Biscayne, Las Vegas NV
Our second Las Vegas meal of our NASCAR weekend was a delight. As we are staying in the lavishly renovated Tropicana with a spa, a sauna, and a steam room in our suite, we didn’t want to stray too far from our relaxing sanctuary – it’s always convenient to eat, play, and stay in one place. So tonight we went to the Biscayne steak house, an elevator ride and a short walk away, and had a sumptuous meal.
With a little bowl of peppered cotton candy popcorn and a small vessel of red wine sauce, this monte cristo was unlike any other not just for these reasons but also the feature ingredient: foie gras. Since we’re unlucky in California and it is now against the law to sell foie gras, we’re very, very happy that we can get it in Nevada as a special treat when we’re on vacation. Thick slices of Parmesan and Swiss and savory egg-battered bread further enhance the flavor experience.
The wedge salad here is essentially the elements but you get to construct it: an onion ring, fried bacon, blue cheese chunks and dressing, one halved cherry tomato, and a mini head of iceberg lettuce. It was everything you would expect from a traditional wedge salad with crisp, lettuce smoky bacon, blue cheese with a bite, sweet tomato; one different thing, though, was that the onion ring was a nice change from the usual raw.
We’re going to have to investigate about bringing Bea the Dog with us to Las Vegas, because it’s not fair that we can’t save the bones for her while we’re away on vacation. She would have loved this one, along with all the meat that I couldn’t finish (for being so full and wanting to save room for dessert). This perfect temperature rib-eye came with a trio of sauces: homemade steak sauce, Bearnaise, and red wine sauce, and August couldn’t pick a favorite.
Zach loves Oscar style, so you know that’s what he did here. There are five “steak enhancers” at Biscayne, but Oscar is always a winner The filet mignon was grilled superbly, resulting in a nice crust on the outside yet still tender and juicy in the middle and cooked to the desired temperature. There was an abundance of chunky, flaky lump crab, and the asparagus cooked just right. The Bearnaise was rich and buttery with a mildly tangy tarragon flavor.
Orecchiette is an oft-overlooked pasta, but it was really cute in this side dish. Macaroni and cheese has gotten a bad name for itself among food purists/realists, so maybe this recipe will show you that not all mac & cheeses are created equal. Zach enjoyed the texture of the pasta, and the cheese sauce actually tasted like real cheese instead of absorbing the lobster flavor.
Like a slab of ganache, this flourless chocolate torte was rich, smooth, and deep. The caramel gelato was a nice touch with true caramel flavor and a hint of salt.
Essentially a house-made Almond Joy bar, this coconut candy bar was right up Zach’s alley. It had a chewy coconut nougat-like center, which was topped with chopped nuts, and then covered in a silky smooth chocolate ganache. The horchata was a refreshing change from the typical taqueria/roach coach horchata, in that it was real with ground almonds so it had a nice nuttiness with a mild cinnamon flavor.
Biscayne tries to keep in real in a few other ways. They serve “seafood with confidence” that has been tested and approved by the Safe Harbor Foods guidelines for mercury, histamine, bacterial pathogens, and radiation, so you can trust the origin of the ingredients here – they are all of high quality.