I have made 3 visits here since September of 2012. After seeing this place be voted The Best of Nevada for years and years and living in Northeast Reno for a couple years now AND being a frequent flyer of the coffee shop (Branding Iron) due to late night, close and relatively good quality diner food and service we finally stopped into the steakhouse for a birthday dinner in September.
It isn't smokey once you're in the restaurant and if you go in the dining entrance vs. the far entrance, its like 2.5 seconds till you're in the restaurant anyways... I also grew up in Nevada so this sort of thing just doesn't phase me like some people gripe about, and I am on oxygen so listen to me people... it's worth it.
I love prime rib and let others I come with venture out food wise, so I have always ordered the prime rib, medium rare (all sizes are delicious). I have tried the lamb chops, black cherry duck, Kobe beef and king crab monthly special (the crab was extremely tasty), seared scallops, sirloin steak and various potato sides. Eventually I want to try the bison, the escargot (got to get brave), steamed clams, prawn and scallop thermidor, steak diane etc (the menu is expansive, but not repetitive, I noticed Berkshire pork which is exceptional quality heritage pork too).
If you do ONE THING here, somehow, go on a day where the soup is Cream of Dill (possibly on Saturdays), coincidentally (all 3 visits this has been the soup de jour, I think all three visits were Saturdays), I MISTAKENLY skipped out on this the first time thinking what a strange concoction, the second time the waiter highly recommended it so we gave it a shot... I have dreams about this soup I am telling you it is so good. The waiter informed us that the chef (which should be a no-brainer, he is a chef) makes great soups and desserts, and said there is a chilled soup in the summer that is good too. We will be making a trip to try that sometime.
My most recent visit was in April of 2013 and again, spectacular meal and service. This time we got to see another table have the table-side banana's foster dessert presentation, which was a treat, we were so stuffed though I went for a creme brulee which is my favorite dessert. The waitress chose a specially shaped dish that served for two and it was rich, and creamy. Next time though we are gorging and getting a presentation dessert.
I think the prices have gone up a tid bit, probably due to having to pay 12 million out to the lottery winner haha. But it is comparable to other steakhouses that I have been to, but this is our clear winner. It is probably a bit biased because it is close to home, but the fact you don't have to park 18 miles away go through 3 casinos etc and taste of food.
Highly, highly recommended.
The ONLY thing that would make this even more stellar is if they started sourcing from local ranches for some menu items. They currently use prime grade, grain-fed back east beef (which the fat is so yummy in the prime rib) but it would be amazing to see what they could do with grass-fed items too!
If you didn't guess, we are in love with this place.
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