Twin Creeks

It's All in the Details at Twin Creeks Steakhouse.

Chef Jaimee Pepe is at the helm of Twin Creeks Steakhouse, which proudly serves 100% Certified Black Angus beef. The difference is in the details at this award-winning steakhouse, with its unique brand of personal touches developed over nearly two decades of operation.

The Prime-grade 16-ounce New York Strip is hand-cut in house and char-grilled on a Montague broiler, which the chef calls the "Cadillac of the kitchen." The beef can be finished with a choice of eight sauces and toppings, including a unique coffee crust, brandy peppercorn, or the classic French demi-glace.

At 40 ounces, the colossal Creekstone Farms Tomahawk serves two, filling the table with lobster mashed potatoes, grilled asparagus, black-truffle butter, and two scratch-made sauces.
Twin Creeks Steakhouse; Creekstone Farms Tomahawk for Two; Seafood Quartet; Premium Steaks; Delectable Seafood

Diners love the Lobster Bisque, made from an old-school recipe with a rich Pernod cream and assembled table side. The grilled Caesar salad is a masterpiece of flavor, topped with a dressing made of Parmesan (which has been smoked in-house), and topped with charred avocado, tomato tapenade and brioche dust.

Dinner begins with fresh bread service, featuring three house-made selections and a choice of accompaniments. The hand-made butter, which is rumored to have its own fan club, is cultured and churned right in the kitchen.

The dessert list is over-the-top, including a house-made tiramisu and a deconstructed lemon curd streusel, which gets raves from diners. The chef's trio of sorbets is also made fresh daily.

The dining experience is complemented with an extensive wine list, and a selection of boutique bourbons.

In our blog:  "Under the Radar" menu items at Twin Creeks.
Twin Creeks Steakhouse; Lemon Curd; Smokin Sazerac

Best of Las Vegas 2020 Bronze Winner