We also had scallops in lemon butter for $52. Prepared perfectly with no overwhelming sauces added, it’s our favorite lamb dish in Las Vegas. Hugo’s has always been known for its rack of lamb and it’s as impressive as ever, both in portion and quality ($59).
HUGOS CELLAR LAS VEGAS FULL
The salad, mixed tableside with your choice of a dozen items added “garbage-style,” is almost a meal in itself, and everything else is included (there’s a full selection of appetizers and sides, but you don’t need them). But meals come complete with a bread basket, vegetable, choice of potatoes or wild rice, Hugo’s famous salad, a selection of chocolate-dipped fruit for dessert, and even an intermezzo sorbet. At first glance, you might wonder where the value is-the least expensive entrée is chicken for $40 and salmon is $47, then it’s $50s and $60s for the steaks. Ladies are handed a rose upon arrival (when you see a woman walking in the casino with a rose, you’ll know she just came from Hugo’s). Hugo’s is located in a sunken room off the main casino floor of the Four Queens. This restaurant was reviewed again in the December 2017 LVA some of the information contained in this review may no longer be accurate.Īnd then there’s Hugo’s Cellar, which might be the best high-end dining value in town. With tip and tax it cost us $95 for a great meal and a neat little trip back to the Las Vegas of at least a quarter-century ago. We had the salmon en papilotte and chicken raspberry, both excellent. Entrées, which come with potato and vegetable, start at $29 for chicken, pause in the $30s and $40s for veal, duck, seafood, steaks, and Hugo’s vaunted rack of lamb, and top out at chateaubriand for two at $115. Light eaters can skip the starters, thanks to the huge salads.
Appetizers range from shrimp, duck, and escargots ($12) to the hot-rock specialty, a sizzling slab of granite with tenderloin medallions, chicken, swordfish, and jumbo shrimp ($24 for two).
Hugo’s is also known for a couple of culinary traditions, including table-side salad and flambé preparation, the small sorbet cone that’s delivered between the appetizer and entrée, and the plate of strawberries, dried apricots, and figs dipped in dark and light chocolate served after dinner. The waiters and sommeliers have been there forever (our server was “still one of the new kids on the block”-after 17 years). The dark and intimate room still exudes a Rat Pack-cool ’60s-Vegas look. For example, in a time-honored tradition, ladies are handed a rose when they walk through the doors. This restaurant was reviewed in the July 2006 LVA some of the information contained in this review may no longer be accurate.įor decades, Hugo’s has enjoyed a reputation as one of the finest and most romantic restaurants in Las Vegas, and the Four Queens has been wise enough not to mess with a good thing.
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