When Downtown Grand property executive chef Nicholas Beesley took the reins of the resort’s culinary program in mid-2023, revitalizing the menu at the revered Triple George Grill was among his first priorities.
Beesley has been in Las Vegas since late 2009, in properties from Caesars Palace to the Silverton, after years of developing his skills in the eastern U.S. “Downtown Grand offers me an array of diverse talent to work with. My favorite thing about my role here is that I really enjoy being able to express myself in the food,” Beesley said.
When you dine at Triple George Grill, enjoy the secluded booths along with a prominent bar (perfect for happy hour with its special eats and drinks) and look out for elevated cocktails like the Privilege, with a mix of Hennessy V.S. cognac, Grand Marnier, pineapple and lemon juices and orange syrup, or the Tokyo Tea, combining vodka, gin, rum, tequila, melon liqueur, sour mix and a splash of Sprite. And you’ll find steakhouse signatures such as crab cakes, wedge salad, salmon and tomahawk ribeye all over the menu. Tableside Caesar salad is a revered presentation of the classic dish. You’ll also notice that those familiar foods have creative twists to explore. For instance, the crab cakes are served with a Cajun aioli and lemon crème fraîche, while the blue BLT wedge integrates sun-dried tomatoes.
As you peruse the offerings, more favorites come to light like Italian meatballs, made with all beef, pork and veal, oysters on the half shell, and shrimp cocktail. French onion soup features a combo of Swiss and Parmesan, while mozzarella terzetto, a dish recommended by Beesley, presents three types of mozzarella along with heirloom tomatoes, Kalamata olives, soppressata, gherkins and roasted red peppers.
Main dishes include the petite filet mignon, 8 ounces of black Angus beef (and steak selections can be enhanced several ways, from peppercorn sauce to a Gorgonzola melt), bone-in pork chop, rack of lamb, eggplant cannelloni, and chicken Parmesan. Seafood includes sea scallops with roasted sweet potato polenta and another Beesley favorite, the Fisherman’s Wharf cioppino, chock-full of shrimp, clams, mussels, octopus, squid and fish in a tomato-herb broth.
Top it all off with tiramisu or go more decadent with smoked chocolate cake and an espresso martini.
Over at Freedom Beat, Downtown Grand’s diner, be sure to check out the Build Your Own Mac & Cheese Bowl, with choices of protein, cheeses and pastas, something Beesley introduced after tweaking other parts of the diner’s menu. But there are plenty of other good choices such as the pot roast Benedict, stuffed strawberry French toast, a pot roast sandwich on sourdough, Nashville hot chicken, New York steak and a vegan shepherd’s pie.
Downtown Grand. 702.384.2761
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