 Biscayne Steak, Sea & Wine Restaurant Review: Biscayne Steak, Sea & Wine at the revamped Tropicana Las Vegas is keeping step with the resort’s new South Beach theme. The ambience is enhanced by dark hardwood floors, white-hued chairs and booths and ecru-colored walls, with several pictures of sailboats adding to the beach motif. Aged Angus beef is served in Prime cuts of New York strip, rib-eye and filet mignon, among others, and is accompanied by a trio of sauces---béarnaise, red wine reduction and a house version flavored with guava. Safe Harbor-certified fresh seafood is flown in daily. Executive chef George Bargisen shows creativity in his appetizers, such as the lamb or shrimp tacos, each with a shell composed of fried eggplant. The lobster bisque is not to be missed, and contains generous chunks of the prized shellfish, sherry Cognac and cream cheese. Signature desserts are designed by executive pastry chef Meegan Lancaster (formerly of Daniel Boulud Brasserie at Wynn Las Vegas). Try the Tahitian vanilla crème brûlée with raspberry preserves and shortbread.
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