Restaurant Charlie at Palazzo

Just The Facts, Please.



Dining Hours

5:30 p.m. to 9:30 p.m.
Monday & Tuesday:
Wednesday & Thursday:
5:30 p.m. to 9:30 p.m.
Friday & Saturday:
5:30 p.m. to 10:30 p.m.


Charlie Trotter


Seafood with many non-seafood options.

Price Range

Grand Tasting Menu $175;
Beverage Accompaniment $100

Chef's Degustation $250;
Beverage Accompaniment $175

Suggested Attire



Don't be fooled by the caual name, Restaurant Charlie is an upscale restaurant.

Sample Menu Items

Peekytoe Crab Salad with Sake & Rice Milk $28

Tasmanian Ocean Trout with Kusshi Oysters & Ginger Broth $42

Maine Diver Sea Scallops with Greek Yogurt & Parsley $44

Japanese Hamachi with Braised Short Ribs & Chanterelle Mushrooms $48



Mavens Overview: Charlie

Chicago based Chef Charlie Trotter brings his distinctive cuisine to Las Vegas at the Palazzo, his third restaurant. Charlie Trotter insists each of his restaurants gets his personal attention.

“I’m not some guy that says ‘okay, let’s open a restaurant’ and I’ll go there three times a year. When we put our name on something, we’re committed to what we do…Not only am I here every week, but I’m on the phone every day,”

The focus at Restaurant Charlie is on seafood, however an extensive list of meat dishes are available. Two prix fixed options are offered, each with an optional beverage accompaniment. Featured dishes include: Loup de Mer with Baby Brussels Sprouts & Melrose Apple; Poached Maine Lobster in Yellow Curry with Lotus Root, and Maine Diver Sea Scallops with Greek Yogurt & Parsley.

Restaurant Charlie has been awarded an single Michelin star. The internet buzz is almost universally favorable, although some find the subdued, not vegas-like, ambience a disappointment. It should be noted, just as many pointed out this aspect of the restaurant as a big plus.

Internet Buzz: Charlie

  • I had one of the best meals of my life at Restaurant Charlie. Definitely top three. This place is amazing. It's beyond amazing, it's transcendent.
  • Restaurant Charlie is every bit as good as his flagship in Chicago. And that says a lot.
  • Let me start off by saying that I loved every bite of food at Restaurant Charlie. Every bite. I had fish there that surpassed my experiences eating at a restaurant next to the famous Tsukiji Fish Market in Tokyo, which I might add is incredible in itself.
  • Butter poached lobster. How could we both not get that? The lobster comes simply presented on a plate with a side dish of clarified butter for dipping as well as a side of mashed potatoes. Those mashed potatoes were the BEST mashed potatoes I've ever had. This sounds silly but they might have been my favorite part of the meal. The lobster was ridiculously good, tender and sweet, it didn't even need to be dipped in butter. Another amazing dish.
  • Restaurant Charlie's cuisine honors the hallmarks of Chef Trotter's approach towards cuisine unique flavor combinations, an undying commitment to the absolute purest ingredients with a stern de-emphasis on flavor muting cream and butter.
  • The ambiance is sleepy. For whatever reason, I did not like sitting in the restaurant at all, even though we had the most beautiful view. Despite delicious course after course, I was itching for the moment to be released from overly subdued atmosphere.
  • the ambiance, it's not very Vegas at all. It's quiet, subdued, beautifully and tastefully decorated, it makes me think that this is the restaurant Michael Mina should be if it weren't situated right next to a noisy hotel lobby.
  • The grown up diner in me has a whole new appreciation for traditional restaurants versus trendy hot spots. Charlie Trotter's is one of those traditional establishments that leads the way. As a New Yorker in Vegas, I was completely impressed with their food, hospitality and ambience - you almost forget you're in Vegas.
  • From the triple amuse bouche, to the diver scallops, to the sous vide wagyu, to the unbelievable desserts. Every single course was spectacular. Chef Trotter's commitment to excellence without excessive cream and butter really shines. Presentation was also incredible, with each course looking like nothing more than a work of modern art on the plate.
  • Poached Maine Lobster in Yellow Curry with Lotus Root paired with a 1990 Prince Poniatowski "Clos Baudoin" Vouvray. Another surprise! I am sure that I bothered other diners with my sounds of utter joy! The sweetness of the lobster, the spicy Curry, the earthiness of the Lotus Root. Three words: Oh My God! The Vouvray had a ginger laced fruitiness that made it a perfect pairing for the curry.
  • The hamachi with short rib was amazing. The short rib was almost like a ragu and it was carefully spread atop each chunk of Hamachi. The richness of the short rib balanced perfectly with the buttery quality of the hamachi.
  • Talk about service with a fancy pantsy style... sounded like a casual place and took the kids but turned out to be ultra suave... It was a great treat for the kids to be waited and served like they were stars. The wait staff coordinated their service like a dance choreography. They came, four to five of them, to place or remove dishes in synchronization. The food was great, wine selection out of this world but pricey to take the kids.


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