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This fun and practical method for sweetening my coffee puts a smile on my face and the premium roast helps make just enough room to try a couple of desserts before we call it a night. Called Little Village, this hub includes new parks, cultural spaces, artist studios, affordable housing and hospitality services. The campus, which has the city and community’s blessing, is the work of Anthony and JJ Curis, the co-founders of the downtown gallery Library Street Collective. One of the best restaurants that we have eaten at. We plan on returning there on our next trip to Las Vegas. Anchoring Little Village is the Shepherd, a 110-year-old Romanesque-style deconsecrated church that the couple bought and repurposed with the help of the Brooklyn architects Peterson Rich Office.
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Bring your friends and take a picture with the famous $1 million dollar cash pyramid! Binion’s Gambling Hall & Casino is a one of the last standing original casinos in Vegas and the birthplace of the World Series of Poker. For a romantic date, intimate dinner conversation, or simply to enjoy a refreshing cocktail from the world class bar, journey to Top of Binion’s Steakhouse at Binion’s Gambling Hall & Casino.
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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.
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He immediately pours our waters and asks us if there are any other drinks we would like to try. Unlike many restaurants, there is no list of cocktails; Binion’s has a traditional full bar capable of producing just about any drink the heart desires, save a few of the more exotic mixtures. Sal tells us that the bar is well known for its strong martinis, so my friend decides to test one out and asks for gin, extra dirty. Feeling like something a little more tropical, I go with a classic mai-tai, and while Sal hurries off to pass the info to the bartender, I take a moment to soak in my surroundings. The walls are deep burgundy, covered with a myriad of small golden leaflets and hung with classic black and white photos as well as beautiful original paintings.
Dessert Menu
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.
Top of Binion's Steakhouse also offers a grand wine selection to compliment any entrée choice. As we prepare to leave, David stops by again to thank us for joining them before picking up a lively conversation with one of his many local regulars who frequent the restaurant. Top of Binion’s Steakhouse is one of the ultimate experiences in genuine, vintage Las Vegas style, located just a short drive away from the madness of the strip.
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So stop weighing the odds and take a good gamble. Head into Binion’s Gambling Hall and Hotel, ride the renowned glass elevator all the way to the top, and discover the hidden treasures inside. At Top of Binion’s Steakhouse you will find generous portions of high quality cuisine, first-class hospitality and the best view in Downtown. Get out here and discover the Fremont Street experience.
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.
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Some are even slightly larger, able to accommodate up to eight adults, and all are in high demand. From the 24th floor of the hotel, the view is astounding, and it is no wonder that Binion’s is a premier destination for special events and romantic evenings. From our booth, we look out over the valley, directly past the Stratosphere Tower. This high up, we can see far off into the distance, until the bright lights of Las Vegas end and the dark silhouettes of the surrounding mountains begin. Binion’s Gambling Hall is an iconic reminder of a different time, a classic era when Fremont Street was the hottest and hippest place in Vegas.
Their design includes two white-box galleries within the soaring interior, performance and workshop areas and an outpost of the Black Art Library. Welcome to our photo series Eater Scenes, where Eater Vegas visits some of the city's great restaurants and bars to capture them at a certain, and very specific, point in the day. Restaurant has an absolutely great view and has been there for years. The founders of a downtown art gallery see the potential for a vibrant community and art hub in the East Village and are putting the pieces in place.
The cakes are dense, full of quality lump crab meat, and the fried breading offers a splendid crunch to complement the moist, buttery interior. The lobster bisque, served in a moderate sized bowl, is similar in color to traditional tomato soup, topped with a scoop of home-made cream and sprinkled with fresh chives. The broth is thick and savory, with hints of pepper, onion and celery. As I continue scooping, I also discover several large chunks of tender lobster that dissolve as I begin to chew. I’m impressed with the quality of the soup and the fact that Binion’s follows through on the promise of actual lobster meat in the bisque.
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".
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.
The entire space is very dim-lit, setting a relaxing tone and lending an air of romance, accentuated by a single burning candle on every table. Each napkin is expertly fan folded, a subtle touch of elegance, and to complete the experience, we hear soft, classic ballads playing in the background. A fixture on Fremont Street since 1988, the Top of Binion's Steakhouse has been giving guests a view from the 24th floor. Of course, it started as the Top of the Mint in 1957, back when Fremont Street was still drivable and the view went all the way to the Strip.
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.
Initially skeptical about such a seemingly unusual item, I am now a believer, and I thank the cowboy whose out-of-the-box thinking led to this delicious addition to the Top of Binion’s menu. As they arrive, I am blown away by the massive portions and the irresistible aromas of our food. The 16-ounce cut of prime rib is easily three inches thick, and David tells us that unlike many steakhouses, Binion’s serves every single cut of prime rib with the bone in. The entrée also includes sautéed green beans, natural jus, and the choice of garlic mashed, red roasted or oven baked potato; for the prime rib, I go with the garlic mash. The meat is seared with fresh peppercorn and has been cooked to a perfect, juicy medium rare, as is the standard for prime rib. The process makes this cut so tender that I hardly need to put pressure on my knife at all as it glides through the beef with relative ease.
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