Hugo's Cellar

"Nestled beneath the Four Queens Resort & Casino, offering retro glamour with elaborate multi-course dinners and timeless rituals of old Vegas."

"This decades-old steakhouse in the Four Queens doesn’t skimp on portions and presentation. The 16-ounce cellar cut ($89) and the 24-ounce Hugo’s cut ($99) are longtime menu staples, as the Hugo’s Cellar chefs have used the same Maldon salt, black pepper, and garlic seasonings with an herb butter finish since 1973. Each steak is served with a side of mushroom ragout and a choice of bordelaise, béarnaise, or au poivre sauce. Make the prime rib a surf-and-turf special by adding a sizzling jumbo shrimp skewer, a half order of king crab leg, or broiled lobster tail for an extra cost." - Jen Avison Smith

"Experience a taste of Old Vegas at this steakhouse nestled within the Four Queens Hotel and Casino, where ladies receive a rose upon entry and tableside service is still on the menu. Hugo’s Cellar has a curated collection of between 250 and 300 labels, so there’s always something to pair with the beef Wellington or a prime rib steak. Sommelier Jon Simmons has worked at Hugo’s for 40 years and curates a stash of around 50 to 75 off-list wines for his regulars. The opportunity to try rare vintages like the 2018 Futo 5500 Cabernet Sauvignon from Napa Valley or even a 1989 Chateau Mouton Rothschild warrants repeat visits." - Jen Avison Smith

"Every lady gets a rose at Hugo's Cellar, an old-school restaurant inside the Four Queens. Let the servers dazzle with table-side salads from a roving cart and do order bananas Foster for dessert." - Emmy Kasten

"Located inside of the Four Queens, Hugo’s Cellar gives patrons a sophisticated dining experience, complete with a sommelier and long-stem roses for ladies who dine here. Two of the most-requested menu items include the beef Wellington — a sizable filet of beef with a duxelle of foie gras and mushrooms on top, baked in pastry, and served with bordelaise sauce — and for the dessert course, the bananas Foster, flambéed table side." - Eater Staff, Janna Karel