Las Vegas Restaurants & Nevada Dining

"Chamberlain... is a smart practitioner and clever creator. Within the context of doing a classic steakhouse menu, he has managed to sneak in a variety of interesting twists and innovations." - Max Jacobson, "So Good it's a Sin", Las Vegas Weekly, Feb. 10-16, 2005

"The prime-beef meat loaf, sauced in port and Crimini mushrooms, may be the best I've ever tasted; crusty on the outside, juicy and rich inside." - Max Jacobson, "So Good it's a Sin", Las Vegas Weekly, Feb. 10-16, 2005

"Chef/owner Richard Chamberlain is one of the most talented steak house men in this country, and the evidence is in the amazing steaks and in such side dishes as a BLT iceberg lettuce wedge, pea soup with Vermont cheddar and prosciutto - and what may be the world's best meatloaf." - Las Vegas Life, March 2005

"Floor-to-ceiling window walls and wine walls enhance the overall feeling of airiness here. The latter also puts the impressive wine list into three-dimensional mode." - Barbara J. Nosek, "Easy to Envy", Las Vegas Magazine, April/May 2005

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"Chef Richard Chamberlain, whose resume includes awards from Gourmet magazine, Zagat Survey and the Wine Spectator, is seeking to redefine traditional steakhouse fare.

"The dining room isn’t typical steakhouse, either - high ceilings and an expanse of windows create a lift-like feeling, while swooping booths and a walk-in wine cellar compose cozier spaces." - Reno Gazette Journal, March 2, 2005

"ENVY is one of the most exciting off-Strip restaurants to surface in a long time" - Max Jacobson, "So Good it's a Sin", Las Vegas Weekly, Feb. 10-16, 2005

"For a hotel restaurant, it is quite a handsome room, with abundant stonework, high-backed cloth chairs and a soothing red color scheme offset by large cylindrical off-white lanterns that descend from the ceiling like alien spacecraft." - Max Jacobson, "So Good it's a Sin", Las Vegas Weekly, Feb.10-16, 2005

"ENVY Steakhouse, which seats 178 people avoids the traditional steakhouse look of dark wood and dimly lighted booths in favor of designer Pat Murphy’s high, red vaulted ceiling down the center of the dining room; a glassed, walk-in wine cellar with 1,500 bottles; and windows that look out onto Paradise Road." - Ken White, Las Vegas Review Journal, January 26, 2005

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So Good It's A Sin...