Carversteak

Carversteak Resorts World

LAS VEGAS

Words: Eleanor Howard Photography: © Anthony Mair

IN A BITE Operator: Carver Road Hospitality Interior Design: DesignAgency Executive Chef: Daniel Ontiveros Vice President, Beverage & Hospitality Culture: Francesco Lafranconi www.carversteak.com

In a city replete with steakhouses, it takes more than just top chops to draw in the discerning crowds that flock to Las Vegas for its swanky dining options. Enter Carversteak, a fresh take on the quintessential steakhouse experience, spread across 13,500ft2 of the newly constructed Resorts World Las Vegas complex.

Carver Road Hospitality enlisted the help of DesignAgency to develop the brand identity and put a new twist on the traditional steakhouse with an innovative blend of high-tech elements and classic glamour. The interiors are characterised by hallmarks of Art Deco and MidCentury Modern design, from parquet flooring to oak panelling and tufted banquettes, while the overarching colour palette draws inspiration from Nevada’s desert sand dunes. With lively paintings by Thomas Wachholz lining the walls, the lounge is anchored by a 70ft bar that features an LCD screen spanning its full length to display digital art or personalised content for private gatherings and live events, allowing the space to nimbly adapt to suit various occasions. In addition to the main dining room, private dining is available in The Knife Shop and Whiskey Room, two specially-designed intimate spaces with a selection of knives or whiskey bottles respectively lining the walls.

“The design is elegant and fun,” says Anwar Mekhayech, founding partner at DesignAgency. “We wanted to move the idea of a luxury steakhouse forward in an inviting and unexpected new direction. With so many unique elements, guests are able to explore and enjoy a different experience each time they visit.”

Executive Chef Daniel Ontiveros’ menu, featuring dry-aged American steaks from artisan producers and Japanese-certified wagyu steaks for which guests can choose their own knife, is paired with a dynamic beverage program from Francesco Lafranconi, Vice President of Beverage & Hospitality Culture at Carver Road Hospitality. Popular items include the baked Nevada, a reimagining of the traditional baked Alaska, with a charred pineapple compote, mixed berry sorbet and a coconut cake centre.