Brendan Sodikoff's Hogsalt Hospitality brought the Chicago Bavette's DNA to Park MGM, with Brad Skougard running the kitchen — a Wolfgang Puck Fine Dining Group alumnus (ex-Olives at Bellagio) with a decade-plus of Vegas executive-chef experience. The room is the program: dark velvet booths, low light, supper-club rhythm, French-influenced steakhouse cooking. The chops, the bone marrow, the dry martini all read on Hogsalt's calibrated Chicago register, transplanted intact. For Park MGM's supper-club steakhouse where the room is half the editorial.