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** PLEASE DESCRIBE THIS IMAGE **Bally's Steakhouse

3645 Las Vegas Blvd S Las Vegas, NV 89109-4321 (702) 967-7999

 

Bally's SteakhouseBally's Steakhouse is one of the oldest eating establishments on the strip, and still going strong, so they must be doing something right. Fashioned after a New England hunting club, the dark woods, fireplace and glass invite you in for a great dining experience; as does the maitre d' complete in tuxedo and respondent to your evening's choice for dinner. The ambience is superb, as are the steaks offered here for the hungry guest, with fresh choice vegetables and excellent side dishes. The menu is exceptional for a steak house anywhere in this country, with offerings of grilled portabella mushrooms, pan seared scallops, escargot bordelaise, giant tiger prawns, seared and chilled ahi tuna loin, Kobe beef tartar, a favorite of all, the shrimp cocktail and oysters on the half shell. With these marvelous appetizers, who needs more? But more is to come at this steakhouse; with the best quality and freshest shellfish being brought here from all over the world. This place oozes class and extravagance; offering next; French onion soup, roasted lobster bisque, Bally's signature steakhouse salad, beefsteak tomato and onion duet, Caesar salad and iceberg salad with wonderful additions and exciting house made dressings.

Next, and the main reason most people come here, are the entrees serving the best, choicest cuts of Black Angus beef, either freshly cut or in-house aged. They offer an 8 oz filet and a 12 oz filet, as well as 16 and 24 oz slow roasted prime rib. Is there any other way to prepare prime rib? The restaurant also offers Wagyu Kobe Beef rib eye cut to order. The dry aged Black angus is heavier meat starting with the 22 oz bone-in rib eye, 24 oz porterhouse and the 20 oz Kansas City strip. They ask that you allow them 30 minutes to cook your steak to perfection, however, that wasn't the time needed for those preferring the rarer versions. For other options, they serve domestic jumbo lamb chops, Kurobuta pork chops, or brick pressed grilled chicken. From the ocean comes sautéed Alaskan halibut, whole Maine lobster weighing in at about 2.5 pounds and Atlantic salmon. Side dishes run the gamut from large asparagus to macaroni and cheese, with green beans and pine nuts, crisp onion rings, homemade fries and others. It is no wonder that this great steakhouse has been around for a long time. The menu alone is mouthwatering and the food is incomparable, cooked to perfection by well known chefs and served with the style and finesse that accompanies a great meal. Wines, drinks and beverages are also above board and the desserts will dazzle your eyes, not to mention expand your waistline. But guests don't come here to worry, but to eat, enjoy and indulge their cuisinart fantasies. Especially the signature dessert, banana cream pie or mile high sundaes.

An added bonus of dining in this upscale restaurant is the Sunday morning Sterling champagne brunch; which has been going on for 25 years and is still the favorite by far. The champagne never stops flowing, the caviar, broiled lobster, sushi, monkfish, ostrich and tenderloin will envelop you for the day. With porcini mushroom mousse, breads, fruits, vegetables, white linens, silver and glass all over the tables, this affair is to be enjoyed the whole time it is served. It is an all you care to eat, drink and be merry time, as you return to savor all your favorites and try some new tidbits. The food is excellent, as is the service, preparations and overall decor. It is pricey for a buffet, but with all you care to drink of champagne and lobster or caviar, well worth the money; unless you eat like a bird, in which case, don't go.

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