MGM Grand's former Crush American Grill space in Las Vegas is slated for a full conversion into Four Sixes Ranch Steakhouse by early 2027, representing a significant back-of-house and front-of-house buildout for the property. The concept—developed in partnership with Taylor Sheridan, writer-director of Yellowstone and 1883 and an owner of the historic Four Sixes Ranch—positions the restaurant as an elite boutique steakhouse within one of Las Vegas's highest-volume resort kitchens.
The Kitchen & Design Build
The retrofit of the existing Crush space will require a kitchen reconfiguration capable of supporting a prime beef-forward menu with signature cuts sourced directly from the 260,000-acre Four Sixes Ranch in Texas. That direct ranch-to-kitchen supply chain demands cold-chain integrity from receipt through dry-aging or cold storage staging to service—a specification challenge that operators and foodservice consultants working in resort environments know well. The dining room design is being led by Charisse Cardenas, the production designer behind Landman, Lioness, and American Sniper, and will incorporate digital wall systems displaying custom footage of the ranch's landscapes—a substantial AV and structural integration layer on top of the standard kitchen buildout scope.
Operator Implications
For the foodservice equipment and design community, the Four Sixes conversion is a case study in the growing Las Vegas trend of celebrity-branded, experience-driven restaurant buildouts that demand precision kitchen infrastructure behind a highly theatrical front of house. Ari Kastrati, Chief Content, Hospitality & Development Officer for MGM Resorts, framed the opening as "a pivotal moment in the evolution of our guest experience," signaling that MGM views culinary capital investment as a direct driver of guest satisfaction alongside entertainment. The beverage program—spanning specialty craft cocktails, a curated wine list, and rare spirits—adds bar equipment and dedicated refrigeration requirements to the overall project scope.
The steakhouse previously operated at another Strip location for two years before this move to MGM Grand, meaning operators will be scaling and adapting a proven concept into a new physical footprint rather than launching cold. That transition typically involves equipment fleet rationalization, hood and ventilation re-permitting, and utility load recalculation for the new space—work that falls squarely in the wheelhouse of the foodservice design-build firms and dealer-channel partners active in Nevada's resort corridor. Additional programming details, menu specifics, and a firm opening date are expected in the coming weeks.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
