Decadent Alaskan King Crab Pasta and Surf and Turf Highlight the One Steakhouse Menu

A new steakhouse from brothers Michael Morton and David Morton promises Japanese wagyu, surf and turf, and caviar when it opens on March 25 at Virgin Hotels.

One Steakhouse takes over the former MB Steak space at the resort, with what the brothers call “a return to the fabulous decadence of Las Vegas.”

Executive chef Patrick Munster returns with a menu that includes a 16-ounce bone-in filet mignon, an 18-ounce dry-aged bone-in New York Strip, a 32-once tomahawk, a 6-ounce New York strip cut of Japanese Satsuma wagyu, and a New York strip that comes with Australian prawns. Steaks can come with sauces, such as buttermilk blue, peppercorn brandy, and bordelaise.

Some of Munster’s new 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 features a brisket blend patty, topped with 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; and a chopped salad with grilled tiger shrimp, artichokes, hearts of palm, white beans, Castelvetrano olives, green beans, and pepperoncini tossed in a basil vinaigrette. A shellfish platter comes 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.

One Steakhouse plans to open daily starting at 5 p.m.

Last year, the brothers decided to convert their MB Steak into One Steakhouse, a name that reflects the three generations, two brothers, one steakhouse idea behind the restaurant.

“Our father was the founder of Morton’s Steakhouse, which was our training grounds and we’ve been around the steak business for a long time,” Michael Morton said at the time. “Steak is simply the one thing we do best.”

The bar area at the front now opens up onto the casino floor, while upstairs, the 50-person lounge now has a giant 12-foot by 8-foot LED screen that can show one game or many while customers order a bottle of wine at high-top tables.

• The Morton Brothers Change MB Steak Into One Steakhouse When Virgin Hotels Opens [ELV]

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