 The name is a tribute to Treasure Island’s owner Phil Ruffin, and although a handful of favorites such as chicken Parmesan and fresh-made ravioli pay homage to the Italian in the restaurant’s name, the focus is that of the classic American steakhouse. Subdued lighting, rich red tones and rustic dark wood accoutrements contribute to an elegant environment. Be sure to begin with the house specialty endive salad bowl, enhanced with Maytag blue cheese, honeyed walnuts, bacon and sherry-shallot dressing. Prime cuts of meat are aged a minimum of 30 days and include New York strip, filet mignon, rib-eye and dry aged T-bone. All of the steaks come with a huge fully loaded baked potato and can be crusted with blue cheese or Parmesan; accompanied by savory béarnaise, brandy peppercorn and shallot-Cabernet sauce; or paired with crab legs, shrimp or Maine or Australian lobster. Sides we suggest are the roasted garlic whipped potatoes or sautéed mushrooms. Save room for the crème brûlée, sour cream cheesecake or triple chocolate cupcake.
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