TENDER Steak & Seafood
3900 Las Vegas Blvd. South, Las Vegas NV 89119TENDER Steak and Seafood at the Luxor offers a sophisticated setting where guests can lavish in fresh fish and quality beef. Open daily for dinner only, the appetizer selection features artisanal cheeses including a domestic assortment of cheddar, gouda, and goat cheese, alongside several soup and salad options. The main entrée section of the menu boasts all natural cuts of filet mignon, sirloins, and rib-eye amidst other specialty butcher cuts. Poultry and seafood options, including Hawaiian big-eye tuna, are available as alternatives, and the a la carte side dishes like risotto, potatoes, and vegetables help enhance any meal. To complement the dinner menu, TENDER Steak and Seafood offers an extensive, award winning wine list as well as top-notch service.
TENDER Steak and Seafood - True
Review by TableAgent
Tender, located casino-level at the Luxor, is an anomaly in the dining culture of Las Vegas. Tender is a venue that may be overlooked – it’s a steakhouse tucked inside a casino. Tender is quiet and intimate, and offers steak and seafood, along with a wealth of redefined and amplified comfort foods. Tender’s attention to the food is not idle chat; the competent staff ensures that every dish and every ingredient is used at its peak, from the aroma to the appearance to the taste, with an eye on ‘the perfect bite.’ And that special bite may just be shared with a loved one -- Tender’s atmosphere is well suited for romantic dinners as much as for special occasions.
Remodeled two years ago, Tender Steak and Seafood opened with the Luxor in 1993, and most of its staff began at its inception. The Chef de Cuisine for Tender is KC Fazel; he has worked with Tom Colicchio at Craftsteak, and has been with Tender four years. Raised in Northern California, Fazel attended the Culinary Institute of America for his formal training, and spent three years at Craftsteak; he also had a long stint with Brad Ogden at the renowned Greenbrier Resort in White Sulphur Springs, West Virginia.
Approaching Tender Steak and Seafood, there’s a bar and seating facing the casino, adjacent to a podium with greeters in the front. The entrance is to the right. Entering the dining room, the setting is all about rich, gleaming hardwood floors, brass fittings, dark wood paneling, and simple, elegant artwork. The tables are accented with black leather and wood; it’s a warm, masculine, and very soothing room. Off of the dining room is their impressive wine cellar, an obvious source of pride. The wine cellar has its own corridor off the main dining room, and is a climate and humidity controlled environment.
The wine list may be daunting to the uninitiated. White and red varietals are designated as domestic or international; and the list of domestic reds has over 100 selections alone. The reds are the most complementary to Tender’s selection of red meats and game. I enjoy a 2004 Luna Merlot with my dinner. It is robust, and a nice accompaniment to the lamb and bison. Diners should not be intimidated by the wine list; the staff is trained to guide their guests with wine pairings, and it adds another dimension to the meal. Tender also holds an Award of Excellence from Wine Spectator.
Tender is relaxed but sophisticated. Not trying too hard, the atmosphere is quietly confident and exquisitely tasteful. The table settings are simple. Each table is set with a candle, glassware, and rattan placemats with linen napkins. The food is all presented on stark white, square and rectangular serving platters. We’re dining at Tender on a Monday evening with an early reservation. Tender’s food is more than just well prepared; it is an experience. The other ‘gems’ of Tender are its servers. Ours, Joe and Dewey, have been with Tender for all of its seventeen years, and their pride in Tender is evident. A restaurant is only as good as its weakest link; Joe and Dewey firmly put Tender in its best possible light. It IS very quiet when we arrive, but fills much later. Typical of many local restaurants, Tender sees a seasonal ebb and flow, and business picks up late summer-autumn.
Chef Fazel has already decided what items will be served, and our dinner begins with the basket of bread. Made on site, the sourdough and multi-seeded breads are served with Vermont butter. This is a great example of the care that goes into every menu item. The sourdough bread has pieces of feta cheese baked into it – it’s incredibly rich and savory, with tremendous depth of flavor. The feta speaks as clearly to my nose as it does to my mouth.
We begin our meal with three appetizers and a salad: the Hawaiian Big-Eye Tuna, Shrimp, and Escargot Rockefeller, as well as the Heirloom Tomatoes with Buffalo Mozzarella Salad (a daily special not found on the regular menu). The tuna is served as a trio. Two treatments are raw -- one is diced over seaweed and the other is sliced in strips, served in a sweet and sour sauce -- and there’s also a seared portion with three slices of tuna. The seared tuna is lovely and served with crisp wonton chips and a spicy soy chili sauce.
The Heirloom Tomatoes and Buffalo Mozzarella Salad is a culinary epiphany. The tomatoes (and all produce) come from a farmers market in the Sonoma Valley, and the buffalo mozzarella is imported. This simple preparation has ruined me for all future produce that doesn’t exhibit the same quality. Buffalo mozzarella is unlike any processed cheese we have in America. It is creamy and decadent with body, and a tangy, rich flavor.
The Shrimp is served two ways: Chilled and as Sautéed Hawaiian Prawns. The presentation is striking; on a white plate, two large chilled shrimp are served with seaweed salad on a bed of ice. The two sautéed prawns are on a black plate, and between them are three dipping sauces: mango salsa, pesto sauce, and a simple cocktail sauce. The two shrimp preparations are very different. The chilled shrimp is intensely sweet and the sautéed shrimp is salty and savory. The dipping sauces add another facet of flavor to the shrimp.
The Escargot Rockefeller is a first for me. The name “Rockefeller” (often associated with oysters and escargot) means that the seafood is baked and served on or under sautéed spinach. Rich, buttery, and redolent of the tomato-basil cream sauce; escargot have the same profile as mushrooms, in that they retain the flavor of what they’re cooked in. Served in four small square ramekins, with toast points, the savory escargot and spinach spreads easily on the toast, and is delicious.
Our entrees arrive; I am full, but determined to try these beautiful dishes that smell so intoxicating. We have classic Surf & Turf, as well as Free Range Oregon Lamb. Our plates are beautiful, and yet so simple. The Surf & Turf is a bison ribeye garnished with a sage leaf, as well as two beautifully seared scallops. They’re served on black beluga lentils, and are topped with a sprig of thyme and jalapeno crème fraiche.
Last but not least, there are two cuts of lamb – a lamb chop rack and a lamb loin porterhouse situated on an apricot chutney, and topped with rosemary. On the side is Tender’s homemade steak sauce and mushroom sauce. This is an unfairly intoxicating dish. I’m so excited for the bison, but all I can smell is the aroma of the lamb, and it’s cooked beautifully. The lamb is soft, and with the apricot chutney, lusciously sweet, succulent, and smoky in flavor. This is not to say the scallops are less than well-executed. They’re seared and still slightly opaque in the center. The crème fraiche is also mild, but flavorful. The lentils are a delightful surprise: a little chewy and full of earthy flavor.
As if we could try another bite, side dishes are set on our table. Baked Macaroni and Cheese, Creamed Organic Spinach, and Pan-Seared Artichokes are all cooked until steamy hot. These are so comforting, but executed on such a level that calling them steakhouse side dishes doesn’t seem fair given how sophisticated, fresh, and well-prepared the dishes are. The Macaroni and Cheese includes smoked bacon, panko bread crumbs, and white cheddar. I love macaroni and cheese, and can’t stay out of this creamy, salty, cheesy, crunchy treat.
Tender’s Creamed Spinach is a welcome departure from the spinach we were served in elementary school. This is creamy and rich. The organic spinach is sautéed with garlic, and then folded into a homemade parmesan cream sauce. The resulting dish tastes savory, and feels velvety in my mouth. The spinach tastes as though it was growing in a field not so very long ago.
The Pan-Seared Artichokes is a simple dish of seared artichokes. They’re tender, with clean flavors. Seared in butter and lightly seasoned, these artichokes speak to the yearning for fresh, well cooked produce.
We complete our meal with desserts. Tender’s desserts are included on the drink menu. We try three: The first is the fresh homemade Cookie and Treat Platter, which features cookies, brownies, homemade marshmallows, and their own ‘date newtons.’ These treats are sweet, and the ideal companions to their thick, robust espresso.
The second dessert is the Peach Gelato and Raspberry Sorbet; they are fresh, crisp, and tickle the palate. The peach gelato is served with thinly sliced fresh peach wedges. The sorbet has an artistic waffle garnishing it. Desserts made from seasonal fresh fruit are exponentially better than artificially flavored ones – fresh makes all the difference.
Our final dessert is a Trio of Cheeses. Served on a slate wedge, this course is a beautiful study in contrasts. With three sharp cheeses (blue, camembert, and wine-soaked cheddar), honey, breads, and fruits, the plate presents the sharp, and sweet, and fruity. I think Europeans are on to something; cheese as a dessert course works remarkably well. Pungent blue cheese, served with sweet honeycomb, provides a taste that I never would have been bold enough to try had it not been served to me. I’m glad I had the opportunity – it is sweet, tangy, and a unique marriage of flavors.
The power of Tender Steak and Seafood lies in their unwavering commitment to quality ingredients, conscientious preparation, and to treating ingredients with respect. Chef Fazel personally tours the facilities where they purchase their product: Anderson Ranch in Oregon (for lamb), a Wyoming ranch (for bison), as well as the Texas ranch that raises their wild game. Their basil-fed escargot comes from another facility in Oregon, and produce comes from the Sonoma Valley. These standards are uncompromising and the food reflects that care. Tender is a unique restaurant unlike many here in the Las Vegas landscape. Do not miss this jewel – it’s a special occasion treat.
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Reservations
Business Info
- Address: 3900 Las Vegas Blvd. South, Las Vegas NV 89119
- Cross Street: Tropicana Avenue
- Location: Las Vegas Strip
- Cuisine: American | Seafood | Steak |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Dinner |
- Parking: Private Lot | Valet Parking |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 25.00 | Per 750ml bottle.
- Website: http://www.luxor.com/dining/dining_luxor_steakhouse.aspx
- Phone: (702) 262-4778
- Features: None,
- Occasion: None,
Photos
Business Hours
Reservations Available
- Monday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:00 PM
- Bar - Main Dining Room 4:30 PM - 11:45 PM
- Tuesday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:00 PM
- Bar - Main Dining Room 4:30 PM - 11:45 PM
- Wednesday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:00 PM
- Bar - Main Dining Room 4:30 PM - 11:45 PM
- Thursday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:00 PM
- Bar - Main Dining Room 4:30 PM - 11:45 PM
- Friday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Bar - Main Dining Room 4:30 PM - 11:45 PM
- Saturday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Bar - Main Dining Room 4:30 PM - 11:45 PM
- Sunday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 7:00 PM
- Bar - Main Dining Room 4:30 PM - 11:45 PM
F.A.Q.s
Frequently Asked Questions- How fresh is the seafood that you serve?
- TENDER's fresh seafood is flown in daily from Hawaii, California, New York and Alaska.
- dress code?
- The dress attire for this restaurant is business casual. Shorts, t-shirts, beach and athletic wear will not be permitted. Collared shirts are required for gentlemen. Nice, trendy or designer jeans are permitted.
Menus
Dinner Menu
Raw Oysters
- Raspberry Point, Prince Edward Island, Canada 18.00
- Salty taste, clean flavor with delightful sweet finish
- Olde Salts, Chincoteague, Virginia 18.00
- bold,seaside brininess with smooth, clean follow through
- Bluepoint, Long Island Sound, Connecticut 18.00
- The “real” deal; large, plump and juicy; mildly salty
Cheese
- Bandich Cheddar 0.00
- Fiscalini farms, San Joaquin Valley, California – firm, nutty, mildly sweet and mellow
- Purple Moon Cheddar 0.00
- Fiscalini farms, San Joaquin Valley, California – cabernet sauvignon soaked and moderately sharp sweetness
- Marieke Gouda 0.00
- Holland’s Family Farm, Thorpe, Wisconsin – slightly nutty and creamy
- Mouco Colourouge Camembert-style 0.00
- Mouco Cheese Company, Fort Collins, Colorado – washed rind, soft interior with complex flavors
- Mine Shafts Blue 0.00
- Cedar Ridge, Rocklin, California – savory, full flavored, gold-mine aged Roquefort style bleu-vein
- San Andreas Sheep 0.00
- Bellwether Farm, Valley Ford, California – smooth, full-flavored with richer, buttery character
- Bermuda Triangle Goat 0.00
- Cypress Grove Chevre, McKinleyville, California – soft-ripened, double-rinded with earthy yet mild truffle-like finish
- Truffle Tremor Goat 0.00
- Cypress Grove Chevre, McKinleyville, California – truffle speckled, velvety, creamy texture with tangy earthiness
Starters
- Short Rib Ravioli 10.00
- beef short rib in egg-pasta ravioli with spicy plum tomato horseradish marinar
- Mediterranean Vegetable Mezza 10.00
- hummus, roasted eggplant puree, marinated olives, roasted peppers, grilled artichokes, feta cheese, pita and lavash
- Angus Beef Carpaccio 10.00
- sliced raw prime beef, cilantro aioli, grated bandich cheddar, wild arugula and smoked sea sal
- Charcuterie and Deli Meats 14.00
- Bresaola, finocchietti, lamb proscuitto, duck ham, antelope pastrami and elk jerky with crisp rosemary crackers and Mendocino mustards
- Hawaiian Big-Eye Tuna 16.00
- Seared and chilled sesame crust, plum tartare and marinated pickled ginger with spicy chili soy sauce and won-ton chips
- Salmon 16.00
- smoked Atlantic salmon, mesquite smoked rillette, tartare and Yukon gold caviar with bagel chips and crème fraiche
- Surf and Turf Sliders 16.00
- Kobe and foie gras meatloaf sliders and Alaskan king crab medallion with truffled onion and artichoke aioli
- Shrimp 18.00
- Chilled wild natural shrimp and sautéed Hawaiian prawns with mango salsa, pesto, cocktail sauce and seaweed salad
- Escargot Rockefeller 18.00
- Baked basil fed snails with sautéed spinach, tomato basil cream sauce, roasted garlic hollandaise and feta crostini
- Chilled Seafood Tower for 2 29.00
- Maine lobster tail, oysters, clams, wild shrimp and other delicacies of the sea ($29 per person)
Soups
- Wild Mushroom Soup 8.00
- Creamed wild mushrooms with caramelized onion
- American Kobe Chili 10.00
- Texas style chili with kobe beef, smoked bacon and beer
- Maine Lobster Bisque 10.00
- Creamed fresh roasted Maine lobster with fennel
- Soup Tasting Trio 10.00
- Lobster bisque, wild mushroom cream and kobe chili
Seasonal Salads
- Winter Garden Greens 8.00
- baby lettuces, cucumber, sun-dried tomatoes, fennel, radish and black currant balsamic vinaigrette
- Baby Iceberg Lettuce 8.00
- Vine-ripened tomatoes, smoked bacon and blue cheese
- Arugula 8.00
- Organic and wild arugulas, walnuts and apricot dressing
- Hearts of Romaine and Baby Romaine 10.00
- “Caesar” garlic anchovy dressing, parmesan and focaccia croutons
Vegetables, Grains and Potatoes
- Yukon Mashed Potatoes 7.00
- Roasted Garlic and Chives
- Slow-Roasted Russet Potato 7.00
- Sea salt, rosemary and extra virgin olive oil
- Micro-Beer Fried Onion Rings 8.00
- Romemade tomato ketchup and mustard aioli
- Baked Macaroni and Cheese 8.00
- Torchio macaroni, smoked bacon, panko and white cheddar cheese
- Creamed Organic Spinach 9.00
- Roasted garlic and parmesan cream
- Barbecued Sweet Onions 8.00
- grilled Texas sweet onions in smoky barbecue chipotle sauce
- Lyonnaise Potato Gratin 9.00
- Caramelized onion and béchamel cheese sauce
- Sauteed Broccolini 9.00
- sweet chili sauce
- Sautéed Organic Mushrooms 9.00
- Hon shimigi, trumpet royale, shiitake, oyster and crimini
- French-Fried Potatoes 8.00
- homemade tomato ketchup and mustard aïoli
- Grilled Asparagus 9.00
- lemon citrus olive oil
- Braised Brussels Sprouts 9.00
- stewed in an onion and garlic chicken broth
Ribeyes
- Dutch Friesan Brandt Wet-Aged Beef 42.00
- (Boneless 14 oz)
- Grass-Fed Durham Ranch Bison 46.00
- (Boneless 14 oz)
- Black Angus Niman Ranch Dry-Aged Beef 49.00
- (Bone-in 20 oz)
- American Kobe Wagyu Mishima Ranch Beef 70.00
- (Boneless 12 oz)
Strip Loins
- Dutch friesan Brandt Wet-Aged Beef 39.00
- (Boneless 14 oz)
- Grass-Fed Durham Ranch Bison 42.00
- (Boneless 12 oz)
- Black Angus Niman Ranch Dry-Aged Beef 42.00
- (Bone-in 16 oz)
Filet Mignons
- Organic Grass-Fed Australian Beef 39.00
- (Boneless 8 oz)
- Certified Angus Omaha Beef 40.00
- (Boneless 8 oz)
- Certified Angus Omaha Beef 46.00
- (Boneless 12 oz)
- American Kobe Wagyu Mishima Ranch Beef 75.00
- (Boneless 8 oz)
Porterhouses & T-Bones
- Limousin Free-Raised Strauss Veal Porterhouse 39.00
- (14 oz)
- Black Angus Niman Ranch Dry-Aged Beef Porterhouse 56.00
- (24 oz)
Specialty Butcher Cuts
- Certified Black Angus Beef Flat Iron 25.00
- (10 oz)
- Certified Black Angus Beef Hanging Tender 25.00
- (10 oz)
- American Kobe Wagyu Snake River Farms Beef Top Sirloin 42.00
- (12 oz)
Chops & Racks
- Free-Range Berkshire Heritage, Iowa Pork 32.00
- Kurobuta chop and apricot chutney
- Free-Range Anderson Ranch, Oregon Lamb 46.00
- Lamb rack chop, lamb loin porterhouse and apple chutney
Braises, Burgers, Meatloaf & Poultry
- Free-Range Anderson Ranch, Oregon Lamb Shank 25.00
- Braised hind shank of Oregon lamb with rosemary roasted garlic sausage and stewed red black-eyed peas
- Organic Free-Range Jidori Half Chicken 25.00
- Mushrooms, potato dumplings and cream sauce
- Kobe Beef Burger 25.00
- Grilled American Kobe beef burger and French fries
- Surf and Turf Kobe Burger 30.00
- Grilled American Kobe beef burger, seared Alaskan king crab medallions, artichoke aioli and French fries
- Wild Game Tasting, Broken Arrow Ranch, Texas 36.00
- Nilgai antelope osso buco, axis venison medallion and wild boar tenderloin with farro, fig chutney and huckleberry sauce
- Veal Osso Buco 36.00
- Braised free-raised limousin veal shank on creamy polenta with natural veal sauce reduction
- Yankee Beef Pot Roast 25.00
- roasted winter baby root vegetables and heirloom fingerling potatoes in rosemary beef sauce
Seafood
- Hawaiian Blue Prawns 30.00
- Sautéed whole prawns with rice pilaf and Manhattan clam chowder-style sauce
- Hawaiian Big-Eye Tuna 32.00
- Seared tuna loin with marinated sea asparagus and sweet chili pepper vinaigrette
- Maine Sea Scallops 32.00
- Seared diver-caught day-boat jumbo scallops, black beluga lentils and jalapeno crème fraiche
- Scottish Loch Duarte Salmon 32.00
- Pan-roasted salmon fillet on organic farro pilaf, lemon verbena and heirloom tomato
- Australian Barramundi Sea Bass 32.00
- Pan-roasted sea bass on braised Belgian endive, leeks and white verjus
- Seafood Ensemble 36.00
- Maine sea scallops, Hawaiian blue prawns and Australian sea bass on lentils
- 1.25 lb Maine Lobster 36.00
- Braised whole lobster in lobster tarragon butter sauce, recommended as accompaniment for your steak
- Australian Rock Lobster Tail 45.00
- Slow roasted butter basted tail with drawn butter, recommended as accompaniment for your steak
- 2.25 lb Maine Lobster 68.00
- Braised whole large lobster in lobster tarragon butter sauce
Accompaniments
- Bearnaise Sauce 3.00
- Hollandaise Sauce 3.00
- Melted Blue Cheese 3.00
- Red Wine Sauce 3.00
- Green Peppercorn Cream Sauce 3.00
- Homemade A-1 Style Steak Sauce 3.00
- Alaskan King Crabtail Medallion 7.00
- Sautéed Hudson Valley Foie Gras 10.00
Chocolate Desserts
- Dark Chocolate Soufflé 9.00
- autumn pear sauce and Godiva white chocolate crème anglaise
- Hand-Dipped Malted Chocolate Milkshake 9.00
- Chocolate gelato, malted milk, chocolate pieces, homemade marshmallows and whipped cream
- Campfire-More Than A-S’more 9.00
- homemade marshmallows, thick flourless chocolate cake and graham cracker cookies
- Grandma’s Old-Fashioned Chocolate Cake 9.00
- Just like grandma used to make, rich and moist chocolate cake with chocolate fudge ganache, chocolate sauce and vanilla bean gelato
- Chocolate Truffles and Solid Chocolates 10.00
- 6-piece assortment of hand-rolled dark, milk and white chocolate truffles plus solid dark, milk and white valrhona chocolates (6-piece chocolate gift box also available)
- Swiss Chocolate Fondue for 2 15.00
- warmed milk chocolate, farmer’s market fruit, dried fruit, crispy rice treats, pound cake, homemade marshmallows, date newtons and cookies
Specialty Desserts
- Tahitian Vanilla Bean Crème Brûlée 9.00
- Shortbread biscuit and fresh berries
- New York Style Cheesecake 9.00
- Caramel sauce, chocolate and pecans on pecan crust
- Banana’s Foster Bread Pudding 9.00
- cinnamon banana brioche, banana gelato and banana rum sauce
- Pennsylvania Dutch Apple Pie 9.00
- fall harvest apples, oatmeal apple crumble top, green apple sorbet and cider caramel sauce
- Peanut Butter Crème Caramel Flan 9.00
- chocolate wafer cookie and strawberry jelly sauce
Gelato
- Vanilla Bean 5.00
- Chocolate 5.00
- Banana 5.00
- 4-Gelato Tasting 10.00
- Hazelnut 5.00
- Peanut Butter Cup 5.00
- Cappuccino 5.00
Sorbet
- Raspberry 5.00
- Mango 5.00
- Green Apple 5.00
- Papaya 5.00
- Lemon 5.00
- Coconut 5.00
- 4-Sorbet Tasting 10.00
Restaurant Week 2011
$50.11
August 29-September 11
First Course
- Caesar Salad 0.00
- Garlic Anchovy Dressing, Parmesan, and Focaccia Croutons
- Maine Lobster Bisque 0.00
Second Course
- Range-fed New Zealand Beef Ribeye 0.00
- 10 oz, Organic Mushrooms, and Caramelized Onion Ragout
- Organic Free-Range Jidori Half Chicken 0.00
- Potato Dumplings and Marsala Sauce
- Pan Roasted Loch Duart Scottish Salmon 0.00
- Organic Farro Pilaf, Heirloom Tomatoes, and Lemon Verbena
Third Course
- Crème Brulee Tahitian Vanilla Bean Custard 0.00
- Shortbread Biscuit and Caramelized Banana
- Vanilla Bean Gelato 0.00