{"id":45144,"date":"2025-10-15T18:04:33","date_gmt":"2025-10-16T01:04:33","guid":{"rendered":"https:\/\/www.casino.org\/vitalvegas\/?p=45144"},"modified":"2025-10-16T03:29:30","modified_gmt":"2025-10-16T10:29:30","slug":"high-steaks-vegas-restaurant-opens-atop-rio-resort","status":"publish","type":"post","link":"https:\/\/www.casino.org\/vitalvegas\/high-steaks-vegas-restaurant-opens-atop-rio-resort\/","title":{"rendered":"High Steaks Vegas Restaurant Opens Atop Rio Resort"},"content":{"rendered":"\n

High Steaks Vegas, from one of our favorite chefs, James Trees, has opened at Rio. High Steaks takes over the former Voodoo Steak space at the off-Strip resort.<\/p>\n

The views remain incredible, and Trees and his staff have put together a crowd-pleasing menu.<\/p>\n

Trees also does Esther’s Kitchen downtown and Al Solito Posto<\/a> in Summerlin, among others. He also has a French restaurant, Bar Boheme in the Arts District, but we wouldn’t eat French food even if we lost a bet.<\/p>\n

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Carnivores assemble. Photo courtesy of High Steaks Vegas. The rest are ours.<\/figcaption><\/figure>\n

A fun fact about High Steaks: According to a news release, this is the first major casino restaurant in modern history helmed by a born and raised Las Vegas chef.<\/p>\n

That can’t be right, can it?<\/p>\n

Also, does it matter where someone was born and raised? Get some damn food on our table, already! And by that we mean bread, of course.<\/p>\n

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Whoever said, “Don’t fill up on bread” never had Chef James Trees’ bread.<\/figcaption><\/figure>\n

The real story is that a chef best-known for his stellar Italian food is leaving his comfort zone in a pretty high-profile way. Pun intended. Because High Steaks is high up and has “high” in its name.<\/p>\n

It takes substantial cojones to open a steakhouse in a town with the largest number of mind-blowing steakhouses in the world per capita.<\/p>\n

High Steaks doesn’t quite reach the designation of “mind-blowing” just yet, but it’s a solid offering in a resort that could use a little restaurant buzz. Rio is struggling at the moment due to a number of factors. Steakhouses are a must for convention business, a big factor if Rio is to succeed in the future.<\/p>\n

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We don’t really get bacon, as we have not had breakfast since 1998, but everyone in the restaurant was clamoring for it, so here it is.<\/figcaption><\/figure>\n

The High Steaks menu includes pastrami glazed bacon, wild game tartare, lobster chowder, chopped wedge salad and seasonal chilled seafood towers.<\/p>\n

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All the bases are covered.<\/figcaption><\/figure>\n

Here are the Prime Rib Sliders.<\/p>\n

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We get what they were going for.<\/figcaption><\/figure>\n

Steaks range from a 10-ounce Nebraskan Mishima Reserve hanger steak ($47) to signature smoked prime rib and the show-stopping High Steaks Vegas-branded 40-ounce prime tomahawk ($245).<\/p>\n

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Trees and his team have whipped up a few surprises just to make sure you’re paying attention.<\/figcaption><\/figure>\n

Our visit was hosted (free) for a media event, and we really wanted to try the tomahawk, but we aren’t like most members of the media. Also, we tip. There, we said it. These events are so embarrassing. And don’t think you’re off the hook, “influencers.” Staff members just roll their eyes at the rampant stiffing, understanding such gatherings are necessary evils to promote the venue, but come on, people. Even if you’re told the gratuity is covered, tip. You’re in Vegas. You just had a $200 meal, gratis. Who the hell raised you?<\/p>\n

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Toppers include Animal Style, Lobster Tail, King Crab Legs, Blue Cheese Crust, Foie Gras Butter or Grilled Prawns (pictured).<\/figcaption><\/figure>\n

Chef Trees wisely brought over one of his signature dishes from Esther’s Kitchen, the Butternut Squash Tortellini.<\/p>\n

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We vote for more Italian dishes. Italian steakhouses are a thing! It doesn’t even have to be chicken parm, probably.<\/figcaption><\/figure>\n

The menu also features bison, elk, boar and venison cuts. We don’t know how to feel about that.<\/p>\n

Oh, and there’s also a Lion’s Mane mushroom steak. We aren’t ordering it, but that’s really the only acceptable form of wildlife that should be on a menu.<\/p>\n

Other offerings include smoked fried chicken, fresh pastas and sides such as basil creamed spinach, crab and asparagus Oscar gratin, broccoli macaroni and cheese, and Chef Joe’s scalloped potatoes.<\/p>\n

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Just as High Steaks suffers from comparisons to the world’s best steakhouses on The Strip, this mac and cheese suffers from comparisons to the mac and cheese at Barry’s Prime. Still, it’s hard to get mad at mac and cheese.<\/figcaption><\/figure>\n

Chef Joe is Executive Chef Joe Swan. Here are some other names: General Manager Tylor Kezar, Wine Director Todd Tooms and Pastry Chef Christina Phat.<\/p>\n

We had some feedback for Chef Trees as he sat and chatted with us for a few minutes. And by that we mean we raved about dinner and kept our dislike of gravy on our mashed potatoes to ourself. That doesn’t seem like a steak accompaniment thing. Our fault for not noticing gravy on the menu, as we’re pretty sure they would’ve left it off upon request.<\/p>\n

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It was fine. It was all fine. We aren’t a foodie, what do we know?<\/figcaption><\/figure>\n

For dessert, guests can indulge in dramatic creations like Black Forest piecaken, hummingbird cake and seasonal souffles (currently pumpkin spice).<\/p>\n

The “piecaken” was peculiar, but popular.<\/p>\n

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When pies, cakes and prehistoric porcupines copulate, this is the result.<\/figcaption><\/figure>\n

The hummingbird cake was carrot cake, a highlight of the evening despite the fact the streaks of vegetables and desserts should never cross.<\/p>\n

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We’ll update this story when creme brulee is an option on the menu. Ahem.<\/figcaption><\/figure>\n

As for the decor, we couldn’t really see any difference from Voodoo Steak. The bar’s in the same place, along with everything else.<\/p>\n

That said, the news release says, “High Steaks Vegas branding was created by Chris Charizopolous (say that five times fast) Creative. Room decor was developed by Darla Real, Rio Las Vegas VP of Design. Original artwork was created by Jerry Misko.”<\/p>\n

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Misko was apparently responsible for this nod to the Stardust, so he won some serious piecaken points with us.<\/figcaption><\/figure>\n

The bigger art pieces add some nice Vegas-related flair to the experience.<\/p>\n

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We appreciate that Rio and Trees didn’t spend millions on renovating the space. Pretty sure that decision is reflected in the reasonable prices.<\/figcaption><\/figure>\n

Speaking of flair, we love the table lamps. Here’s an exclusive hack to make your experience even more enjoyable.<\/p>\n

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