Twin Creeks Steakhouse a Gem for Tourists and Locals | Las Vegas, NV

By Bob Barnes

Las Vegas, NV, March 2022

• GAYOT’s Rating: 14/20
• Cuisine: Steakhouse
• Open: Wed.-Sun. 4:30 p.m.-9:30 p.m.
• Twin Creeks Steakhouse is on GAYOT’s Las Vegas Best Steakhouses.

After being closed for over a year and refreshing the interior with new flooring, artwork and furniture, Twin Creeks Steakhouse at the Silverton has reopened. This is news worth celebrating whether you have dined there or not, as a wonderful dining experience awaits.

The refreshed décor of the dining room presents a very classy feel with a rustic backlit rock wall; crushed velvet booths; hardwood floor and red/gray carpet; hues of teal, brown and silver; dark wood tables; and mounted cattle skulls lest you forget the featured protein on the menu.

The menu is curated by chef Jaimee Pepe, an Art Institute of Las Vegas graduate. She spent four years in New York and upon returning to Las Vegas worked at Knob Hill and opened Giada as the executive sous chef before coming to Twin Creeks nearly five years ago.

Your meal begins with a bread course with several savory fresh baked options (the selection changes nightly), which is so delightful you’ll need will power to stop so you have room for further pleasures.

Very worthwhile starters are the lobster bisque with Pernod cream with generous chunks of the coveted shellfish; truffle short rib tortellini with blue cheese foam, fried mushroom, parsnip purée and short rib jus; and watermelon salad with feta, cherry tomatoes, mint, basil and cucumbers.

As for the stars of the show, all of the beef is 100% Certified Black Angus, except for the colossal 40 oz Creekstone Farms Tomahawk for two, which fills the table with lobster mashed potatoes, grilled asparagus, black-truffle butter, béarnaise sauce and red wine demi-glace. The other cuts are 10 oz flat iron with chimichurri; 22 oz cowboy rib-eye; 28 oz porterhouse; 8, 10 or 14 oz filet mignon; 12 or 18 oz prime rib; and 16 oz New York Strip hand-cut in house and char-grilled on a Montague broiler, which the chef calls the “Cadillac of the kitchen.” Steaks can be spruced up with accompaniments such as crab legs, lobster tail, brandy peppercorn, mushroom marsala and blue cheese and bacon.

Besides the fine Prime cuts, there’s 10 oz free range chicken breast served with creamy polenta and roasted root vegetables; seared salmon with parsnip purée; scallops with butternut squash risotto; and jumbo shrimp scampi with house-made fettuccine.

Shareable sides not to be missed include au gratin potato, fried Brussels & bacon with pomegranate reduction and lobster mac ‘n’ cheese.

There are nine sweet finales crafted by Amanda Longo, who just happens to be chef Pepe’s wife. We enjoyed the nightly bread pudding (changes daily), which during our visit was a white chocolate caramel/bourbon brioche with house-made candy pecan ice cream. Other temptations include a warm apple cranberry crisp served with vanilla bean ice cream, lemon curd streusel with blackberry swirled ice cream and chocolate s’mores pot de crème with marshmallow and graham cracker.

With the unlimited bread course, generous steak portions and entrée accompaniments, you’re guaranteed to not leave hungry. Twin Creeks is a true gem for both tourists and locals, offering a refined and elegant ambience without being stuffy, and at prices below what you’d encounter on the Strip.

> Bob’s tips;
• You can pair your meal from a boutique list of more than 100 wines mainly from Napa and Sonoma; an extensive bourbon/whiskey list including four curated flight options of four tastes each: Rye, Reserve, Road Trip and High West; or cocktails such as the Smokin’ Sazerac made with High West Campfire and Pernod that comes to the table literally smoking.
• You don’t have to be a meat eater to be satisfied here, as there is a plant-based menu with seven choices such as pan-seared cauliflower steak with wild mushroom risotto, port wine reduction, pistachio vinaigrette and fine herbs (which can be ordered as an entrée or a side); polenta tomato tapenade with fried enoki mushrooms and fresh basil; and house-made sorbet. .
• The Silverton is well situated right off of the I-15 freeway and parking is free (even valet).