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| - It's become tradition for me to take my assistant out to dinner on the last day of the POOL tradeshow in Las Vegas. Well, I feed and house him the entire time, but dammit, the last day is the day for a GOOD STEAK DINNER. In February we had gone to Morton's, and while it was good, the service and martini were better than the steak.
He had mentioned in February that Circus Circus is alleged to have the best steakhouse in Vegas, which I dismissed at least 5 separate times as total hooey. How could that be? We didn't make it during that trip. So this time, being in the mood for something a little more mellow and perhaps a bit silly, I suggested Circus Circus for our end-of-show dinner. i didn't change out of my grungy breaking-down-the-booth-packing-the-fixtures clothing at all, and off we went.
The Steak House is a class act. My helper friend took a look at the dark wood entrance and stepped to the side to tuck in his shirt and spit-shine his hair. We didn't have reservations as recommended, but they were able to seat us right away.
As soon as you walk in you're face to face with their curing room, an awe-inspiring enclosure with entire sides of meat just dry-aging away. Gorrrgeous! The decor in general is pretty great- dark, lots of wood and taxidermy, and just what you might expect of a steakhouse in a murder mystery.
Service was attentive and not smothering, but a little on the clueless side. He didn't know where the oysters came from, and since my friend the microbiologist recommended that I never eat oysters from the Gulf (apparently they're more likely to carry a particular strain of flesh-eating bacteria than our good old West Coast oysters) we passed. Also, when I asked him to please explain the differences between the cuts (I know what a Porterhouse and filet mignon are, but the difference between a New York strip and a regular ole strip?) he instead launched into a spiel that went like this:
"Well, for the ladies [he looked pointedly at me] I recommend the filet mignon. It's a tender cut that's low in fat. We also have a petit filet if you don't want too much. And for the gentlemen [eyes over to my companion] we recommend the New York strip. It's a flavorful cut that's very popular with the gentlemen."
Thanks, sir. Thank you for being SO TOTALLY WRONG about how to explain cuts of steak. Annnnnyway, the New York strip sounded great to me so that's what I ordered. And apparently the filet mignon sounded great to my companion, so that's what he ordered. Well, at first he ordered the petit filet, but I reminded him that he has a wooden leg and would not be satisfied with the lighter lady's meal.
My steak was EXCELLENT. Rare, flavorful, perfect. The martini was pretty stellar as well. My companion's steak was initially a disappointment to him because it wasn't as flavorful as mine (and this is at the heart of why I only like filet mignon at home when you get to marinate it to your exact specifications. It's a tender bitch, but not as flavorful since it doesn't have the same fat content. FAT IS FLAVOR.) but he grew to kind of love it. And, I have to say, it was miles ahead of the Morton's filet mignon because it was delicously dry-aged. Companion thought it was a little gamey, but I thought it was kind of excellent.
All the other little details about the dinner were excellent as well, right down to their bread and butter. How great is that?
After dinner we went to the big top and watched 15 minutes of harrowing aerial acrobatics. Helps with digestion.
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