Brothers and acclaimed restaurateurs, Michael Morton and David Morton, have unveiled One Steakhouse. The stunning new two-story restaurant and lounge has become a Las Vegas hotspot to see and be seen since its official opening at the exhilarating Virgin Hotels Las Vegas, part of Curio Collection by Hilton, in late March.
“One Steakhouse embodies the spirit of celebration that you find not only in Virgin Hotels Las Vegas,
which is truly a destination beyond compare, but also in this new, exciting era for Las Vegas,” said
Designed to capture the energy of the vibrant Virgin Hotels Las Vegas property, One Steakhouse
presents a striking entry with an open, stylish lounge under an awning of scintillating lights – a
chandelier made of 3,000 individual handcrafted pieces of glass lit by LED lights which change colors
throughout the night. Next to the lounge is One Steakhouse’s sultry main dining room, where rich
woods and oversized booths meld with playful artwork, including whimsical cloches expressing
mystical worlds of escape, fantasy and beauty.
In stark contrast, the spacious and bright second level is topped with a 23-foot-tall “living” skylight
framed by succulents. The centerpiece of the room, which is framed along two sides with open-air
cantilevered windows, is an oversized, rectangular bar. The stunningly lush surroundings are a
picturesque setting to take in games on a 12’ x 8’ foot LED screen video wall and HDTVs. In total, One
Steakhouse spans 9,000 square feet.
“Each space within One Steakhouse delivers a distinctive, eye-catching environment,” said David.
“There’s no better spot to mingle than in the lounge, whereas our main dining room is the
consummate setting for an upscale dinner. The upper level is breathtaking; it’s the kind of space
where you can hang out for hours, sharing laughs with old friends while meeting new ones.”
Executive Chef Patrick Munster, whose expertise spans top steakhouse dining experiences, brings his
talents to preparing steaks to perfection. Decadent surf and turf selections include a Snake River
Farm Wagyu strip with Alaskan King crab legs and a New York strip with Australian prawns. Cuts
include a 16 oz. bone-in filet mignon, an 18 oz. dry aged bone-in New York Strip and a 32 oz.
tomahawk, direct from select midwestern ranchers; and a 6 oz. New York strip cut of Japanese
Steaks can be prepared with flavorful crusts and sauces, including buttermilk blue,
peppercorn brandy and bordelaise. One Steakhouse’s signature “Tomahawk Feast” serves 10-12
guests and comes with a dry-aged, 16-lb USDA prime tomahawk steak, carved tableside and served
with six side dishes. Due to its intensive preparation, 72 hours advance orders are required.
Other notable selections include Alaskan king crab pasta made with miso butter and topped with
lemon breadcrumbs, pan-roasted Alaskan halibut served in a tomato broth with olive relish; baked
short rib rigatoni, made with whipped burrata, roasted tomato sauce and basil; and citrus-cured
Hamachi topped with sweety drop pepper puree and jalapeno. A towering shellfish platter is stacked
high with a Maine lobster tail, Alaskan king crab, jumbo shrimp, and east and west coast oysters.
The new One Steakhouse is the second collaboration for brothers and acclaimed restaurateurs
Michael, the owner of top Vegas restaurants such as La Cave at Wynn and CRUSH at MGM, and the cofounder of N9NE Steakhouse – arguably the top place to see and be seen in Vegas for over a decade;
and David, whose portfolio of restaurants includes Ada St., Hayden Hall and The Arch in Chicago.
The brothers are fourth generation restaurateurs following in the footsteps of their legendary father,
Arnie Morton, and grandfather, Morton C. Morton. One Steakhouse takes the place of their first
collaboration, MB Steak, at the former Hard Rock Hotel and Casino Las Vegas.
Located just inside the west parking garage on Harmon Avenue, One Steakhouse is open daily at 5
p.m. More information and reservations can be found on the website at www.onesteakhouselv.com,
by calling 702-522-8111.
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