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| - Located off the strip, on the other side of the 15 freeway is the Palace Station Hotel. I have never set foot in this hotel/casino in my life until my friend told me that I need to go try the Oyster Bar here. Although, I'm not a big fan of raw oysters because of what it can potentially do to my bowels, I was assured that they have plenty of other (sea)food items to choose from.
The Oyster Bar is literally a horse shoe style bar (think shabu shabu). No frills, no tables, just a bar and stools. Everything is made, prepped, and served right in front of you. Because of this, be prepared to wait. It's worth it, trust me! Although we only had about eight people in front of us, it still took about an hour to get seated. Also, if you roll deep, expect to split up. This place though is opened 24/7. Maybe if you creep in around 4am then the line will be short unless all the drunken clubbers and strippers are present.
It seems like everyone has mixed reviews about the different food items here. Personally, the House Gumbo ($20) is the Royal Flush in my opinion. It's big enough for two people. The flavor will blow the socks off your feet. I had a New Orleans native with me and even she was impressed. I would come back and wait the long @$$ line just for this. I've been fantasizing about this gumbo ever since.
The jambalaya was my next favorite item we shared. It was a little bit runny at first but as the rice sits, it'll slowly soaks up the sauce. Another flavorful delight and massive in size.
The Seafood Pan Roast was good but it doesn't trump the other two items I sampled. It's heavily raved about, but I can go back to the Oyster Bar and pass it up.
I like how each of these items was made right in front of us in these cool looking, silver/metal gadgets. It's hard to explain what they are so just check out the pictures or go there yourself and pay attention to how your food is being made. You'll be fascinated at how easy the chefs will make it look. Their secret is in the pre-made sauces of course. Our chef Blake was calm and collective even though he had a lot on his plate. Patrons were eagerly gawking at each dish he made, impatiently waiting their bite.
Few suggestions: try not to come during peaked times. Share dishes and be aware that the portions are huge. Also, keep the party to a minimum unless you don't mind splitting up. Lastly, bring your appetite and taste buds because like watching Seigfreid and Roy, you're about to get mesmerized.
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