T-Bones Chophouse & Lounge
Bread Basket – Brioche, Pretzel Bread, Walnut & Raisin Roll, Whole Wheat Roll, Sugar Brioche, Butter
Chilled Seafood Jackpot – Maine Lobster, Shrimp, Oysters, King Crab, Crab Cocktail, Cocktail Sauce, Aioli, Mignonette, Horseradish
Spicy Tuna Tacos – Bigeye Tuna, Chipotle Aioli, Black Garlic Soy, Sesame Seeds, Serrano Pepper, Lavash
American Wagyu Beef Tartare – House-Made Pickled Vegetable, Quail Egg, Grilled Bread
Prime Dry Aged Linz Heritage Angus T-Bone
Scallops – Butternut Squash Purée, Rainbow Chard, King Trumpet Mushroom, Hazelnut Brown Butter
Grilled Asparagus – Raineri Extra Virgin Olive Oil
Spicy Cream Corn – Roasted Fresno Chile, Toasted Panko
Mac & Cheese – Cavatappi Pasta, Cheddar Cheese, Gruyere, Parmesan
Potato Purée – Roasted Garlic
Warm Butter Toffee Cake – Sour Cream Cake, Toffee Sauce, Crème Fraîche Ice Cream
Fried Oreos – Vanilla Bean Ice Cream
Vanilla Madagascar Créme Brulee – Strawberry, Blackberry, Blueberry, Raspberry, Cookie
Last visited in 2016, nearly 200 seats overlooking the Red Rock pool with high ceilings, fireplaces and plenty of polish, T-Bones Chophouse & Lounge feels a lot like many On-Strip casino Steakhouses, but taking a few more risks with the menu than many the price is also lower – not dissimilar to nearby Fleming’s or Morton’s.
Operating at half-capacity in the “new normal,” Chef Daniel Ontiveros shifting over from currently-shuttered Scotch 80 at The Palms, it was just prior to 6:00pm that four guests made themselves comfortable on the heated patio, well-mannered staff in masks quick to fill beverages before presenting one of Sin City’s very best Bread Baskets.
More refined than four-years prior, plates such as Poutine replaced by the likes of glistening Hawaiian Tuna inside a Lavash “shell,” Appetizers also consisted of a lighted Shellfish display perfect for sharing plus hand-cut Wagyu Beef featuring bold textures from housemade Pickles and an Egg Yolk to be served on Toast.
Still a little louder than necessary inside, despite social distancing, it was in the midst of conversation that serviceware was reset – course two soon arriving with a 21-day Dry Aged Prime T-bone and beautifully seared Scallops plus a quartet of well-portioned Sides.
Quite taken by the Scallops’ seasonal Accoutrements, velvety Squash and earthy Mushrooms playing well of the Bivalve’s natural sweetness, it was without a bite of Corn or Pasta left that plates were reset for Dessert, none featuring Tammy Alana’s creativity from Scotch 80 though the Toffee Cake with Crème Fraîche Ice Cream is nonetheless delicious.
FOUR STARS: Easily overlooked in a city where Steakhouses rule the day, T-Bones Chophouse & Lounge is a great spot for those inhabiting Summerlin to grab a Cocktail or snacks at Happy Hour and an even better one for al fresco patio dining, the price point more favorable than spots on The Strip while the menu outpaces other places nearby in terms of both creativity and quality of sourcing.
RECOMMENDED: Bread Basket, American Wagyu Beef Tartare, Scallops, Spicy Cream Corn, Warm Butter Toffee Cake.
AVOID: Seats surrounding the Bar remain excessively loud and anyone leery about dining out during COVID-19 will probably want to avoid that area entirely.
TIP: Happy Hour 4:30-6:30pm Sun-Thu at the Bar and on the Patio, dinner starts at 4:oopm.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.redrockresort.com/eat-and-drink/t-bones-chophouse
