High Steaks Vegas, from one of our favorite chefs, James Trees, has opened at Rio. High Steaks takes over the former Voodoo Steak space at the off-Strip resort.
The views remain incredible, and Trees and his staff have put together a crowd-pleasing menu.
Trees also does Esther’s Kitchen downtown and Al Solito Posto in Summerlin, among others. He also has a French restaurant, Bar Boheme in the Arts District, but we wouldn’t eat French food even if we lost a bet.
A fun fact about High Steaks: According to a news release, this is the first major casino restaurant in modern history helmed by a born and raised Las Vegas chef.
That can’t be right, can it?
Also, does it matter where someone was born and raised? Get some damn food on our table, already! And by that we mean bread, of course.
The real story is that a chef best-known for his stellar Italian food is leaving his comfort zone in a pretty high-profile way. Pun intended. Because High Steaks is high up and has “high” in its name.
It takes substantial cojones to open a steakhouse in a town with the largest number of mind-blowing steakhouses in the world per capita.
High Steaks doesn’t quite reach the designation of “mind-blowing” just yet, but it’s a solid offering in a resort that could use a little restaurant buzz. Rio is struggling at the moment due to a number of factors. Steakhouses are a must for convention business, a big factor if Rio is to succeed in the future.
The High Steaks menu includes pastrami glazed bacon, wild game tartare, lobster chowder, chopped wedge salad and seasonal chilled seafood towers.
Here are the Prime Rib Sliders.
Steaks range from a 10-ounce Nebraskan Mishima Reserve hanger steak ($47) to signature smoked prime rib and the show-stopping High Steaks Vegas-branded 40-ounce prime tomahawk ($245).
Our visit was hosted (free) for a media event, and we really wanted to try the tomahawk, but we aren’t like most members of the media. Also, we tip. There, we said it. These events are so embarrassing. And don’t think you’re off the hook, “influencers.” Staff members just roll their eyes at the rampant stiffing, understanding such gatherings are necessary evils to promote the venue, but come on, people. Even if you’re told the gratuity is covered, tip. You’re in Vegas. You just had a $200 meal, gratis. Who the hell raised you?
Chef Trees wisely brought over one of his signature dishes from Esther’s Kitchen, the Butternut Squash Tortellini.
The menu also features bison, elk, boar and venison cuts. We don’t know how to feel about that.
Oh, and there’s also a Lion’s Mane mushroom steak. We aren’t ordering it, but that’s really the only acceptable form of wildlife that should be on a menu.
Other offerings include smoked fried chicken, fresh pastas and sides such as basil creamed spinach, crab and asparagus Oscar gratin, broccoli macaroni and cheese, and Chef Joe’s scalloped potatoes.
Chef Joe is Executive Chef Joe Swan. Here are some other names: General Manager Tylor Kezar, Wine Director Todd Tooms and Pastry Chef Christina Phat.
We had some feedback for Chef Trees as he sat and chatted with us for a few minutes. And by that we mean we raved about dinner and kept our dislike of gravy on our mashed potatoes to ourself. That doesn’t seem like a steak accompaniment thing. Our fault for not noticing gravy on the menu, as we’re pretty sure they would’ve left it off upon request.
For dessert, guests can indulge in dramatic creations like Black Forest piecaken, hummingbird cake and seasonal souffles (currently pumpkin spice).
The “piecaken” was peculiar, but popular.
The hummingbird cake was carrot cake, a highlight of the evening despite the fact the streaks of vegetables and desserts should never cross.
As for the decor, we couldn’t really see any difference from Voodoo Steak. The bar’s in the same place, along with everything else.
That said, the news release says, “High Steaks Vegas branding was created by Chris Charizopolous (say that five times fast) Creative. Room decor was developed by Darla Real, Rio Las Vegas VP of Design. Original artwork was created by Jerry Misko.”
The bigger art pieces add some nice Vegas-related flair to the experience.
Speaking of flair, we love the table lamps. Here’s an exclusive hack to make your experience even more enjoyable.
High Steaks bills itself as being on the 50th floor of Rio, which is utter hooey. Not the fault of the restaurant, really. It’s a common marketing ploy by Las Vegas hotels and their venues. Rio’s Masquerade Tower has 41 usable floors.
Rio says it has 51 floors, but it’s actually missing 10 due to superstition. Unlike some other hotels, it has a 4th floor and 13th. Rio has 41 floors. (There are a couple of floors above the 41st, accessible only to hotel personnel.) Now, you know. pic.twitter.com/kymDPadM99
— Vital Vegas (@VitalVegas) May 23, 2022
There’s a higher spot at Rio (not in the floor count), but don’t go up there because the telecommunication equipment emitting non-ionizing radiofrequency electromagnetic fields that will render you sterile after just a few minutes. We’ve blamed our three-minute exposure to this equipment in 2011 (we worked at Caesars Entertainment when they owned Rio) for our E.D. for years, so don’t spoil it with your “science.”
The Foundation Room at Mandalay Bay is on the 63rd floor of a hotel tower with 43 floors.
Foundation Room @MandalayBay has closed for an extensive and expensive renovation. Bonus: We share why marketing something as being on the 63rd floor of a hotel with 43 floors is some serious bullshittery. https://t.co/69U88EQLJO
— Vital Vegas (@VitalVegas) September 8, 2025
Legacy Club at Circa is on the 60th floor of a 35-story hotel. It’s a male-oriented resort, so not too surprising the number is a little inflated.
Q. How can a hotel with 35 floors have a lounge on the 60th floor?
A. You are a layperson and your insolence is duly noted. pic.twitter.com/B34XOyAG5K
— Vital Vegas (@VitalVegas) September 19, 2025
Trivial details aside, High Steaks is a worthy entry into the pantheon of Las Vegas steakhouses.
We suspect guests will see some tweaking to the menu, but the service was world-class and we loved the mellow vibe.
When we first entered the restaurant, there was no music playing and we rejoiced in the quiet. Then we were told there were some technical issues. Later, the music came on. It was the perfect volume, specifically, very low. Suck it, STK. Restaurants aren’t nightclubs.
The patio outside High Steaks is accessible to guests and it provides one of the most stunning views of The Strip anywhere in Las Vegas.
Take a lady out there with a cocktail and you will almost certainly find yourself fornicated upon, possibly on the way back to your hotel or home.
As long as you didn’t ignore our advice and get too close to the cell tower.
In which case, feel free to raw dog, as you’ll be shooting blanks.
You’re welcome.
