Top of Binion's Steakhouse

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. 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.

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. 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.

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. 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.

Our server greets us shortly after we are seated and introduces himself as Sal. 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. 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.

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.

The menu here is simply divided among Appetizers, like the Seared Ahi Tuna Wrap or more delicate Escargot Bourguignon, Soups and Salads such as the Onion Soup Gratinee or a Classic Caesar, and Main Courses spanning from signature steaks and chops to market fresh seafood such as Broiled Alaskan Salmon, Pan Seared Sea Scallops, Shrimp Scampi and Australian Lobster Tail. 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.

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. 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. 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.

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. Per recommendation from our ever-helpful server, I choose to try the House Salad made with wild field greens, red and yellow tear drop tomatoes, crumbled blue cheese, toasted pine nuts and fresh raspberries, topped with thick raspberry vinaigrette. 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.

After debating for some time, we decide that the Prime Rib of Beef and the unique Chicken Fried Lobster would best portray the diversity of Top of Binion’s menu, and with our salads now gone, we eagerly await our entrees. 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. 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.

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. 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. Another aspect of this dish that I find quite entertaining is the fact that the drawn butter for dipping is served over a burning candle to keep it melted and hot, a touch not often seen these days, and yet another experience unique to this historic establishment. For added flavor, we also have a “sharon” sauce which is basically a traditional béarnaise with a tomato base and tarragon for extra kick. 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 we near the end of our culinary journey, thoughts of dessert begin dancing through my mind, but before I can eat another bite, I ask Sal for an espresso to settle my stomach before we indulge in after-dinner sweets. 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. 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.

With no printed dessert menu, Sal brings us a beautiful display featuring nine fully detailed models of the options available: Tiramisu, Apple Tart, Chocolate Volcano, Crème Brulee, Cheesecake (plain or with raspberries), Chocolate Mousse Cake, Raspberry Mousse Cake and Vanilla Panna Cotta. With so many tantalizing options, we leave the decision to the professional and allow Sal to choose two for us. With a smile and a nod, he assures us that we will not be disappointed.

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. 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.

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. With top-notch service, breath-taking views of the beautiful Las Vegas lights, and a menu loaded with classic American staples from aged steaks, to chicken, veal and seafood, it is no wonder that people who dine here keep on coming back for more. 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. 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.

Insider Tip: Parking in Binion's garage is free for up to three hours when you dine at the steakhouse, so don't forget to have your pay stub validated before you leave! This is Binion's way of saying, "Thank you! We hope to see you again soon!"