In this conversational vlog, hosts Josh and Rachael Fillbrandt explore Don's Prime, the newest steakhouse at the Fontainebleau in Las Vegas. They begin by noting their extensive experience with nearly 30 Las Vegas steakhouses, setting the stage for a thorough review. The video walks viewers through the venue’s elegant booth‑style layout and high‑end décor. They examine the menu, highlighting steep price points ranging from $20‑$40 for appetizers to $85‑$205 for steaks, with specialty items like a $235 caviar topping and a $165‑$290 seafood plateau. The hosts sample a variety of dishes: a black‑pepper pull‑apart bread, a large shrimp cocktail, beef tartare on a potato pavé with caviar, and a porterhouse steak (New York strip and filet) prepared tableside with beef tallow, salt, and trumpet mushrooms. They discuss side dishes such as cheesy potatoes gratin and thick asparagus with crispy cheese. Drink service includes a $23 cocktail, a smoked Old Fashioned (market‑price version discussed), and a classic Margarita with Tajín. For dessert, they share a double‑chocolate s'more presented under a cloche, featuring toasted marshmallow ice cream and intense smoke flavor. Throughout, they comment on taste, texture, and presentation, noting that the potato pavé slightly overpowers the beef tartare, the steak sear is excellent, and the drink service was a bit slow. They conclude that the overall experience is “freaking awesome,” praising the venue, food, and drinks, while mentioning a minor service hiccup. They recommend the restaurant, note the value of resort credit used, and encourage viewers to subscribe and follow them on social media.
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Hey everybody, I'm Josh.
And I'm Rachael.
And in Las Vegas, we have tried almost 30 different steakhouses, so you knew we were gonna have to try the newest one.
So here we are at Don's Prime at the Fontainebleau.
Let's go. All right, check out this doll over here. This venue is beautiful, by the way. We have a nice little booth, and it looks like everybody kind of has a booth of some sort.
Yeah.
Yeah, it looks great. All right, taking a look at the food menu, you can see $165 to $290 for the seafood plateau. Obviously, that's always over the top. $20 to $40 for soups and appetizers.
Caviar.
I, I I ain't even looking there, but it's $235. You can see the steaks start at $85 upwards of $205. You can see the Wagyu definitely increases the price. Entrees-wise, you've got $42 upwards of $185. My goodness. I don't think we will be doing the Alaskan king crab over there.
Not tonight.
No. But the enhancements, the king crab is $36 for Oscar style.
That's not really that bad.
It's not terrible. Who knows how much they give you But you can see it's definitely pricey. $3 per sauce actually is pretty good compared to other places we've seen. And then sides being $18, that's actually pretty standard for a lot of steakhouses we've come across. All right, here you will see the cocktails are about $23. Uh, we do have a friend with us this evening. He's talking about doing this Old Fashioned, and I think I might do it too. The scary thing is it's a market price, which I have never heard that before.
Very expensive. But there you go.
$23 for some cocktails.
All right, Josh is gonna be in love with this pretzel bread. I know it.
Well, that and it's black pepper pull-apart bread. Like, that looks so good. That piece is mine.
I, I hope so.
All right, so I'm super excited to try this out. I have seen this on other vlogs. Check this out, all those layers.
It smells so good.
Smells delicious. It's nice and warm, and there is some butter that comes with it. Let's try this out.
That might be too much But I don't care. I was like it's softer, but it's not spreadable.
Nice and crisp, warm, moist.
Can you taste the pepper in it? A little bit.
Yeah, it's not overpowering. So if you're not a black pepper fan, it won't be bad. If you're a bread fan, you'll love it.
Perfect.
All right, for appetizers, we are starting off with a beef tartare, which is on a. A potato pavé, I believe is what they called it. It's like you can see there's thin layers of potatoes that they stack, stack, stack, stack, and then you can see there's a little nice fry on them. That mushroom is going to definitely come off of mine, but I'm excited to try this. It does look very good.
And some caviar on top.
And we did add— normally it comes with 2, we added a 3rd for our guests. And then I've been addicted to a nice shrimp cocktail, and this is actually very large.
Those things are huge.
Yeah, that is quite the size. Yeah, um, so typically I would be a little annoyed by there only being 3, but they're— they look good size.
Yes, they do look good.
Yes. All right, Rachael's doing the apps.
I am, and this shrimp cocktail is huge. Nice, thick, served chilled on a bed of ice. Great freshness to that shrimp. The cocktail sauce is not overly powering and it's not overly spicy, so I really enjoy that. Again, a nice fresh shrimp cocktail. As Josh mentioned, these shrimp are huge. I'm not disappointed that there's only 3.
Now that is a Good size.
The piece I'm super excited for is some beef tartare, so I'm gonna— it's gonna be a big bite.
This was the first choice out of everything for Rachael. I like the look of that, uh, potato. Yeah, look at that.
That potato stands out. It is nice and crispy. Yeah, the beef tartare is great. Um, a nice strong beefy flavor. The caviar brings a nice acidity to it. Oh, I'm making a mess.
Yeah, and then you dropped it. Sorry.
And then I dropped it, but very good.
So I do want to I just want to say that both of us actually feel like the potato overpowers the beef a little bit, but it tastes great. So take that as you want. It's not the most beef-forward, but the potato definitely does take over a little. If you're enjoying this video and looking for more Las Vegas restaurant reviews, be sure to hit that subscribe button. We have almost 200 restaurant reviews in Las Vegas alone. All right, I am excited for this. I don't know why, I just love a freaking steakhouse.
Me too.
Yeah, you can see we ended up with a porterhouse. So you got your New York strip on This side, you've got your filet on this side, which I already took a few pieces, and I think Rachael might have as well, but it's gonna be smaller for sure. But that is a nice thick piece of porterhouse right there. So I'm gonna go ahead and start with the New York. New York is generally Rachael's cut.
But it's usually your least favorite cut.
It is, so we'll see if it's good. So when they, uh, prepared it at the tableside, which honestly is awesome, the fact that they slice it, it's really nicely done, but they did put some beef tallow on top, which is like some fat.
And some salt.
Which we actually asked for extra because we like extra seasoning salt on top.
They also came with 2 trumpet mushrooms on top, and I've already inhaled those. They were delicious. I almost wish they'd bring us more mushrooms.
Not me.
I know.
But I will say the, uh, New York strip is actually really good. It's got a nice bite to it. It's got really good flavor to it.
How about the sear?
It does have a nice hard sear.
Good.
It's just not— there was like a heavier crisp at SW. This is really good though.
And then we also ended up with a couple different sides. We did some potatoes gratin and some asparagus.
All right, so here's the potatoes. I'm just hoping for nice cheesy potatoes, right?
That's what it looked like serving them up. I mean, they were pretty cheesy.
Delicious cheesy ooey gooey.
Awesome. Yeah, the drinks have also came out. They are— I mean, mine's a classic Margarita with a splash of orange juice and some Tajín. Pretty good. Yours is a smoked Old Fashioned.
Mine is a classic Old Fashioned. Uh, it did get smoked at the tableside. Very good. Uh, the good thing is they were talking about the market price one, which is almost $50 more. Luckily the waiter talked me out of it.
Yeah, he was very kind in saying what it was, what the difference was.
It's almost the same drink, but it's served tableside with a slightly different bourbon. Yep. The asparagus, they're pretty thick asparagus, nice and big. There's nice crispy cheese on top of it. Very good. Um, I'm gonna go ahead and try this filet though.
And this venue, we have to say, is absolutely gorgeous. It's got almost every table, at least what we can see, has booth seating of some sort. So it's kind of neat that route. Yeah, kind of loud, but not— again, it's not loud like bumping DJ music. It's loud because there's enough people in here. Yeah.
Um, filet is delicious, nice, flavorful. It's not the most melt-in-your-mouth that you've ever had, but it's got a decent amount of chew but not too much. It's— I actually really like all of it.
Good. I hope you do know what we're going for.
Oh yeah.
Okay.
Uh, so look at the dessert menu. These are $17.
That's actually a decent price.
Yeah, it's actually pretty standard, it seems.
I think we paid like $22 for lunch today for dessert.
That's true, and that was not at a steakhouse.
Right.
So I'll let you know a secret. What we're gonna get is— oh my God, yes!
Yeah! All right, so double chocolate s'more. There's a brownie, there looks like some ice cream, there's a toasted marshmallow on top, and chocolate syrup.
This thing looks great, and it comes under a— is it called a cloche? To keep this— the campfire inside, basically.
I was not expecting the amount of smoke flavor on that.
Really?
Yeah, it's really intense and really strong. I wonder what the ice cream is though. I gotta see if I can figure out that flavor.
And he did say that these are just like sheets of chocolate that you can just tear down.
I have no idea what that ice cream is. I'm gonna have to ask, but it's all very tasty and it tastes like the most elegant, elevated s'mores I've ever had in my life. So tasty.
That is quite the marshmallow on top there. It is. It's like more marshmallow than ice cream. I like it.
Yeah.
All right, we just finished up at Don's Prime. I gotta say, that was freaking awesome.
It was really good.
Yeah, the sear on the steak, it ended up being even more than I initially thought when I first started eating it. It was delicious.
Yeah, it was really tasty. Again, we are lovers of the finishing salt, and that was just on top of it all. Yeah, it really was so good.
I'm so glad I had asked him to actually put an extra dousing of it because we can't get enough of it. So if you ever have the chance, definitely put more on there. From start to finish, I feel like all the food was good. The drink service was a bit slow.
Yeah, so I don't know if it's the bar or our waitstaff, but that was the only ding I would have to give for the whole place.
Yeah, the venue is beautiful. Yeah, which by the way, Fontainebleau is beautiful.
It is absolutely gorgeous.
Glad we came here. We actually did have, through Cheer Match, we had $300 worth of resort credit. We did have a friend with us, so you'll see some charges on there that you might not have seen the food for. Yeah, it was well worth it. Glad we came. We'll definitely come back.
What'd you think of that s'mores dessert?
I thought it was really good.
It was so, so tasty.
Very rich, delicious. The ice cream is a toasted marshmallow ice cream.
Yeah, and another good thing is you should definitely share it. There are shareable sizes for these desserts.
Yeah, we, we found that pretty much everywhere.
Yeah.
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