The Flamingo hotel and casino in Las Vegas is one of the city’s most enduring landmarks. Developed by Benjamin “Bugsy” Siegel with the help of business partners and mobsters, including Meyer Lansky, the Flamingo’s art deco-inspired building has welcomed guests since December of 1946. While the Flamingo itself reportedly cost around $6 million, the resort’s latest addition, a destination steakhouse named for the visionary and the money men who made it a reality, Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas, cost $10 million.
For menu, design, and atmosphere, Bugsy & Meyer's takes notes from the past but adds fresh twists. Guests enter through a bakery façade and pass the kitchen and dry-aging meat cooler, giving the illusion of discreetly entering through the back of a speakeasy or private club. From there, guests can enjoy six unique experiences: the patio and lounge, the centerpiece bar, private dining in one of three private dining rooms perfect for groups, the raw bar, the ornate dining room and the hidden speakeasy—The Count Room.
The design from Studio K Creative of Chicago and renowned designer Jonathan Adler pairs lighter natural tones with vibrant colors, art deco inspiration and intricate details. Bugsy & Meyer's partnered with SHE HIT PAUSE art consultants out of New York City to create a specialty curated art collection with exotic wildlife as the heroes, including a custom beaded flamingo piece created by Adler that took nearly 100 hours to make.
The menu at Bugsy & Meyer's features steakhouse classics and throwbacks with modern add-ons. A glass encased show cooler displays Bugsy & Meyer's in-house dry aged program. Hand selected cuts include domestic prime, wet aged, dry-aged prime, imported wagyu and more. The cocktail menu pays homage to the past while presenting new takes on the classics. Hailing from the Caribbean and a favorite spirit of the 1940s, rum cocktails are heavily featured. A wine list offers selections by the glass and bottle.
Joining the steakhouse's talented culinary team is the winner of the Food Network competition series, “Vegas Chef Prizefight,” Lamar Moore. Moore hails from Chicago and competed for the title of head chef at Bugsy & Meyer's.
Bugsy & Meyer's follows Caesars Entertainment's previously announced enhanced health and safety protocols, which build on existing plans and practices. Examples of these protocols in the restaurant include social distancing with tables 6 feet apart, occupancy reduced to 50% of fire code capacity in accordance with government directives; place settings will be brought throughout the meal; and team members are required to wear masks. Staff provide guests with masks and customers are required to wear them at all times, except when eating or drinking. Hand sanitizer is available at multiple points.
