Industry Weekly

[Night Bites]

Don’t skip the underrated BLT Steak at Bally’s

Start with the tuna tartare, with creamy avocado and soy-lime dressing.
Photo: Peter Harasty

Well before it transformed into the comfortably modern BLT, the steakhouse restaurant space at Bally’s was known just as much for hosting Sunday’s legendary Sterling Brunch as for providing a classic Vegas gourmet-room experience.

Now things have changed. Brunch hasn’t gone anywhere—in fact, it’s more indulgent than ever and definitely worth a return visit if it’s been a while—but the evening experience is now utterly unmissable, too. BLT Steak’s warm environs, spotless service and drool-inducing menu have elevated the destination.

Start with seafood: a selection of East and West Coast oysters, a classic shrimp cocktail, and a fresh take on tuna tartare with creamy avocado and soy-lime dressing. Move on to an updated version of warm spinach salad decorated with Maytag blue cheese and crowned with bacon vinaigrette.

Consider the 28-day dry-aged, 36-ounce porterhouse as a shareable centerpiece, packing all the flavor and velvety texture steak eaters of various persuasions could ever desire. Round out your spread with creamed spinach, sautéed hen of the woods mushrooms and French fried potatoes with cilantro mayo and you’ve created a memorable feast. And if you want, you can always come back for brunch.

BLT Steak at Bally’s, 702-967-4661; Sunday-Thursday 5-10:30 p.m., Friday & Saturday 5-11 p.m.

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