(由 Google 翻译)**Edge Steakhouse 拉斯维加斯——牛排、美酒与服务的巅峰交响曲**
踏入位于西门赌场度假酒店 (Westgate Resort & Casino) 的 Edge Steakhouse 优雅的大门,我立刻充满了期待和兴奋。餐厅拥有精致的现代风格和流畅简洁的线条,散发着精致的气息。柔和的灯光将温暖的光芒洒在奢华的皮革座椅上,营造出温馨的氛围,为我即将在拉斯维加斯最难忘的用餐体验之一奠定了完美的背景。
**传奇美酒**
如果没有品尝 Edge 的创新鸡尾酒,那么这段美食之旅就不算完整。我品尝了他们以经典 Old-Fashioned 为灵感的招牌鸡尾酒,精心调制而成,名为“La Cosa Nostra”:以 Buffalo Trace 波本威士忌与丝滑的杏仁利口酒漂浮物和谐融合。淡淡的巧克力苦味酒与一丝橙皮的芬芳完美融合,而这款饮品则以一颗奢华的“脏樱桃”点缀。压轴大戏是那块超大冰块,上面精心雕刻着牛排馆的标志。
**令人心动的开胃菜**
我们的餐点以热腾腾的羊角面包卷开启,搭配店内自制的咸黄油,口感丝滑香甜,金黄酥脆,令人无法抗拒。
巨型蟹肉饼堪称精致的佳肴;鲜甜柔嫩的蟹肉与顺滑的牛油果蛋黄酱、鲜亮的柠檬鲜奶油和爽脆的黄瓜丝完美融合。每一口都散发着清爽的柑橘香气,挑逗着味蕾,为接下来的美味佳肴奠定了基础。
接下来,经典的楔形沙拉再次登场——爽脆的卷心莴苣在丝滑的牧场沙拉酱下闪闪发光,点缀着宝石般璀璨的传家宝番茄、浓郁的斯蒂尔顿蓝纹奶酪碎,以及烟熏味十足的纽斯克培根碎。这道口感与风味的交响乐,在丰盈的口感与浓郁的酸味之间达到了完美的平衡,让我们对接下来的美味充满好奇和期待。
在另一个精致的开胃菜中,我们享用了法式洋葱汤,这道汤堪称大师之作。香甜的焦糖洋葱在浓郁复杂的汤底中翻腾,汤底点缀着干雪利酒,最后以一层冒泡的格鲁耶尔奶酪为顶。这道菜既舒适又精致,为接下来的菜肴设定了高标准。
**主菜与配菜:华丽登峰**
当晚的压轴大菜无疑是美国农业部特级干式熟成纽约客牛排,这块重达20盎司的带骨佳肴令人惊艳。牛排烹制至完美的三分熟,外焦里嫩,美拉德反应带来的浓郁滋味交织成乐,鲜嫩多汁,仿佛置身于另一个肉食盛宴的境界。
搭配这道美食杰作的还有两道奢华的配菜,进一步提升了用餐体验。黑白松露芝士通心粉淋上由白切达奶酪、格鲁耶尔奶酪和帕玛森奶酪精心调制的丝滑酱汁,淋在意面上,令人回味无穷。泥土气息浓郁的黑松露碎和鲜亮的细香葱点缀着这道菜,浓郁的半釉汁交织在一起,回味悠长。
烤芦笋蛋黄酱,烤至烟熏味完美,淋上浓郁的蛋黄酱。烤柠檬角带来一丝酸味,中和了油腻,营造出完美平衡的搭配。
**终极庆典**
在 Edge Steakhouse 提前庆祝父亲节,简直是一场盛宴。从第一口手工调制的鸡尾酒到最后一口美味的牛排,每一个细节都体现着精准、热情和精致的个人风格。
对于那些在拉斯维加斯寻求极致牛排体验的人来说——这里汇聚了世界级的待客之道、创意十足的饮品和顶级干式熟成牛肉——Edge Steakhouse 始终引领着烹饪的前沿。五星好评实至名归,我已经迫不及待地期待着下次光临了。
(原文)
**Edge Steakhouse Las Vegas – A Cutting-Edge Symphony of Steak, Spirits, and Service**
Stepping through the elegant doors of Edge Steakhouse, nestled within the Westgate Resort & Casino, I was immediately filled with a sense of anticipation and excitement. The dining room, with its refined modernity and sleek, clean lines, exuded an air of sophistication. The moody ambient lighting, casting a warm glow across sumptuous leather seating, created an inviting atmosphere that set the perfect backdrop for what would unfold as one of the most memorable dining experiences I've had in Las Vegas.
**Legendary Libations**
No culinary journey at Edge would be complete without indulging in its innovative cocktail offerings. I savored their signature take on the classic Old-Fashioned, delightfully crafted as *La Cosa Nostra*: a harmonious blend of Buffalo Trace Bourbon elevated with a velvety Amaretto float. Subtle chocolate bitters and a whisper of orange zest played in perfect balance while the drink was crowned with a decadently "filthy cherry." The pièce de résistance was the oversized ice cube, meticulously engraved with the steakhouse's logo.
**Starters That Build Excitement**
Our meal began with the arrival of warm, croissant-style rolls paired with house-churned salted butter that was both velvety and savory—golden, pillowy, and utterly irresistible.
The Jumbo Lump Crab Cake was a delicate marvel; the sweet, tender crab meat danced effortlessly with creamy avocado aioli, bright lemon crème fraîche, and crisp cucumber ribbons. Each bite was enlivened by a refreshing citrus flourish that teased the palate and set the stage for the culinary delights to come.
Next, the Wedge Salad arrived as a classic reimagined—crisp iceberg lettuce glistening under a drizzle of silky ranch dressing, adorned with jewel-bright heirloom tomatoes, crumbles of tangy Stilton blue cheese, and shards of smoky Nueske's bacon. This symphony of textures and flavors, with its perfect balance of opulent richness and tangy burst, left us intrigued and excited about the culinary delights to come.
In another exquisite prelude, we indulged in French Onion Soup, a masterful creation. Sweetly caramelized onions swirled in a rich, complex broth laced with dry sherry, all crowned by a bubbling roof of Gruyère cheese. Here was a dish that was both comforting and sophisticated, setting a high bar for what lay ahead.
**Entrées & Sides: A Grand Crescendo**
The evening's pièce de résistance was undoubtedly the Dry-Aged, USDA Prime New York Strip, a stunning 20 oz—bone-in masterpiece. Cooked to a perfect medium-rare, the exterior sear revealed a symphony of flavors kissed by the Maillard reaction, yielding a steak so tender and succulent it felt as if I'd been transported to another realm of carnivorous delight.
Accompanying this culinary masterpiece were two luxurious accompaniments that further elevated the experience. The Black & White Truffle Mac & Cheese showcased radiator pasta generously bathed in a velvety sauce crafted from white cheddar, Gruyère, and Parmesan. Earthy black truffle shavings and bright chives punctuated the dish, all tied together with a hint of rich demi-glace that lingered on the palate.
The Grilled Asparagus Béarnaise, with spears charred to smoky perfection, was generously drizzled with a lush béarnaise sauce. Charred lemon wedges offered a burst of acidity that cut through the richness, creating a perfectly balanced accompaniment.
**The Ultimate Celebration**
Celebrating an early Father's Day at Edge Steakhouse was nothing short of spectacular. Every detail—ranging from the first sip of the handcrafted cocktail to the final savory morsel of steak—was executed with precision, passion, and an exquisite personal touch.
For those in search of the ultimate steakhouse experience in Las Vegas—where world-class hospitality, inventive libations, and top-tier dry-aged beef converge—Edge Steakhouse stands unwavering at the forefront of culinary excellence. Five stars are well-earned, and I find myself eagerly anticipating my next visit.