VooDoo Steakhouse cooks up fresh flavors
Las Vegas restaurants become institutions of the city for different reasons. There are the rooms revered for their old-school tableside service. There are diners that are beloved because of their vintage feel. And then there is VooDoo Steakhouse, where the view from the room and the adjoining patio is nearly as much an attraction as the food. Sitting 50 floors above the Las Vegas Strip, this Rio mainstay is known for quality cuisine and stunning, postcard-worthy views.
But the views of the Strip aren't the only thing that stun the eyes at this top-floor eatery. Order your party a Witch Doctor from the cocktail menu—it’s big enough for two, or maybe four people—and behold! A giant scorpion bowl filled with a colorful liquid blend smokes from the top of the glassware, thanks to the magic of dry ice, as it is presented tableside. As for what you are actually sipping, it’s a mix of rum, rum and more rum. Cruzan pineapple rum plus coconut rum plus raspberry rum plus 151 equals the boozy base for this behemoth. There’s also more rum thanks to Captain Morgan Original Spiced rum. And this drink also has, get this, non-rum components which include pineapple juice, lime juice and grenadine.
Nosh Voodoo Steak
The menu here recently changed, incorporating a range of fresh new items while delivering the classics that fans of VooDoo expect. Start with short rib bruschetta, on hearty rye batard with truffle ricotta. Classic Caesar salad hits the spot with crisp lettuce, tangy Parmesan-Dijon dressing and crunchy buttered croutons; the beet salad adds organic honey, goat cheese, watercress and aged balsamic. Lobster bisque is rich, a smooth broth along with chunks of Maine lobster and crème fraiche to mellow it out if it gets too heavy.
Let’s get to the meat of the conversation—who doesn’t love a good pun, or a bad one. Steaks include 21-day wet-aged choice, prime, grass fed, and certified Angus beef, as well as 28-day dry-aged Omaha farmed beef. A juicy, 14-ounce wagyu ribeye comes courtesy of the Australian Agricultural Company in Australia’s Queensland. If you crave a little seafood with your meat, there are plenty of options, like the VooDoo Menage a Trois, with tiger prawns, a 6-ounce lobster tail and a lovely little 6-ounce filet.
Mac and cheese gets that one-percenter treatment by combining aged cheddar cheese with truffle cream sauce—an upscale take on the childhood favorite made even better by the burnt top layer. The lobster mac and cheese takes it a step further, with lobster essence imbuing the dish with a decadent richness. And the classic side of whipped potatoes gets even better, with crème fraiche and a sprinkling of chives.
Rio, 5-10 p.m. Mon.-Thurs., 5-10:30 p.m. Fri.-Sat. 702.777.7800