Explore the Restaurant

The beef comes with a map attached. The prime steaks are sourced from family farms across the Midwest, the kind of supply relationship that shows up on the plate before it shows up on the menu. This is a steakhouse that treats sourcing as its first decision rather than its last. Provenance is the whole argument.

The Wagyu is where the kitchen shows its reach. It is sorted by origin: American at the base, Japanese imported from Kumamoto, Icon XB raised in Tasmania. Each cut is selected for marbling and tenderness rather than sheer size, the tell of a program that reads the beef rather than the price tag. Three continents sit on one section of the menu.

Then there is the rating. This is northern Nevada’s only Forbes Four-Star restaurant, one of a small group to hold the distinction anywhere in the world. Four stars from Forbes measure the room and the service as closely as the plate, which is a harder standard to hold than a single great steak. The region has exactly one.

The wine list earns its own paragraph. It has carried Wine Spectator’s Best of Award of Excellence for more than two decades, a streak the award reserves for the most serious cellars in the world. More than 300 selections run the length of it, enough to take one table through every course without repeating a region. The bar keeps classic cocktails and a roster of martinis for anyone who would rather start there.

The dining room sits on the second floor of the resort, dressed for smart casual rather than black tie. A kitchen this committed to beef still runs a full vegetarian and vegan menu, which is not a given at rooms of this rank. Private dining seats parties of fifteen to fifty. Doors open at five, Wednesday through Sunday.