Long ago, man first learned to harness fire.
Today, that process has finally reached its apex.
Naturally, this involves you and steak...
Give greetings to Tom Colicchio’s Heritage Steak, a massive house of open-flame-cooked meat from Mr. Top Chef himself, now open at the Mirage.
Tom Colicchio’s a man who needs no introduction—Top Chef head judge, Gramercy Tavern founder, king of the Craft empire. What he does need is to make sure you get your fill of New York strip and spice-roasted lobster. So that’s what here is for.
By here, we mean a wooded expanse of dining roomage you’ll be bringing large groups (and all your winnings) to. After a few cocktails in the lounge beneath the rainforest in the Mirage’s atrium (cue the “Vegas” shrug), you’re going to secure a table somewhere in the neighborhood of the 30-foot-wide open kitchen and watch the masters go to work.
Do not be troubled by any large flames that appear back there. Everything—the lamb rack, the Kobe skirt, even the fried chicken—is cooked directly over an open flame on either charcoal, fragrant wood or something called a Grillworks Inferno.
You like your steaks infernoed.
Today, that process has finally reached its apex.
Naturally, this involves you and steak...
Give greetings to Tom Colicchio’s Heritage Steak, a massive house of open-flame-cooked meat from Mr. Top Chef himself, now open at the Mirage.
Tom Colicchio’s a man who needs no introduction—Top Chef head judge, Gramercy Tavern founder, king of the Craft empire. What he does need is to make sure you get your fill of New York strip and spice-roasted lobster. So that’s what here is for.
By here, we mean a wooded expanse of dining roomage you’ll be bringing large groups (and all your winnings) to. After a few cocktails in the lounge beneath the rainforest in the Mirage’s atrium (cue the “Vegas” shrug), you’re going to secure a table somewhere in the neighborhood of the 30-foot-wide open kitchen and watch the masters go to work.
Do not be troubled by any large flames that appear back there. Everything—the lamb rack, the Kobe skirt, even the fried chicken—is cooked directly over an open flame on either charcoal, fragrant wood or something called a Grillworks Inferno.
You like your steaks infernoed.
