Bally’s Steakhouse captures feel of old-school Vegas
By Brock Radke
Photos by Christopher DeVargas
The vintage Vegas experience has become hip again. Casinos, lounges, bars and restaurants are
being restyled with a nod to the ’60s and early ’70s, a classic era when the Rat Pack ruled and fun seemed to come a little easier.
But there are still some destinations on the Strip—you might have to hunt a bit to find them—that never really changed, places that maintain the easygoing charm and comfortable extravagance that made those good old days so good. There are still restaurants where guests are greeted by a maître d’ in a tuxedo, who might just be the same friendly person to prepare tableside bananas Foster for your dessert. Such an experience is a rare find, but it exists at Bally’s.
At the eastern end of the resort, you’ll find Bally’s Steakhouse, one of the few classic restaurants that never went away. Renovated recently to freshen up and enhance its New England-meets-Vegas setting, it’s peppered with paisley carpets, gleaming golden chandeliers and warm, cozy booths watched over by portraits of Ol’ Blue Eyes and his crew. Service is what sets apart this steakhouse, as the attentive and experienced staff is ready to go above and beyond to create—or re-create—a memorable dining experience.
It’s hard not to celebrate here, so begin with a glass of bubbly. Champagne just happens to be the perfect complement for the light menu of appetizers, highlighted by choice seafood. If a traditional shrimp or crab cocktail doesn’t fit the bill, opt for rich oysters Rockefeller, which sticks to the classic recipe, baked with spinach and a dash of Pernod. Crab cakes are served with a twist, four crisp, meaty masterpieces with different vegetable accoutrements: green beans, sautéed mushrooms, spinach and cucumbers.
Speaking of veggies, this multicourse tour continues with a classic Caesar or a hearty steakhouse salad, the latter of which is decked out with spicy cashews, teardrop tomatoes and a brisk champagne vinaigrette dressing. The wedge salad is upgraded from the typical iceberg to the much more flavorful butter lettuce, and completely saturated in Point Reyes blue cheese and crispy bacon.
The signature cuts at Bally’s Steakhouse are big, bold and enticing. The 22-ounce bone-in ribeye is all the rage, thanks to its overwhelming beefy flavor and satisfying texture, achieved through the kitchen’s simple, expert preparation. Just behind that beauty is the 24-ounce porterhouse steak—like the restaurant itself, somewhat of a throwback choice of cut with its combination of a strip and tenderloin—and a velvety-smooth, 16-ounce bone-in filet mignon. If you want to team up, opt for chateaubriand for two, a melt-in-your-mouth tenderloin strip.
Remember to save room, whether you feast on a steak or switch it up with Chilean sea bass or Asian-inspired Atlantic salmon entrées, because that’s when the show kicks into high gear. The only thing better than watching your server flambé those luscious, caramelized bananas Foster is eating them.
Bally’s 5:30-10:30 p.m. daily. 702.862.5138