VegasEats: Terzetto At M Resort

They Grow Their Own Beef!

Posted by Mrs. Monkay

For our main courses, I went for my usual filet, but due to my wee appetite and the sheer size of the bone-in filet from the family ranch, I had to opt for the smaller 6oz non-family ranch steak. Chuck chose The Deadliest Catch - Alaskan Crab Legs with shared side orders of asiago scalloped potatoes and creamed corn.

M Resort Terzetto Restaurant Review

The crab legs were sans claws and 5 (mutant?) legs laid criscross on top of each other, already cut for an easy crab meat extraction. Drawn butter and a dressed lemon adorned the plate. The crab was divine and rich in flavor, and when dipped in the drawn butter, decadent.

M Resort Terzetto Restaurant Review

However, the star of the meal was the filet. When ordering, Chuck and the waiter both tried to get me to order 'Oscar Style' which translates to asparagus, crab meat and bearnaise sauce topping my meat. I opted out, and once I had a single bite, I was overjoyed with my choice. 'Shocking', is the only way to describe my first bite and it left me wondering if I was mistakenly given a cut from the family ranch. However, given the lack of bone, I knew this was the 'regular' cut. This 'regular' filet was tender and pink and the texture was divinely soft. The filet was served with a tomato provencal and caramelized shallot.

This leads us to the flavor - ah the flavor. Longtime VT poster Cherrioh and I once got into a debate about steak texture over flavor and while I understood his point of the beauty of a rib eye's long strong flavor, I have always stood by my 'texture is king' way. He implored me to give up this texture issue for a nice deep beefy flavor and for one moment I did. However, ultimately, I went back to my beloved filet. Terzetto changed all this for me. The deep, deep flavor of the filet was reminiscent of the juicy rib eye or New York, but retained the soft chewable texture that I so very love. My mind wandered back to the menu and recalled the word 'aged' over the steaks. I haven't a clue how long that filet was aged, but that baby was perfect.

I knew at that first bite that this was it. This piece of beef, so finely cooked, seasoned and served was the perfect reintroduction to steak for Chuck. I cut off a small piece, dredged it in it's own juices and held it out to him. He looked at me, opened his mouth and bit. Chew, chew, chew, smile. 'Delicious,' he said.

I agreed.

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Comments & Discussion

I'm sorry but those prices are outrageous. Do you know how many ears of corn or pounds of potatoes I could buy for $7.00? And $36 for a 6 oz steak, that's $96 a pound. Kobe beef doesn't cost that much.

I will be in Las Vegas in three weeks and now I know to steer clear of this ripoff restaurant.

Just noticed that your article said the filet was 6 ounces but on the check you were charged for a 9 ounce steak. Were you ripped off and overcharged?

Good question. However, the last part of that question would be, did those magic mushrooms I ate before the meal affect my memory and I in fact ordered a 9oz?

Re: Atltrainman

When you go to a restaurant you don't pay for just the cost of the food itself; you're paying for all the other costs... like the cheese in the ASIAGO potatoes or the CREAM in the creamed corn. And the chef who cooked the side dishes. And the Maitre d'. And the busboy. And the dishwasher. And the rent. And... you get the idea.

$7 for a side dish that can be shared is not outrageous... in fact it's pretty average for a pricey restaurant. I actually was surprised at how cheap the bill was, but the lack of alcohol solves the mystery.

Terzetto is clearly not an everyday restaurant but it looks like the author got he/she paid for. If the service is as good as the food looks/sounds then I'm visiting.

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