Charlie Palmer Steak Launches Vegan Cut of the Week

Charlie Palmer Steak has always been accommodating to dietary requests. But, it’s become even more vegan-friendly.

Earlier this year that its Chief Financial Officer and Senior Vice President of Operations Richard Femenella began to focus on the growing number of vegetarians and vegans in Las Vegas.

“The population has grown so much that I no longer consider this lifestyle choice a special diet, rather I view it as a way of life,” he says. “I no longer wanted to accommodate vegan or vegetarian requests, I wanted to make clear that we focus on [vegan dishes] as much as we focus on the rest of our offerings.”

ZUCCHINI PAPPARDELLE

So, the Cut of the Week, which — up until now — had its focal point being the omni main course, got revamped. Now, the only non-vegan dish being served on the menu is that one dish, and the rest of the menu is vegan and features a vegan main course as an option, too.

“I thought what better way to tell people that we are dedicating ourselves to serving the vegan and vegetarian community than by including them in this great offer,” says Femenella.

TOMATO TARTARE, AVOCADO PUREE, CRISPY QUINOA

Created by Executive Chef Eduardo Lalo Saavedra and Executive Sous Chef Alberto Espino, the Cut of the Week menu that changes weekly is truly a team effort. The duo research and contemplate ideas for the menu and then share it with Chef Charlie Palmer and upper management, who review it before the menu is confirmed.

This is just the start for vegan options at Charlie Palmer Steak.