Las Vegas’ Newest Steakhouse is the ENVY
…of all the other steakhouses.
Story and Photos by Ed Stone

Finding a great steak in Las Vegas is not that difficult.  Finding a convenient, quiet place with outstanding service can be a challenge…even in Vegas.

Some of the headlines that could have been used for this story might have read:
“Award-Winning Culinary Visionary Opens ENVY Steakhouse in Las Vegas”
”Chef Richard Chamberlain Marries Traditional Steakhouse Fare with Exotic”
”Ingredients to Create a Unique Dining Experience at the Renaissance Las Vegas Hotel”

All guests are greeted with style and friendliness

Upon entering the ENVY you feel the sleek, open design, with a boldly new paradigm as soon as you walk in the door.  My strongest impression was from a most pleasant staff who were most congenial and accommodating…the sign of good management and a comfortable place to enjoy a meal.  Pat Murphy's design for the restaurant is a study in balance:  expansive windows and high ceilings create a lofty sense of space, while elements such as a candle-lit, walk-in wine cellar and a wine wall which features 1,500 bottles of wine, impart warmth and structure.  Kevin Workman is the wine steward.  I must

Kevin Workman, wine steward at the ENVY Steakhouse

admit, Kevin is one of the best I have encountered in all my travels.  This gent knows his wine, he knows the menu and he combines the two like a maestro blends the best of an orchestra.  Guests choose from an extensive hand-selected wine menu as they nestle in one of ENVY's signature booths.  A VIP guest enjoys a chef's table in a private booth with front row seats to the open kitchen, replete with personal attention from the chef himself.

Chef Richard Chamberlain, one of America's leading chefs, personally crafted this steakhouse for the Renaissance Las Vegas Hotel.  His selection of premium quality, fresh ingredients from select purveyors around the country, skillfully features innovative dishes that redefine traditional steakhouse cuisine.

Personal attention given to all orders

In Las Vegas, a town renowned for its world-class steakhouses, "ENVY redefines the concept of a sophisticated contemporary steakhouse while pushing the envelope in its culinary preparations," said Larry Brown, general manager of Renaissance Las Vegas Hotel.  "The restaurant features all of the elements for which Richard Chamberlain is famous - creative, world-class cuisine; freshest and highest quality ingredients; excellent service; meticulous attention to detail; and a hip yet refined dining environment."

The restaurant seats 178 people and offers high quality aged beef, including Kobe filet and prime rib roast as well as Black Angus filet and prime bone-in ribeye.  Chamberlain, who is quickly establishing his credentials as an expert on developing culinary concepts for new and upscale luxury resorts, draws on an array of international culinary influences, showcased in dishes such as Seared Kobe Carpaccio with an Asian dipping sauce and Giant Asian Prawns Breaded with Thinly Sliced Filo Dough.

Pat Murphy's design for the restaurant is a study in balance	The menu at ENVY offers delicacies for every palate	Robert and Kevin provides impeccable service

The wide-ranging menu offers delicacies for every palate, such as a Tasting of Three Caviars, Sea Bass with Wild Mushrooms & Crabmeat, and Seared Diver Scallops and Arctic Char with Orange Truffle Glaze.  Chamberlain gives new definition to classic family-style side dishes such as Truffle

ENVY Steakhouse entrance

Reggiano Fries, Wild Mushroom Mac and Cheese and Bourbon Creamed Corn.  Finally, as befits a restaurant in "sin city," the menu features decadent desserts like Bananas Foster Fritters with Coconut Ice Cream, Pine Nut Brittle Sundae and Warm Valrhona Chocolate Smorz.

Prior to opening his own restaurants, Chamberlain spent three years as the executive chef of the exclusive Little Nell Hotel in Aspen, where he received national attention for pioneering American Alpine cooking.  While at Little Nell Hotel he was nominated as one of the best chefs in the country by the James Beard Foundation.  Richard has also served as executive chef at San Simeon Restaurant and Ratcliff's, both in Dallas; executive sous chef at the world famous Hotel Bel-Air in Los Angeles; and sous chef under Dean Fearing at the Mansion at Turtle Creek.

ENVY is the signature restaurant of the magnificent new Renaissance Las Vegas Hotel, the largest non-gaming hotel in Nevada. 

FOR MORE INFORMATION OR RESERVATIONS:
ENVY at the Renaissance Las Vegas Hotel
Phone: 702-733-6533
Toll free: 866-352-3434
Fax: 702-735-3130
Website: www.renaissancelasvegas.com

Renaissance Las Vegas Hotel is the newest development project of the Jackson-Shaw Company of Dallas, Texas.