuration works for bachelor parties, where myrsvp.com locks in stage-proximate booths or private draws for act-synced hosting. The cart unveilings and nightly sets prolong overlaps, suiting Las Vegas restaurants’ spot as launchpads in resort chains. At Fontainebleau, Papi Steak borders Don’s Prime for denser beef runs or the property’s pools for midday handoffs. In total, it merges Grutman’s crowd command with the Papi lineage’s cut precision, tuned to the boulevard’s theatrical undercurrent.