Carversteak In Las Vegas Adds a Vegan Element To Its Varied Menu

Back in the day, steakhouses never offered dishes that vegetarians, let alone vegans, could indulge in. A few lonely asparagus spears and a plain salad might be all that could be hoped for. Well, that has changed, and as more diners ask for plant-based options, steakhouses have responded with delicious dishes that rival the beef that might be on the plates of their companions.

And although vegan dishes have been available since day one on the menu of Carversteak in Resorts World Las Vegas, recently the restaurant announced a new set of dishes that offer something vegan for every course. “We know that our guests crave diversity in Carversteak’s menu, and this adds a whole new dimension to our offerings,” said Daniel Ontiveros, corporate chef of parent company Carver Road Hospitality, in a recent announcement. And all the dishes are perfect for intermixing with meat dishes for variety.

To begin, try the vegan “calamari,” constructed of king trumpet mushrooms and served with sweet peppers and a tomato-based sauce for dipping. Shishito peppers are favorites for diners due to the sweetness and mild heat in most of them. (You could always hit on a hot one, but that’s the chance you take). Chili flakes, lime and tofu aioli finish it off.

 A different take on gazpacho, Carversteak’s features strawberry and tomato with almonds. If you prefer a salad, the market salad features Salanova lettuce, a variety similar to butterhead and baby lettuce that has earned a reputation for being more flavorful than basic butterhead. Green goddess dressing, heirloom tomatoes and fresh basil add even more flavor.

For entrées, get pasta, a chop or grilled eggplant. “These dishes are not only flavorful and perfect for those with specific tastes, but they’re also fun to create,” said Ontiveros. Carversteak’s vegan chop has been available since opening, a marvelously hearty blend of organic grains and legumes that has a very meaty appearance, served with heirloom tomato and chimichurri sauce. Although technically you wouldn’t need Carversteak’s signature offering of a custom steak knife to use during your meal, take it anyway—the knives are beautiful and a wonder to hold. (If you are a knife fan, Carversteak has a private dining room with an amazing collection of specialty knives on display.)

“I love the opportunity to try new things in the kitchen and bring something truly inspired to the dinner table,” said Ontiveros.

Semolina pasta features housemade gemelli in pomodoro sauce and summer squash. The binchotan grilled eggplant introduces you to a tofu and garlic confit purée—binchotan is that super-hard charcoal that burns very cleanly.

And the side dishes here are also amazing—steak fries, roasted mushrooms, roasted broccolini and sautéed spinach.

Desserts here may not necessarily be vegan, but they are mouthwatering. The Baked Nevada captures the essence of baked Alaska, with mixed berry sorbet and coconut lime cake. This wins best in show on looks alone. For a clean finish to the meal, the fruity sorbet trio delivers.

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