Chef James Trees is set to revitalize the iconic VooDoo Steak restaurant at the Rio, transforming it into High Steaks Vegas with a grand opening planned for October.
Situated on a staircase leading from the terrace of VooDoo Steak to the roof of the Masquerade Tower, more than 400 feet high, the dining destination offers stunning views of Las Vegas.
With a history stretching back almost 30 years since the Masquerade Tower opened in 1997, VooDoo Steak is closing its doors on July 5 to undergo extensive renovations under Trees.
The current voodoo theme has become outdated, but Trees believes the restaurant still has potential. “The bones are good,” he noted, emphasizing the pride of the staff and the need to breathe new life into the establishment.
James Trees’s decision to open a steakhouse within a casino may come as a surprise to many, considering his reputation as a defender of independent restaurants.
For years, Trees has aspired to create a steakhouse, and he feels supported by the right team of chefs in his company. His collaboration with Patrick Miller, president and CEO of the Rio, and Eric Birnbaum, founder and CEO of Dreamscape, was pivotal in this new venture.
“This is the first deal where I’m not the owner of the restaurant. A management contract is a new thing,” Trees explained. “I couldn’t do this if I didn’t have trust that they are not here to tell me to put chicken Parm on the menu or what cut (of beef) to use.”
The tangible history of the site and the fact that the Rio operates independently from large hotel chains influenced Trees’ choice to introduce High Steaks in a casino.
“If it wasn’t this space, I wouldn’t do it,” he remarked, highlighting the commitment to develop the restaurant according to both the unique ambiance of the space and the desires of local patrons.
With a projected renovation budget of around $3 million, Trees aims to transform the current aesthetic of VooDoo Steak into a modern steakhouse experience.
Recent walkthroughs with the design team revealed plans for a black and green color scheme paired with new seating and decor. Trees humorously expressed his disdain for the existing lion-themed chairs, asserting they should be “thrown off the building.”
The entrance area will also see a significant overhaul; a glass case currently holding tequila and flavored vodka will be repurposed as wine storage.
“I’m not going to be highlighting Absolut Raspberri,” Trees quipped, signaling a shift towards a more sophisticated beverage selection.
The kitchen will undergo updates too, with Joe Swan, the current executive chef of Bar Boheme, taking on the role of daily operations head for High Steaks.
Departing from the typical focus on wagyu, Trees indicated that his menu will take a fresh perspective on the meat selection in steakhouses. Instead of dominating the offerings, wagyu will be present only minimally, as Trees believes it has lost its allure.
Rather than emphasizing the traditional wagyu selections, High Steaks will star wild and farmed game meats.
Expect offerings like bison or elk backstrap from Wyoming, red axis deer from Maui, and wild boar chops from Texas, showcasing Trees’ long-standing relationships with suppliers across the nation.
However, the menu will maintain classic steakhouse fare — like a cart that presents guests with smoked prime rib cut to a generous 2 inches thick.
Drawing inspiration from his childhood memories at Kokomo’s, a former restaurant in The Mirage, Trees emphasized the importance of nostalgia in his culinary vision.
“Nostalgia is not lost on me,” he affirmed, recalling treasured old Vegas dining experiences. “This is an opportunity for me to put that in my version of the best version of a steakhouse.”
With this transformation, James Trees aims to forge a culinary experience that marries contemporary dining trends with a deep appreciation for heritage and hospitality.
High Steaks Vegas is poised to offer not only unforgettable meals but a sense of place steeped in the vibrant history of Las Vegas dining.
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