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This steakhouse features earth tones, rock, fire and water elements. Defining itself as a contemporary American-themed restaurant, its state-of-the-art sports lounge is a popular hangout for lunch. The smoke-free dining room bustles all day and evening. Starters are the traditional shellfish cocktails including oysters Rockefeller, and baked potato-cheddar-ale soup. The honey-glazed free-range chicken breast is a winner. We also like the salmon au poivre and the jumbo sautéed shrimp scampi with linguine. Alaskan king crab legs are always a favorite, as are the Black Canyon 16-ounce and 20-ounce prime rib. The Rio hotel itself has its own beef program, where Angus beef is aged in-house by the property's own butcher. Prepared on the mesquite grill, the 24-ounce T-bone porterhouse, 18-ounce dry-aged Cajun rib-eye chop and New York strip steaks are among specialties of the house. Splurge on a shake or malt, or a root beer float.
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