Peter Luger Steak House

It's hard to recreate an iconic New York steakhouse in Las Vegas — especially one with a legacy more than 135 years old. But Caesars Palace pulls it off.

Peter Luger Steak House doesn't open new locations lightly. And you can taste the history in every bite of steak. On any given day, over a million dollars’ worth of USDA Prime cuts of beef are dry-aging on site, in a 40,000-square-foot basement-level space imbued with mold cultures from the original location, to create Peter Luger's distinctive "funk."

Steaks are served the same day they're butchered. Guests order by party size. (A "steak for two" is a Porterhouse.) Each cut is broiled quickly for a nice char, served at an angle on a sizzling plate to drag each piece (and maybe some accompanying bread) in the butter and natural juices. The Vegas version has a stronger selection of seafood than the original. But it’s the Vegas lunchtime exclusives — a burger with ribeye trimmings and steak sandwich — that offer the best value.

The dining room is more contemporary and refined than the no-frills, Bavarian beer hall in Brooklyn. A lounge and centralized bar offer stiff cocktails and a hefty beer lineup. And in a notable change of tradition, the Vegas edition of Peter Luger is happy to accept your credit or debit card, wisely setting aside the original's cash-only policy.