Joel’s Chophouse at Ahern Hotel Offering Quality Steaks at Off-Strip Prices
There’s no shortage of steakhouses in Las Vegas and you’ll pay a large price of admission at those with a great view of the city. But at Joel’s Chophouse at the Ahern Hotel (300 W Sahara) you can enjoy magnificent panoramic views of the north end of the Vegas Strip while partaking in ultra-high-end cuisine priced well below those just blocks away.
Classy Décor: The delightful view is compliments of floor-to-ceiling windows on one end of the dining room, and the rest of the room exudes class and luxury. There are white pillars, luxurious padded chairs in a rich dark blue hue, a wall with the wine selection under glass and a small stage for live performances.
Chef Joel Ott: At the helm is VP of Culinary and Executive Chef Joel Ott. The talented and well-trained chef moved from Ohio to Las Vegas at the age of 19 to attend culinary school at Le Cordon Bleu and subsequently worked at high-end restaurants and premier properties such as the Wynn’s Allegro and Sinatra restaurants; and at Le Cirque, Circo, Picasso by Julian Serrano and Todd English’s Olives—all at the Bellagio.
Menu Highlights: Lobster Bisque is done right here with fine sherry wine, butter-poached lobster tail, brioche and crème fraîche. The Baby Iceberg Wedge, unlike most bleu cheese versions, is dressed with a delicious gorgonzola buttermilk dressing and comes with Nueske’s smoked bacon and cherry tomato.
The Pasta section of the menu is well-represented by the Truffled Mushroom Risotto with seasonal wild mushrooms, garlic butter and parmesan cheese.
You likely came for the steaks, and you won’t be disappointed with the cuts and portion sizes of the 22 oz 30-day Dry-aged Bone-in Ribeye, 12 oz Bone-in Filet Mignon, 14 oz Prime NY Strip, 8 or 12 oz Rib Cap ‘spinalis’ and ginormous 44 oz Westholme Australian Wagyu Tomahawk Ribeye.
Several accompaniments include Truffle Hennessey Cream Sauce, lobster tail, seared scallops, bourbon peppercorn and Rossini Flambe—seared foie gras kissed by flaming Hennessy served with a truffle Hennessey cream sauce.
Grand finales are impressive, like Baked Alaska, Grand Marnier Souffle, flourless Chocolate Cake and Chocolate Mousse (serves 2) prepared tableside with your choice of liqueur served in a chocolate bowl with raspberry glazed vanilla cake.
Weekly Specials: There are several specials to save you money. The Tomahawk Tuesday gets you the 44-oz Westholme Australian Wagyu Tomahawk Ribeye served with Chef’s choice side dish for $149 (more than $100 savings).
Surf & Turf Friday offers a house salad, 8 oz filet and half broiled Maine lobster with buttery mashed potatoes for $89. For $59 on Thursdays the deal is an 8 oz rib cap with wild mushroom bordelaise sauce and buttery mashed. Date Night Saturday for two people priced at $99 includes Seafood Pasta Special of handmade tagliatelle pasta with lobster, shrimp and scallops sautéed with fine sherry wine and tossed with lobster cream sauce and fresh basil.
Other enticements are happy hour Thu.-Sun. from 6-8 p.m. and live music every Sat. and Sun. from 6:30-8:30 p.m.
Joel’s Chophouse is open Tue.-Sun. from 5-10 p.m. For more details and the full menus, click here.
