The Silver Slipper Casino is nestled in the southernMississippicoastline amongSouth Beach Boulevard, Bayou Caddy and theMississippi Sound. But it’s not a lonely location by any means. If you arrive just before 4 pm, you’ll notice a lively crowd, but you’ll also see a line forming in the rear of the casino filled with eager faces anxious to dine at the Jubilee Buffet—one of the South’s premiere casino-dining establishments.

The buffet is divided smartly into themed serving stations, so that even when crowded the lines are evenly dispersed. The salad bar, with stone accents and tile panels, is decorated with a floral hat that is the centerpiece of the buffet. It allows access to all four sides and offers everything fresh and healthy a salad lover might want.

The Asian station, trimmed in stained wood and warmly colored tiles, offers great stir-fried entrees with bright green and yellow peppers and spicy red onions. The sweet-and-sour chicken is fragrant and highlighted with scallions and sesame seeds. The steamed wontons look to be fresh from a sidewalk stall in an Asian market and are complete with a green garnish that is the sort of extra touch you will find frequently at the Jubilee Buffet.

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Click on any of the regions below to see Southern Gaming’s preferred casino dining options from that region.  

 

The Mississippi Gulf Coast is known for a lot of great activities ranging from golf and chartered fishing expeditions to first-class casinos boasting Vegas-like amenities. On a recent visit to Biloxi, Miss., Southern Gaming had the opportunity to expand on another popular regional attraction — the culinary expertise of great chefs and restaurant management providing fine dining at its best.

Most casino properties offer a variety of dining options ranging in price and cuisine to cater to the needs of all of their guests. The Hard Rock Hotel & Casino is no exception and offers not only one fine dining experience but two — Ruth’s Chris Steakhouse and VIBE Restaurant. On this particular visit, we were treated to an evening of great service and an expansive menu at VIBE, boasting everything from filet and lamb to traditional Italian specialties.

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Restaurant Review:
CQ & Blu Lounge:  Treasure Bay Casino
Biloxi, MS

1-800-747-2839www.treasurebay.com
Published January 2008
Written by Lynn Lofton

The opening of Treasure Bay Casino’s fine dining restaurant, CQ, and Blu Lounge brings another exciting option to the Mississippi Gulf Coast dining scene. It is also another step forward in the Biloxi casino’s recovery from Hurricane Katrina’s devastation in 2005.

The casino, hotel and restaurant are located on the north side of Beach Boulevard in the renovated building that formerly housed Treasure Bay’s hotel and meeting space. Gone is the pirate ship with its swashbuckling pirates and wenches. Elegance and sophistication have filled the void in a most pleasing way.

“Built in the 1960s, this building has such a history and evokes fond memories for so many people,” says Susan Varnes, chief operating officer. “Working with the building, a slightly retro, clean modern flair seemed to fit best. The most important part of the restaurant is the view, so we didn’t want décor to distract too much from that.”

The name CQ is reminiscent of the superb restaurant, Captain’s Quarters, which was in Treasure Bay Casino when it was housed in a pirate-ship-looking barge floating in the Mississippi Sound.

“After the storm, many people asked if we would be bringing back Captain’s Quarters,” Varnes explains. “The name no longer fit because we lost the ship, so we decided upon CQ, the initials that were on the restaurant’s custom plates. It brought a little of the old name with a more modern twist.”

Customer feedback has been incredible, she says. “We have been complimented on the view, the menu selection, the service and the food presentation and quality. It has made us proud to have a restaurant and lounge that has received such accolades.”

Located on the resort’s ninth floor, the restaurant’s design ensures that all diners can see out the large expansive windows overlooking the beach and water. Three tiers of dining were created, from intimate booths to open-table seating.

The adjacent Blu Lounge complements CQ’s and has the same spectacular view from the bank of floor to ceiling windows. Furniture groupings are turned toward the water and the southwestern sky.

“The concept with Blu was to create a lounge atmosphere that was both comfortable and chic,” Varnes says. “With the lounge’s location on the ninth floor, it was important that we create interest from the street to make guests want to come to the ninth floor to see what we have to offer. We took special care to create the blue glow that can be seen from Highway 90.”

The beautiful restaurant’s ambiance is soothing without excess adornment. The deep blue and taupe colors flow in curving forms with touches of warm wood rounding out the tops of the retro-looking dining booths. “The view at sunset is amazing,” says Brandon Dethloff, manager of CQ and Blu. “We are getting a lot of positive comments about it, along with great comments about the food.”

As for the food, Executive Chef Tim Miller says considerable time was spent developing CQ’s menu to provide international cuisine that would be well received by existing clientele as well as attracting new patrons. “While we wanted to bring back some of the items from the Captain’s Quarters’ menu due to the loyal following of guests, we also wanted to expand the menu,” he says. “I describe the food as international cuisine with traditional bistro fare.”

The menu will be evaluated routinely to determine which items are ordered most. Among signature dishes are the mashed potato of the day at CQ’s and the cheese and chocolate fondues at Blu Lounge. Miller says the fondues are unique items to any tapas menu on the coast. “The best comment so far is that we have done a great job improving upon an already great reputation.”

Of course with any restaurant, food takes center stage, and CQ’s does not disappoint. The first food presented at the table is bread – warm, herb-flavored Italian rolls – accompanied by herbed butter and olives. The extensive wine list has been carefully chosen to complement the food and please the tastes of diners.

An assortment of fabulous appetizers command attention. The Spinach Galette is baby spinach and prosciutto cooked in a butter crust over delicate white zinfandel cream. Another good choice is Eggplant Napoleon, thinly sliced fried eggplant stacked with hollandaise, crab and Brie cream. Mushroom Acadian is a spicy Creole sausage baked in baby Portobello mushrooms with tomato demi glace.

The eclectic menu features something for everyone. Beef entrees include four steaks: The Cowboy – a bone-in 22-ounce Angus rib eye; a 14-ounce prime, dry-aged center cut strip; regular 14-ounce angus rib eye; and center-cut Angus filets in 5- and 10-ounce sizes. The Twin Farm Raised Quail are stuffed with andouille and cornbread dressing. There are Colorado Lamb Chops served with a mint demi glace; Chicken Picatta prepared in the classic Italian style; and Porterhouse of Veal with a ginger and shitake demi glace to round out the non-seafood entrees.

The outstanding seafood dishes include Jumbo Shrimp, Maine Lobster Tail and King Crab. But this being Biloxi, there is also a Seafood Platter that features a combination of fresh shrimp, oysters, crab claws and Gulf fish that can be fried or broiled.

If that isn’t exciting enough, there are several unusual seafood dishes including a bacon-wrapped lemon fish smoked over apple wood and served with shrimp jambalaya; panned grouper with tequila lime risotto; and triple-nut-crusted sea bass that is drizzled with honey aioli and served with pesto pasta.

You definitely want to save room for dessert. There are the usual: Cr̬me Brulee, Cheesecake and a decadent Chocolate Cake. However, the freshly made sorbets provide a refreshing end to the meal Рthe Pear Tart Tatan and Strawberry Romanoff are excellent.

If you are looking for lighter fare in a relaxed, cocktail setting, Blu is the right place. Three kinds of tapas are served – cold, hot and sweet. There is the simple assortment of cheeses served with crustini, seared tuna over a bed of field greens and chilled citrus shrimp. Perhaps the most unusual are the oyster shooters using fresh Gulf oysters prepared three ways – bloody mary, citrus and Asian.

Hot tapas include soup of the day, seared and ginger scallops, brushetta and Angus beef and vegetables combined in a house made Asian dumpling.

A full range of drinks are available, including a blueberry mojito, Sapphire martini, white chocolate raspberry martini and a New Orleans traditional Sazerac cocktail.

www.treasurebay.com.CQ’s is open Wednesday through Sunday evenings and Blu is open seven nights a week. Reservations can be made by calling (800) 747-2839. For more information, visit

Check out our guide to dining at casinos in Indiana.

Belterra Casino Resort & Spa
Contact: 1-888-BELTERRA • BelterraCasino.com

Other Eateries: Aquarium Café, Starbucks Coffee, Casino Café, Ben & Jerry’s, Out of Bounds Bar & Grill Restaurant

Restaurant Name: Jeff Ruby’s Steakhouse

Description: Jeff Ruby’s Steakhouse at Belterra won the award for Best Casino Restaurant in Southern Gaming Magazine. Located just off the main hotel lobby, you will find an array of entrees including premium steaks and seafood in addition to a vast wine list to compliment any selection. The relaxing ambiance serves as a nice retreat from the casino floor.

Hours: Sunday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.

Buffet Name: Ultimate Buffet

Price Range: $8.95-$19.95

Description: Fill your plates again and again with selections from the wood-burning rotisserie, prime rib carving station, seafood section, pizza oven and salad bars. Make your own ice cream sundae!

Hours: Breakfast – Monday-Saturday, 7-11 a.m.; Sunday Brunch, 8 a.m.-2 p.m.; Lunch – Monday-Saturday, 11:30 a.m.-2 p.m.; Dinner – Monday-Thursday, 5-9 p.m., Friday, 5-10 p.m., Saturday, 4-10 pm., Sunday, 5-9 p.m.

Horseshoe Casino Hotel Southern Indiana
Contact: 1-866-676-SHOE • horseshoe.com

Other Eateries: Aroma Cafe and Bar, Ace High Snack Bar, JB’s Cafe and All in Deli.

Restaurant Name: Jack Binion’s Steak House

Head Chef: Josh Miragliotta

Cuisine: Steak & Seafood

Description: With its luxurious decor and elaborate dining areas, Jack Binion’s Steak House continues to set the standard for dining excellence. The award-winning steakhouse is famous for huge, mouth-watering steaks, Maine lobster just hours out of the ocean and truly decadent desserts. Read Southern Gaming’s Restaurant Review on page 58.

Hours: Sunday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.

Buffet Name: Villa Buffet

Price Range: $8.95-$23.95

Description: Can’t make up your mind? Select from everything the Villa Buffet has to offer and you’ll never go hungry. Offering American, Asian, Italian and Mexican cuisine, you won’t go wrong with any of the freshly prepared favorites.

Hours: Breakfast – Monday-Friday, 7:30-10:45 a.m., Saturday-Sunday, 7:30-10 a.m.; Brunch – Saturday-Sunday, 10 a.m.-3 p.m.; Lunch – Saturday-Thursday, 11 a.m.-4 p.m., Friday, 11 a.m.-3:30 p.m.; Dinner – Monday-Wednesday, 4 a.m.-10 p.m., Tuesday New York Strip, Sirloin & Crab Legs: 4:30-10 p.m.; Friday Seafood: 4:30-11:30 p.m.; Saturday: 3-11:30 p.m.; Sunday: 3-10 p.m.

Casino Aztar Evansville
Contact: 1-800-342-5386 • CasinoAztar.com

Other Eateries: Corky’s Ribs& BBQ, Max & Erma’s, Jillian’s Billiards Club, Ri Ra Irish Pub, Starbucks, Diamond Deli

Restaurant Name: Cavanaugh’s

Executive Chef: Justin W. Simmons

Cuisine: Steak & Seafood

Description: Flawless steaks. Fresh seafood. Impeccable service. Enjoy the finest cuisine paired with sweeping river views. The Piano Bar at Cavanaugh’s is the ideal place to meet friends or clients. Limited to individuals 18 years of age or older. Located on Level Two of the Pavilion.

Hours: Sunday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.

Buffet Name: Temptations Buffet

Price: $8.95

Description: With a range of delicious dishes, this all-you-can eat feast has a taste to tempt everyone. Located on Level Two of the Hotel.

Hours: Breakfast – Monday-Friday, 6-10:30 a.m., Saturday-Sunday, 5-10:30 a.m.; Lunch – Daily, 11 a.m.-2:30 p.m.

French Lick Resort Casino & West Baden Springs Hotel
Contact: 1-888-MY-HIDEAWAY • FrenchLick.com

Other Eateries: French Lick Hotel: The Power Plant, Pluto’s Pizzeria, Scoops Coffee and Creamery, Spring No. 8 Pool Bar. French Lick Casino: Diamond Jim’s Trattoria, Nosh. West Baden Hotel: Sinclair’s Fine Dining, Café at Sinclairs, Ballard’s Lounge, Xanadu Coffee & Creamery, Sprudel’s Snack Shop

Restaurant Name: 1875: The Steakhouse

Head Chef: Jeff Brown

Cuisine: Steaks & Seafood

Description: Named to honor the first running of the Kentucky Derby, 1875: The Steakhouse, French Lick Resort’s signature restaurant, is the place for exquisite food, a phenomenal wine selection and impeccable service. Enjoy fine dining and house specialties including 100-percent, premium-aged Midwest beef selections, porterhouse, filet mignon, a 32-ounce Wagyu Long Bone Ribeye and double cut lamb chops, lobster, salmon and crab offerings. The restaurant is located just off the lobby at the French Lick Springs Hotel. (Reservations required.)

Hours: Sunday-Thursday, 6-9 p.m.; Friday-Saturday, 6-10 p.m.

Buffet Name: The Grand Colonnade Buffet

Price Range: $9.95-$21

Description: The Grand Colonnade Buffet has live-action cooking stations and offers an array of mouthwatering dishes to tantalize your taste buds. The menu rotates daily and provides six stations featuring carved meats, traditional favorites, Italian selections, specialty entrees and a variety of grilled, seared and rotisserie meat and fish — one entire station is dedicated to decadent desserts! The Grand Colonnade Buffet is located between the French Lick Springs Hotel and the Event Center.

Hours: Breakfast – Daily, 6-11 a.m.; Lunch – Daily, 11 a.m.-2 p.m.; Dinner – Daily, 5-10 p.m.

Grand Victoria Casino & Resort
Contact: 1-800-GRAND-11 • GrandVictoria.com

Other Eateries: Picadilly’s Deli, Big Vic’s Pub & Grub

Restaurant Name: Wellington’s Steakhouse

Head Chef: Allen Oppelt

Cuisine: Italian Steakhouse

Description: Experience turn-of-the-century Victorian charm while enjoying the finest choice cuts of tender beef, tantalizing chops and the freshest ocean seafood. Relax and enjoy a casual atmosphere while being treated like royalty with impeccable service.

Hours: Wednesday-Sunday, 5-10 p.m.

Buffet Name: River View Buffet

Price Range: $8.95-$23.95

Description: A delicious, all-you-care-to-eat bounty of food with a beautiful setting to match. Feast on carved meats, country barbecue, delectable Italian fare and an array of fresh salads and desserts while overlooking the scenic Ohio River. The Buffet serves breakfast, lunch and dinner. On Sundays, brunch is served, on Friday nights, the Seafood Buffet is featured, and on Saturday nights, it’s the Steak and Crab Buffet.

Hours: Breakfast – Daily, 7:30-11 a.m.; Lunch – Daily, 11:30 a.m.-3 p.m.; Dinner – Sunday-Thursday, 4-9 p.m., Friday-Saturday, 4-11 p.m.; Sunday brunch 11:30 a.m.-3 p.m.

Check out our guide to dining at casinos in Tunica!

Gold Strike Casino Resort
Contact: 1-888-24K-PLAY • GoldStrikeMississippi.comOther Eateries: Atrium Café, Quick Bites
Restaurant Name: Chicago Steakhouse Head Chef: Anthony HarringtonCuisine: Steak & SeafoodDescription: Experience the best dining Tunica has to offer at the award-winning Chicago Steakhouse. Enjoy upscale cuisine — from incomparably succulent prime steaks to imported lobster and fish. The classic and intimate mahogany-paneled dining room allows you to relax and savor every delectable flavor. For that special evening, you may want to try our featured dessert — a Flambé prepared table-side that is sure to entertain you and your guests. Reservations are recommended.Hours: Sunday-Thursday, 5:30-10 p.m.; Friday-Saturday, 5:30-11 p.m.
 

Buffet Name: The Courtyard Buffet

Price Range: $7.99-$21.99

Description: There are so many delicious items to choose from, your cravings will certainly be satisfied. The Courtyard Buffet features made-to-order omelets, home-style dishes and an outstanding carving station. Enjoy the special theme buffets Tuesday through Thursday and the famous Seafood Buffet on Fridays and Saturdays. Sunday’s Champagne Brunch is sure to please.

Hours: Monday-Thursday, 6 a.m.-10 p.m.; Friday, 6-1 a.m., Saturday, 8-1 a.m.; Sunday, 8 a.m.-10 p.m.

Horseshoe Casino & Hotel Tunica
Contact: 1-800-427-7247 • Horseshoe.com

Other Eateries: Ace High Snack Bar, Magnolia: A Delta Grille, Starbucks

Restaurant Name: Jack Binion’s Steak House

Head Chef: Montzello Freeze

Cuisine: Steak

Description: Jack Binion’s Steakhouse is conveniently located just off the main casino floor and offers a luxurious interior with an extensive wine list. Serving the finest USDA prime Mid-Western beef and fresh seafood, rest assured you will find what you want on the menu covering everything from appetizers to desserts. As the proud recipient of Southern Gaming’s Best Tunica Casino Restaurant, the Dirona Award and Wine Spectator Award of excellence, Jack Binion’s has earned their stripes!

Hours: Sunday-Thursday, 6-11 p.m.; Friday, 6 p.m.-midnight; Saturday, 5 p.m.-midnight

Buffet Name: Village Square Buffet

Price Range: $5-$15

Description: The Village Square Buffet is a 24-hour, all-you-can-eat buffet featuring a variety of authentic, international cuisines including themed food stations such as China Town, Home Cookin’, Hickory Grill, Rio Grill and Little Italy. The salad bar overflows with the freshest greens, fruits and vegetables, plus freshly baked bread from the bakery is a nice complement to any of the station selections. Also, there is no better way to finish a perfect meal than with one of the delectable treats from the Sweet Temptations dessert bar.

Hours: Open 24 hours

Harrah’s Tunica
Contact: 1-800-391-3777 • Harrahs.com

Other Eateries: The Links at Cottonwoods Clubhouse, Delta Blues Café, Replays Sports Bar, Java Grande, Murano’s

Restaurant Name: ’37 Fine Dining

Head Chef: Jonathan Steenerson

Cuisine: Modern Surf & Turf

Description: Named for the year that Bill Harrah opened his first bingo parlor in Reno, Nev., ’37’s sleek finishes, welcoming bar and overindulgent food and wine selection reflect the customer appreciation and service attitude that Bill Harrah instituted many years ago. Not your typical steak on a plate venue, patrons should prepare to be astonished with fresh seafood and premium beef, pork, chicken and lamb prepared traditionally and, many times, fused meaningfully with ingredients to surprise the most discerning of palates. ’37 is located on the first floor.

Hours: Sunday-Thursday, 5-11 p.m.; Friday-Saturday, 5 p.m.-midnight

Buffet Name: Paula Deen Buffet

Price Range: $8.99-$22.99

Description: Be Food Network star Paula Deen’s guest as you enter the sprawling and elegant dining venue modeled after Paula’s home in Savannah, Ga. Chocked-full of Paula’s best recipes, she promises you will not leave here hungry. Paula says, “Bring your stretchy pants, y’all†to this down-home eating experience. Diners may choose from different themed food stations including: Granny Paul’s Garden, Uncle Bubba’s Oyster House, Hoe Cake and Biscuit Station, Lady and Son’s, Captain Michael’s Smokehouse and Little Jack’s Corner. Patrons dine in Paula’s parlor, her pantry, the famous bird cage room, the porch, the mud room and the morning room. After dining, browse through the retail shop to purchase all things Paula Deen.

Hours: Monday-Thursday, 7 a.m.-10 p.m.; Friday-Saturday, 7 a.m.-1 a.m.; Sunday, 7 a.m.-10 p.m.

Hollywood Casino Tunica
Contact: 1-800-871-0711 • Hollywoodcasinotunica.com

Other Eateries: Hollywood Diner

Restaurant Name: Fairbanks Steakhouse

Head Chef: Ben Wilson

Cuisine: Vintage Hollywood-era steak house

Description: At Fairbanks Steakhouse, you will enjoy award-winning cuisine served with style and attention to detail fit for a star. Boasting a new management team, Fairbanks fulfills dining expectations for those who simply want the best. The total dining experience brings you back to the gilded age of Hollywood. Be sure to read “What’s it like … to be a Maitre d’†with Fairbanks’ own Gene Schnell on page 22.

Hours: Sunday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.

Buffet Name: Epic Buffet

Price Range: $7.50-$22.95

Description: Designed to look like a movie studio back lot, this generous buffet features something to satisfy your every craving. International, continental and local fare are on the menu at this 268-seat eatery. Enjoy themed dinners throughout the week at the Epic Buffet, with specialty nights including Thursdays that are Steak & Crab nights and Fridays that feature the all new “Catch of the Day†special.

Hours: Breakfast – Daily, 7 a.m.-10 p.m.; Lunch – Monday-Friday, 11 a.m.-2 p.m., Saturday, 11 a.m.-4 p.m.; Dinner – Sunday-Thursday, 4-10 p.m., Friday-Saturday, 4 p.m.-1 a.m.; Brunch – Sunday, 10 a.m.-2 p.m.

Sheraton Casino & Hotel
Contact: 1-800-391-3777 • Harrahs.com

Other Eateries: T.J. Cinnamons

Restaurant Name: The Steakhouse by Sheraton

Head Chef: Raymond Carter

Cuisine: Casual fine dining

Description: Casual elegance best describes the atmosphere where guests feel at home and experience a great value. Entrees range from $17 to $30, with lobster and the fresh catch varying on the daily market price.

Hours: Sunday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.

Buffet Name: Big Kitchen Buffet

Price: $5-$15 per entrée

Description: A 500-seat international buffet featuring home-style Southern and all-American favorites, authentic Italian and Chinese dishes, fresh salads, decadent desserts and amazing seafood.

Hours: Sunday-Thursday, 11 a.m.-10 p.m.; Friday-Saturday, 11 a.m.-midnight
Additional Tunica Dining Options

Bally’s Casino Tunica

Dining Options: Cornucopia Buffet, The Barn, Silo Eatery Contact: 1-800-38-BALLY • Ballystunica.com

Fitzgeralds Casino & Hotel Tunica

Dining Options: Don B’s Steakhouse, Fitz Café, Fitz Buffet Contact: 1-800-766-5825 • Fitzgeraldstunica.com

Resorts Casino Tunica

Dining Options: TJ’s Steakhouse, The Bistro, The Buffet Contact: 1-866-676-7070 • Resortstunica.com

Sam’s Town Hotel & Gambling Hall

Dining Options: The Great Buffet, Twain’s Casual Fine Dining, Smokey Joe’s Café
  Contact: 1-800-456-0711 • Samstowntunica.com

Check out our guide to dining at casinos in the Mid-South! 

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Check out our guide to dining at casino on the Gulf Coast!

Beau Rivage
Contact: 1-888-567-6667 • BeauRivage.com
Restaurant Name: BR Prime Head Chef: Olan Lambert Cuisine: A classic American steakhouseDescription: BR Prime delivers one of the finest culinary experiences the Southeast has to offer within its relaxed cosmopolitan setting. Within the dining room, dramatic shifts of light create an air of sophistication among warm-colored stonework, hardwood flooring and striking walls of glass and wood. The menu features classic American steakhouse fare including wet-aged and dry-aged prime beef, Gulf shrimp, 3-pound Australian lobster tails and stone crab complemented by garlic fries, rich potatoes au gratin and lavish salads with homemade dressings. Desserts will be equally as exciting and impossible to surpass.Hours: Sunday, Tuesday-Thursday, 5-10 p.m.;
Friday-Saturday, 5-10:30 p.m.Buffet Name: The BuffetPrice Range: $9.99-$24.99

Description: The buffet offers 340 feet of more than 100 hot and cold selections. This extraordinary dining atmosphere features an assortment of specialty foods and Southern favorites, including 10 action stations preparing made-to-order items, a stone-fired pizza oven, fresh-baked bread stations, a grill station, a dessert station offering sugar-free options and the Mississippi Gulf Coast’s only complimentary beverage station.

Hours: Monday-Thursday, 7 a.m.-11 p.m.; Friday, 7 a.m.-2 a.m.; Saturday, 8 a.m.-2 a.m.; Sunday, 8 a.m.-11 p.m.

Isle of Capri Casino Hotel Biloxi
Contact: 1-800-THE-ISLE • IsleofCapriCasino.com/biloxi

Other Eateries: Lava, Starbucks Coffee, Tradewinds Marketplace

Restaurant Name: Farraddays’ Restaurant

Head Chef: Jason Altman

Cuisine: Fine dining, steakhouse

Description: Farraddays’ Restaurant offers guests delicious steakhouse fare and seafood. The restaurant features Certified Angus Beef and prime rib, plus Gulf fish, crabmeat, oysters and shrimp, along with an extensive wine tower and dessert menu.

Hours: Sunday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.;
Bar opens daily, 4 p.m.-closing

Buffet Name: Calypso’s Buffet

Price Range: $5.99-$16.99

Description: Calypso’s features Southern specialties such as catfish and fried chicken, Asian cuisine, fresh seafood and smoked brisket along with crab legs and jumbo boiled Gulf shrimp. So many options to choose from, but with one price, you can try as many as you like!

Hours: Sunday-Thursday, 7-10:30 a.m., 11 a.m.-10 p.m.; Friday-Saturday, 7-10:30 a.m., 11 a.m.-11 p.m.

IP Casino, Resort & Spa
Contact: 1-800-WIN-AT-IP • IPBiloxi.com

Other Eateries: Carnaval de Brasil, Highlights Sports Lounge, High Tide Café, Quench

Restaurant Name: Thirty-Two

Head Chef: Charlie McPhail

Cuisine: Fine Dining: Steak & Seafood

Description: If you are in the mood for a fine dining experience and a dazzling view from the tallest building in Mississippi, then the new, hip Thirty-Two is the restaurant for you. Tender USDA Prime cuts of beef, the freshest seafood on the Gulf Coast and tempting desserts, all served with a flare, will reward your taste buds.

Hours: Tuesday-Thursday, Sunday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.

Buffet Name: Back Bay Buffet

Price Range: $9.95-$19.95

Description: The Back Bay Buffet offers a variety of foods including Southern classics, Tex-Mex, Italian, seafood and fabulous desserts in a state-of-the-art interactive environment.

Hours: Daily, 7-10:30 a.m., Daily, 11 a.m.-3:30 p.m., Daily, 4-11 p.m.; Friday-Saturday, 2 a.m.-6:30 a.m.

Silver Slipper Casino
Contact: 1-866-S-SLIPPER • Silverslipper-ms.com

Other Eateries: Palm Court Café

Restaurant: Blue Bayou Bar & Grille

Head Chef: Shawn Daigle

Cuisine: Fine Dining

Description: Truly unique to the Mississippi Gulf Coast, Blue Bayou Bar & Grill is an upscale contemporary restaurant featuring an exhibition-style kitchen. The gourmet menu includes a distinctive selection of appetizers, fine steaks, fresh local seafood and more. Expansive windows offer guests spectacular views of the sparkling Gulf of Mexico as they dine. Blue Bayou Bar & Grill also features live entertainment. Reservations are recommended. Don’t miss the Sunday Champagne and Jazz Brunch.

Hours: Bar opens 4 p.m. daily; Wednesday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.; Sunday, 5-9 p.m.

Buffet Name: Jubilee Buffet

Price Range: $7.95-$9.95

Description: The Jubilee Buffet experience begins with the most extensive salad bar on the Gulf Coast. Enjoy a wide selection of championship slow-smoked barbecue and rotisserie-grilled meats accompanied with traditional side servings. Also, enjoy your favorite Southern, Cajun, Creole, Asian and Italian foods prepared with only the freshest and finest ingredients. It’s a world tour of flavors! And to top off your dining experience, treat yourself to a freshly made funnel cake or a delicious specialty pastry.

Hours: Daily, 11 a.m.-3 p.m.; Monday-Thursday, 4-10 p.m.; Friday-Saturday, 4-11 p.m.; Sunday, 4-9 p.m.

Island View Casino Resort
Contact: 1-877-774-8439 • IslandViewCasino.com

Other Eateries: C&G Grille

Restaurant Name: Emeril’s Gulf Coast Fish House

Head Chef: Emeril Lagasse

Cuisine: Creole Creations

Description: Kick your evening up a notch with a meal at Emeril Lagasse’s newest restaurant. Enjoy Lagasse’s signature “coastal Creole†cuisine, a combination of the famed chef’s signature New Orleans cuisine with an emphasis on fresh local seafood, produce and farm products unique to the region. The menu features dishes that include New Orleans barbecued shrimp, house-made andouille and boudin sausages, crispy jumbo lump crab cakes with corn maque choux, shrimp and grits and the chef’s famous banana cream pie.

Hours: Monday-Friday, Sunday, 11:30 a.m.-2 p.m.; Daily, 5:30-10 p.m.

Buffet Name: Island View Buffet

Price Range: $7.99-$18.69

Description: Offering a tour of tastes, this buffet features breakfast, lunch and dinner, blending a regional and international menu. From Southern specialties, including fried turkey and fresh boiled shrimp to buffet favorites, such as a gourmet salad bar and crab legs, to authentic Italian and Asian dishes, nothing is left out.

Hours: Daily, 8-10:30 a.m.; Sunday-Thursday, 11 a.m.-10 p.m.; Friday-Saturday, 11 a.m.-11 p.m.

Treasure Bay Casino and Hotel
Contact: 1-800-747-2839 • TreasureBay.com

Other Eateries: Agua, The Den

Restaurant Name: CQ

Head Chef: Matthew Lewis

Cuisine: Fine Dining, Steak & Seafood

Description: Discover four-star cuisine with a million-star view. Enjoy an elegant, romantic atmosphere as our chefs prepare only the finest steaks, seafood and continental cuisine. High atop the ninth floor, you will also savor the spectacular view of the Gulf of Mexico while you dine.

Hours: Sunday, Wednesday-Saturday, 5-10 p.m.

Buffet Name: Infinity Buffet

Price Range: $7.99-$17.99

Description: Discover the taste of infinity. Enjoy an endless selection of dishes from 10 specialized serving stations that include hearty soups, salads, seafood, pasta, carved meats and a tempting array of desserts. Relax in one of the many booths and enjoy the view of the pool terrace while you dine.

Hours: Daily, 7-10:30 a.m., 11 a.m.-3:30 p.m., 4-10 p.m.; Friday-Saturday, till 11 p.m.

Grand Biloxi
Contact: 1-800-WIN-2-WIN • Grandbiloxi.com

Other Eateries: Cuu Long Souper Pho, Starbucks, Pool Bar, Hotel Lobby Bar

Restaurant Name: Lb’s Steakhouse

Head Chef: Roderick Herring

Cuisine: Causal but elegant fine dining

Description: One of the finest restaurants on the Gulf Coast, the award-winning Lb’s Steakhouse offers an incredible selection of thick, juicy steaks, prime rib, fresh fish and more in an elegant but casual atmosphere. Lb’s has an extensive wine list for the perfect accompaniment to your meal.

Hours: Monday-Thursday, Sunday, 5-10 p.m.;
Friday-Saturday, 5-11 p.m.

Buffet Name: Grand Buffet

Price Range: $5.99-$15.99

Description: Grand Biloxi’s all-you-can-eat buffet features a variety of tempting dishes with more than 100 hot and cold delicious selections, from favorite entrees and side dishes to featured specialties and incredible desserts. You’ll also find a bounty of seafood delights at our buffet every night, including crab legs, shrimp, fish and more.

Hours: Sunday-Thursday, 7-10:30 a.m., 11 a.m.-10 p.m.; Friday-Saturday, 7-10:30 a.m., 11 a.m.-11 p.m.

Hard Rock Hotel & Casino Biloxi
Contact: 877-877-6256 • www.hardrockbiloxi.com

Other Eateries: 24/7 Grille; Ruth’s Chris Steak House, Hard Rock Cafe, Ben & Jerry’s Ice Cream, Starbucks

Restaurant Name: VIBE Great Steaks & Seafood

Head Chef:
Executive Chef Ryan Hayes

Cuisine: Seafood, Steaks and World Fusion Cuisine

Description: Enjoy great steaks and seafood in a vibrant atmosphere with a circular bar, intimate dining accommodations and offering a wide variety of cigars, wines and cordials.

Hours: Closed Monday and Tuesday- Open 5pm-10pm Wednesday & Thursday, Open 5pm-11pm Friday and Saturday, Open 5pm-9pm on Sunday

Buffet Name: Satisfaction Buffet

Price Range & Hours: Breakfast: 7:30am-10:30am $10.99, Lunch: 11am-3pm $12.99, Dinner: 4pm-10pm $15.99, Friday & Saturday Night 4pm-11pm/Seafood Night $21.99, Saturday & Sunday Brunch: 11am-3pm /19.99-Sunday Brunch has a Live Jazz Band

Description: You can get Satisfaction here. Get your fill of fresh veggies, southern favorites such as fried catfish, fresh Gulf shrimp, fresh smoked meats and delectable desserts. Be sure to join us every Sunday for Jazz Brunch from 11am-3pm with a live Jazz Band.

Check out our guide to dining at casinos in Florida! 

Seminole Hard Rock Casino & Hotel — Tampa
Contact: (800) 937-0010 • SeminoleHardRock.com

Other Property Eateries: The Green Room, Floyd’s

Restaurant Name: Council Oak Steaks & Seafood

Head Chef: Matthew Sadowski

Cuisine: American steak house

Description: Council Oak Steaks & Seafood is an innovative and sophisticated fine-dining experience meant to cater to those with discriminating tastes. Named for the iconic, ancestral oak tree, which is still in existence, where tribe leaders gathered to discuss tribe affairs, the Council Oak offers up the finest USDA steaks from its very own butcher shop and seafood from local waters, plus live Maine lobster from its custom-made saltwater tanks.

Hours: Sunday-Thursday, 5-11 p.m.; Friday-Saturday, 5 p.m.-midnight

Buffet Name: Fresh Harvest

Price Range: $15.99 and up

Description: Experience the most unique and entertaining dining sensation in Tampa Bay. Chefs perform daily preparing dishes from around the world right before your eyes. Fresh Harvest is Tampa’s legendary live-action dining experience. It features seven kitchens with the freshest ingredients on display and chefs standing by ready to prepare your food right in front of you. The floor plan is designed to look and feel like you’re enjoying fresh air in an open marketplace. It is one of the newest additions to Seminole Hard Rock Hotel & Casino and is located just upstairs the grand staircase right outside of Council Oak Steaks & Seafood

Hours: Daily 11 a.m.-10 p.m.

Seminole Hard Rock Hotel & Casino
Contact: (954) 327-7625 • Seminolehardrockhollywood.com

Other Property Eateries: Beach Club, Constant Grind, Hard Rock Café

Restaurant Name: Council Oak Steaks & Seafood

Chef de Cuisine: David Roach

Description: The Council Oak is a Classic American Prime Steak and Seafood restaurant and proudly offers guests genuine “prime,†21- to 28-day-dry-aged beef. The restaurant serves the finest cuts of prime beef and the freshest seafood from local waters, plus “live†lobsters from specially made saltwater tanks.

Hours: Sunday-Thursday, 5-11 p.m.; Friday-Saturday, 5 p.m.-midnight; Council Bar open until 1:30 a.m. Friday and Saturday; Sunday Brunch: 10 a.m.-2 p.m.

Restaurant Name: Blue Plate

Cuisine: Louis Marandola

Description: The Blue Plate is a 24-hour diner serving “comfort foods.†All dishes are house-made on premises. Delectable desserts are created in the bakery. The lunch special is a soup and half sandwich for $4.95, and the dinner special is a prime rib dinner for $17.95. Breakfast served 24 hours a day.

Hours: 24 hours a day, 7 days a week

Miccosukee Resort & Gaming
Contact: (877) 242-6464 • Miccosukee.com

Other Property Eateries: Café Hammocks, Cypress Lounge, Empeeke Aya

Restaurant Name: Empeeke-Cheke

Head Chef: Juan Carlos Velez

Cuisine: Steakhouse and exotic meats

Description: At this intimate signature restaurant, you will find a touch of the exotic with a great variety of succulent meats and delicacies native to our region, such as frog legs, wild boar, buffalo, alligator and distinct Indian fry bread. It also offers an extensive international wine list, exquisite liquors and exclusive cigars.

Hours: Daily 6-11 p.m.

Buffet Name: Empeeke Aaweeke

Price: $10

Description: The all-you-can-eat international buffet offers first-class dining at affordable prices. It is open for breakfast, lunch and dinner with menu items showcasing continental and international cuisine.

Hours: Daily 6 a.m.-midnight.

Restaurant Review: Jack Binion’s Steakhouse: Horseshoe Casino Hotel Southern Indiana
Elizabeth, IN

1-877-367-3767www.HARRAHS.com
Written by G. Douglas Dreisbach
Published November 2008

It’s legendary. That’s the overall message at the new and improved Horseshoe Casino Hotel in Southern Indiana. Horseshoe, a brand started by Benny Binion in 1951 in Las Vegas, came to Southern Indiana in July. On the heels of a $53 million casino renovation and rebranding, guests are raving about the new look and design of the largest riverboat casino on the Ohio River. From the carpet and décor to the casino and poker room, all have been refurbished and no expense spared.

The fine-dining restaurant, Portico, has been upgraded and renamed Jack Binion’s Steakhouse, a brand famous for its huge, mouth-watering steaks, Maine lobster just hours out of the ocean and truly decadent desserts. Located in the pavilion, between the hotel and the casino, this restaurant offers diners a chance to relax and enjoy a superb dining experience. Everything you would expect from a high-end steakhouse can be found at Binion’s — and much more. Many items on the new menu can be prepared table side, adding a special touch to an already indulgent selection. Executive Chef and Manager Joshua Miragliotta says, “We want to offer our guests the best selection of food, and we want to treat them like they are guests in our home.â€

On a recent visit to Jack Binion’s, the service was extraordinary and the food was prepared to perfection. Our server, Michael, has been with the restaurant for seven years and was not only knowledgeable about the menu and selections but was also prompt and courteous throughout the evening.

To begin, we decided to enjoy a moderately priced Kendall Jackson Cabernet Sauvignon ($56) that had light hints of fruit and mint leading to a full-bodied yet smooth finish. Jack Binion’s Steakhouse offers an outstanding wine list with moderately priced bottles to “Captain’s List†selections such as Far Niente Cabernet Sauvignon ($275), Dominus Cabernet Sauvignon ($230) and Cakebread Chardonnay ($150).

Shortly after our wine arrived, we were surprised by Chef Miragliotta’s version of Steak and Eggs ($18), a light appetizer of a Kobe Beef Medallion on a slice of French bread topped with quail eggs and cherry glaze. “This is my idea of what steak and eggs should be — buttery slices of Kobe beef with delicate quail eggs,†says Miragliotta. “The remainder of the dish is light and sweet with some crunch. Your mouth will be doing jumping jacks after tasting all of these flavors.†This mini masterpiece is one of the “Amuse Bouche†(appetizer) selections that is served as a chef’s selection and changes nightly. The Steak and Eggs served as a preview of what we could expect for the rest of the evening.

The appetizer menu ranges from seafood selections of Shrimp and Crab Cocktail ($12), Blue Point Oysters ($12) and Jumbo Lump Crab Cakes ($14) to the likes of Tomato & Mozzarella Bruschetta ($9) and Kobe Beef Wellington ($18). We settled on the Lobster Ravioli ($12) that offered lump chunks of lobster-filled, homemade ravioli topped with a gorgonzola cream and an eclectic mixture of peppers. The rich flavor of the lobster combined with the cream sauce was a rich blend that complemented each other well. The plate came with three individual raviolis but was perfect for two. After enjoying homemade raspberry sorbet to clear the palate, it was time to decide on our entrees.

The options of entrees included several fresh seafood options flown in daily such as Whole Maine Lobster (Market Price), Chilean Sea Bass ($33), Atlantic Salmon ($31) and Sea Scallops ($30). In addition, a combination of both traditional and uniquely created culinary masterpieces adorned the menu including Colorado Rack of Lamb ($42), Beef Wellington ($42), Twin Filets Au Poivre ($44) and a 24-ounce Porterhouse Steak ($50). “We take a lot of pride knowing that we are providing the right food options to our guests,†Miragliotta says. “The menu was designed to target the steakhouse lover in everyone, offering only the best cuts and freshest seafood available.â€

Soon after seeing a neighboring table’s extravagant display of table side food preparation, we chose the Steak Diane Prepared Table side ($44) and the 7-ounce Filet & Lobster Tail (or 1-pound King Crab) ($55), the most popular dish on the menu. Shortly after ordering, Michael appeared table side with a portable stove for the Steak Diane and began the show combining mushrooms and an array of sauces while cooking the two filets. After about three minutes, and cooking the steak to a perfect medium rare, each medallion was placed atop mashed potatoes and crisp asparagus (both ordered al a carte at $6 each) and topped with the remaining mushrooms and sauce and two Beer Battered Onion Rings. The food was bursting with flavor and the presentation was second to none. The 7-ounce Filet & Lobster Tail arrived just as the Steak Diane was ready and was equally as impressive and cooked to a perfect medium rare. Portobello Mushroom and Caramelized Onions (ordered a la carte at $4 each) topped the filet and a shot glass of drawn butter was served with the Lobster Tail. In addition, the entrée was complemented with a bulb of roasted garlic and a side of Creamed Spinach ($6). Both entrées were cooked to perfection and tender enough to cut with a fork.

A perfect meal wouldn’t be complete without the finale of a palate-pleasing dessert. After perusing the Chocolate Soufflé ($12), Peach Cobbler a La Mode ($10), White Chocolate Cheese Cake ($8) and Crème Brulee ($8), we were once again drawn to the extravagant table side display of the Bananas Foster ($12) after a well-informed recommendation. Again, Michael brought out the table side stove and began the process of melding the butter, brown sugar and bananas and igniting the flame with rum and Crème de Banana Schnapps. The combination of the warm medley of sweetness served over cold vanilla ice cream in a martini glass was the ideal ending to a perfect meal.

Jack Binion’s Steakhouse upheld the superior qualities and expectations the rest of the property portrays. The legend lives at Horseshoe Casino and Hotel in Southern Indiana.

Restaurant hours are: Sunday-Thursday, 5-10 p.m. and Friday-Saturday, 5-11 p.m. Reservations are strongly suggested and may be made by calling (877) 367-3767.

Restaurant Review: BR Prime: Beau Rivage
Biloxi, MS

1-888-750-7111www.beaurivage.com
Published July 2008
Written by G. Douglas Dreisbach

The Beau Rivage Resort & Casino is a premium Gulf Coast destination property that seems to get better with every visit. Whether you are looking for great gambling, sensational shopping or delectable dining, rest assured you will find it all during your stay. The property is reminiscent of a mini-Bellagio, minus the fountains (although the original plans had them until the property was over budget) and was built by casino mogul Steve Wynn to withstand a category 5 hurricane. The property sustained little structural damage from Katrina, and the cosmetic refurbishing allowed the property to redesign and redeliver a full array of amenities with a fresh look and feel.

One of the welcome changes to the property was that of one of the many restaurants, BR Prime. Located toward the back of the casino next to Olives, the ambiance of the award-winning restaurant is warm and welcoming, with selective lighting enhancing the sophistication of the dark-brown leather, warm-colored stonework, hardwood flooring and walls of glass and dark wood. BR Prime was open prior to Katrina, but since reopening, the restaurant underwent a complete renovation from interior dècor to the menu and wine list.

On the new menu, you will find classic American steakhouse fare including wet-aged and dry-aged prime beef, Gulf shrimp, two-pound South African lobster tails and stone crab with specialties ranging from Kobe Ribeye to Crab and Pecan Crusted Hawaiian Swordfish. One of the menu favorites is the Bone-in Tomahawk Ribeye ($60). Weighing in at 28 ounces, this is a meat-lover’s dream and is served with the bone coming out of the meat with a resemblance of a tomahawk.

Complement any meal by selecting one or more of the extensive 3,500-bottle wine cellar that adorns each side of the restaurant bar. The two cellars house more than $500,000 worth of wine and stretch from floor to ceiling, serving as somewhat of an eye-catching anchor for the entire restaurant. Temperature and humidity controlled, the selection offered is one of the best in the state.

Southern Gaming recently enjoyed an evening at the elegant eatery, and we were simply taken away with each course. Our friendly and knowledgeable waiter, Marvin, was courteous, punctual and personable. After an overview and education about their selection from the wine sommelier, we selected a 2004 Vine Cliff Cabernet from Napa Valley that had a full-bodied, fruity flavor that complemented every course.

Compliments of the chef, the dinner started with three appetizers consisting of Steak “21 Club†($18), a specialty of the chef’s former days from the acclaimed restaurant in New York, seared Foie Gras served with mixed berries with a slight wine reduction, Louisiana Crab Cakes ($15) served with a spicy remoulade and a light entrèe of fresh beef steak tomatoes served with red onion on mozzarella cheese sprinkled lightly with a balsamic vinegar ($12). The portions of each item was ideal for getting the taste but not over powering to fill you up and served its purpose in getting our palates ready for what was to come.

The main course selections for the table were the Seafood Risotto ($38) and the 12 ($45) and 8 ($37) ounce filets cooked to perfection with a deep flavor and texture, not overpowered by butter or spices and it was tender enough to cut with a fork. The risotto was a beautiful blend of colors and flavors of the sea including shrimp, scallops, lobster and mascarpone cheese, with no one flavor overpowering the other. Served a la carte, the sides are plentiful, and the three of us shared them all and still had plenty to go around. We went with the Wild Mushroom Medley ($9), Creamed Spinach ($9) and the Jumbo Aparagus Hollandaise ($9). Similar to the entrèes, they were perfect. The medley had a variety of sautèed mushrooms with an aroma and flavor that blended nicely with the flavors of the filet. The spinach was prepared in a light cream sauce, and the jumbo asparagus was just that — jumbo!

Soon after the entrèes were finished, we were adorned by another chef surprise, this time in the form of desserts. What started as a sorbet selection of fruity mango, light lemon and raspberry was followed up by the Oreo-Crusted cheesecake with cookies and cream ice cream topped with macadamia nuts and amaretto. If you are a cheesecake lover, you have to give it a shot. The blend of cheesecake with the ice cream and nuts was the perfect end to a delightful meal.

Overall, BR Prime is one of the best restaurants on the coast. It has all bases covered when wining and dining their customers, and the menu has a wide variety of selections suitable for any palate. If you go, plan for about a two-hour meal, and while not mandatory, be sure to make reservations. So, next time you are on the coast, treat yourself to the fine dining of BR Prime.

www.BeauRivage.com.BR Prime is open Sunday, Monday, Wednesday and Thursday from 5-10 p.m., and Friday-Saturday from 5-10:30 p.m. (Closed Tuesday.) Reservations are recommended but not mandatory and can be made by calling (228) 386-7737. Visit the Beau Rivage website at

Restaurant Review:
Tien: IP Casino Resort Spa
Biloxi, MS
1-888-WIN-A-TIP
www.ipbiloxicasino.com
Published July 2008
Written by Keith Burton

Biloxi and its many casinos took a major blow from Hurricane Katrina in 2005. While the casinos seem to be leading the recovery, real progress is being seen, especially at the IP Casino Resort Spa.

Since the hurricane, IP has been on a multi-million-dollar program to move the popular resort upscale with more features, better rooms and a far more interesting dining experience. In May, the resort opened its newest dining and gaming venue tien (pronounced tee-in) in the area that once housed the casino’s movie theaters.

We decided to experience tien first hand. But before we tell you about that, it might be best to bring everyone up to speed on the IP Casino Resort & Spa. If you haven’t been to the IP since before Hurricane Katrina, you are in for a shock, as it is not the IP you once knew.

The owners of the IP decided that up-market is the future for the Biloxi casino. That is a real commitment to where this hurricane-recovery area is headed in every way. The IP was the first to open after Katrina, and while the property did suffer some expensive damages, it was decided to do more than just renovate.

The entire complex on Back Bay in Biloxi has been remodeled and upgraded to appeal to the customers wanting a complete and enjoyable gaming and spa vacation. Everywhere you look, you can see the changes at the IP. The latest projects include tien restaurant and a new on-land gaming area with more than 600 additional slots and 10 table games.

Upon entering the IP on the main floor, you are greeted immediately by Chill Nightclub, an extremely popular spot for both locals and visitors at the resort featuring live entertainment within a colorful and fun atmosphere.

To the right of the entrance is Carnival De Brasil, a restaurant featuring an authentic Brazilian dining experience with roasted meats and a salad bar. Far left on the first floor is IP’s elegant and extremely well-equipped spa and salon, Senses.

The overall experience you can now count on at the IP is one of fine dining, great amenities and, best of all, terrific service and friendly personnel. Everyone we spoke to was smiling, happy to talk with and genuinely friendly. Katrina’s wrath has had a major impact on the people of the Gulf Coast, who are truly thankful for surviving and for visitors vacationing here. The hospitality and charm that has made Southern gaming a different experience than Las Vegas or Atlantic City remains strong, if not even more in place in Biloxi.

So, with all of these exciting enhancements of the property, tien restaurant, located on the second level, fits right in with the elegance and style of the rest of the property. The 10,500-square-foot restaurant is an Asian-themed experience that is much more than noodles and rice. It is not a buffet but a true dining experience featuring the expertise of chefs recruited from around Asia.

Steve Morgan, IP’s Vice President of Food and Beverage, is the mastermind behind tien. Morgan has 28 years experience as a chef. He traveled throughout the Far East in preparing for IP’s new restaurant, seeking chefs and the unique flavors of Asian cuisine to bring to the Gulf Coast.

The menu reflects the results of his efforts. It is uniquely divided among the regions in Asia. There are items that are the specialties of Japan, Korea, Vietnam and several provinces of China. Each region’s food is outlined on the menu.

Morgan said he was brought to IP in the months shortly before Hurricane Katrina to completely revamp all of the restaurants on the property and move the dining experience upscale, and tien is the latest effort.

“You don’t just taste, you experience tien,†Morgan said.

The executive chef is Teruo Kinoshita, who was involved in the preparation of a royal meal for Queen Elizabeth while working as an apprentice in Japan. As part of our dinner, we selected a featured sushi item called aburisushi, which included an assortment of the chef’s choice, including tuna, white tuna, abalone, fitti and squid and was beautifully displayed on a custom tien staircase plate.

Every item on the menu is extremely fresh and delicately tasteful. If you are a fan of sushi, we recommend aburishushi. And even if you are not a fan, this would be a great way to sample what fine sushi is all about.

You will surely find something enjoyable to your pallet on this richly varied menu. Most Southerners are familiar with the Chinese buffets throughout cities in the South and enjoy the flavors of Asian food. At tien, you can experience the authentic flavors as well as those flavors you are familiar with, but at a premium level in what is truly a wonderfully decorated restaurant.

The dining experiences at tien are like no other on the Mississippi Coast or at any of the many casino restaurants in the region. Tasteful colors and interesting antique Asian artifacts are placed throughout the restaurant. Morgan said the decorators sought out historic items throughout Asia to add to the ambiance of the restaurant.

One of the menu items Morgan said is unique is Shabu-Shabu dining. Here the meal is prepared right at the table where you cook your own items in a shared boiling pot of oil.

“This started as a form of communal cooking that was done years ago by soldiers who would use their metal helmets to prepare a hot meal in the field. The method was regionally adopted as a style of cooking that is very popular in Asia, but is rarely seen in the U.S.,†Morgan said. “This is actually a very healthy way of preparing food.â€

Besides the Shabu-Shabu dining experience, the restaurant features teppanyaki, Korean barbecue, dim sum, sushi, and an Asian noodle bar. Many items are prepared at your table by skilled servers. And speaking of the servers, we found ours was extraordinarily attentive and very helpful at every point of our meal.

“The idea for tien was not to just give our customers the experience of a sushi bar or Asian restaurant, but to give them a real experience of the different cultures in Asia,†Morgan said.

You may think that a dining experience at tien might be beyond your budget, but there are items that are easily affordable and up to the sublime. Everything is carefully selected daily by tien’s chefs.

Officials say the word tien has multiple meanings in several Asian languages. Those meanings include wealth, convenient and heaven. After experiencing tien first hand, “terrific food†also comes to mind.

By Claire Pittman

When looking for a gaming destination with the best restaurants, don’t take a gamble. Odds of finding a great restaurant in Tunica are a sure bet. With 11 fine dining restaurants at nine world-class casinos, “The South’s Casino Capital†is also the headquarters for good food.

unica casinos are known for mile-long buffets, but now fine dining restaurants in Tunica are a great way to spend your time off of the gaming floor.

“Visitors to Tunica expect to be wined and dined, entertained and satisfied,†said Webster Franklin, president and CEO of the Tunica Convention & Visitors Bureau. “Gamblers find it all here at Tunica’s fine dining restaurants. The freshest seafood, juiciest steaks and large wine selections are what keep Tunica gamblers coming back again and again.â€

We have done some research for you and listed the premium restaurants in Tunica. Be sure to add them to your itinerary on your next visit. For more information on Tunica and the great attractions, call (888) 4-TUNICA or visit TunicaMiss.com.

The Barn
Bally’s Casino (800) 382-2559 BallysTunica.com

With succulent filet, sirloin, rib-eye, New York strip and t-bone steaks, The Barn creates a sensation of choices for your taste buds. Mouth-watering 3/4-pound he-man burgers, seasoned and hand-ground by pros, or 3/4-pound juicy chicken breasts are expertly grilled and sizzlin’ hot with a choice of 11 side orders.

Don B’s

FitgeraldsTunica.com Fitz Casino and Hotel (800) 766-5825

With a recent change in menu and décor, fresh seafood and steak specialties are prepared daily at Don B’s. Enjoy fine dining in an elegant atmosphere.

Jack Binion’s Steak House & Magnolia Delta Grille

Horseshoe.com Horseshoe Casino Hotel (800) 303-7463

Jack Binion’s Steakhouse is a dining experience unlike any other, boasting the best in choice prime rib, steaks, veal and seafood. This restaurant was the recipient of the prestigious DiRONA Award and recognized by Wine Spectator with the Award of Excellence, so you know you are in for a real treat. In addition, Magnolia Delta Grille sits right off the casino floor. Past meets present as customers enter into the fine dining world of the Mississippi Delta of old. As one of the newest restaurants in Tunica, this hot spot promises to be a great place to meet friends or business associates to grab a quality meal in a casual, yet refined, setting.

LB’s Steakhouse & Murano’s

GrandCasinoTunica.com Harrah’s Grand Casino (800) 946-4946

Prepare to surrender to the temptation of sizzling steaks, fresh seafood and vintage wines, all elegantly served with flair and imagination. Also at the property is Murano’s, where you will experience an incredible Italian dinner. Enjoy authentic Italian dishes made with the finest ingredients, including fresh homemade pasta and homemade parmesan cheese.

Fairbanks Steakhouse

HollywoodCasinoTunica.com Hollywood Casino Tunica (800) 871-0711

Voted “Best Steakhouse†in Tunica, this award-winning restaurant is a total experience. Take a walk back in time to an age of Hollywood legends and plush movie sets while enjoying savory dishes like Maine lobster, certified Angus Beef, Alaskan king crab legs, jumbo shrimp cocktails and more. With an outstanding wine list to perfectly match any entrée, this is one feature not to miss.

Chicago Steakhouse

GoldStrikeMississippi.com Gold Strike Casino Resort (888) 245-7529

An intimate, classy, but relaxed ambiance is what you’ll find at the Chicago Steak House. Sample their classic cuisine like grilled steaks, fresh fish and delectable desserts. Enjoy a full bar and wine cellar.

TJ’s Steakhouse at Resorts

resortstunica.com Resorts Casino (866) 676-7070

There’s nothing like a mouth-watering steak or delicious seafood after a day on the links or a night at the slots, and TJ’s steakhouse is a great place to find it. A delicious menu offers scrumptious appetizers, wonderful beef and seafood selections and exciting specialties.

Twain’s Casual Fine Dining

SamsTownTunica.com Sam’s Town Casino and Hotel (800) 456-0711

Savor some of the juiciest, thickest and most succulent steaks on either side of the Mississippi at Twain’s Fine Dining. This fine casual atmosphere is great for any occasion. Also enjoy a wide selection of seafood, chicken and more.

The Steakhouse by Sheraton

SheratonTunica.com Sheraton Casino & Hotel (800) 391-3777

With a recent change in menu and a chic new look, you will find the Steakhouse by Sheraton to be an inviting experience. Enjoy steaks and chops cooked just the way you like in the lush dining room or at the expansive marble bar. Plus, feast on Southern seafood favorites and sample decadent desserts.

Restaurant Review:  Cuu Long Souper Pho:
Grand Biloxi Casino
Biloxi, MS

1-800-WIN-2-WINwww.harrahs.com
Published March 2008
Written By Joy Patin

 

Tucked away inside the Grand Biloxi Casino is one of the best-kept culinary secrets on the coast. Cuu Long Souper Pho opened last December, along with a new Asian gaming room in the casino, and the restaurant’s success has been immediate. Cuu Long’s entryway offers a hint of what you will find inside. Its tall bamboo poles and polished river rocks immediately create a calming effect – a nice touch to enjoy a meal. Once inside, the décor is sleek and contemporary with a touch of serenity inside the bustle of the casino, as there are high-end details to complete the setting: Bamboo floors, Chinese terracotta tiles, etched stone panel gates and textured glass soffit complete the luxurious and comfortable ambiance. You will also see lots of gold used in the design – the Asian color of luck.

Take a seat inside this noodle bar restaurant on one of its plush, high-back leather chairs and enjoy a break from the casino action. Cuu Long’s menu consists of the best of Asian cuisine mostly consisting of a Vietnamese menu with a Chinese influence.

“The Mississippi Gulf Coast has a large Asian population, and they love Grand Biloxi Casino,” says John Renshaw, Assistant Food & Beverage Manger for Grand Biloxi. “We created the Asian Gaming Room and Cuu Long using feng shui design for a luxurious and comfortable setting for our guests to enjoy.”

But don’t think you have to be of Asian decent to enjoy these amenities. “The gaming room and restaurant are popular with all of our guests,” he adds.

The food at Cuu Long is prepared when ordered using fresh ingredients – and you can taste the freshness in every bite. There are three appetizers available: Shrimp Spring Rolls, Shrimp & Pork Egg Rolls and Steamed Pork Buns. Each is delicious, but go for the Shrimp Spring Rolls if you have never had one before. They are served fresh with large shrimp, roasted pork, rice noodles, Vietnamese lettuce and cilantro all inside a rice paper roll.

Noodle soups, or noodle bowls, have become quite popular in the United States in recent years. When you taste the offerings at Cuu Long, you will understand why and immediately be hooked. The soup ingredients include noodles, as the name implies, as well as fresh vegetables, Asian seasonings and your choice of meat. The best bet is the House Special noodle soup that includes chicken, beef balls (like meatballs) and rare beef that cooks further in the hot broth. The other three soups offer these meats individually. Soups are served with a side of fresh basil and a lime wedge – add both for a most delicious taste sensation.

If you are not too full after a noodle soup – the portions are substantial – consider one of Cuu Long’s entrees: Roast Duck, Soy Sauce Chicken or Roast Pork. Again, the food is fresh and the portions sizeable as each meat is cooked to perfection and accompanied with steamed rice. As always in Asian cuisine, there are a variety of sauces on the table and served with the various dishes. Hoisin with a splash of Sriracha hot chili sauce is a mouth-watering dip for the spring rolls and the meats.

A meal at Cuu Long would not be complete without including one of its delicious fried rice dishes. The rice is light and fluffy and comes with your choice of chicken, pork or shrimp fried rice. Steamed jasmine rice is also available.

Ever heard of bubble tea? It is a beverage from Thailand that has created a buzz in this country in recent years. Cuu Long has a variety of flavors, including mango, orange, strawberry and kiwi. Bubble Tea can be enjoyed along with your meal or as a light dessert.

Cuu Long Souper Pho is open for lunch from 11 a.m.-2 p.m. daily and open for dinner Sunday through Thursday from 6 p.m.-midnight and from 6 p.m.-2 a.m. Friday and Saturday. It is the perfect spot for a quick lunch, dinner or late-night snack. Take-out is also available. Enjoy!

Restaurant Review:
Fairbanks:  Hollywood Casino
Tunica, MS

1-800-871-0711www.hollywoodcasinotunica.com
Published July 2007
Written by Jen Cuthbertson

You can feel excitement in the air at Hollywood Casino Tunica’s Fairbanks Restaurant. There is a new dream team combining years of global fine dining experience with the goal of making your dining event a most enjoyable and memorable occasion. General Manager Gene Schnell and Maitre’d Werner Lechner are busy creating a new menu with exciting preparations and presentations for your next visit.

When Gene Schnell recently joined the staff at Fairbanks he met Lechner and knew right away they could combine their talents and knowledge to make the steakhouse like no other in Mississippi. Assistant Food and Beverage Director Toney Hall says, “We are bringing a very competitively priced menu and dining experience like none other in the area. In addition to Gene and Werner, we have an advantage with our all-star team including Food and Beverage Director Don Salley, Executive Chef Gary Riley, Chef D’ Cuisine Ben E. Wilson and an unbelievably hard working, well-trained staff. We can provide the best dining experience around.”

With accolades at several high-end restaurants world wide, Schnell’s road to Tunica has been an exciting and interesting tale full of movie stars, tropical resorts, and a lot of miles. Bill’s journey began from his home state of Florida, and after moving to Canada to work as a server, he met Bill Harrah, founder of gaming giant Harrah’s. Mr. Harrah told Gene, “When your Visa runs out come see me, I will take care of you.” As predicted, Gene’s Visa ran out, and he made the call to Harrah. He soon found himself headed to Lake Tahoe.

“When I first met Werner Lechner, I knew we would make the perfect Dream Team,” commented Schnell. “With our combined knowledge and experience we will take Fairbanks to new limits, offering Hollywood Casino patrons the extraordinary.”

When you visit Fairbanks Steakhouse on the second floor (just off the casino floor) you will most likely be greeted by the charismatic Lechrer and his delightful Bavarian accent. It is here where the whole experience begins. Lechner and Schnell are pulling together a new menu set to be released in July. “The new menu will be out in July and will not be like the typical menus you see in most steakhouses,” says Schnell. “We will be upgrading to Angus Beef and serving tableside flaming desserts such as Bananas Foster and Berry Flambé. Our staff is going through extensive training to bring our customers the best in service and food.”

On a recent visit our group of four was greeted by Lechner, who made us feel as if we were family returning home from a long voyage. Then, Schnell greeted us and showed us to our table next to a window overlooking the movie memorabilia and casino floor of Hollywood. After Schnell placed linens in our laps, a back waiter poured bottled water and presented the menus as our main server, Adrian Wallace, offered dinner cocktails and wine, and announced the Chef’s Special of the Day. You can’t go wrong with drinks from Jen, the bartender who has been with Fairbanks for seven years.

Soon, a variety of fresh-baked breads with piped butter in the design of a yellow rose were brought to the table. For appetizers we enjoyed mouth-watering fresh-sliced seared Tuna in a sauce, Crab Cakes, and huge colossal Crab Legs with drawn butter. Then, a creamy Lobster Bisque and House Salads arrived. The Bisque was very tasty with tender bites of lobster scattered throughout.

Our selected entrées consisted of Steak Filet, Lamb Chops, Steak Diane and the Asian Seafood Bird’s Nest. The steak eaters were thrilled with their selections as they were cooked to perfection and very tender. The Lamb Chops were also cooked just the way you like them, and accompanied with baby zucchini, squash buttons and carrots. The Asian Seafood Bird’s Nest was a delight, full of delicious shrimp, lobster, scallops and veggies served with a spicy sweet white sauce.

When dessert time arrived there was a sense of energy in the air. We feasted on Vanilla Crème Brule that boasted a smooth and rich vanilla flavor, and Bananas Foster with Vanilla Ice Cream, prepared tableside by our server. In addition, Bread Pudding hit the spot.

At Fairbanks it is evident the employees like their jobs. I asked one of the servers how long he had been working at the restaurant and he commented, “I don’t work. I can’t even think of this as work or a job. I love the customers, the people I work with and everything I do. We are all a team bringing smiles and good times to the people we serve.” With that kind of contagious attitude spilling over, the whole dining room feels it.

The Dream Team will be planning, training, ordering, changing and implementing all kinds of surprises and updates for you at Fairbanks. The excitement is obvious of the new progressive attitude on the floor. Be sure to stop in and enjoy the labors of the very talented very thoughtful staff where you are special and will be treated like a star!

Dining Hours:
Monday thru Thursday – 5:00 p.m. to 10:30 p.m.
Friday/Saturday – 5:00 p.m. to 11:00 p.m.
Sunday – 4:30 p.m. to 10:00 p.m.
Reservations are suggested. 1-800-871-0711

Restaurant Review: Jack Binion’s Steakhouse:
Horseshoe Casino
Tunica, MS

1-800-303-SHOEwww.horseshoe.com
Published March 2007
Written By G. Douglas Dreisbach

The Horseshoe Casino in Tunica, Mississippi is known for its excellent customer service. Being one of the premier properties in the region, the 500-room, all-suite hotel has strived to maintain superior service to keep guests coming back. One name branded throughout the facility is that of gaming legend Jack Binion, founder of the Tunica and Bossier City Horseshoe properties. When Harrah’s acquired Caesars Entertainment, Horseshoe was one of the properties included in the deal, and as a result, Binion himself is no longer involved with either facility. Though absent in person, Binion’s name is carried on at Jack Binion’s Steakhouse, located at the Horseshoe Casino. Southern Gaming recently visited this premiere restaurant and was treated to a memorable dining experience. Recent accolades include the Wine Award of Excellence, and the restaurant has also been listed as a Distinguished Restaurant of North America since 2004.

Located just off of the casino floor, the hostess greets guests in an inviting lobby basking in aromas of steaks, fresh seafood, and other flavors escaping from the kitchen. The main dining area serves as an excellent escape from the casino, where rich wood-lined walls accented with authentic paintings and ornate light fixtures provide a cool, elegant and comfortable feel.

Customer satisfaction is number one when it comes to insuring success at Jack Binion’s. “We focus on our guests as individuals and try to remember their favorite selections from their last visit by being attentive as a team,” comments restaurant manager Jivani DeAlwis.

Although this was our first visit to the Steakhouse, we were treated as if we were regular diners. Our waiter, Joseph, was well-versed in wine selection and provided a fine recommendation of Chateau St. Michelle Merlot ($42), boasting flavors of berries and hints of chocolate leading to an elegant finish that fit with all courses from appetizers to dessert. The wine list includes a variety of labels from around the world ranging from $20 to $750, and an experienced wine sommelier is on hand to help with the selection process.

Appetizers include French Onion Soup ($5.75), Shrimp Cocktail ($12.75), Chilled Maine Lobster Cocktail ($14.25) and Louisiana Crab Cakes ($12.75). Selections of the Fisherman’s Lobster Bisque ($7.25), a smooth blend of lobster stock, sherry, and cream with diced main lobster and oversized Fresh Chilled Oysters ($8.50) served with horseradish, cocktail and hot sauce were both perfect choices for our group.

The expansive menu features both steak and seafood selections that will satisfy any palate after a long evening at the tables. The Horseshoe Surf and Turf ($36.50) was cooked to a perfect medium-rare and served with a Rock Lobster Tail stuffed with crabmeat and served with drawn butter. The presentation of the lobster meat pouring out of the shell and the aroma of the filet made for the perfect meal. This meal should be the staple of any fine dining steakhouse. Customer favorites include the Dry Aged New York Strip ($27.50) and the Delmonico Rib Eye ($26.50). À la carte selections of Fresh Asparagus, Sautéed Spinach with Garlic and Bacon, Jalapeno and Jack Cheese Grits and Smothered Portabella Mushrooms with Vidalia Onions provide something for everyone and are offered for $4.50 each.

Be sure to save room for dessert. They are prepared daily and offer a grand finale to a memorable meal. Some selections include French Silk Pie, Crème Brûlée, Chocolate Covered Strawberries, Tiramisu, Banana Crème Pie, Binion’s Cheese Cake, Key Lime Pie and Vanilla Ice Cream in a Honey Almond Cup.

DeAlwis gives credit to her team for the success of the restaurant. “A lot of the team we have in the steakhouse has been here for eight years or more. Their passion for great service makes a huge difference. It is a wonderful place to work and we have a wonderful team to work with.”

Whether you are celebrating an anniversary, birthday or a big jackpot in the casino, you will not be disappointed at Jack Binion’s Steakhouse.

Restaurant Review:
Bragozzo:  Isle of Capri
Biloxi, MS

1-866-475-3847www.isleofcapricasino.com
Published January 2007
Written By Sharri Whiting

There is a dish served in Italy called spaghetti alle vongole veraci. The literal meaning is that the clams in the dish are the genuine article, not fake. Food lovers know that while some Italian restaurants in the United States serve food that never saw an Italian recipe, there are a select few which could be called ristoranti Italiani veraci, the authentic Italian restaurant. The new Bragozzo in the Isle of Capri Casino in Biloxi is one of those.

With a menu designed by Chef Luke Palladino, Bragozzo is off to a good start. Palladino was voted “most likely to succeed” by his class at the Culinary Institute of America, where he fused his Italian heritage with professional training. After finishing, he spent time cooking around Italy, perfecting traditional recipes and making them his own. Back in the United States, the personable chef worked with well-known American chef Todd English and was named “Best New Chef” in Aspen, Colorado, where he served as chef de cuisine at English’s “Olive” restaurant. Three years ago he entered the world of the casino resort when he opened two Italian restaurants at the Borgata Casino & Spa in Atlantic City, Ombra and Specchio, which were quickly followed by a third, Risi Bisi. With the opening of Bragozzo, which Palladino named for the particular style of the fishing boats in Venice, genuine Italian cuisine arrived on the Mississippi Gulf Coast.

From the beginning of a traditional Italian meal, with the antipasti (starters), Luke Palladino has developed a broad selection of regional Italian dishes, ranging in price from $5 to $22. He calls his menu “Italian soul food.”

It would be easy to have a dinner at Bragozzo made up of only appetizers – the truffled grissini (breadsticks) wrapped in prosciutto (cured ham) are a great nibble while perusing the rest of the menu or having a glass of wine or a cocktail. The nutty taste of truffles is perfect with the salty ham. Bragozzo’s arancini are crispy fritters stuffed with cheese and black truffle; again, the truffle provides an extra zing to the combination. Seafood lovers will find scampi, calamari, shrimp and lobster on the appetizer menu. Maybe the best idea is to choose a few antipasti to share, saving some appetite for a plate of agnoletti ai tartufi, ravoli filled with cheese and truffles in a cognac-gras cream. It is really, really good.

Truffles don’t turn up in every dish – there is the spaghetti alle vongole (clams) or the cinnamon and nutmeg dusted rigatoni bolognese for meat and tomato sauce lovers. Chef Palladino and his staff do a good job with both of those, as well as the gnocchi, thumb-sized little dumplings made by hand, which diners at the bar can watch being produced in the exhibition kitchen. All the pasta served at Bragozzo is made on the premises and dishes range from $16 to $32.

The traditional Italian secondo course is well represented with fish, beef and chicken, along with lamp chops scottaditto, so called because they are hot on the fingers if a diner decides to pick them up. Serious beef lovers will find that the traditional bistecca fiorentina is something to try – this Florentine beefsteak is traditionally more than two pounds of prime porterhouse, which the chef augments with garlic potatoes and spinach Florentine. In Italy, this favorite dish is always shared by two or more people, but someone with a big appetite shouldn’t shy away from ordering it alone. The bistecca fiorentina is sold at $120 for two or more, while the other entrees range from $21 to $48.

For dessert, there is a good tira misu, warm crostata (fruit tarte), some decadent chocolate (torta al cioccolato) and a fresh made gelato and sorbetto served in a variety of ways, including “drowning in limoncello,” a lemon liqueur from the south of Italy. All desserts are homemade.

Isle of Capri in Biloxi has gone all out to build an upscale restaurant and Bragozzo’s décor reflects their commitment to doing things right. Diners may choose from a wide granite bar, which gives a view of the bustling kitchen, large tables with upholstered benches, or the glass-walled private dining room. The walls are filled with contemporary Italian paintings and sculpture, including Venetian glass bubbles, which hang from the ceilings.

The focal point of the restaurant, aside from the enormous open kitchen, is the impressive glass wine tower, filled with two floors of wines, ninety percent of which will eventually be Italian. For those who want to explore wines, there is the tasting trio idea developed by the chef – three little carafes of different wines, three kinds of glasses and note cards for remembering them. The cards are clever and fun, and the tasting is an ideal way for either beginners or seasoned wine drinkers to learn about new vintages or labels.

Chef Luke Palladino will divide his days between his restaurants in Atlantic City and this new offering in Biloxi, spending 20 to 30 percent of his time at Bragozzo. Several trusted staff, including chef Chris Scivally, with whom he has worked for years, will be on site in Biloxi fulltime.

With its large exhibition kitchen, Bragozzo is the perfect place for cooking classes and the chef will organize them by request. Students will make the dishes, understand the recipes and traditions, and then eat their creations or take them home. Lessons can be booked through the restaurant and are certain to be popular once visitors have tasted the food.

If there is any perceived benefit to be had from disaster recovery, it is the doubled-edged sword of having to rebuild. On the Mississippi Gulf Coast, that necessity to renew has resulted in a wider variety and much higher level of restaurant offerings. Isle of Capri’s Bragozzo is one of the best new entries in the market, and is sure to draw diners from around the region and beyond.

For reservations call 1-866-475-3847.

Restaurant Review:  Bouchon:
The Venetian
Las Vegas, NV 

1-702-414-6200www.venetian.com
Published September 2006
Written By G. Douglas Dreisbach

The Venetian in Las Vegas is a billion dollar resort with surprises around every corner. In addition to Gondola rides in the indoor waterways modeled from Venice and museums rich with historic Guggenheim art, this amazing casino resort boasts 17 restaurants. One of those is a remarkable French-themed café called Bouchon, named after a style of café found in the French province of Lyon for centuries.

Located in the Venezia Tower, Bouchon offers an authentic French menu, an extensive wine list and courteous service. The atmosphere has a French design with accents including a magnificent pewter bar, a vibrant mosaic floor, antique light fixtures and a massive hand-painted mural by French artist Paulin Paris. Large picture windows open into a quaint courtyard, removing patrons from the feel of a city that never sleeps, transporting them straight to Venice.

Everything from the unique folding menu to the presentation of the Grand Plateau Seafood platter gives patrons the vision of Chef Jeffery Cerciello and his European flair. What were some of the inspirations for developing the menu? What are the highlights and most popular features of Bouchon from guests?

On a recent visit to Bouchon, the entire experience was flawless. We had reservations and were promptly seated at a table with a view of the courtyard. The wine list was expansive, with over 300 selections ranging from moderate prices to more premium labels such as a 2001 Colgin Jubilation for $365. With the help of our server, we selected a bottle of 2004 Pinot Noir from the Melville Winery ($72). The pairing was perfect for a variety of menu selections.

The appetizers were all exquisite and presented nicely. If you are in the mood for seafood and have a large group, you can’t go wrong with the Grand Plateau ($96). Prepare to feast with a taste of whole lobster, 16 oysters, 8 shrimp, 8 clams, 9 mussels and seasonal crab. This is a seafood lover’s dream (a smaller portion is available).

For appetizers we chose the Grand Pâté de Campagne ($11.75), a country-style pâté with watercress, cornichons & radishes, and Rillettes aux deux Saumons ($13.50), fresh smoked salmon rillettes with toasted croutons. Both served as nice selections for everyone at the table to share. Other appetizers include an Olive Selection ($6.50), Beignets de Brandade de Morue ($12.50), Poitrine de Porc ($11.75) and a variety of seasonal Soupe du Jours ($8).

The presentation of the entrees was flawless, as individual servers placed each plate on the table at precisely the same time. Immediately, the aroma of finely prepared food engulfed the table and it was time to feast. We decided on a well-rounded selection of entrees including Truite aux Amandes ($24), pan roasted trout with almonds, brown butter & haricots verts, Moules au Safran et à la Moutarde ($24.50), Maine bouchot mussels steamed in white wine, and Steak Frites ($32.50), a pan seared prime flatiron steak served with maître d’hôtel butter & french fries. Generous portions and an emphasis on a striking presentation heightened the anticipation of each selection. Other entrees include Gigot d’Agneau ($28.50), roasted leg of lamb with flageolets beans in a thyme jus, and Porc Braisé ($27.50), braised pork roast with savoy cabbage fondue, prunes & whole grain mustard jus, and Nocques à l’Alsacienne ($21), sautéed gnocchi with a ragoût of fall vegetables.

Although we all had our fill from the appetizers and entrees, we found room for more when the waiters offered a variety of mouth-watering desserts. It was a treat to experience authentic French desserts such as Crème Glacée/ Sorbet de Fruits ($5.50) Ice cream/sorbet, Pot de Crème ($7.50), infused custard and Profiteroles ($8.50), vanilla ice cream and chocolate sauce.

The Venetian is known for excellence and Bouchon fits the theme of the resort perfectly. We highly recommend anyone looking for a quality dining experience in Las Vegas to give it a try.

Breakfast: 7:00 a.m. – 10:30 a.m.
Dinner: 5:00 p.m. – 10:30 p.m.
*Oyster bar and cocktail lounge open 3 p.m. – midnight.For reservations, call 1.702.414.6200 (Venetian.com)

Restaurant Review: Chicago Steakhouse:
Gold Strike Casino Resort
Tunica, MS
1-888-24K-PLAY
www.goldstrikemississippi.com
Published May 2006
Written By G. Douglas Dreisbach

The casino industry is more competitive than ever as more destinations compete to attract millions of gamers to their latest and greatest attractions and renovations. At any given time, the hotel rooms might be renovated, the gaming floor moved around or restaurants added or changed all to keep your gaming experience fresh and unique and most importantly, coming back!

Gold Strike Casino Resort in Tunica, MS is one of the jewels of the Southern Gaming markets. You can expect a first-class experience from check-in to check-out. Standing as the tallest and largest hotel in Tunica, Gold Strike has a true resort atmosphere and world-class dining with the recently revamped Chicago Steakhouse.

Just off the casino floor, you will find some of the finest dining not only in casinos, but anywhere you care to compare. An intimate mahogany-paneled dining area with a fireplace and separate lounge area offers guests a quick getaway from the excitement of the casino.

Chicago Steakhouse has been at Gold Strike since it was built but was completely overhauled last year. “When MGM Mirage took over at Gold Strike Casino, we needed a restaurant we could showcase,” commented Rafael Torres, Executive Director of Food and Beverage. “Chicago was already a very elegant dining room but needed some long overdue upgrades in terms of china, glass and silver, as well as food product. The staff of Chicago was hungry for success and ready to learn to move forward.”

“Executive Chef Andrew Smith and I set out to contact numerous suppliers to identify a china line that would reflect the style and identity of the restaurant,” added Torres. “We decided to utilize the Bernardaud Naxos line and implemented various glass types of the Spieglau Vino Grande line because of the importance of reputable glassware in enhancing the wine drinking experience. For the silverware, we chose a Sambonet pattern that complemented the look of the china pattern and we dressed the tables with Dirona 100% cotton table clothes in ivory color.”

As for the furniture and upholstery, there were also some exciting new twists. “When we took over the room we found out that there was a shipment of new chairs already on the way,” said Torres. “This gave us the perfect opportunity to change the upholstery to an ivory-colored leather that created the contemporary element of the room. With all of the rich dark wood and red brick, the ivory leather provided the ideal contrast and brought an otherwise dark room to life.”

In addition to the hardware changes, the addition of a world-class maitre d’ was a vital part of the equation at Chicago. Gene Schnell, manager and maitre d’, was the Fine Dining Director at the world-famous Luxor hotel and casino in Las Vegas for six years. He immediately began training the staff and educating them on everything from wine to flambé. “I conducted an ongoing training program during our pre-shift meetings that included wine tasting and flambé seminars,” said Schnell. “After three months of training, I required every staff member to take an exam. I am very proud to announce the lowest test score was a 94%!”

Schnell and team even altered the service sequences and procedures down to details such as providing chilled forks for salads and cold appetizers. On Schnell, Torres added,

“A fundamental aspect of Gene is his personality and his guest interaction. Guests keep coming back to see him. He makes every guest feel important and that is what really matters. I don’t think any guest leaves without meeting Gene when they come to Chicago.”

On a recent visit to Chicago Steakhouse, the wine flowed and the flavors sizzled. In a display of professional service and appropriate wine pairings with the meal, it was obvious this restaurant was doing everything right, and considering the amount of guests waiting for tables…the word was out!

To start things off, the amuse was a Charred Prime Strip loin of Beef with Spinach puree and a Roaring Forties sauce, Seared Diver Scallops over Sweet Potato Mash with a Foie Gras Demi Glace and Pate of Beef with Candied Ginger over a Seaweed salad. Paired with the Duval-Leroy, Brut Champagne, NV, this was just a precursor of what was sure to be a remarkable dining experience.

As the evening continued, out came four appetizers and four new flavors of wine that were each as good as the last. There was the Jumbo Lump Crab Cakes with Cajun Butter that was paired with a 2004 Leon Beyer, Alsace Pinot Blanc and cooked to perfection with a crisp golden crust and plumb crab meat exploding with flavor. Next was a steamy Cioppino “Chicago Style paired with a 2003 Cusumano, “Angiambe” Sicilia Insola/Chardonnay, followed by a perfectly prepared Capaccio of Beef with Lemon-Basil Oil, Reggiano Cheese. The Capaccio was served with 2004 Hill of Content, “Benjamin’s Blend” Chardonnay/Sauvignon Blanc/Semillon. The finishing touch of the appetizers was Pork Tenderloin Rolled with Bacon with Foie Gras, Spinach with a Peppercorn Demi served with a 2003 Au Bon Climat, Santa Maria Valley Pinot Noir.

The appetizers were complete and it was time for the main course. There was a fish and a beef dish and both had an excellent presentation with a collage of flavors. The Pan Roasted Red Snapper with an English Cucumber Crust and Forest Mushroom & Fennel Cream was served with a 2003 Weingut Heger, Baden Pinot Gris and the Coffee & Pepper Crusted New York Strip Loin with a 2002 Chambord Demi Glace was served with Luca, Mendoza Valley Syrah.

Soon after the table was cleared, the show continued with a table side performance of Gene’s Flaming Volcano Flambé by none other than the maitre d’ himself. This could be one of the most entertaining desserts ever as the mixture of Brandy, bread pudding and vanilla ice cream are engulfed in the flames of fire extinguished into a unique blend and presented in Brandy glasses. Served with La Spinetta, “Biancospino” Moscato d’ Asti, NV, the flaming volcano is a must when you visit the Chicago Steakhouse and a great way to wrap up a meal.

The overall dining experience at Chicago Steakhouse was relaxing and enjoyable with impeccable service and a very knowledgeable staff. If you have not tried the “re-born” Chicago Steakhouse at Gold Strike Casino in Tunica you are missing out! Whether it is a special occasion or celebrating a big jackpot, Gene Schnell and team will make your dining experience a winning one.

Restaurant Review:
Portico:  Caesars Indiana
Elizabeth, IN
1-888-ROMAN-4-U
www.caesarsindiana.com
Published Jan 2006
Written by James Bickers

Is it a fine-dining restaurant that happens to have a strong emphasis on steaks? Or is it a steakhouse decked out with the finery of the five-star dining experience? In the hands of a lesser crew, this would be the makings of an identity crisis. But at Caesars Indiana’s Portico restaurant, it feels right. A sumptuous wood setting, luxurious seating and an ample, elegant bar all serve to make diners feel like they’re at a five-star, long-waiting-list restaurant.

It is a pleasant surprise, then, to see the menu, which manages to straddle the line between the regality of the formal and the comfort-food allure of the casual.

“It’s a little misleading to label this ‘fine dining,’” said Rudy McMillan, vice president of food and beverage for Caesars Indiana. “We really feature our steaks. That’s the main emphasis in this room.”

Head chef Scott Crim offers six cuts of steak, two of which are prime rib and one of which is the outstanding 24 oz. Porterhouse. All are certified aged Angus beef, and Crim serves them up so they barely need a knife.

According to McMillan, the staff is also particularly proud of its crab cakes, and with good reason – they’re soft and buttery, compared to the over-cooked discs many places are content to serve. Portico’s crab cakes are made with large chunks of premium crab, which makes all the difference in the world.

In fact, the appetizer menu leans heavily on crab, making it a delight for the seafood lover. On the occasion of my visit, the soup du jour was a creamy Alaskan king crab. Other selections included shrimp and crabmeat cocktail, a lump crabmeat cocktail and a crab and artichoke dip. There were also the classics such as Oysters Rockefeller and fried green tomatoes.

Elsewhere on the menu, hearty main courses include twin filets of beef in a brandy pepper sauce; a boneless pork chop stuffed with spicy maple sausage and apples; a gorgeous New Zealand rack of lamb served with truffled potatoes and rosemary sauce; and an enormous platter of two South African cold-water lobster tails, all of which are served with salad, steamed asparagus and a choice of potato or saffron rice.

Big appetites will immediately be drawn to the “Surf and Turf” platter – a lobster tail or ¾-pound of king crab, alongside a filet, ribeye or New York strip.

Portico extends a special bit of the red carpet to members of Caesars One, the casino’s exclusive club for frequent and high-dollar gamers. A dedicated one-page menu is made available to Caesars One card-bearers, offering a little something special. Recently, this exclusive menu included pesto-stuffed rack of lamb, parmesan-coated sea bass, and a nine-ounce filet served with bacon-wrapped oysters, caramelized shallots and a port wine reduction.

Speaking of wine, there is the matter of potent potables. The cellar holds two dozen reds available by the bottle, including some hard-to-find Napa Valley cabernet sauvignons (a 2001 Far Niente goes for $225, while the 2001 Altamura is $135). Nineteen white bottles are offered, including a Beringer “Private Reserve Chardonnay” and a 2001 Louis Jadot Puligny Montrachet. Sparkling wines number a half-dozen, including the requisite Dom Perignon for the person who just hit it big on the slots floor.

For those wanting a digestivo after the meal, cognacs and cordials run the gamut from Courvoisier to 100th and 150th Anniversary editions of Grand Marnier. Warres 1976 Tawny and Graham’s Six Grapes are the featured ports, both of which pair excellently with a Dunhill Dominican Cabrera cigar, one of five high-end smokes the bar keeps in stock.

The spirits behind the bar hit on all the usual suspects, with all the major brands represented. But Portico shares a border with Kentucky, so an emphasis must be placed on bourbon. Common pours include Maker’s Mark and Early Times, but the single-batch list is filled with standouts

such as Woodford Reserve, Jefferson’s Reserve, Booker’s, Bakers, Blanton’s, Basil Hayden and Knob Creek.

If the Kentucky-grown sweetness of bourbon isn’t enough to satisfy you after your meal, Portico has a handful of signature desserts, ice cream drinks and coffees. Bread pudding with whiskey sauce is old-fashioned comfort food at its finest, while the soufflé of the day will undoubtedly feel a bit more refined.

And if ice cream is your thing, it’s hard to beat the “Nutty Caesar” – premium ice cream blended with Bailey’s and Frangelico.

Reservations are recommended. For more information on Portico, call 1-800-660-9744 or visit www.CaesarsIndiana.com.