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Charlie Palmer Steak Restaurant Review: Forget any preconceived notions of casino dining when stepping into the plush, sunken dining room of the Grand Sierra Resort & Casino’s branch of Charlie Palmer Steak. There isn’t a bell or whistle to be heard as the staff breezes through specials with an aristocratic yet friendly air. The sommelier swings by to offer recommendations, tailoring suggestions to taste and budget. The hours slip away amidst the parade of dishes, from nicely seared scallops paired with pork belly and house-made marmalade, to seared ahi atop a bed of spring flavors --- delicate peas and spring onion. For the main course, we like the often-overlooked hanger steak, tender and marinated in balsamic, but the porterhouse for two, weighing in at 42 ounces, also may tempt. All steaks arrive with a trio of surprising sauces: Charlie Palmer’s signature, slightly sweet, 16-ingredient secret sauce, a classic béarnaise and an herbaceous chimichurri. For those looking for something besides a cut of beef, try the bone-in pork chop with citrus mostarda and rosemary jus. Steaks come with a selection of sides such as signature fries or goat cheese mac ‘n’ cheese, but the roasted Brussels sprouts with house-made, thick-cut smoky bacon are the stars. Don’t pass up fresh ice cream (especially coconut) for dessert.