Walking into the Flamingo Las Vegas usually feels like stepping into a time capsule that’s been polished just enough to stay relevant. But there’s a specific corner of this neon-soaked landmark that feels different. It’s Bugsy & Meyer’s Steakhouse. Honestly, when Caesar’s Entertainment dropped roughly $10 million to build this place back in 2020, people were skeptical. Why put a high-end, Prohibition-era steakhouse in a resort known for budget-friendly rooms and a giant neon pink bird?
It’s about the soul of Vegas.
The restaurant isn't just another place to grab a ribeye; it’s a direct nod to the men who basically invented the modern Strip: Benjamin "Bugsy" Siegel and Meyer Lansky. You’ve probably seen the movies. But eating here is less about Hollywood and more about a very specific vibe that balances old-school mobster grit with the kind of "new Vegas" luxury that demands you take a photo of your cocktail.
The Entryway That Feels Like a Movie Set
Most steakhouses have a host stand and a coat check. Bugsy & Meyer’s Steakhouse starts you off in a "bakery." It’s a literal front. You walk past what looks like a nondescript storefront, through a beaded curtain, and suddenly you’re in a kitchen hallway lined with dry-aged beef. It's cool. Maybe a little gimmicky for some, but it sets the stage perfectly.
The transition from the bright, chaotic casino floor to this darkened, wood-paneled sanctuary is jarring in the best way possible. The dining room opens up into several distinct environments. You’ve got the main dining area with its oversized booths, the patio which looks out toward the Flamingo’s wildlife habitat, and the "Countroom."
The Countroom is the secret weapon here. It’s a speakeasy tucked inside the restaurant. It’s dark. It’s moody. The bartenders there treat mixology like a high-stakes poker game. If you’re coming here just for dinner, you’re missing half the point. You need to start with a rum-based drink in the Countroom. Why rum? Because Lansky and Siegel had deep ties to the Caribbean rum trade during Prohibition. It’s a tiny detail that most people overlook, but it shows the designers actually did their homework.
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The Meat of the Matter: Dry-Aged Reality
Let’s be real for a second. In Las Vegas, you can’t throw a rock without hitting a world-class steakhouse. You have SW at Wynn, Jean Georges at ARIA, and Bazaar Meat by José Andrés. So, does Bugsy & Meyer’s Steakhouse actually hold its own when it comes to the food?
The short answer: mostly.
They have an in-house dry-aging room that is visible to the public. This isn't just for show. They’re aging cuts for 30 to 60 days. The signature move here is the 24-ounce bone-in ribeye. It’s expensive. It’s also incredibly rich. The dry-aging process breaks down the enzymes in the meat, resulting in a funky, nutty profile that you just don't get at a standard chain steakhouse.
- The Prime Rib: It’s a massive slab. Usually served with a horseradish cream that actually has some bite to it.
- The Seafood Tower: Typical Vegas excess. Lobsters, oysters, shrimp. It’s fresh, but you’re paying for the presentation.
- The Sides: Get the elote corn. It’s a weird departure from "traditional" steakhouse sides like creamed spinach, but the smoky, creamy tajin-dusted kernels are a standout.
One thing to watch out for is the salt. They tend to season aggressively. If you’re a purist who wants to taste nothing but the grain-fed beef, you might want to tell your server to go light on the finishing salt. Also, the service tempo can be... unpredictable. Some nights it's a well-oiled machine; other nights, you might find yourself waiting twenty minutes for that second Old Fashioned. It's the Vegas shuffle.
Why the Design Actually Works
The architecture was handled by Studio Collective, and they leaned hard into the 1940s aesthetic without making it feel like a theme park. It’s sophisticated. You’ll notice the "flamingo pink" accents are subtle—integrated into the upholstery and lighting rather than slapped on the walls.
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There are six different rooms. Each feels like a different chapter of a story. You have the patio, the lounge, the grand dining room, and the private dining areas. It’s designed to keep you moving. You start at the bar, move to the table, and maybe finish with a discrete espresso in the back. This layout intentionally mimics how the "outfit" would have operated—moving through different layers of privacy to conduct business.
Navigating the Menu Without Going Broke
Look, it’s a Strip steakhouse. You’re going to spend money. But there’s a way to do Bugsy & Meyer’s Steakhouse without needing a bank loan.
First, skip the massive seafood towers if you’re a party of two. They’re built for four to six people and mostly serve as a centerpiece. Instead, look at the "Short Rib Pot Stickers." They’re an appetizer, but they’re dense, flavorful, and a fraction of the cost of the raw bar.
For the main course, the domestic Wagyu is phenomenal, but the standard Prime cuts are honestly just as good for most palates. The price jump to Wagyu is steep—often $50 to $100 more depending on the ounce. Unless you are a marble-score aficionado, the Prime Bone-In New York Strip provides that classic beefy flavor most people actually want when they think of "steak."
Dessert is where they get playful. They have a "Check Out" dessert which is essentially a chocolate version of a vintage suitcase. It’s clever. It’s also massive. Share it. Don't try to tackle that thing solo unless you want a sugar-induced coma before hitting the craps tables.
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The Historical Context People Miss
Everyone talks about Bugsy Siegel being the "founder" of the Flamingo. That’s a bit of a historical stretch. He took over the project from Billy Wilkerson. But Siegel and Lansky were the ones who saw the potential for a luxury resort in the middle of a literal desert.
When you sit in Bugsy & Meyer’s Steakhouse, you’re sitting on the site where history was quite literally made—and where Siegel’s life eventually started to unravel due to cost overruns (the original Flamingo went way over budget, much to the chagrin of his "associates" back East). There’s a bit of irony in a $10 million restaurant sitting here now. It’s like the history of the Flamingo is repeating itself in a more corporate, sanitized, and delicious way.
Actionable Tips for Your Visit
If you’re planning to head over, keep these points in mind to ensure the experience doesn't fall flat.
- Book the Countroom early. It fills up faster than the main dining room. If you want that speakeasy vibe, you need a specific reservation for it.
- Check the Dress Code. While the Flamingo is generally casual, Bugsy & Meyer’s leans "upscale-casual." Flip-flops and tank tops will make you feel out of place. Throw on a blazer or a nice dress.
- Ask about the "Secret" Specials. Occasionally, the chef has off-menu cuts from the dry-aging room that didn't make the print run. It’s always worth asking.
- Time your exit. Try to finish your meal about 30 minutes before the fountain shows or other Strip attractions you want to see. The walk from the back of the Flamingo to the Strip entrance is longer than you think, especially after a heavy meal.
- Solo Dining at the Bar. If you can’t get a reservation, the bar in the lounge serves the full menu. It’s often the best seat in the house because you get to watch the bartenders work and the people-watching is top-tier.
Bugsy & Meyer’s Steakhouse manages to bridge the gap between the dusty history of the 1946 Flamingo and the high-octane demands of 2026 Las Vegas. It’s not perfect—no restaurant in a 3,000-room hotel ever is—but it has more character than 90% of the steakhouses on the Strip. Whether you’re there for the dry-aged beef or just to feel like a mob boss for two hours, it delivers on the promise of an "experience." Just remember to tip your dealer on the way out.
Next Steps for Your Trip:
Check the current Flamingo residency schedule before you book your table. Dining at Bugsy & Meyer’s right before a headline show at the Flamingo Theater is a classic Vegas "power move," but you’ll need to allow at least two and a half hours for dinner to avoid rushing your steak. If the Countroom is fully booked, head to the Bird Bar nearby for a pre-dinner drink; the vibe is completely different, but it’s a great way to see the "other side" of the Flamingo’s personality.