Top Chef personality and James Beard Award-winning chef Tom Colicchio uses only the finest ingredients to create dishes bursting with flavor. The menu features ingredients from small family farms, artisanal producers and day-boat fisherman, prepared to capture the true flavor and essence of each dish. And while steak is front-and-center, guests can also find specialties like fresh salmon, veal and lobster to pair with Craftsteak’s award-winning wine, bourbon and scotch list.
Tom Colicchio’s sophisticated restaurant at the MGM Grand serves steak, seafood, wine & spirits.
Hours
| Friday | 4:30–10 PM |
| Saturday | 4:30–10 PM |
| Sunday | 4:30–9:30 PM |
| Monday | 4:30–9:30 PM |
| Tuesday | 4:30–9:30 PM |
| Wednesday | 4:30–9:30 PM |
| Thursday | 4:30–9:30 PM |
Address and Contact Information
Address: MGM Grand, 3799 S Las Vegas Blvd, Las Vegas, NV 89109
Phone: (702) 891-7318
Website: https://mgmgrand.mgmresorts.com/en/restaurants/craftsteak-steak-house.html?ecid=GMB
Menu Photos
Order and Reservations
Reservations: sevenrooms.com
Photo Gallery
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Reviews
Brian Ines
Just so happens you’re at the MGM and you’re looking for steak. Here’s where you’d most likely end up.
My entire meal consisted of Caesar salad, 16oz bone in NY Strip (medium rare) and Broccoli di ciccio. Everything was really good, but for sure all of it was too much for me.
The Caesar salad had the option of adding anchovies which I did. It was really good especially with the Parmesan chips that it comes with.
The NY strip was really good as they basted it with garlic and thyme (which wasn’t over powering). I could have been fine without the broccoli as I was overly stuffed. But going back between the two flavors was a really good balanced that complemented very well.
This restaurant is very dimly lit and is pretty crowded. Suggestion would be for sure to get a reservation if possible, but I have been able to get in here as long as you’re not with too many people. If you’re really hungry and you’re ordering a steak, my suggestion is to get some type first course (appetizer) as you may be waiting a while for your steak to be cooked.
… moreMy entire meal consisted of Caesar salad, 16oz bone in NY Strip (medium rare) and Broccoli di ciccio. Everything was really good, but for sure all of it was too much for me.
The Caesar salad had the option of adding anchovies which I did. It was really good especially with the Parmesan chips that it comes with.
The NY strip was really good as they basted it with garlic and thyme (which wasn’t over powering). I could have been fine without the broccoli as I was overly stuffed. But going back between the two flavors was a really good balanced that complemented very well.
This restaurant is very dimly lit and is pretty crowded. Suggestion would be for sure to get a reservation if possible, but I have been able to get in here as long as you’re not with too many people. If you’re really hungry and you’re ordering a steak, my suggestion is to get some type first course (appetizer) as you may be waiting a while for your steak to be cooked.
Joseph Gilmer
The food here is absolutely amazing. We ordered the Seafood experience to start which was delicious, however the lobster and crab were completely average compared to the steak and Halibut. The rolls are the perfect blend of salty and sweet and taste very similar to a very good croissant. The lemon butter with capers sauce on the Halibut was divine. The dry aged steak was very very tender and cooked to perfection. Unbelievably delicious. We had the baked Alaskan desert that was very delicious and amazing. The wait staff were on point with the service. It speaks volume of the teamwork and professionalism to operate such a fine restaurant with the precision that this team does. I cannot say enough good things about our experience. Thank you all so very much. I hope to return one day.
… moreShahram Mehraban
Fantastic place to enjoy a steak fare if price is not a concern. I made a reservation 2 days before. Checked in about 15 mins early and was seated after 5 mins. My server was Alexis who was very friendly and made great suggestions. I started with their warm frisée salad which was based on her recommendation. They actually mix the egg at the table in front of you which very unique. It is a special salad but you have to like egg, bacon and blue cheese. Wonderful concussion. I then had the 8oz filet with a half side of cauliflower and half side of broccolini. Fort was tender and cooked to my instructions and came in a small skillet. The cauliflower was on a bed or garlicky butter and very tasteful. Broccolini were well done with garlic and crushed red pepper. All in all 5 stars. Total bill before tip with a glass on wine and a bottle of San pellegrino was $176. Place was packed and buzzing for a Tuesday night but it is CES week.
… moreStephen Wood
Had an awesome time and dinner. The atmosphere was fantastic, the service was perfect and the food we had was nothing like I have ever had. My steak was melt in your mouth and my wife’s scallops were excellent. Highly recommended this to everyone!
… moreFong Lopaschuk
What an amazing restaurant! We were waited by 3 staffs, the restaurant was busy but surprisingly quiet, which is a testament of thoughtful design and soundproofing. Vibrant but not noisy. We had the tomahawk steak and the scallops. The scallops were very good. The steak was fantastic. Ended with the key lime pie cocktail and baked Alaska. Both made a wonderful finish to a lovely dinner. Very expensive but worth it
… moreSarah House
We had done the chef experience twelve years ago and was blown away so when we had a show at the MGM Grand we decided to try it again. When booking we found it odd that we had to prepay the entire meal including tip, but figured it the food was good it would be worth it. Unfortunately this time the experience was not a chef experience at all, but rather a corporate catered event. Twelve years ago they asked about allergies and preferences of food before creating a fun/unique menu- this time all the was asked was allergies. No other discussion about if we like seafood or anything.
Appetizers: the chef chose for us the most boring options on the menu- a chopped wedge salad and shrimp cocktail. The wedge salad was just ok- it felt like a salad we could get at outback. The white wine we they paired with this was good, but really for the price I would have liked another glass or bigger pour of wine.
Main: a kobe skirt steak (which was good) and a filet. The filet was tougher than a domestic wagyu filet should be. Also, any good steak shouldn’t need a sauce to cover the flavors. The sides they picked for this was asparagus and mashed potatoes.
Dessert: this was my favorite a pecan monkey bread.
Overall this $700 dinner took us only about an hour and left us underwhelmed and disappointed. If you want a true chef experience, do yourself a favor and skip Craftsteak and check out Bazaar meats at the Palazzo.
… moreAppetizers: the chef chose for us the most boring options on the menu- a chopped wedge salad and shrimp cocktail. The wedge salad was just ok- it felt like a salad we could get at outback. The white wine we they paired with this was good, but really for the price I would have liked another glass or bigger pour of wine.
Main: a kobe skirt steak (which was good) and a filet. The filet was tougher than a domestic wagyu filet should be. Also, any good steak shouldn’t need a sauce to cover the flavors. The sides they picked for this was asparagus and mashed potatoes.
Dessert: this was my favorite a pecan monkey bread.
Overall this $700 dinner took us only about an hour and left us underwhelmed and disappointed. If you want a true chef experience, do yourself a favor and skip Craftsteak and check out Bazaar meats at the Palazzo.
Gibby
Meats should never come sauced automatically. To me that means you are trying to hide the flavor of the meat. Even though it was sauces it was cooked perfect medium rare. Very good! Spinach was fab as were the rolls. The chocolate chip cookie was just fine. My husband had the crème brulee and that was amazing. Service was very lovely. Well timed and very attentive. The atmosphere is really nice in the main dining. Closer to the front is very loud.
… moreDawn Wagstaff
Marvin and Victor were outstanding! Service, music, and conversations were so relatable and felt like family. Food was amazing, and the ambiance was top-tier. ✨ I definitely will be back! #Service #Music #Conversations #Food #Ambiance #Family
… moreMarja Cormack-Price
Craftsteak by Tom Colicchio delivered an unforgettable dining experience. We ordered the tomahawk steak, which was cooked to perfection—the flavor was outstanding, and savoring the bone itself was a treat. The presentation was striking and felt worthy of a true steakhouse moment.For sides, we selected the mashed potatoes and corn à la carte. Both were creamy and fresh, though they could have used a touch more salt and seasoning to truly shine. Even so, they paired nicely with the richness of the steak.As someone who has admired Tom Colicchio for over 21 years on Top Chef, I know he sets the standard high—and Craftsteak lived up to it. I’ll absolutely be back, especially to try the 24-hour braised short ribs, which I’ve heard are exceptional. A remarkable meal and a restaurant worth returning to.
… moreBrandon Williams
Such a great experience. We did the Snake River Farms curated experience. We tried foods we never would have ordered and they were great. Only complaint was the steaks were only warm. We overheard the table next to us say their scallops were great but not hot enough as well. The meat was so good it almost made me forget about the temperature but wish it was hotter.
… more