Craftsteak

The story

Crafted with passion, served with love

The Philosophy Behind the Plate

At Craftsteak inside MGM Grand, the guiding principle is straightforward: fresher is better. James Beard Award-winning chef Tom Colicchio sources vegetables, fruits, and meats from local, small farms, shaping a menu that treats a great steakhouse as something more than a slab of beef and a baked potato. The result is a Forbes Travel Guide-recommended destination that earns its reputation through genuine sourcing and thoughtful cooking rather than spectacle.

What to Order

The three-course tasting menu is the most considered way to move through Colicchio's kitchen. It opens the range from Angus beef to Australian A5 Wagyu surf and turf — a pairing that signals just how seriously the kitchen approaches its primary ingredient. Vegetarian diners are not an afterthought here either; the farm-forward sourcing means produce gets the same attention as the beef.

Save room for pastry chef Carrie Chesto's desserts. The house signature monkey bread — a richly layered cinnamon roll served with brown sugar sour cream ice cream — has become something of a legend among regulars and is worth planning around.

The Room and the Wine

The dining room is airy and contemporary, anchored by large round banquettes suited to groups, while the bar area offers a more intimate setting. Behind the slender bar, an award-winning collection of 2,800 bottles is on full display, with California varietals particularly well represented — a fitting complement to the American steakhouse ethos that runs through every corner of the menu.