• A trio of sauces, a peppercorn New York strip with red onion compote, and a scene from the dining room. Photograph by Melissa Valladares.
    A trio of sauces, a peppercorn New York strip with red onion compote, and a scene from the dining room. Photograph by Melissa Valladares.

    Issue 9: Las Vegas

    When celebrity chef Jean George Vongerichten opened Prime 15 years ago, he reinvented the Vegas steakhouse, combining the elegance of a 4-star Michelin French restaurant with a menu that would excite even the country’s staunchest carnivores. Today, he’s still going strong. Breathtaking views of the Bellagio fountains, plush velvet drapes and brilliant Baccarat crystal chandeliers add to the posh ambience. But it’s the food–like gratin Dauphinois with comte cheese and dry-aged bone in ribeyes–that remains the star.