From dry-aged porterhouses to classic martinis, the American steakhouse is an iconic culinary institution. Two of the best cities in the country to enjoy these carnivore-centric restaurants are New York City and Las Vegas. And in recent history, there’s been a migration, with high-end steakhouses in both cities exchanging and opening up locations in the other. Now, diners in Las Vegas can experience New York Italian hospitality at Sartiano’s Italian Steakhouse while New Yorkers revel in the glam of old Las Vegas at Golden Steer. Curious about this dining trend, I dined and interviewed several restaurants making these moves.
Why Las Vegas? Why New York?
There are countless ways in which New York and Las Vegas are very different cities, demographically and culturally, but when it comes to dining, both cities have a flair for elaborate fine dining. What this means is that the opportunity for a similar clientele exists in both cities. “Translating Sartiano’s identity for the Las Vegas market is something we’ve seen as a great opportunity rather than a challenge,” explains Scott Sartiano, founder and owner, BOND Hospitality (Sartiano’s Steakhouse). “For all their differences, Las Vegas and New York City share a spirit of conviviality and the love of a great night out with great food and great company.”
A common theme I noticed in many of these restaurants was combining the classic with an energetic, almost theatrical fun. The Golden Steer, for instance, is an iconic Las Vegas steakhouse famous for serving Hollywood legends like Frank Sinatra and Elvis. Opening in New York in January 2026, Golden Steer brought over its classic Las Vegas feel and menu. “The Golden Steer experience is all about hospitality and classic dishes,” explains co-owner Amanda Signorelli. “That core has remained the same across both locations, and we have found that our New York customer base loves the ‘fun’ that we have brought into dining. We consistently hear from guests how great it is to hear laughter and joy in the dining room.”
A breakdown of the menus
The American steakhouse menu is known for its classic favorites: colossal shrimp cocktails with tingling horseradish-laced sauce and steaks almost too heavy for the table. The restaurants making the migration at both Las Vegas and New York generally continue to embrace this decadent abundance. Golden Steer in New York maintains all of its Vegas favorites (although in New York, the menu has more of a seasonal bent). At Sartiano’s Steakhouse in Las Vegas, they’ve chosen to add. “We have taken some of our signature New York dishes and expanded on them,” says Chef Alfred Portale, culinary director at BOND Hospitality. “Our Bistecca steak program includes a 40 oz. Dry-Aged Bistecca Fiorentina, which we serve tableside with porcini, peppercorn, and salsa verde. The raw bar is also new to Las Vegas, including a beautiful Plateau di Mare with oysters, clams calabrese, jumbo shrimp, king crab, Maine lobster, grilled seafood salad, toro, and caviar.”
Although not every steakhouse transfer is centered only on American steakhouse classics, Bazaar Meat by José Andrés combines the American steakhouse with Spanish and Japanese culinary influences. When I visited the original Vegas location, the most intriguing tastes on the menu were twists on the classics, such as the A5 “Philly Cheesesteak,” a light, airy rendition that one can easily eat by the dozen. A New York location of Bazaar Meat opened in fall 2025 and perfectly encapsulates the theatrical experience. Or as Chef Portale at Sartiano’s Steakhouse explains, “Las Vegas is a city that celebrates dining in a bigger, more theatrical way. Our guests are often looking for an experience they truly can’t get anywhere else. Our focus remains the same in both cities; we want guests to enjoy a relaxing evening, a great meal, and a memorable experience.”
