Neros

Specializing in dry-aged prime beef, tender chops, fresh fish and seafood, Neros is much more than just a steak house - although the steaks are superb. Each cut of Black Angus USDA certified prime beef provided by Creekstone Farms is dry-aged off-site for a minimum of 28 days before being transported to the restaurant for preparation. In addition to the beef, guests can also order dry-aged Strauss veal and Colorado lamb chops.

Neros' Chef Jean-Luc Mongodin brings more than 20 years of experience in some of the world's top restaurants and is no stranger to cosmopolitan clientele. Some of his entrées are classic favorites such as the 20 ounce bone-in New York Strip and the 26 ounce bone-in Ribeye that can be customized with toppings that range from blue cheese, onions and bacon to decadent béarnaise, black truffle and madeira sauces. Additional favorites include the Châteaubriand, Black Angus Short Ribs and Alaskan King Salmon. A full complement of seasonal homemade desserts provide a delicious finish to the perfect meal.

Like all Caesars Palace gourmet restaurants, Neros offers an extensive wine list (which has been recognized by Wine Spectator magazine), customized for the restaurant and overseen by one of the property’s talented sommeliers.