Mae Daly's | The Best Las Vegas Steakhouse You Have Never Heard Of

Hey everybody, I'm Josh.

And I'm Rachael.

And we love steakhouses in Las Vegas, and today—

Maybe the best steakhouse you've never heard of. Let's go!

Rachael, we are in some interesting seating.

We are in some interesting seating. This is probably the most comfortable steakhouse seating I've ever been in.

Yes, we are on a Awesome couch. Yeah, but we are at May Daly's.

Yeah, the fun part is, is May Daly, historically speaking, kind of broke the glass ceiling for women during the Prohibition period. If you didn't know this, Josh, she was one of those— like, you can't find a whole lot on her, but rumor has it— I'm gonna say rumor has it because there's, like I said, not a whole lot of history on her— she served a lot of women during the Prohibition period, and that's where the name May Daly's came from.

Which, for the most part, women were not drinking back in the Prohibition.

They were not allowed to drink.

I believe that she also went up against the mob a little bit, right?

I think so too, yeah.

All right, let's take a look at this menu. You can see they've got some seafood starting around $23 up to $65 per person for the seafood tower. Appetizers—

Oh, $65 per person, gotcha.

Yeah, yeah, keep a close eye on that one. Yep, appetizers are starting around $26 up to $35 for the bacon tasting. They do have soups and salads running in the high teens to low 20s. Entrees, you can get some fish, chicken, salmon, and pasta.

And where are we, Josh? Like, we are across from the Strat or close to—

Oh, I was gonna say we're at May Daly's. I thought we just talked about that, like the location of the restaurant. We are, uh, you can see the Strat out my window here. Yeah, we have a window seat.

Yeah, yeah.

So we actually walked here.

We did. It was maybe a 10-minute walk, 15 minutes.

Yeah, it wasn't too bad. But here's the reason why we're here. They got some steaks. They got a bunch of steaks. So you can see the steaks are starting around $74 for the filet mignon, up to $165 for the porterhouse for 2, which I think we might be getting. And then you can see there's a few steak sauces, steak add-ons, some good-looking side dishes that are in the $12 to $15 range, which is— That's very good at a steakhouse here in Las Vegas.

This right here.

Yes.

Like, I could skip dessert. I mean, I could skip steak for that.

Well, we're not going to. Instead, we're gonna get both.

That's okay, I'll take it.

So stick around. At the minimum, jump to the Grand Marnier soufflé, which will be coming up. And, uh, this venue looks beautiful, by the way.

It's so pretty in here.

But let's go ahead and see what we eat. All right, we did just get the cocktail list. You can see prices are around the $20 mark, upwards of $23, I guess.

Pretty normal.

Yeah, I don't see the price of the beer, but we're gonna go with cocktails. Yeah, so Rachael is gonna go with the Jim's Aviation.

Yep.

Which is a gin drink.

Well, I'm just gonna hope I like gin.

Good luck. And I am gonna go with a Sazerac. There does seem to be a little undertone of Maybe some New Orleans style, right?

I agree with you. And I'd also like to make note, we got some free bread, a croissant and some cornbread.

All right.

I've not broke into it yet, but I'm ready to.

But we're gonna try it. And there is some soft looking butter over there. They did give us a little sample of their house wine. Yeah, which is called Two Barrels, but we're not always the biggest red wine—

No, sorry folks.

Sorry folks. The drinks are out and we chose cocktails over wine.

Yeah, I'm starting to question that decision, but that's okay. So I got a floral gin drink according to the description in the menu.

And I went with a Sazerac, which is a rye whiskey, absinthe, some bitters.

All right, I was hesitant after reading it for the third time before, you know, because I read it before and after I ordered it, but the third time ordering it and having it, that's good.

Is it?

That's— it almost has like a lemonade taste to it.

Okay.

Chilled, very nice. A sipper, definitely not something to just like chug.

Yeah, that's good for me. That's probably my drink, right?

Yours is a chugger, I'm sure of it.

There we go, some absinthe and—

Yeah, I really like that. I think it's way better than what the description sounds like.

And mine actually is quite good. It doesn't drink— in my brain I was thinking it was going to be as strong as like an Old Fashioned, but it's not. But you would think with absinthe along with the rye whiskey it would be a big burn, but it's a very slow build.

I think what's fun about mine is it kind of reminds me of like a blueberry drink, even though it's not.

It looks that way.

Yeah, but it's, it's a really good cocktail.

It does have something with lavender, I believe. Maybe that's the coloring going on.

It's a really good cocktail. I'm happy with this.

Oh, and by the way, we ordered a crapload.

I'm so excited.

Shocker. Hello, it's my first time on the video since out in the parking lot.

Yeah.

Okay, all right, so we ended up with 2 seafood appetizers. First one is an Oysters Rockefeller, which looks fantastic. Yeah, see a lemon, use a lemon though. That's our saying, not trademarked, but it should be.

Yeah, it's going to be by the end of 2025. I am going to say this place is so personal. Everybody has come by— the bartender, the owner, uh, the waitress. It's just been so much fun. Okay, you're going with hot first, huh?

Yeah, heck, why not? Okay, and it is hot.

I'll say it, it's supposed to be.

Yeah, it's a big old bite. So you can see some spinach on there, some bacon.

Cheese. I think there's Parmigiano-Reggiano on there too.

It is super good. Lots of good flavor. The spinach even has a flavor that you come to. The bacon I really enjoy. There's nice, good crispy bite to it, but also it's not overly oily or anything.

Oh, okay.

So it goes really well with it. Nice minimal chew to the oyster. Good flavor. But I'm really excited for this next one.

You should probably give it a try.

Yeah, so this is a crab and lobster.

It almost looks like a ceviche.

It does look like a ceviche. So you can see crab, lobster, some—

Fennel or—

Yeah, I think it's fennel.

Yeah. And then there's like 3 different sauces that come with it too.

So the crab is really good. I do think I'm gonna go ahead and add the lemon.

Oh, okay.

I could go for a little bit more acid with it.

Every time, you should always add a lemon.

Yeah, see a lemon, use lemon, right? But yeah, it's kind of like a ceviche. I'm gonna go ahead and I will dunk it this time.

Well, Josh is— oh, there you go.

So the sauces are a cocktail, a horseradish, and a French cocktail.

Which you said is a kicked up Thousand Island?

Yes. So I'm gonna go ahead and just dunk it in the cocktail because that's my style.

Good idea.

I think that's a better way to do it. Initially it was just maybe a little plain, but I think that's— we've talked about before, even with steak. If they give you a bunch of steak sauces, they're probably meaning for you to use them. And I would agree with it here. I'm gonna try that crab again because it tastes almost bland, but not.

Okay. Which—

But that was before the lemon.

Yeah.

And now sauce. And now that's awesome.

Okay.

So I'm gonna say I'm a big cocktail fan. It's got a little bit of bite to it, not too much though, but I think it's gonna be a good start. Oh my God, I don't think I was recording. So user error, I thought I was recording as Rachel just tasted 5 different types of bacon.

I mean, it doesn't hurt my feelings to have to try them again.

Yeah, so she has to try them again.

I will say pepper is very pepper forward. Yeah, a little bit of heat.

So we got a pepper bacon, cherry, cherry, jalapeño, apple, and then their Iberico.

Okay, the pepper is very pepper forward. It's strong. The cherry and apple, I didn't find much difference in their flavors, but they were cooked like I like bacon. The jalapeño has a great jalapeño flavor. It almost tastes like a jalapeño jerky to me because it's almost more well done than I like.

Yeah, it's a bit more well done, so yeah, not as much flavor.

The perfect one in my book is this Iberico ham, or Iberico one. That is fantastic. It is cooked to perfection. It is the greatest flavor.

You should take another bite of that on camera because your reaction to it was great.

Good.

Uh, had Josh been recording.

Even the second bite. Oh my God.

Yeah, they did say that that's the star of the show.

Like, that is it. And I, I love you, honey, but I don't know if I should share that one.

All right, well, I gotta hope that this one recorded so that I get to eat some All right, so I did want to say, as far as the bacon goes, I was prepared to be disappointed. It's $35 for 5 pieces of bacon, but it was delicious.

That Iberico bacon was so good.

The Iberico was amazing. Had to be my final bite. But the pepper bacon also was outstanding.

Josh said that would be his daily eater.

I would. Yeah, that would be my daily eater. And then for like special Saturday brunches, Sunday brunch. I would do that at Iberico. Yeah, I thought the cherry and the apple were like, they were very like pork forward, like ham almost.

Yeah, and they were very good. They just didn't differentiate themselves enough for me.

Yeah, but it was really good. I was a skeptic. Now I'm not. 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. Steak is here. It is a 32-ounce porterhouse.

It is. So our 2 favorite cuts.

Rachael is starting to get full, by the way.

I am starting to get full. But we also did carrots, uh, honey-glazed carrots.

They look that way, but I bet editing Josh is fixing that for us right now. They do appear glazed in some sort.

That's really tasty. Those carrots are cooked perfectly, not mushy. Not underdone, so they're still hard like carrots. That's a good side dish.

I'm proud of us just for ordering a vegetable, by the way.

I am too.

Other than a potato, which I know is questionable whether that's a vegetable.

It is. And then of course, one of my favorite cuts of steak is the New York, so I'm going to try that side of our steak.

And then I'll end up doing the filet, but the steak looks really good.

Wow.

What?

All right, so it has a nice char on it. The best part, and I think you can kind of see it on there, there's finishing salt already on it.

Which we always think there should be.

It's cooked to our liking, which is medium rare. Wow, wow, wow, wow, wow. Okay, it's got this nice meaty flavor, it's got a nice char on it. That finishing salt just adds to And I'm gonna tell you what, I've said for a long time SW is my favorite steak in Vegas.

Are you changing?

I'm changing my mind.

Okay.

This is it.

Really?

Yeah, that's delicious.

Well, let me try the other side of this steak. All right, and so I get to do the potatoes because Rachael thinks au gratin potatoes are gross.

I don't think they're nasty, I just am— they're not my favorite.

I love them and I love cheese. So yes, we went with this and she got to pick the carrots.

So yeah, let's try it. And the carrots are delicious. So I'm gonna try the potatoes.

Look at how, how much steam is coming off of that.

Yeah, it's crazy. Those are like in a cast iron little skillet and they are hot.

This is probably gonna burn the heck out of me, right?

I can see that steam from over here. I hope I can catch it on the camera.

All right, without the cheese, it's a good scalloped potato.

Okay.

Obviously hot. Nice, creamy, nice little thin layer. But I'm gonna try the cheese now.

I was gonna say, is that top crust the cheese?

Yeah.

Okay.

And that's where all the flavor's at. So it's a very strong cheese. I think it's super crispy, hard, so it adds a nice crunch to it. That's gonna be a really good side for us. And before I got into ribeyes, a filet was always my cut.

Yes, it was, which is why we really like this cut, because it is the best of both worlds.

Yeah, so I'm gonna go with a little bit of that.

Right?

That's a good steak.

I'm telling you, I'm pretty sure it's my new favorite steak.

It feels more tender.

Yes.

Than what we've had at SW. SW, we loved it because there was that really hard crisp outside.

Yep.

But it, it wasn't the most tender cut of meat.

No, and even—

This is more tender.

Even the New York side is very tender, and I, I think you nailed it. It's that tenderness along with the sear and the finishing salt.

Yeah, this is delicious. And they do give you sauces, which some of the steakhouses here in Las Vegas charge you for sauces.

Yeah.

And we even asked about that. No, you can get whatever you want. So we got a béarnaise, a Maydales, which is their special just steak sauce, and then a peppercorn. So we're gonna be choosing throughout that. I'm a peppercorn guy, so cheers!

I didn't even need the sauce, so I'm excited to try it with some sauce.

Yeah, it can only get better.

That's right.

All right, here's the aftermath of that steak. It was delicious. The Maydales sauce was my favorite, and it is 21-day wet-aged.

Oh, that looks so good.

Love it.

Yum. Thank you.

Crème brûlée soufflé.

Thank goodness.

Yes, you have to order this at the beginning, and, uh, we've been ready for this for, I don't know, at least 2 to 3 months since we looked at the menu.

Yes, even though I was trying to avoid looking at menus, I had seen this one on there. Oh, and the steam, you can see that coming off there.

Yes, you can see it all just like melts inside of it.

I can't wait. Oh, I'm so excited.

Oh, hot!

It looks so good.

Super strong orange flavor.

Yes.

Melts in your mouth. Other than the burn, it's very hot. Oh. But it's delicious. We love soufflé. Come and get one. Big thanks to Eat Talk Repeat.

Yeah.

It is a podcast run by local foodies in Las Vegas that give us a heads up on all the great places to try out, including this one.

Oh God, I'm so full.

Stuffed to the gills. Yeah, that was delicious.

So good.

You saw we ate every lick of that steak, every bit of that soufflé, every single thing. We didn't, we didn't make it through the potatoes or the carrots.

I think we left a few carrots. Yeah, I'm gonna tell you, I still say My favorite steak in Vegas. It has now changed to this.

I was shocked at how tender even the New York was.

Yeah.

And that's where we ended up talking to the owner about that, and he said it's a 21-day wet-aged. Wow. Wow. Freaking good.

Great service. It was very personal and very like— it felt like you were in a very small town steakhouse.

Yeah.

Like it was just that.

Everybody was checking in on us. I thought it was great.

I did too.

I don't think I have anything else to say.

Fantastic. Make your way to May Dailey's across from the Strat.

It was—

it's well worth it.

I'm staring at the Strat right now. It is worth getting over here.

Absolutely.

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Good night.