Published on: September 23, 2025, 10:32h.

Updated on: September 23, 2025, 10:40h.

Chef James Trees is elevating the dining experience with his groundbreaking restaurant in a casino setting. High Steaks Vegas, boasting 240 seats and nestled atop the Rio’s Masquerade Tower in the previous Voodoo Steak location, is set to open its doors for reservations starting October 14.

This venture represents a significant shift for Trees, a Las Vegas native who has defined independent dining since the inception of Esther’s Kitchen in the Arts District in January 2018. He has since launched Bar Boheme next to Esther’s, Al Solito Posto in Summerlin, and Ada’s Food + Wine, which he plans to relocate back to the original Esther’s location downtown from Tivoli Village in December.

Trees connected with Casino.org from London, where he and lead sommelier Kat Thomas celebrated a remarkable achievement winning “The World of Fine Wine” quarterly’s Most Original Wine List in the World award for the second consecutive time.

Q: Kudos! What’s the secret behind this back-to-back success?

A: Thanks! It’s entirely about supporting Kat in bringing her vision to life. I’m merely a fan of hers! Ensuring our teams feel that support is crucial. This is a tremendous team victory for Ada’s.

Q: Can you share a sneak peek about what diners might find intriguing at High Steaks?

A: The game menu will definitely surprise diners. We’ve curated a lot of exciting dishes based on thorough research. Unlike typical steakhouse offerings, our menu will continuously evolve. I’m particularly thrilled about the creamed spinach complemented by basil and nutmeg.

Q: Were there any reservations about entering the fine casino dining scene? Many chefs prefer to maintain creative autonomy, and you are seen as a leading figure in Las Vegas’ independent culinary landscape.

A: We’re in a fortunate position since the Rio approached us first for an Italian restaurant. After reviewing the numbers, we realized it wasn’t feasible for that concept, so we postponed the project. My passion for the steakhouse concept remained, especially after my sister took me there; that view is just breathtaking, and we genuinely want to enhance the entire space. I hope this is just the beginning.

Q: High Steaks is your fifth restaurant in Las Vegas. What’s the greatest hurdle you face when managing your vision across multiple establishments that you can’t physically oversee all at once?

A: The key lies in recognizing that my chefs surpass my skills. Joe Swan is an extraordinary chef leading this team, while Adam Rios, who oversees high steak development and manages Al Solito, is exceptional. Our corporate chef, Sean, consistently brings forth innovative ideas in Midwestern cooking. Pair that with Keith Bracewell curating the cocktail menu alongside Jonah and Tucker. Our collective strength is in each other.

Q: How do you harmonize nostalgia with innovation? Diners often crave both, which can seem paradoxical.

A: There are many opportunities to explore classic steakhouse products. A top-quality steakhouse primarily focuses on sourcing premium ingredients and presenting them simply. Our goal is to maximize every bit of the trim and use our culinary expertise to create delightful dishes. One dish I’m thrilled about is our smoked prime rib sandwiches, inspired by my favorite sandwich, Houston’s French dip.

Q: What’s your approach to crafting new dishes, and how do you determine which ones make it to the menu?

A: We establish a foundational menu framework that incorporates various categories we wish to populate, ensuring we include staples like Caesar salad, crab cakes, filet mignon, and ribeye. Once we cover the essentials, the creative process begins as we analyze these items, identify available trimmings, and then unleash our creativity. It’s vital for chefs to start by focusing on the core offerings people will seek at the restaurant rather than solely on novel culinary innovations.

Q: What early lessons did you learn from iconic chefs Michael Mina and Bradley Ogden that remain relevant in your practice today?

A: Treat people well, and they will reciprocate. This is a lesson from Bradley, while Michael taught me to hire individuals who surpass my skills so I can grow. However, my first chef, Luke Palladino, imparted the most valuable lesson: pursue passion over profit. No amount of money can compensate for a lack of enthusiasm.

Q: If given the chance to prepare a meal for any legendary Las Vegas figure, who would it be, and which dish would encapsulate your culinary philosophy?

A: Steve Wynn. He provided me with an invaluable opportunity early on when I realized college wasn’t for me, allowing me to work at the Mirage at just 15. Many youngsters today miss similar chances, which definitely shaped who I am. I would cook a straightforward fish dish for him, as he relished the mussels with fennel and nduja when he dined at Ada’s. It’s all about simple, spicy, and heartwarming flavors.

High Steaks will be operational from 5 to 11 p.m. daily beginning October 14. For reservations, use OpenTable. For groups of 12 or more, contact [email protected]. For more details, visit highsteaks.vegas or riolasvegas.com.