Photo by: Courtesy of Caesars Entertainment
Are you a fan of steakhouses? Well, we’ve got one that is sure to satisfy. Jack Binion’s Steak channels the feel of an old-school steakhouse and marries that with a dedication to quality that its namesake built through a long career in the gaming world. If you’re a bit early to dinner, hit up the gently curving bar for a quick cocktail before being ushered to an intimate dining area, softly lit, with a neon sign on the back wall.
The classic cocktail selection is done well, and we recommend ordering The Boss’s Old Fashioned. It’s mixed with Buffalo Trace bourbon, Scrappy’s orange bitters, Angostura bitters and a club soda splash, garnished with an orange chip and Luxardo cherries. That’s smoked with cherrywood under a cloche at your table, imparting the fragrance to your dining companion. They should probably have ordered one if they wanted a taste.
You might have wanted to allow a taste, because sharing the appetizers is a definite plus. Jack Binion’s Colossal Seafood Tower brings whatever is freshest to the table, and you won’t have to fight over your favorites. The shrimp cocktail offers a couple of dipping options for the crustaceans and a crab and rock shrimp brioche provides a tasty bite. But for my money, the ketchup-spiced house potato chip and pepper jack fondue dip are the bites to fight for. If you had a mom that treated you with fresh-made potato chips as a child, the texture of these is exact. A trip down memory lane for sure, but the ketchup spice aspect is unexpected and really delicious, as is the dip.
Putting that spin on the usual seems to be a hallmark of Jack Binion’s Steak. The Bloody Mary Shaken and Stirred Wedge Salad veers from a traditional wedge, with artfully arranged lettuce, bacon, fried green tomato, blue cheese-stuffed olives and a Bloody Mary vinaigrette in a cocktail shaker.
Photo by: Courtesy of Caesars Entertainment
When it comes to steak, you’ve got your choice: 16-ounce bone-in ribeye, a 10-ounce filet mignon with lobster, 14-ounce New York strip and an 8-ounce wagyu rib cap. Enhancements include a blue-cheese crust, lobster tail, Oscar-style with crab or scallop, lump crab and shrimp scampi. The slow-roasted prime rib comes in three sizes from 12 to 20 ounces, and it’s also the star of the prix fixe menu. Other dinner options include a half a rotisserie chicken with bourbon barbecue pork baked beans; black pepper cream shrimp with grilled shrimp and a polenta cake; and seared salmon.
Sides are plentiful, and you will find it a challenge to choose only one or two. To make it easier, order them all and hope there’s room on the table. Smashed potatoes, creamed spinach, garlic-butter wild mushrooms, pepper jack mac and cheese, au gratin grilled asparagus and ranch-spiced onion strings are all really good (the onion strings are especially tasty, and I’d recommend sneaking some onto the baked potato). The baked potato is a beast, served with a flight of toppings (a literal flight, and visually attractive) like sour cream, butter, chives, bacon and, best of all, the pepper jack fondue.
Dessert might be a stretch after all those sides, but seasonal berry cobbler might just be worth it.
Horseshoe Las Vegas. 702.967.4711 or caesars.com
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