Brothers and restaurateurs Michael and David Morton Monday unveiled the menu for their upcoming collaboration, One Steakhouse.
Opening as part of the new Virgin Hotels Las Vegas, part of Curio Collection by Hilton, on Thursday, March 25, One Steakhouse’s menu selections range from Japanese Wagyu and “reimagined” surf and turf pairings to citrus-cured Hamachi and sides like “skins” topped with Osetra caviar and crème fraiche.
“One Steakhouse, and the cuisine, embody the spirit of celebration that you find not only in Virgin Hotels Las Vegas, which will truly be a destination beyond compare, but also as we usher in a new, exciting era for Las Vegas,” Michael Morton said in a press release Monday.
Executive Chef Patrick Munster will helm the kitchen offering steak cuts including a 16 oz. bone-in filet mignon, an 18 oz. dry-aged bone-in New York Strip and a 32 oz. tomahawk., direct from select midwestern ranchers, and a 6 oz. New York strip cut of Japanese Satsuma Wagyu. Surf and turf selections include a New York strip with Australian prawns. Steaks can be prepared with flavorful crusts and sauces, including buttermilk blue, peppercorn brandy and bordelaise.
“Chef Patrick Munster is an extraordinary talent,” David Morton said. “Tasked with creating a menu designed to offer dinners of a lifetime, he has created cuisine that captures the excitement of our surroundings within Virgin Hotels Las Vegas.”
Entrees include Alaskan king crab pasta made with miso butter and topped with lemon breadcrumbs, pan-roasted Alaskan halibut served in a tomato broth with olive relish, and baked short rib rigatoni, made with whipped burrata, roasted tomato sauce and basil. The One Steak burger is made with a signature brisket blend patty and topped with hand-cut applewood smoked bacon and butterkase cheese and served with fries.
Starters and salads include grilled maple-glazed applewood smoked bacon served with a poached egg; Maine lobster bisque, made with brandy, tarragon and crème fraiche; and chopped salad, prepared with grilled tiger shrimp, artichokes, hearts of palm, white beans, Castelvetrano olives, green beans and pepperoncini tossed in a basil vinaigrette. A towering shellfish platter is stacked high with a Maine lobster tail, Alaskan king crab, jumbo shrimp and east and west coast oysters.
Shareable sides include ricotta gnocchi, made with parmesan Reggiano and creamy peppercorn; creamed spinach made with truffled gouda and topped with a poached egg; and lobster mac and cheese made with cavatappi pasta.
The new One Steakhouse is the second collaboration for the brothers. Michael is the owner of Vegas restaurants such as La Cave at Wynn and CRUSH at MGM, and the co-founder of N9NE Steakhouse, and David whose portfolio of restaurants includes Ada St., Hayden Hall, and The Arch in Chicago.
The brothers are third-generation restaurateurs following in the footsteps of their legendary father, Arnie Morton, and grandfather, Morton C. Morton.
More information and reservations will soon be available. One Steakhouse will be open starting at 5 p.m. daily and can be found just steps away from the hotel’s valet on Harmon Avenue.
