The hottest city in the west just got a bit hotter. The sexiest place on the Vegas Strip isn’t a show or a casino – it’s SHe by Morton’s. Located in the Shops at the Crystal just steps away from the Aria Hotel, in CityCenter this steakhouse has broken away from the traditional dark, heavy feel of the traditional steakhouse to create an intimate atmosphere that inspires all of your senses. From the sleek modern furniture to runway fashion shows and impeccable service, this entertainment as it is the food.
The brainchild of award-winning actress Eva Longoria and Landry’s Inc., this stylish concept restaurant opened to rave reviews on New Year’s Eve 2012. Touted as a “female-friendly” steakhouse (they even have mirrors on the dessert menus!), the kitchen features portion options for anyone: “She cuts” – small portions of the best cuts of meat for smaller appetites, “we cuts” – for sharing, and “he cuts” – steaks big enough to satisfy any appetite. With a DJ spinning the hottest tunes accompanied by a sultry floor show, the restaurant is much more than a place to get great steaks. It is a beautiful integration of fine dining, fashion and music. Full tables nightly mean that Chef Eric Stetcher and his kitchen team have to stay on their toes to keep up with the demand, but they wouldn’t have it any other way.
The Health Beauty Life crew was lucky enough to hang out in the kitchen with Chef Eric and his sous-chef Damian as they prepare one of their signature dishes for our lucky readers.
- 2 Jidoori chicken breasts (also known as airline chicken breasts)
- 3 tbs. olive oil
- 8oz carrots, peeled and cut on the diagonal in 1in. coins
- 1 sprig thyme
- 1 bay leaf
- 4 tbs. unsalted butter, separated
- 2 tbs. half & half
- 4 tbs. cooked applewood smoked bacon, chopped
- ½ green apple, cored and diced
- 2 cups blanched brussel sprouts, cut in half
Preheat oven to 500°F. Heat olive oil in an oven-proof sauté pan over high heat. Place chicken breasts, skin side down in the pan and sear for about 1 minute. Place chicken in oven to finish cooking, about 10-15 minutes or until no longer pink. Meanwhile, bring two cups of water to a boil in a 2 qt saucepan. Add carrots, bay leaf and thyme and cook over medium heat until carrots are fork tender. In a small sauté pan, place 3 tbs. of unsalted butter and heat over high heat until the butter browns and emits a nutty aroma. Drain carrots, add to butter and toss to coat. Using a hand mixer or food processor, puree carrots with half and half until smooth and creamy. To prepare brussel sprouts, add bacon to a sauté pan over medium-high heat. Add diced apples, brussel sprouts and 1tbs. of unsalted butter and cook until apples are crisp-tender and brussel sprouts are heated thoroughly. To serve, re-heat carrot puree and place on the center of the plate. Surround puree with brussel sprouts and top with the chicken breast. ENJOY!
SHe By Morton’s
3720 Las Vegas Blvd. South Suite 260
Las Vegas, NV 89158
Caption: Eva Longoria at the opening of SHe.