Prime Steakhouse at Bellagio

Prime Steakhouse at the Bellagio Resort in Las Vegas elevates the American steakhouse experience with premium cuts, seafood towers, and a lakeside setting, attracting diners for polished evenings that pair with fountain views or post-dinner shows. Positioned along the resort’s iconic water feature, this venue serves as a cornerstone for structured meals that flow into Bellagio’s nightlife. For dinner reservations at this Las Vegas restaurant, myrsvp.com handles VIP table bookings, securing prime spots for occasions like bachelor parties or anniversary celebrations.

Launched in 1998 with the Bellagio’s debut, Prime was crafted by chef Jean-Georges Vongerichten under MGM Resorts’ vision to anchor the property with high-end dining. Vongerichten, known for global ventures like Jean-Georges in New York, designed Prime to blend classic steakhouse fare with subtle French techniques, earning Forbes Four-Star status annually and Wine Spectator’s Best of Award of Excellence for its 500-label cellar. The 14,000-square-foot space, designed by Michael DeSantis, draws inspiration from Gilded Age estates, integrating marble floors and velvet drapes to frame the fountain’s choreography. Under executive chef Steven Jarczyk since 2019, the kitchen maintains consistency, with a 4.7 OpenTable rating from over 5,000 reviews reflecting its draw for both locals and visitors. As a Bellagio exclusive, Prime avoids expansion, focusing on its singular role as a Strip benchmark for steak-driven elegance.

Guests enter from the casino’s north end through a chandelier-lit foyer into a layout seating 250 across tiered dining rooms. Floor-to-ceiling windows showcase the fountain’s timed arcs, while a terrace adds 40 seats for direct water exposure, weather permitting. Dark wood paneling and leather booths create intimate pockets, with a central bar serving pre-dinner martinis and a private room for 20 handling tailored menus at $200 per person. Servers deliver tableside carvings with practiced ease, pacing courses to align with the fountain’s 15-minute cycles. The dress code leans upscale—collared shirts, no casual sportswear—matching the resort’s refined crowd. Open daily from 5 p.m. to 10 p.m., with Friday and Saturday extensions to 10:30 p.m., the schedule supports pre-theater visits to “O” or transitions to Hyde nightclub nearby.

The menu centers on dry-aged steaks, chilled seafood, and composed sides, with portions designed for sharing. The Grand Seafood Plateau stacks Maine lobster, king crab legs, jumbo shrimp, and Kumamoto oysters over ice at $165 for two or $295 for four, served with mignonette and cocktail sauce for visual impact. The bone-in rib eye, a 24-ounce cut dry-aged 28 days, arrives at $92, its charred crust giving way to marbled depth with herb butter. Japanese A5 Wagyu strip loin, seared rare at $145 for 6 ounces, delivers buttery texture with yuzu kosho accents. Grilled Ora King salmon with lemon beurre blanc offers a lighter main at $58, flaky against citrus lift. Starters include a lobster bisque with cognac cream at $24, its richness cut by tarragon, or a Caesar salad with white anchovies for $20. Sides like truffle mashed potatoes or roasted asparagus with hollandaise run $16-22, while vegan options feature a grilled cauliflower steak with romesco at $34. Desserts highlight the warm chocolate soufflé with vanilla ice cream at $18 or a tableside crème brûlée for $16. The wine list, heavy on Napa Valley cabs, starts at $18 per glass with pairings from $90; cocktails like the Prime Manhattan with barrel-aged bourbon cost $22.

This setup suits bachelor parties, with myrsvp.com reserving fountain-adjacent tables or private rooms for group cohesion. The tableside flourishes and view-driven pacing extend meals, aligning with Las Vegas restaurants’ role in curated itineraries. At Bellagio, Prime connects to conservatory strolls for daytime shifts or Le Cirque for varied dining. In essence, it upholds Vongerichten’s balance of bold sourcing and refined delivery, amplified by the fountain’s rhythmic backdrop.