Looking for a somewhat out-of-the-way dining experience with grand views of the Strip? Then meander through the festive sights and sounds of the Carnivale-inspired Rio to the Masquerade Tower elevator. It is here where you’ll be transported to the 50th floor to VooDoo Steak, where floor-to-ceiling windows offer majestic Strip views as a backdrop to an innovative steakhouse menu.
In its original incarnation, the space housed the Creole-centric VooDoo Café; however, in 2007, the venue transitioned to a menu more akin to a steakhouse with hints of its Louisiana past. This is why the inclusion of farm-raised frog legs on the menu shouldn’t come as a surprise; a decidedly uncommon Vegas menu item, this rendition is served with an addictive Fumé Blanc-based sauce highlighted with chorizo and Asian dried shrimp.
If amphibians aren’t your style, then begin your meal instead with the creamy lobster bisque. Executive chef Honorio Mecinas upgrades the steakhouse staple with the addition of an apple relish, bestowing a textural contrast and sweetness not normally encountered in the soup. It’s an outstanding riff on
a classic. And seasonal fruit compote, French toast and aged balsamic accompany savory seared foie gras; the trio’s combined sweetness offsets the richness of the liver.
Chilean sea bass Photo by: Peter Harasty
Of course, as a steakhouse, VooDoo showcases cuts such as 21- to 24-day dry-aged New York strips, bone-in ribeyes and a robust 30-ounce tomahawk ribeye. Mecinas’ favorite happens to be the 14-ounce prime New York strip, although you certainly can’t be faulted for exploring a red meat of another kind in the mint pesto crusted lamb chops. Accompanied by rich scallop potatoes and a forceful balsamic port wine reduction, it’s a great alternative to the steak standards.
Maybe best of all with hints of the Orient, the braised Chilean sea bass is an exemplary offering from the sea. The flavorful fish is presented with a yuzu honey glaze, which combines for a symphony of sharpness and sweetness without being overpowering. With jasmine rice as a base, this dish is an unrivaled success and the equal to its red meat brethren.
Bananas Foster awaits you for dessert. This New Orleans classic is lit aflame tableside and served with rum raisin ice cream and a praline crisp worth the caloric splurge. If not that, then why not drink your dessert with a house call from the Witch Doctor instead. This colorful, dry ice-laden fishbowl cocktail combines five rums with pineapple and lime juices and grenadine. The dry ice results in a smoky spectacle that will undoubtedly make your table the center of attention, so be prepared.
Rio 5-11 p.m. daily. 702.777.7800
