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Speakeasy: Bugsy & Meyer’s Steakhouse

PHOTOGRAPH BY CHRIS ANDRADE/CASHMAN PHOTO STYLING BY CHRISTIE MOELLER

Pssst…

The speakeasy was a secret drinking establishment born during Prohibition, the “dry” years of 1920-1933 in the United States. It’s believed that the term comes from the way patrons were allowed in: by “speaking easy” (whispering) at the door, sometimes giving a secret password.

The 18th Amendment to the Constitution may have made the manufacture, transportation and sale of alcoholic beverages illegal in the U.S., but that didn’t stop people from drinking. And it wasn’t actually illegal to drink.

You could imbibe small quantities of alcohol that you had made at home; you just couldn’t buy or sell it. Most people didn’t have their own stash of booze, and it was a lot more fun to drink with large groups of people where you could get a thrill from being bad. Thus was born the speakeasy.

Here’s To Ya: The Count Room

The latest addition to the “Forever Fabulous” Flamingo Las Vegas, Bugsy & Meyer’s Steakhouse is a one-of-a-kind destination steakhouse, much like the Flamingo itself. Conceived in collaboration with Chicago’s Studio K Creative and renowned designer Jonathan Adler, the restaurant boasts a variety of atmospheres, including the main bar, patio dining, the bustling main dining room, three private dining rooms and a raw bar. There’s also an exclusive speakeasy experience for those in “the know.”

As you enter Bugsy & Meyer’s, you slip in the back—past the front bakery façade and dry-aged meat cooler—like notable guests did back in the day. The speakeasy is then located beyond the dining room, through a camouflaged entrance. Once inside, guests are welcomed to The Count Room, where the cocktails and dishes of Bugsy & Meyer’s are served in an exclusive Prohibition-style experience. The Count Room is open with limited availability, upon request, with days and times adjusting. Kind of like at a real Prohibition speakeasy, when you think about it.

Bugsy & Meyer’s Steakhouse Cocktails

WHAT TO ORDER AT BUGSY & MEYER’S

“MOLL” IT OVER

A smoked cocktail made with Del Maquey Vida Espidin Agave, Green Chartreuse, lime juice, Demerara Syrup and Luxardo Maraschino Liqueur. Finished with a dehydrated lime wheel. Served in a coupe glass.

APPLE BRANDY CRUSTA

Made with Pere Magloire VSOP Calvados, Cointreau, lemon juice, Demerara syrup, Angostura bitters and a sugar rim. Garnished with a dehydrated apple. Served in an Old Fashioned glass.

THE MILLIONAIRE

This libation is made with Myers’s Jamaican dark rum, sloe gin, Apry Liqueur, lime juice and gold flakes. Served in a wine glass.

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