Carversteak

The story

Crafted with passion, served with love

A Modern Take on the Classic Steakhouse

Carversteak is the flagship dining concept of Carver Road Hospitality at Resorts World Las Vegas, occupying 13,500 square feet on the Las Vegas Strip. The space moves through an expansive 70-foot honed quartzite stone bar, a plush main dining room, two private dining experiences — the Knife Shop and the Whiskey Room — and a sweeping outdoor terrace with bar and lounge gardens overlooking the Strip. It is a steakhouse built for the full evening, not just the meal.

The Chef Behind the Menu

Executive Chef Daniel Ontiveros grew up in a small Texas town and trained at Le Cordon Bleu before working at some of the most demanding kitchens in the world — including the three-Michelin-star Joël Robuchon Restaurant, Thomas Keller's Bouchon Bistro, Michael Mina's Nobhill Tavern, and Scotch 80 Prime. That foundation shapes everything on the Carversteak menu. As Ontiveros puts it: "In crafting the Carversteak story, we began at the source; dry-aged American cuts and Japanese-certified Wagyu steaks. Our ingredients set everything into motion — from cooking to presentation."

Named Best Local Chef in Las Vegas Weekly's 2025 Best of Vegas awards, Ontiveros also oversees culinary operations across all Carver Road Hospitality venues nationally.

What's on the Plate

The steakhouse menu spans dry-aged American cuts sourced from artisan producers alongside Japanese-certified Wagyu, with options including filet mignon, boneless ribeye, F-1 Wagyu striploin, and the signature Cs Tomahawk. Steak enhancements run from black truffle butter and hollandaise to Alaskan king crab oscar and red wine demi. Beyond beef, the kitchen turns out Lobster en Croute — a whole Maine lobster in puff pastry with red pepper cognac cream — Hamachi Crudo, giant tiger prawns, Colorado lamb, and Alaskan halibut. Desserts include crème brûlée, pavlova, and the tableside-worthy Baked Nevada.

Drinks as a Destination

The beverage program was developed by Francesco Lafranconi, a Bartender Hall of Fame inductee and master mixologist. His cocktail list features contemporary riffs on classics: a Gibson martini with housemade pickled silver skin onions, a Mr. Lee Manhattan built on Nikka Coffey Grain Japanese Whisky and Lillet Aperitif, and The B Signal, an agave Old Fashioned using Clase Azul Reposado Tequila and Amaro Montenegro. A cocktail cart circulates the dining room serving tableside Old Fashioneds and Martinis. The wine program earned Wine Spectator's Best of Award of Excellence in 2023 — recognition that reflects the depth and curation behind a list designed to match serious steakhouse eating.

The outdoor Le Spritz Bar adds another dimension: a climate-controlled patio with ten original spritz creations and refined finger foods, open into the evening.

The Space and the Experience

Carversteak is the kind of steakhouse that works for a quiet dinner for two or a large private event — the venue's range of spaces, from the terrace gardens to the intimate Whiskey Room, makes it genuinely versatile. For anyone eating their way through Las Vegas, it stands as one of the Strip's most considered and complete steakhouse experiences.