Morels French Steakhouse & Bistro at Palazzo
Just The Facts, Please.
Monday - Friday
7:00 a.m. - 11:00 a.m.
11:00 a.m. - 3:00 p.m.
Monday - Thursday
3:00 p.m. - 11:00 p.m.
Friday & Saturday
3:00 p.m. - Midnight
3:00 p.m. - 10:00 p.m.
8:00 a.m. - 3:00 p.m.
Executive Chef J.L.Carrera
Breakfast/Brunch $15-$25 per item
Dinner $28+, see below
Morels serves Breakfast, Lunch, Dinner and a Weekend Brunch. Morels also offers outdoor dining, on their patio overlooking the Strip.
Sample Menu Items
SPÉCIALITIÉS DE CHEF
HALIBUT AU MORELS $33
Fava Beans, Morel Mushrooms, Asparagus Spears, Curry Foam
OVEN ROASTED WHOLE MAINE LOBSTER - Market Price
Summer Manto & Tomato Salsa, Basil Beurre Blanc
18 HOUR BRAISED SHORT RIB $43
Pearl Onions, Morel Mushrooms, Baby Carrots, Asparagus, Onion Rings, Cherry Bordelaise Sauce
Steaks Grilled under our 1200 degree broiler & served with Sauce Bordelaise
U.S.D.A. CERTIFIED ANGUS BEEF,
IOWA CORN FED, AGED 28 DAYS
Bone In New York Sirloin 20 oz. $58
Bone In "Eye" of the Rib Eye Steak 20 oz. $62
Bone In Filet Mignon 16 oz. $67
Petit Cut Filet Mignon 8 oz. $53
U.S.D.A. ALL NATURAL, GRASS FED, TALL GRASS FARMS, KANSAS AGED 28 DAYS
Rib Eye Steak 14 oz. $52
U.S.D.A. ALL NATURAL ANGUS BEEF, DRY AGED 35 DAYS
New York Sirloin 14 oz. $59
Rib Eye Steak 16 oz. $67
Mavens Overview: Morels
Morels French Steakhouse and Bistro at the Palazzo has all the bases covered, they serve Breakfast, Lunch, Dinner and a Weekend Brunch. Morels also offers outdoor dining, on their patio overlooking the Strip.
Morels is following the latest Steakhouse trend, in offering diners not only a choice of what cut of beef they prefer, but country of origin and amount of aging. ordering a steak here can be a very complicated experience. Following on the large Beef selection is a large selection Artisanal Cheeses, which can be accompanied by over 60 wines available by the glass.
Fortunately the restaurant is large enough to handle to handle all this choice, 11,500 square feet , at last measure.
The Internet Buzz is mostly favorable, but as with other high-end restaurants, the expectations of diners are high, and small lapses in service do not go unnoticed. Morels has it fair share of misses, as noted below in the Internet Buzz section. A recurring theme in the buzz, particularly among diners that ate in a group, and compared notes about their entrees was: "This is a steakhouse, order a steak."
Internet Buzz: Morels
- The restaurant itself was really nice, with a nice lounge area, a patio, and paintings of naked people in a bright naturally lit room.
- A nice airy room with a steakhouse feel without the heavy clubiness of many versions of the carnivores palace.
- As you pass the foyer and enter the restaurant, a full bar and lounge area leads to the large outdoor patio overlooking the Las Vegas Strip. Inside is the clean, classically elegant main dining room with ornate chandeliers from Murano, Italy and paintings created by Thomas Cannon. Cozy booths line the walls while dark wood and vanilla-colored chairs service dining tables. Dark wood detailing unifies the restaurant throughout.
- Wow, I love this place. Loved it so much I went there one night for dinner, and the next day for lunch. In a town with so many food choices, that's saying a lot. Prices are very reasonable considering the quality of the food. Wait staff was impeccable.
- I think that the brunch served in heaven must be made at Morels... We came back to Morels for our third brunch and the third time was just as incredible as the first and second! We started with the mussels which were, of course, great! Then, it was back to our croque monsieur and crab eggs benedict because we love them so much (the regular eggs benedict is pretty great too though!). Morels, I still can't believe you do brunch so well, EVERY TIME! :)
- It seems that the high reviews were from people that ordered the steaks. Maybe we should have followed suit.
- Steak Frites: Thin strip of over seasoned (but properly cooked) steak; it literally tasted like a ton of seasoned salt or something. Frites had a nice flavor, but are just french fries.
- I had the filet mignon with bernaise sauce. The filet was super tender and the bernaise sauce was incredible. My only complaint is that the filet was cooked weird - it went from medium well on one end to medium rare on the other end. (I ordered it medium). For a side, I had the truffle mac and cheese. Hands down the best truffle mac and cheese I've ever had. It was incredible. I will absolutely be eating here again.
- French Onion soup, lobster bisque and escargot were soooo flavorful, I could of eaten those starters alone and left satisfied...Toss in the incredible ambience and beautifully designed and furnished dining room and you have one of the finest restaurants that I have ever eaten at.
- We all opted for the pre-theater menu and had the petite arugula salad (comes with super crispy/tasty pancetta) and morels PEI mussels (good) to start, then free range chicken paillard and tournedo of filet mignon (yum! we're steak people), finished off with the classic profiteroles (holy dryness...literally choked on the hard/dry pastry..terrible!) and lemon tart. Dessert pretty much ruined it for me...After choking on the profiteroles I almost forgot how good the rest of my dinner had been.
- For starters we had a charcuterie of proscuitto and salami, complimented with 3 types of cheeses: a blue cheese blend of goat and sheep milk, as well as a brie and capricorn. It arrived with some walnut cake slices, fresh honey comb, walnut spread, as well as a mini baguette sliced to eat, grain mustard, mini pickles and pickled onions...First, the cured meat was freshly sliced nearby, and we watched the chef slice it deli thin along with the cheeses. He was meticulous with the plating. The cheeses were fabulous and the honey comb along with the walnut cake was amazing, as were the other two cheeses we ordered.
- The bone in rib eye here is really good - it's cooked well - when you ask for medium rare they deliver on that perfectly and it's seasoned well. In case you get tired of the old salt and pepper flavoring, they offer you three different sauces to dip the steak in. One is a salsa mix, another is au jus, and the last is ... well, just as delicious.
- Despite having a 3-man team dedicated to serving us (and I counted 7 people that brought us food or interacted with us, excluding the hostess) the service wasn't quite as attentive as I would have expected. It wasn't bad by any means, but we had to wait a bit for someone to take our orders, and sometimes for water refills. It was certainly not enough to keep me from going back there.
- It was great sitting outdoors for a change. This is something Vegas is lacking in.