When does a meal become an experience? 

“Come early, stay late.” Chef Brian Malarkey of Searsucker inside Caesars Palace explains what this means with Bon Appetit Editor in Chief Adam Rapoport.

Malarkey even does a little demonstration in the process. At Searsucker, signature dishes include the 38-ounce bone-in rib eye “tomahawk”, beer-braised pork rib with horseradish and fried onions, eggs and bacon pork belly, as well as signature sides including jalapeno-chorizo “corn off the cob” and fried brussels and walnuts. To finish off the dining experience, the S’mores Bar is a sweet creation including graham, honey chocolate mousse, marshmallow and ice cream.

Experience it for yourself. And stay as long as you like.