Immensely popular fine-dining restaurant shows no signs of slowing nearly two decades later.
In case you hadn’t noticed, the steakhouse has become a “must” for every new casino resort. From Durango Casino‘s NICCO’S PRIME CUTS to DON’S PRIME at Fontainebleau, BARRY’S DOWNTOWN PRIME at Circa to Resort’s World‘s CARVERSTEAK, a high-end chophouse is always the cornerstone of dining options. Gold Coast Casino even named theirs CORNERSTONE.
Out west in Summerlin, T-BONES CHOPHOUSE and Lounge is celebrating eighteen successful years at Red Rock Resort. Thought to be a gamble when it first opened, RED ROCK RESORT has found itself at the center of tremendous growth. As a result, many visitors no longer think twice about venturing off-Strip. And Red Rock offers just about everything a tourist could hope for…minus the chaos and headaches.
STATION CASINOS opened T-Bones Chophouse, along with the entire Red Rock Resort Casino Spa, on April 18, 2006. An immediate hit, the chophouse has remained popular when other restaurants have come and gone. Jonathan Venegas, STATION‘s “Fine Dining Guru”, credits T-Bones‘ General Manager Doug Solomon with its longevity and current success.
The restaurant’s kitchen is expertly helmed by Executive Chef Tomas Alberto Espino. He’s overseen by the property’s Executive Chef Arnie Garcia. This talented team delivers “a meat-lover’s mecca with masterful preparation and a 7,500-bottle wine loft”.
With its curved lines, reflective surfaces, glass, and earthtones, the restaurant’s inviting decor manages to be warm and aesthetically cool. That seeming contradiction is echoed in the highly skilled staff, which is attentive and friendly without being obtrusive.
The menu offers dry-aged prime steaks, signature bone-in meats, and fresh fish flown in daily. Mr. Venegas told VEGAS 411 that “our steak program is sourced from many places, (like) Japan with our Certified Kobe. We show our plaque as 1%. In the U.S., that has the true Kobe Certification. (Also from) Robbins Island in Tasmania to Snake River Farms here in America.
Station Casinos boasts that “as one of the very few steakhouses in Las Vegas to have gained this prestigious license, T-Bones now joins a group of delectable restaurants, including its sister property Hank’s Fine Steaks in Henderson (Green Valley Ranch), to hold this certification.”
As guests of the restaurant, VEGAS 411 was invited to experience a selection of favorites as chosen by T-Bones Chophouse management and its culinary team. We started with a selection of beautiful breads, baked on-site, and continued with two glorious crab appetizers.
First was an outrageous CRAB COCKTAIL ($32). Served in a bowl chilled over blue luminescent ice, the colossal lump crab is accompanied by cocktail sauce, dijon aioli, and a half-lemon. Meaty and mouth-watering, it’s generous enough to serve as a small meal for light eaters.
Speaking of meaty, a pair of Signature Lump CRAB CAKES ($35) arrived with cajun remoulade and more lemon. Generous in portion size and with barely any filler, this appetizer would also make a wonderful light meal. But you can also select from favorites like Shrimp Cocktail ($23), Hawaiian Bigeye Tuna Tartare ($24), Oysters with sherry mignonette and horseradish ($23), or Piedmontese Beef Tartare with cured egg yolk, scallions, chives, and a grilled baguette ($24).
Seafood lovers might want to indulge in a Seafood Tower ($75 per person) that comes with Maine lobster, shrimp, oysters, colossal lump crab, and king crab. Too much? Then how about Charred Octopus with white beans and Calabrian chili ($26) or Shrimp Tempura with spicy yuzu and aioli ($18)?
It seems to be an unwritten rule that you can’t skip a beautiful steakhouse salad. T-Bones suggested THE STEAKHOUSE ($16 per person), a chopped beauty consisting of romaine, gorgonzola, avocado, tomato, applewood bacon, and a distinctive white French dressing. It was blended and served table-side.
If you prefer, select from a traditional CAESAR ($15), iceberg WEDGE ($16), Italian-style TOMATO CAPRESE with beefsteak and Bufala mozzarella ($18), ARTICHOKE & TOMATO with basil and lemon aioli ($18), HEARTS OF PALM in raspberry vinaigrette ($15), or the CALIFORNIA ($18) with butter lettuce, radicchio, roasted peppers, and romaine. Soups include Maine LOBSTER CHOWDER ($18) and FRENCH ONION ($15).
With luck, you haven’t stuffed yourself on T-Bones classic starters and are ready for the main course. As mentioned above, the restaurant’s all-important A5 Kobe Beef Certification may point you in the direction of their Hygo Prefecture RIBEYE from Japan ($60/ounce 4 oz minimum). Wagyu selections include a 10-oz Mishima Ultra-Reserve FILET MIGNON from Washington ($120) and a Westholme, Australia NEW YORK STRIP ($89 for 12 oz).
Parties with a Texas-style appetite will rejoice in a selection of LARGE FORMAT steaks. There’s a 42-oz American Wagyu TOMAHAWK ($185), 32-oz USDA Prime Angus T-BONE ($139) from Allen Bros. of Chicago, and a 20-oz wet-aged Prime USDA CHATEAUBRIAND by way of Niman Ranch ($139).
Our entree was an exclusive special for that day…Tasmanian Wagyu NY Strip with Seared Scallops, topped with bordelaise sauce ($120). Mr. Venegas explained to VEGAS 411 that T-Bones focuses monthly on a different ranch from their supplier list. The special was divided for two and served on separate plates (one half pictured above). It came to Red Rock Resort by way of Robbins Island.
Located in northern Tasmania, Australia, and operated by the Hammond family, Robbins Island cattle are sustainably and naturally raised without hormones or supplements. The region’s lush pastures and “cleanest air in the world” result in the best-tasting beef imaginable.
Photo via Robbins Island Ranch
Our special was served with pureed potato and vegetables. Steaks are generally served a la carte and can be paired with any number of generously-portioned sides. Choose from seasonal forest mushrooms, artichoke romana, grilled asparagus, steamed broccoli, and a variety of potatoes. Prices range from $12 to $15. You can dress up your plate with add-ons like TWIN LOBSTER TAILS ($39), PAN-SEARED SCALLOPS ($22), Oscar-Style topping, or Truffle Butter.
Along with the ultra-premium selections described above, there are plenty of Earth-bound steaks. Some even fall under the category of NATURAL & PASTURED RAISED for meat eaters of conscience. Choose from USDA PRIME and BONE IN CUTS, LAND & SEA entrees, FEATURED CUTS, and of course, the classic Vegas mainstay…Prime Rib.
The prime rib at T-BONES is 4-star Mishima Reserve from Washington. It’s available in a 12-oz Queen Cut ($65) and 16-0z King Cut ($72). If you prefer, prime rib can served “English Cut” style (thinly sliced). The restaurant’s extensive menu (available here) covers everything from conservatively-priced pasta dishes (starting at $27) to Golden Ossetra Caviar with traditional accouterments for $225.
Twelve individual selections make up the T-Bones dessert menu, along with elegant teas and coffees. Our table was treated to an incredibly rich Warm Butter Toffee Cake ($12), topped with crème fraîche ice cream and hand-poured warm toffee ($12). Additional choices include Vanilla Madagascar Creme Brulee ($12), a Peanut Butter Sundae ($12), Fremont Street-reminiscent Fried Oreos (topped with vanilla bean ice cream – $12), and a vegan Banana-Key Lime Tart ($16).
After dinner, feel free to hang out at the gorgeous T-Bones Chophouse lounge. Weather permitting, relax at their outdoor deck and bar, where you can enjoy live music and a view of Red Rock Resort‘s fabulous pool. Both offer Happy Hour Specials from 4 pm through 6 pm, Sunday through Thursday.
You can arrange private events and patio dining for groups of 10 to 200. And don’t forget to peruse T-Bones‘ “for the ages” wine menu, which spans an incredible seventy pages. Yes, seventy! It was created by Sommeliers Micheal Kothe and Edward Teming. Ask about the “Featured Glass Pour of the Month”.
T-Bones Chophouse and Lounge is located inside Red Rock Casino Resort Spa at 11011 W. Charleston Boulevard in Summerlin, NV. It is open daily from 5 pm to 10 pm, Friday and Saturday until 11 pm. Reservations can be made by phoning 702.797.7777 or through OpenTable by clicking here.
