Escargot. Lobster. Caviar. These aren’t your typical brunch buffet offerings but then again, Sterling Brunch isn’t your typical brunch buffet. Nestled inside the mahogany woods of Bally’s Steakhouse on Sunday mornings, it is the epitome of opulence and evokes a more serene time when life was a little less fast-paced.
Endless glasses of Perrier-Jouët Grand Brut—the brunch goes through about 16 cases on any given Sunday—await you alongside a variety of buffet offerings. What you may discover depends on when you visit, as about half the menu rotates on a constant basis, depending upon seasonal ingredient availability. The remainder consists of tried-and-true favorites such as Sterling’s signature lobster, Hennessy and Boursin cheese omelet from the made-to-order station. It is as decadent as it sounds, with Boursin oozing from the inner folds of the piping hot eggs with each bite.
Sterling’s carving station always provides refuge for carnivores with selections including a succulent prime rib alongside rosemary and mint-crusted rack of lamb. Don’t pass on the accompanying sauces as a sharp horseradish and remarkable mint jelly provide worthy complements to the hearty meats.
Want an insider tip? Order a chilled shot of Chopin vodka from the Bloody Mary bar before going to get yourself caviar with buckwheat blinis. Accompanied by the standard accouterments of crème fraîche, chopped eggs and minced onions, the vodka is the perfect foil for the inherent saltiness of the caviar.
Roasted lobster tail
The cold bar includes seasonal tropical fruits—figs and lychee during our brunch—and ample mounds of buttery crab claws and freshly shucked oysters, alongside a medley of salads and cold pastas. From the hot serving stations, roasted garlic and Stilton blue cheese mashed potatoes impress with sharp flavors, while the grilled filet mignon—topped with jumbo lump crab, grilled asparagus and an outstanding sauce Béarnaise—melds flavors and textures with each bite.
And, on our recent visit, amid the jovial sounds of Perrier-Jouët popping and champagne flutes clinking, came the baritone stylings of Duff, a singing waiter. Like all of Sterling’s servers, the tuxedo-clad Duff brought an endless supply of libations to the table; however, he did so with a smile and a song—literally singing the whole meal. What a treat.
Do save room for dessert as the made-to-order crêpe station awaits beside a variety of crème brûlées. While fresh berries are included as an option, I’ve always preferred the combination of hazelnut and chocolate from Nutella—quite possibly the world’s perfect dessert spread.
Bally’s, Brunch 9:30 a.m.-2:30 p.m. Sun., steakhouse 5:30-10:30 p.m. daily. 702.862.3530
