Executive Chef J.L.Carrera is at the helm at Morels French Steakhouse and Bistro in The Palazzo hotel. His intricate, fusion memu combines juicy, tender steaks with unique touches such as an iced seafood bar and cheese and charcuterie bar. There arte more than 60 types of cheeses to choose from. Why not pair with one of the 60 wines by the glass or any of the 400 wines by the bottle, all carefully sourced from vineyards in France and California.
The steak part of the menu is well stocked with a meat lovers delight of either dry aged or wet steaks and a selection of house made preserves to accompany. Decadent deserts such as homemade macaroons or sinful Crème Brule and a master mixologist serving up chilled cocktails make Morels a great dining destination.