That’s Entertainment!

New Caesars Palace restaurant excels at presentation

Showmanship is the central theme in Stanton Social Prime, a restaurant that is sure to making several “best of” lists before the year is over. An offshoot of the popular Stanton Social in Manhattan, this restaurant, a partnership between Caesars Entertainment and Tao Group Hospitality, stuns with its décor, service and food.

The feeling of exclusivity here is immediate the minute you step inside. The design by Rockwell Group brings to mind extravagant costume design (red, blue and gold patterns) and dressing rooms (the decorative paneling in two private dining rooms). Whether you take a seat at a table or at the 10-seat bar, the feel of this space instantly makes you want to do some celebrating.

And how better to celebrate than with a pre-dinner cocktail? The showmanship continues with The Black Regiment, made with Bulleit rye, Carpano Antica vermouth, Amaro Montenegro and cinnamon—and served in a bottle! If you’re driving, the zeroproof (and delicious) Strawberry Rhode more than satisfies with Kin Euphorics High Rhode, strawberry purée, elderflower and lemon juice.

Now you’re ready for some real culinary fun! Appetizers range from the Famous French onion soup dumplings (topped with Gruyère cheese and garlic croutons) and “Al Pastor” yellowtail crudo (featuring grilled pineapple, cilantro, lime and pineapple ponzu) to pierogies made with potato, goat cheese and truffle. Pre-dinner bread gets a boost with the smoked butter board, where sourdough demi baguettes can be accompanied with Thumbelina crudites and Maldon sea flakes.

The steak menu rules! All cuts are seasoned with house dry rub, rested in Beurre de Baratte and finished with pink Himalayan salt. We recommend the Pretty in Pink, a 10-ounce filet with pink peppercorn sauce and pink oyster mushrooms. All sauces are dispensed from vintage perfume bottles with names to match. (How can you help but want to order a bottle of “Chanterelle No. 5”?)

Don’t forget sides like Dirty Tots, served with caviar and lobster crème fraiche. –Ken

Miller

Caesars Palace, 702.650.5985