The intimate Hilton Steakhouse has been a semi secret rendezvous for guests and locals alike since the hotel opened as the International in 1969, and I am sure Elvis carved many a flank here because the hotel show room was his venue for many years — and the bronze Elvis statue is back, not in the lobby but nearby, outside.

Bobe, our evening’s waitress has been assisting Hilton Steakhouse guests for over 35 years, and the Hungarian-born and now an American citizen treated us like royalty through out our dining experience.  It was the eve of Father’s Day, so I took my friend Alberto to dinner because he has four daughters of his own. We sat in a corner booth in the rich mahogany Steakhouse that seats 150.  Nostalgic images of old Las Vegas adorned the walls.

After a splash of Shiraz we started the night out with hot, steaming Lobster Bisque that was a huge bowl of soup that tasted more like tomato soup, the only disappointment of the night.  For starters, Alberto and I enjoyed the assorted Seafood Platter that included Blackened Sashimi, and the house's famous Cajun Shrimp.

All side dishes are served a la carte with some of the largest cuts of beef in Las Vegas.  Using only the finest USDA beef, each hand-cut steak is broiled to perfection over an open mesquite flame. 

The choices include a 24-ounce T-bone steak, 22-ounce Rib Eye Chop, 16-ounce New York Strip Sirloin, 12-ounce Filet Mignon, and an 8-ounce Petite Filet. 

The Hilton Steakhouse features a Surf and Turf special with a choice of a Petite Filet or a 12-ounce Prime Rib and a choice of a Lobster Tail or Steamed King Crab Legs.

Alberto chose the Chilean Sea Bass, and I had to go with the Rib Eye, which when served appeared to be the largest I have seen.  This is certainly not a petite cut. Other great entrée choices could have included Roasted Free Range Chicken, Dijon-Crusted Halibut, Filet of Salmon, and Ahi Tuna Steak.  Other meat selections include Veal and Rack of Lamb.

Here is a brief rundown of the Steakhouse menu:

Appetizers: Shrimp Cocktail ($14.95); Blackened Sashimi ($16.95); Oysters on the half shell ($18); Clams on the Half Shell ($15); assorted Seafood Platter ($39.95) that includes Oysters, Shrimp, Lobster, King Crab Legs and Clams.

Hot appetizers include Cajun Shrimp ($!4.95); Spicy Crab Cakes ($18.95); and Calamari Steak ($12.95) with Macadamia Nut Sauce.

Soups: Lobster Bisque ($10.00); Onion Soup au Gratin ($8.50).

Salads: Steakhouse Salad ($8.50) Cucumber with Bleu Cheese Dressing; Sliced Tomato and Onions ($10) which was superb, served with Balsamic Vinaigrette; Maitre d’ Chopped Salad ($8.50) with Black Truffle Vinaigrette; Classic Caesar ($9) with Garlic Croutons and Shaved Parmesan; Hearts of Palms ($10.50, with Vinaigrette.

From the Broiler: New York Strip Sirloin, 16 oz. ($36.95; Large Center Filet, 12 Oz. ($38.95); T-Bone Steak, 24 oz. ($40.95); Petite Filet, 8 oz. ($29.95; Center cut Pork Chops, 16 oz ($26.95); Rib Eye Chop, 22 oz. ($38.95); Prime Rib, 12 oz. Cut ($29.85), 16 oz. cut ($33.95); Rack of Lamb, a 4 Bone Rack ($38.95), 7 Bone Rack ($65).

The restaurant uses Maitre d’ butter to enhance the steak flavors. Ask the wait staff if you have dietary restrictions.

Surf and Turf deals: 8 oz. Filet or 12 oz Cut of Prime Rib and Choice of Single Lobster Tail ($52.95); Half Order of King Crab Legs ($52.95).

Additional selections include: King Crab Legs ($58); Twin Lobster Tails ($58); Filet of Salmon (29.95); Ahi Tuna Steak ($32.95); Dijon Crusted Halibut (40.95); Steamed Sea Bass ($31.95); Veal Medallions $31.95); Free Range Chicken ($22.95).

For special occasions order the Stuffed Lobster Tail with Shrimp, Scallops and Mushrooms for (41.95).

For extra special occasions order the Chateaubriand Bovovetierre for two ($96).

Side dishes are all $7 and include Au Gratin Potatoes, Sautéed Mushrooms, Giant Baked Potato, Creamed or Sautéed Spinach, Yukon Mashed Potatoes, Steamed Asparagus; Shoe String Fries, and Broccoli Florets.

Dessert: Finally, indulge in luscious Chocolate-Dipped Strawberries, New York Cheesecake, Vanilla Crème Brulée, or other delectable desserts to end the evening in sweet and satisfying heaven.

For the best grubstake make it over to the Las Vegas Hilton Steakhouse.

— By Kriss Hammond, Editor, Jetsetters Magazine.