Table Of Content
With our appetizers gone, we are ready to move on and try a couple of the signature salads before we make our way to the heavier entrees. Sal returns with our drinks and I am impressed to find the mai-tai served in a tall glass, garnished with a fresh orange slice and a single maraschino cherry. It is sweet and tart, with a strong finish of quality rum, and my friend’s martini is one of the best he has ever had. With drinks in hand, Sal leaves us to look over our menus, and as we glance through, another server arrives at our table with a basket of warm dinner rolls and a side of whipped butter. The rolls are fresh, with a very crisp outer layer that opens up to a light fluffy interior, and the whipped butter spreads easily and melts quickly. They are delicious, but I limit myself to only one, because along with a reputation for old-school charm, Top of Binion’s Steakhouse is known for enormous portion sizes.
Restaurant Guide
With a definite emphasis on quality steak, Binion’s serves only Creekstone Farms Midwestern, corn fed, Premium Black Angus beef, and every single cut is aged for a minimum of 28 days. Steaks are broiled, or sautéed with cabernet, peppercorn or béarnaise sauce, and there is also the option for either a blue cheese or boursin cheese crust. After weighing our options, we decide to start off with the Pan Fried Crab Cakes and a bowl of Lobster Bisque. Sal commends us on our selections and disappears to place the order, giving us enough time to peruse the menu a little longer and decide what direction we plan to take this meal. This next rather interesting entrée was inspired by cowboys who were once regulars at the steakhouse during rodeos. The dish consists of a whole Australian lobster tail, fanned out, pressed, breaded and then pan fried.
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A brief walk through the casino brings us to the renowned glass elevator which offers a fantastic view as we ride to the top floor labeled “Steakhouse”. We step off of the elevator and enter into a dim-lit world of old Las Vegas charm, Top of Binion’s Steakhouse. Service was good like in an old world steakhouse. We were 5 people and all of us ordered different cuts of meat but we all had the same complaint...no flavor and flat. Not worth the price, go to some of the newer steakhouses for a "good steak".
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Our family celebrated a birthday at the restaurant. Most of us had steaks that were cooked to perfection. The ambience was great for a mini family reunion. A look inside the former Top of the Mint with its 28-day dry-aged steaks and chicken fried lobster. I should start by telling why I picked this restaurant. It was one of the most amazing views in Vegas and still is.
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Top of Binion’s Steakhouse, perched on top of the celebrated Binion’s Gambling Hall & Casino is a treasured gem in the Las Vegas community with its stunning location, prime cuisine, and excellent service. Take a ride up the glass elevator to the 24th story and enjoy a panoramic view of the valley that is truly astounding. Open for dinner daily, menu selections include a vast array of gourmet steaks and several seafood options. With rich wood and red velvet accents, this classy dining destination brings a vintage Vegas flair to the downtown area. It is also a great venue to escape the hustle and bustle of the strip located just minutes away.
The waiter was adequate, but did not offer us any of the sauces for our steaks, and we had to bring up our options. We were not asked to have our drinks refilled at all through the evening. With the mandatory gratuity (parties 6 or more), we feel they did not earn their tip. The wait staff should be properly trained like this is a high end restaurant as advertised. After a short drive, we enter the Binion’s Gambling Hall parking structure where parking is free for up to three hours with validation from the hotel.
My friend chooses to keep things simple and orders the classic Iceberg Wedge with ripe tomatoes and sliced red onion served with his choice of blue cheese dressing. I don’t typically opt for salad, but this one catches my eye and sounds like an interesting combination of different flavors so I go for it. My first bite is very sweet and tart thanks to a fresh, ripe raspberry, but this flavor is soon overtaken by creamy blue cheese and the roasted crunch of pine nuts. It is obvious that every ingredient is at the peak of freshness, and to top off an already beautiful presentation, Sal offers to add fresh ground pepper to my liking. This salad is delicious and offers an unexpected range of flavors that work well to cleanse my palate in preparation for the next portion of this one-of-a-kind dinner experience. Our server greets us shortly after we are seated and introduces himself as Sal.
What was once an off-the-wall request soon became a staple when word quickly spread among rodeo-goers, and I must say that I agree; it should be here to stay. For this dish, red roasted potatoes seem fitting as a side, and as I cut through the crispy breading of the large tail, I cannot believe how thick and tender the underlying lobster is. For added flavor, we also have a “sharon” sauce which is basically a traditional béarnaise with a tomato base and tarragon for extra kick.
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Needless to say, we scrape our dishes clean before letting the diligent team of servers whisk away all evidence that a meal had been consumed here this evening. David, the man in charge of guest hospitality, leads us through the dining room to one of the plush semi-circle booths. The benches are deep red and slightly elevated so that each offers a perfect line of sight through the large, floor-to-ceiling windows. The table is built to be pulled out, much like a drawer, for added comfort and accessibility. David tells us that the entire restaurant is surrounded by windows, and for every window, there is a series of booths.
Now, the renowned Downtown Strip has been converted into an enormous covered walkway, teaming with tourists, locals and various celebrity look-alikes. Among the vintage gift shops and various bars, the neon lights of Binion’s are easy to spot. Tonight, a friend and I are headed out to discover one of Downtown’s best kept secrets, the restaurant hidden away on the top floor of this classic hotel. Fremont Street, is only a ten minute drive from the strip, and with appetites at the ready, we make our way down Main Street in pursuit of the perfect meal. The ambience was old school, but the restaurant was not very busy.
David jokes that this is the “kids’ cut” since it is significantly smaller than the 24-ounce Binion’s Cut, but with the Chicken Fried Lobster still waiting, I feel no shame in choosing the smaller of the two. It isn’t long before our appetizers arrive, and we eagerly dig in. The first plate contains two large cakes of blended crab meat, breaded and pan fried to golden brown. For added flavor, the dish includes a side of hollandaise sauce and a fresh-sliced lemon half with a fine screen to keep the pulp out of the food.
For nostalgia reasons I thought it would be fun to go there. Since the city filed for bankruptcy in 2013, Detroit has experienced a significant revitalization, with a growing art scene centered largely in its downtown. Now in the East Village, a quiet neighborhood about a 15-minute drive from the skyscrapers built in the city’s automotive heyday, a new creative hub is coming into focus this spring. Binion's may not host the World Series of Poker anymore, but this historic steakhouse with its fantastic views is as good as ever. He quickly returns with a small saucer and a petite cup full of steaming hot, fragrant espresso. As an added touch, the drink includes a small wooden stirring stick with a generous helping of rock candy attached to one end.
He returns with a fresh Apple Tart and the favored Chocolate Volcano. Being a true lover of chocolate, I don’t hesitate to snatch up a generous serving. The cake is super rich, moist and exploding with chocolate flavor. The liquid center, along with premium Häagen-Dazs vanilla ice cream, creates the ultimate classic pairing and I immediately fall in love. Not to leave any stone unturned, I also try the Apple Tart, and although it does not pack the same punch as the Chocolate Volcano, I do admit that it is delicious. The thick, crispy crust breaks open to reveal large slices of sweet, cinnamon spiced apples and a hefty scoop of vanilla ice cream drizzled with rich caramel sauce tops it off with a buttery, creamy finish.
Hunter S. Thompson stayed at the hotel and made it famous in his novel "Fear and Loathing in Las Vegas." In 1988, The Mint was sold off to Binion’s. Now its vintage Vegas décor and romantic atmosphere still keep diners coming in for the Creekstone Farms Midwestern corn-fed Black Angus beef aged 28 days and chicken fried lobster. After all the noise of the casinos, we were looking for someplace quiet to enjoy an evening meal. On the 24th floor, it seemed that every table had a great view of the city lights. The restaurant was full, but we could visit without shouting across the table. Our server was very friendly, efficient, and helpful, and the food was delicious.
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