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| - First of all, this was my first "Old Vegas" dining experience and it was fantastic! I had SO much fun. It actually made me wonder why we started to move away from this type of dining. Thank goodness there are still places like this keeping it classic.
The hotel offers free valet and self-parking (four hours with validation) and it's just a quick walk down Carson to Fremont.
When you walk down the stairs from the casino floor, you really feel like you're in a cellar. There's a small lounge/bar area near the host stand. Even if you're here for dinner, I'd recommend some time at the bar with veteran bartender Dean. What a personality! Tell him what you're in the mood for or what you like to drink and he'll make you something new and name it on the spot. Your cocktails also come with their own refills - a beautiful crystal bucket filled with crushed ice and a carafe of whatever you're drinking. I had the Raspberry Lemon Drop and it was great; the right balance of sweet and liquor. Also only at the bar are complimentary mixed nuts, adorable heart-shaped water crackers, and spreads: Chicken Liver Pate and Smoked Cheddar with Bacon and Pimientos. The pate was amazing! I could have sat at the bar all night eating pate and crackers.
If you're a lady, you receive a fresh red rose prior to seating. They even have vases at each table to place your rose(s) while dining. Then, when you're ready to leave, they wrap the stem in foil to take with you. They do this EVERY DAY!
Want to know what you should eat? Anything that involves table-side service! After all, you're here for the Old Vegas experience. Gosh, it is so much fun. Especially if you have the honor of dining with server extraordinare Victor. He's been here since 1983 and you'd never guess it with the amount of enthusiasm he has for everything!
We started with the Table-Side Salad (this comes with all entrees or $19 a la carte). The cart has all the salad elements and you tell your server what you'd like and they put it together. If you're with Victor, just have him make your salad. If you're not picky or allergic to anything, tell him to put whatever he wants. It's quite the show and he is extremely entertaining. I had a blast just watching him make the salad! And the salad had EVERYTHING. Romaine lettuce, tomato, red onion, mushroom, anchovies, bay shrimp, marinated artichoke, hearts of palm, hard-boiled egg, parmesan, blue cheese, roasted pine nuts, and croutons. There are three dressings: Caesar, Creamy Pepper, and Honey Orange Walnut Vinaigrette. Victor recommends an unique combination of all three, so of course, I said yes. The salad was delicious. This is a must!
We shared the Duckling Anise Flambé ($40). The duck is roasted with licorice spices and herbs, then flambéed table-side. More of that table-side action. It's also topped with a Grand Mariner duck confit mandarin orange sauce. Served with wild rice and roasted vegetables. The duck was delicious and I loved the sauce.
All entrees come with bottled water, assorted breads (cheese-toasted lavosh and rolls) and rose-shaped butter, their famous table-side salad, fruit sorbet as a palate cleanser (we got adorable mini cones topped with lemon sorbet), fresh vegetables, choice of roasted garlic whipped potatoes, red potatoes with parsley, or wild rice, and chocolate-dipped fruit (strawberries, baby figs, and dried apricots). I mean, WOW.
We finished with Bananas Foster ($18 for 2 people) which is also flambéed table-side. Served with vanilla ice cream in a beautiful goblet and long, slender spoon. YUM.
It was an amazing meal and even better experience. I really didn't understand the hoopla, but now I get it. Service was IMPECCABLE. Each table has TWO servers and a bus boy. Everyone is so professional, crazily attentive, and importantly, thrilled to be there. Our drinks were never empty, our table was always clean, and one time I didn't even realize I dropped my napkin when I stood up and before I knew it, there was a new, folded napkin waiting for me on the table! By the way, if you weren't impressed enough, all the servers have culinary training for their table-side cooking! I truly cannot wait to come back - no need to wait for a special occasion!
Notes: They tend to get busy every night, so reservations are recommended in advance. It's a popular spot for locals and visitors!
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