When you have the pedigree of being sons of the great steakhouse legend Arnie Morton, founder of Morton’s Steakhouse, you have to figure the proprietors know more than a few things about how to create a high-quality steakhouse. In this case, brothers Michael and David Morton are doing just that, and are leveraging devotion to quality, method and flavor to bring a luxury experience.
Situated just off of the casino at Virgin Hotels, ONE Steakhouse replaces their previous venture, MB Steak. The initials stood for My Brothers when it was open at the Hard Rock before it became Virgin Hotels in 2021.
The two-story 9,000-square-foot space has an inviting open entrance with a swanky lounge overlooking the casino with LED lights with more than 3,000 pieces of glass that gradually change colors throughout the evening. The dining room features wood ceiling and flooring, charred wood walls and dreamy pieces of art; and a 50-seat atrium lounge on the floor above is equipped with a giant 12-foot by 8-foot LED screen and is framed with large windows that can be opened when weather permits.
Your meal begins with Monkey Bread, a cross between ciabatta and focaccia that is bolstered by Swiss and cheddar and served with rosemary butter that is so delicious you will need to exercise self-control to keep yourself from filling up. Once you’ve contained yourself, consider some bites from the sea: Spanish Octopus cooked with port wine and stewed tomatoes; Maine Lobster Bisque with brandy, tarragon and crème fraiche; or Rhode Island Calamari with basil aioli and arrabbiata.
Naturally steaks are the stars here, with filet mignon, NY Strip, rib-eye and Strauss veal chop; double porterhouse and tomahawk sliced for two; Japanese Satsuma A5; and domestic Snake River Farms wagyu. Although the steaks are so flavorful you won’t need it, there are Bordelaise, Bearnaise and Peppercorn sauces available and a house made steak sauce made with currants and dehydrated shallots.
Choices for seafood lovers include Diver Sea Scallops accompanied with celery root and trumpet mushrooms; Alaskan King Crab in a pasta with white miso butter and toasted lemon breadcrumbs; Shrimp Risotto with English peas, roasted onion and mascarpone; Salmon is crusted with fennel and served with marble potatoes and lobster butter; and a selection of chilled seafood including Hamachi, East & West Coast Oysters and Tuna Poke.
Desserts easily feed at least two. The Bananas Foster Cheesecake is comprised of bananas Foster sauce, sautéed bananas and candied peanut popcorn. The humongous seven-layer Carrot Cake boasts spiced roasted pineapple and vanilla bean crème anglaise.
Wine lovers will find an excellent value in the happy hour available at the bar Sun.-Thu. from 5-7 p.m., offering half off a rotating list of hand selected wines, including high-end labels. In addition, a petite shellfish platter featuring a premium selection of shrimp, oysters and crab, is $25.
This fine dining eatery is a good bet for locals, as the resort is one of the few that still offers free parking and the restaurant’s location is mere steps from the Harmon side self-parking garage. ONE Steakhouse is open daily for dinner from 5 p.m.