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Initially skeptical about such a seemingly unusual item, I am now a believer, and I thank the cowboy whose out-of-the-box thinking led to this delicious addition to the Top of Binion’s menu. As they arrive, I am blown away by the massive portions and the irresistible aromas of our food. The 16-ounce cut of prime rib is easily three inches thick, and David tells us that unlike many steakhouses, Binion’s serves every single cut of prime rib with the bone in. The entrée also includes sautéed green beans, natural jus, and the choice of garlic mashed, red roasted or oven baked potato; for the prime rib, I go with the garlic mash. The meat is seared with fresh peppercorn and has been cooked to a perfect, juicy medium rare, as is the standard for prime rib. The process makes this cut so tender that I hardly need to put pressure on my knife at all as it glides through the beef with relative ease.
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The waiter was adequate, but did not offer us any of the sauces for our steaks, and we had to bring up our options. We were not asked to have our drinks refilled at all through the evening. With the mandatory gratuity (parties 6 or more), we feel they did not earn their tip. The wait staff should be properly trained like this is a high end restaurant as advertised. After a short drive, we enter the Binion’s Gambling Hall parking structure where parking is free for up to three hours with validation from the hotel.
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Their design includes two white-box galleries within the soaring interior, performance and workshop areas and an outpost of the Black Art Library. Welcome to our photo series Eater Scenes, where Eater Vegas visits some of the city's great restaurants and bars to capture them at a certain, and very specific, point in the day. Restaurant has an absolutely great view and has been there for years. The founders of a downtown art gallery see the potential for a vibrant community and art hub in the East Village and are putting the pieces in place.
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Top of Binion's Steakhouse also offers a grand wine selection to compliment any entrée choice. As we prepare to leave, David stops by again to thank us for joining them before picking up a lively conversation with one of his many local regulars who frequent the restaurant. Top of Binion’s Steakhouse is one of the ultimate experiences in genuine, vintage Las Vegas style, located just a short drive away from the madness of the strip.
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So stop weighing the odds and take a good gamble. Head into Binion’s Gambling Hall and Hotel, ride the renowned glass elevator all the way to the top, and discover the hidden treasures inside. At Top of Binion’s Steakhouse you will find generous portions of high quality cuisine, first-class hospitality and the best view in Downtown. Get out here and discover the Fremont Street experience.
Bring your friends and take a picture with the famous $1 million dollar cash pyramid! Binion’s Gambling Hall & Casino is a one of the last standing original casinos in Vegas and the birthplace of the World Series of Poker. For a romantic date, intimate dinner conversation, or simply to enjoy a refreshing cocktail from the world class bar, journey to Top of Binion’s Steakhouse at Binion’s Gambling Hall & Casino.
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Some are even slightly larger, able to accommodate up to eight adults, and all are in high demand. From the 24th floor of the hotel, the view is astounding, and it is no wonder that Binion’s is a premier destination for special events and romantic evenings. From our booth, we look out over the valley, directly past the Stratosphere Tower. This high up, we can see far off into the distance, until the bright lights of Las Vegas end and the dark silhouettes of the surrounding mountains begin. Binion’s Gambling Hall is an iconic reminder of a different time, a classic era when Fremont Street was the hottest and hippest place in Vegas.
OFFBEAT: Jack Binion's famed steakhouse in Hammond attracts celebs - The Times of Northwest Indiana
OFFBEAT: Jack Binion's famed steakhouse in Hammond attracts celebs.
Posted: Mon, 13 Jul 2009 07:00:00 GMT [source]
A brief walk through the casino brings us to the renowned glass elevator which offers a fantastic view as we ride to the top floor labeled “Steakhouse”. We step off of the elevator and enter into a dim-lit world of old Las Vegas charm, Top of Binion’s Steakhouse. Service was good like in an old world steakhouse. We were 5 people and all of us ordered different cuts of meat but we all had the same complaint...no flavor and flat. Not worth the price, go to some of the newer steakhouses for a "good steak".
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The cakes are dense, full of quality lump crab meat, and the fried breading offers a splendid crunch to complement the moist, buttery interior. The lobster bisque, served in a moderate sized bowl, is similar in color to traditional tomato soup, topped with a scoop of home-made cream and sprinkled with fresh chives. The broth is thick and savory, with hints of pepper, onion and celery. As I continue scooping, I also discover several large chunks of tender lobster that dissolve as I begin to chew. I’m impressed with the quality of the soup and the fact that Binion’s follows through on the promise of actual lobster meat in the bisque.
Top of Binion’s Steakhouse, perched on top of the celebrated Binion’s Gambling Hall & Casino is a treasured gem in the Las Vegas community with its stunning location, prime cuisine, and excellent service. Take a ride up the glass elevator to the 24th story and enjoy a panoramic view of the valley that is truly astounding. Open for dinner daily, menu selections include a vast array of gourmet steaks and several seafood options. With rich wood and red velvet accents, this classy dining destination brings a vintage Vegas flair to the downtown area. It is also a great venue to escape the hustle and bustle of the strip located just minutes away.
With a definite emphasis on quality steak, Binion’s serves only Creekstone Farms Midwestern, corn fed, Premium Black Angus beef, and every single cut is aged for a minimum of 28 days. Steaks are broiled, or sautéed with cabernet, peppercorn or béarnaise sauce, and there is also the option for either a blue cheese or boursin cheese crust. After weighing our options, we decide to start off with the Pan Fried Crab Cakes and a bowl of Lobster Bisque. Sal commends us on our selections and disappears to place the order, giving us enough time to peruse the menu a little longer and decide what direction we plan to take this meal. This next rather interesting entrée was inspired by cowboys who were once regulars at the steakhouse during rodeos. The dish consists of a whole Australian lobster tail, fanned out, pressed, breaded and then pan fried.
The entire space is very dim-lit, setting a relaxing tone and lending an air of romance, accentuated by a single burning candle on every table. Each napkin is expertly fan folded, a subtle touch of elegance, and to complete the experience, we hear soft, classic ballads playing in the background. A fixture on Fremont Street since 1988, the Top of Binion's Steakhouse has been giving guests a view from the 24th floor. Of course, it started as the Top of the Mint in 1957, back when Fremont Street was still drivable and the view went all the way to the Strip.
With our appetizers gone, we are ready to move on and try a couple of the signature salads before we make our way to the heavier entrees. Sal returns with our drinks and I am impressed to find the mai-tai served in a tall glass, garnished with a fresh orange slice and a single maraschino cherry. It is sweet and tart, with a strong finish of quality rum, and my friend’s martini is one of the best he has ever had. With drinks in hand, Sal leaves us to look over our menus, and as we glance through, another server arrives at our table with a basket of warm dinner rolls and a side of whipped butter. The rolls are fresh, with a very crisp outer layer that opens up to a light fluffy interior, and the whipped butter spreads easily and melts quickly. They are delicious, but I limit myself to only one, because along with a reputation for old-school charm, Top of Binion’s Steakhouse is known for enormous portion sizes.
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