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LAS VEGAS
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RESTAURANT COLUMNIST August 2009 Only in Las Vegas are there as many fine dining restaurants that offer amazing food. Among the finest restaurants are the extensive variety of Steak Houses that are everywhere; all casino properties and many free standing dining emporiums are dedicated to the meal of all meals the “almighty steak”. To pick one out of the wide array that we have is almost impossible, because so many are great. If we named then all this column would go on forever, Restaurants like Boa and Morton’s are only but a couple on the list; but the question I am asked most is “what are your favorite places?” …that is a little easier to answer. In order to answer that question properly, one must consider that there are many things that go into selecting “my” favorite steak restaurant. First of all remember that you start eating with your eyes, ears and emotions before you cut into the prime cut of beef you select. Is the restaurant comfortable? You must consider the ambience, the room layout, the service, the management and a million more items and of course the food, its preparation and presentation. You can tell when a restaurants management strives to be the best, it shows by how they greet you, try to please you and their attention to detail. In starting to put this article together I had to determine where I am happiest when I decide to dine out on my favorite cut of “Bone in Ribeye”. I had a tough decision to make as I want to write about one on the west side and one on the east side. Well folks, here they are; my selection for the “My Choice Best Award”. T-Bones, located at the Red Rock Casino Resort & Spa. T-Bones is unique for a wide variety of reasons, first of all the staff that makes it what it is must be perfect, totally trained and enjoy their job; Tony Mangione the GM and Chef Joseph Kudrak fit into this category. Tony not only runs T-Bones but also oversees all of the fine dining restaurants at Red Rock. Chef Kudrak, has years of experience as a fine dining Chef and always prepares the food to perfection. The servers are schooled long before they serve the first patron and do a masterful job. When you visit T-Bones, please stand in front of the restaurant and look long and hard at the entrance, you will be amazed; it is the best entrance in the city for any restaurant. The beef is aged to perfection and the side dishes are perfect; the fresh lump crab meat appetizer is clearly my favorite thing in the world. When ordering your steak, my choice is either the Bone in Ribeye or the Filet, It is always cooked to perfection and of course I order it medium rare, so should you. You will notice how professional the servers are as are the hostesses that seat you, this is truly an art. In all cases you are treated like you are the only guest in the restaurant. Tony Mangione is an amazing General Manager, possibly the best in the city and will visit every table and chat with you, of course, he has to, he is an Italian from New York. Hanks Fine Steaks and Martinis, Located in Green Valley Ranch, is also at the top of the list with Rocha as the Manager and Chef Steve Short who both take pride in everything they do. The room is breathtaking and for my money the best looking steak house in Las Vegas. As you enter you are surrounded by an amazing wine cellar, glass, fire and chandeliers. The staff also amazes me, they are as near perfect as you can get. I would stop when you enter the restaurant and scan the room with your eyes it starts your dining experience at that moment. Here too, the servers are amazing and every guest is treated like they are the only person in the room. Of course the steaks are aged for 28 days and are cooked at 800 degrees. Rocha, the Manager will visit with you and make sure your evening is perfect; he has the proper personality and experience to know how to make every guest happy. The same applies to the Chef Steve Short who takes every dish that leaves his kitchen personally and will make sure that “you” are satisfied, fortunately for Hank’s, Chef Steve is an expert at what he does. If you are a dessert fancier, you might want to indulge in the famous Banana Split, I dare you. With a breathtaking room of glass, wine and fire, I guarantee a perfect dinner every time. Even the ever present Martini is half priced from 5 to 7 p.m. Lauren or Meagan will seat you and Chris, Tad or Lazaro might be serving you. Whether it’s Lamb Chops, giant Lobster Tails, Dover Sole or Steak you can’t miss at either T-Bones or Hank’s, both offer you the best that is available in Las Vegas. I strongly urge you to make reservation, especially on a weekend. Another star of the show is the man who oversees the better restaurants for Station Casino’s; Corporate Executive Chef Bryan Dillon, who for my money is among the best in the City. I have known Bryan for many years and have observed how he works and the care he takes when working with the various Chefs and room managers. We have many culinary experts in Las Vegas; very few can match the folks we have mentioned above. For a meal worth remembering, try T-Bones or Hank’s Fine Steaks and Martinis. |
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