Decked out in ostentatious-minimalist wood, metal, and glass, this LV outpost of Wolfgang Puck's Bev-Hills steakhouse slings nouveau-carnivore apps (maple-glazed pork bellies, parsley salad w/ bone-marrow flan and mushroom marmalade) and cuts ranging from a 35-day dry-aged Nebraska corn-fed sirloin to Kagoshima Prefecture Wagyu, both w/ creamed spinach and a fried organic egg. For $2 extra, lather on one of 8 sauces, like Argentinean chimichurri or shallot red-wine bordelaise -- or go soda-fountain-style by dropping $16 and loudly proclaiming you're "going suicide".

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Mini-entrees are at the bar; check out the full menu