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Why Edge made the SteakMap list

Edge runs both wet-aged and dry-aged USDA Prime on the same menu, alongside domestic wagyu. Very few steakhouses carry both aging methods and let you choose — and fewer still say so plainly.

The difference is worth knowing before you order. Dry-aging concentrates flavor and produces a nutty, faintly funky depth as moisture evaporates. Wet-aging tenderizes in vacuum packaging without moisture loss, so it eats juicier and cleaner. Neither is better; they are different steaks, and having both on one board is a genuine luxury.

The board

The dry-aged ribeye is the cut the kitchen is known for. The menu leans toward large format, with several 20oz bone-in options, plus domestic wagyu and fresh seafood.

There is a prix fixe, and a five-course chef’s tasting dinner for anyone who wants the kitchen to drive.

The wine list

Edge holds a double Wine Spectator award for its list, with pairings offered by the glass against the tasting menu. That is an outside, verifiable honor rather than a self-declared one.

Where it is

The restaurant is inside the Westgate Las Vegas Resort & Casino on Paradise Road, just east of the Strip beside the convention center. That location matters: it is close enough to walk to from a convention badge, and far enough off the Strip to be quieter than the casino steakhouses on Las Vegas Boulevard.

It serves dinner Tuesday through Saturday and is closed Sunday and Monday, which is unusual in this city — check before you plan around it.