An American steakhouse done Vegas-style, where bigger is always better.. In Short Oversized steaks steal the show at this chophouse. And we're not just talking about the Ultimate Steak--the Goliath 120-ounce beef porterhouse feeding six mouths. And while Chef Brian Massie's signature oversized Bone-In (dry-aged) and Bone-Out (wet-aged) Nebraska steaks aren't necessarily monster, they aren't your petit filet. House-made sauces add tasty twists, and those passing on the beef have options such as the Kurobuta Pork Prime Rib, Double-Cut Veal Chop and Baked Mac 'n' Cheese. As for the atmosphere, Brand features a canopy ceiling, low-level walls and retractable glass partitions separating the casino from the restaurant.