Ultimate Steakhouse Tour by Lip Smacking Foodie Tours

Indulge in juicy USDA prime, the king of American beef, as well as extraordinarily marbled A5, the highest grade of Japanese Wagyu available. Sip exceptional wines poured with the state-of-the-art Coravin preservation system, as steaks are carved and plated before you. Be treated as a VIP at three of the most celebrated steakhouses in Vegas. Enjoy it all -- in one spectacular evening.

Connoisseurs can now experience the ultimate steakhouse extravaganza in Vegas, thanks to Lip Smacking Foodie Tours. This plush, high-rollers tour, characterized by personalized service and unforgettable showmanship, will take you to three premier venues: Carnevino Italian Steakhouse, the revered restaurant in the Palazzo by illustrious restaurateurs Mario Batali and Joe Bastianich, which Las Vegas Magazine deemed not only a top-tier steakhouse but “one of the great Italian restaurants anywhere’’; Bazaar Meat, the sleek establishment in the SLS Hotel by world-renowned Chef Jose Andres, which was named “Best Restaurant in Nevada’’ by Business Insider and one of the “Top 5’’ steakhouses in America by Fox News; and Jean Georges Steakhouse in the Aria resort by the legendary French Chef Jean-Georges Vongerichten, which was honored as one of the “Top 5” steakhouses in Las Vegas by Haute Living. 

At each glamorous rendezvous, you’ll enjoy signature dishes that are the most prized in the city, each explained in detail at the table by the chef, and served with a rare wine chosen just for the occasion. At Carnevino, that includes Carne Cruda alla Piemontese, steak tartare chopped to order with specialty mushrooms; beef cheek ravioli, finished with white truffles, brown butter and Aceto Balsamico di Modena aged for 25 years until richly concentrated; and the unprecedented Riserva New York steak that’s dry-aged for upwards of 240 days to impart blue cheese-like and truffle-like characteristics. It’s served with a glass of the rarefied Super Tuscan, Antinori "Tignanello" 2014 Toscana, a 93-point wine with hints of leather and sweet spice that finishes long and gracefully.

At Bazaar Meat, the fun begins with foie gras lollipops enveloped in wisps of cotton candy; before proceeding to Jamón Ibérico de Bellota, hand-cut, paper-thin slices of Spain’s famed black-footed Spanish pig, whose meat is extra buttery from a diet of wild acorns; A5 Kobe eye of the rib seared at the table on a blazing Japanese ishiyaki grilling stone; and “Vaca Vieja’’ rib eye from an 8-year-old California cow matured for greater pronounced flavor.

At Jean Georges Steakhouse, the tone is set with luxurious golden osetra toasts, followed by a massive smoked, black pepper-lacquered Wagyu brisket from California’s lauded Mishima Ranch, which raises full-blood Black Wagyu that are long-fed for up to 500 days for extra marbling. It’s paired with Darioush Signature Cabernet Sauvignon 2013 Napa Valley, a 93-point wine full of decadent berry, espresso and anise notes.

For more opulence, the Ultimate Steakhouse Tour also can be further customized and tailored to include a private tasting of bourbons, scotches or specialty cocktails.