Jack Binion’s Steak had some big shoes to fill when it opened at Bally’s in June. The space formerly occupied by the venerable BLT Steak and its exquisite Sterling Brunch set the standard for upscale fare. But when the steakhouse shut down during the pandemic and didn’t reopen, many wondered if they’d see another option like it at Bally’s, especially with the hotel’s forthcoming transformation into the Horseshoe.
Jack Binion’s not only upholds the legacy of its predecessor, it carves out a new path, tied to the Horseshoe and Binion names and its historic influence on this town—all while spicing up the steakhouse narrative.
Jack’s prides itself on its beautifully textured marbled beef, dry-aged for 28 days and broiled at 1800 degrees. The eight-ounce, perfectly charred Wagyu rib cab ($90) packs an immense amount of flavor and pairs nicely with the Boss’s Old Fashioned ($23), which arrives in a locker of cherrywood smoke.
Those who want a little surf before their turf should also consider splurging on the impressive seafood tower ($100/$176) with six different kinds of crab. The grilled applewood smoked bacon ($22), thickly cut with a distinctly mouth-watering umami and a side of chimichurri, is a table star, as is the inventive bloody mary salad ($18), served as a wedge salad with fried green tomatoes, hearty chunks of bacon, blue cheese stuffed olives and an in-house bloody mary vinaigrette mix, shaken, stirred and drizzled all over the dish.
Jack Binion’s Steak has its steakhouse staples down pat, but also gives carnivores lots of new territory to explore.
JACK BINION’S STEAK Bally’s, 702-967-4711, caesars.com. Thursday-Monday, 5-10 p.m.
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