STRIPSTEAK redefines the classic American steakhouse with all-natural, organic and hormone-free, beef tempered in butter and grilled over mesquite wood. Executive Chef Gerald Chin offers plenty of other specialties including Duck Bolognese, Kurobuta Pork Tenderloin, Grilled 2 lb. Lobster, and classic American side dishes with a Michael Mina twist—such as Truffled Mac & Cheese and Spinach Soufflé with Parmesan Cream.
STRIPSTEAK winner of the 2013 Best of Las Vegas Scotch Selection award, also features over 100 single malt scotches to enjoy in the bar along with a dizzying array of cocktails and a carefully curated wine selection.
Menus & Events
Happy Hour At Stripsteak
Come on in and try our delicious new Happy Hour daily from 4 PM to 5:30 PM! We have several special cocktails concocted to order for only $8. In addition, we have delicious new list of snacks and small plates, like Korean Spiced Chicken Wings, Short Rib Tacos,and Smoked Hummus with Warm Pita Bread. If you really want to chow down, we also offer our STRIPSTEAK burger and our Angus Flat Iron steak cooked over mesquite wood. Let’s make happy happen. Join us today!
Happy Hour Menu
Born in Bronx, New York, young Gerald Chin never dreamed that he would lead a fascinating career working alongside some of the restaurant industry’s powerhouse chefs. As a teenager, he found high school to be less inspiring than the action of a kitchen, finding comfort on the line at several New York institutions, including the famous Tavern on the Green. Recognizing his son’s interest and talent in the kitchen, Chin’s father encouraged him to attend vocational school, where he began his adventure in the culinary arts. A mere three years later, he graduated from The Culinary Institute ofAmerica in Hyde Park and was off to Geneva, Switzerland for an apprenticeship.
In 2003, Chin was persuaded to return to the States to work with internationally-acclaimed Chef Bradley Ogden to open his eponymous restaurant at Caesar’s Palace. During his time there, Bradley Ogden took home the prestigious James Beard Award for Best New Restaurant in 2004, the first Las Vegas restaurant to win this particular award.
After Bradley Ogden, Chin took a position in the prestigious kitchen of Joël Robuchon at The Mansion and was later promoted to Executive Chef of Robuchon’s venerable Mansion operations. This position carried much responsibility, as he was held accountable for upholding Robuchon’s high standards of quality throughout the exclusive villas and 65-seat fine dining restaurant. While the Mansion was an experience of a lifetime, Chin longed for the intimate interaction between chefs and guests found in more casual dining venues. In 2008, just after he was awarded Rising Star Chef by StarChefs.com, he joined the team at Rick Moonen’s RM Seafood as Chef de Cuisine. At RM, he learned the importance of sustainability and practiced perfecting his seafood skills under renowned Chef Moonen.
Following Rick Moonen’s RM Seafood, Chin joined the opening team at The Cosmopolitan of Las Vegas in 2010. With a star-studded opening on the horizon and a first-class group of chefs debuting a dynamic new culinary collection, Chin was delighted to be named Chef de Cuisine of the resort. With a style that marries market fresh ingredients and modern techniques, Chin’s artistic sense and thoughtful dishes were expressed throughout the hotel.
Chef Chin is currently the Executive Chef at StripSteak Las Vegas for Chef Michael Mina.