High Steaks Vegas — Local services in Paradise

I recently had the privilege of attending dinner at High Steaks, and it was an unforgettable evening that showcased the restaurant’s potential to become a standout in Las Vegas’ dining scene.

From the moment I stepped into the private elevator, I felt a sense of exclusivity that set the tone for the entire experience. The elevator ride was smooth and elegant, a fitting prelude to what awaited upstairs.

The outdoor patio is nothing short of spectacular, offering what may well be one of the best views in Las Vegas.

The breathtaking panorama views paired beautifully with the refined, posh interior of the dining area, which exudes class and sophistication.

The updated design strikes a perfect balance of modern elegance and timeless luxury, creating an ambiance that feels both welcoming and indulgent.

Our server, Ashley, was the heart of the experience. Her warmth, kindness, and exceptional knowledge of the menu elevated the evening to another level. She navigated the food and cocktail offerings with ease, answering every question with confidence and enlightening us on the nuances of the menu. Her recommendations were spot-on, making the dining experience feel personalized and memorable.

The service overall was impeccable...prompt, attentive, and seamless, ensuring every need was met without ever feeling intrusive.

The food, entirely made in-house, was a testament to the kitchen’s skill and dedication. The house bread was a delightful start, with a delicate yet complex flavor that paired beautifully with the accompanying mustard butter.

Personally, I found that a simple pat of butter with sea salt enhanced the bread’s subtlety even more, allowing its flavors to shine without being overpowered.

The bone marrow was a standout, expertly prepared and wonderfully flavorful, with thoughtful pairings that elevated the dish.

The full house seafood tower was a showstopper, featuring the best prawns I’ve ever tasted: fresh, succulent, and unforgettable.

The cocktails were equally impressive, striking a perfect balance of strength, flavor, and finesse.

The sides were fresh, well-prepared, and delicious, complementing the main courses beautifully.

The game selection was spectacular, with the bison being a particular highlight: tender, perfectly cooked to the exact degree, and bursting with flavor.

The accompanying roasted garlic was masterfully done, adding depth to the steak without overpowering it.

The seasoned salts were a thoughtful touch. The black seasoned salt was exceptional, enhancing the meat with a perfect balance of flavors. The lighter seasoned salt, while still good, leaned too heavily on onion for my taste, which slightly overshadowed the dish’s other elements.

The sauces were exciting. The chimichurri, while tasty, reminded me more of mojo criollo than a traditional chimichurri. The au poivre and bordelaise were executed with precision, true to their classic preparations. However, the béarnaise also stole the show...silky, rich, and so delicious that I couldn’t resist drizzling it over my spinach, which turned out to be a divine combination.

Desserts were a decadent finale, generously portioned and picture-perfect.

Dessert was a work of art, so indulgent that sharing felt impossible...I had to enjoy every bite of my own.

Overall, High Steaks delivered an extraordinary dining experience that combines breathtaking views, refined ambiance, impeccable service, and a menu that celebrates quality and craftsmanship.

With a few very minor tweaks, this restaurant is poised to become a must-visit destination in Las Vegas.

I can’t wait to return and see how this gem...

Sigh I had such high expectations for this new restaurant.

Visited on Sunday 10-19-25@5.30pm to celebrate my birthday.

First let me say that the service was awesome. The atmosphere was amazing it was such a gorgeous view from up there over the city, it's on the 50th floor of the Rio. I don't know why they don't have the patio set up for serving dinner, but they didn't. The downside of the atmosphere was that it clearly said business casual on the website for dress code and they let in some people that looked they just strolled up there from their hotel rooms. Shorts and tshirts with flip flops kinda stuff.

I ordered a filet mignon, $76, and a baked potato, $16. I ordered my filet medium, while the inside was a beautiful medium in my opinion, the outside was burnt, to a crisp, not all over, but over enough of it I had to filet my filet to cut off the burnt parts. It was also somehow dry. I'm not sure how you can cook a filet dry, but they managed to do just that.

The baked potato came with small sides of broccoli, white cheddar cheese, bacon, chives, and sour cream. All on the side. They said they put butter on it, but it sure wasn't much. Here's the weird part, the broccoli was refrigerator cold, when I asked the server she took it back to the kitchen and they said that's the way it's served. I guess to go along with the luke warm potato. The bacon chunks, not bits, were also luke warm. Not what I expected for a $16 baked potato!

My dining partner ordered the Classic cut smoked prime rib, $69, and Chef Joe's scalloped potatoes, $17. The meat was ok, but the only part that tasted smoked was the thick as can be au jus. The meat itself didn't taste smoked to either of us. The scalloped potatoes on the other hand weren't even cooked all the way through. Some of the potatoes were still cold in the very center. We both had drinks, one Cosmo and one Coors banquet beer so that added to the price.

It also took long enough to get our food that after we got our drinks we went outside on the patio, had a cigarette, took pictures, and then went back in and our food still wasn't ready. Enter sever coming over to apologize for the delay, TWICE! I don't have a specific amount of time cause it never occured to me it would take that long and that I should be watching it for an exact time.

The server was so kind as to bring out the free, as far as I know, little happy birthday dessert at the end. That was very tasty, I have no idea what it was.

Now the thing that really bothered me was that when we got done eating we went back out on the patio and I assume it was the head Chef James Trees was sitting at a table with two other people chatting. We were out there for at least 20 minutes and he was there before and after us. Perhaps if had been IN the kitchen our food would have come out properly.

Now I know it's a new place and hasn't been opened long, but come on these are rookie mistakes. Not a $300 for 2 restaurant.

Yes we probably should have said something about the food, but a) by the time we got it we were starving, and b)the snip we got when we asked about the broccoli being cold made it clear they...

Locals beware.

My dear friends and groomsmen take me on what started out as a nice dinner to celebrate my upcoming wedding. We ate good and the food was good but the service was lacking at times, forgetting to bring a salad and mixing up a few mains when they came out. Minor mistakes sure, but clearly shouldn't have happened especially when charging some hefty prices on their menu. One of my friends didn't get his salad until we were all about done, because the waitstaff/server all but disappeared and considering they didn't sell everything to us at once we thought it was coming. That was the most egregious example, if you don't count the fact they tried to bring the groom the check when everyone else made it clear I wasn't paying for a thing. There were other, smaller mistakes that are just not acceptable when charging those kind of premium pricing for a restaurant in the Rio of all places, renovations or not.

There are no table captains, they were not sweeping crumbs or changing linens in between courses, it isn't white gloved service and the restaurant by all accounts wasn't packed so maybe it's a slow night, but that doesn't excuse the fact that when tipping based upon performance (because tips aren't to be EXPECTED, they're extra for EXCEPTIONAL performance), we are met with a scene straight out of the Sopranos.

We're a hardworking, civilized bunch, so instead of acting out like Paulie and Chrissy over a tip that was well beyond $16, my best man, who footed the whole bill pulled out an additional 10%, and told this dude to take it and get lost. He magnanimously refused at first, but ultimately took it. I regret that it came to such a head, ultimately being shook down for an additional gratuity that's given out based on performance and trying to embarrass the table in front of the dozen other people dining there when we didn't agree the service was up to snuff, the money isn't the issue, but it's the principle.

I will certainly never return, and I will tell anyone who's willing to listen that High Steaks Vegas just is not the place to come and spend your hard earned money on. There are not many places that can cook exotic and game meats well, which makes this a real shame, but it's certainly not worth being extorted, akin to charity shaming because that's exactly what it was, charity, can't even write it off either.

Tips are earned. I'm a young man who has worked in service all through college and I've never had the gall to pull a stunt like that. I've done far more for far less, both in terms of a payout and for genuinely rude people. It's the first time we've sat down for a meal in over 7 years and this ugly memory is unfortunately associated with what was supposed to be a good experience.

Check posted for proof. Date was 10/23/25.

I ain't coming back no matter what you offer me, so...