This Las Vegas steakhouse from super-chef Jose Andres is one of the best in the world, with advantages at each key stage of steak nirvana. The sourcing of beefy tasting 7-year-old, grass-fed dairy cows provides the platform for the 20- to 30-day aging in specialty cases that enhance the deep flavors of the beef. From there, Bizarre has installed state-of-the-art Argentinian grills that winch up and down to pursue the perfect balance between char on the outside and insane medium-rare juiciness on the inside. Every steak’s temperature is carefully measured to ensure a perfect finish. The classic sides include homages to the caramelized red peppers of Julian de Tolosa in San Sebastian, Spain, and the legendary Joël Robuchon’s whipped potatoes, described on the menu as “butter, butter, more butter – some potatoes.”

See John's Blog Post: http://tinyurl.com/o9opavf