Nicco’s Prime Cuts & Fresh Fish
Bread – Sourdough, Wheat Cranberry, Pretzel
Bluefin Tuna – Balsamic glaze, kaluga caviar
Snow Crab Tempura – Pickled red onions, cilantro, sweet ponzu
Snow Beef Carpaccio – Parmesan, smoked soy
Thick Cut Bacon – Dry cured, applewood smoked
Bone Marrow – Sweet onion marmalade, parsley salad, toast
Wedge – Iceberg, bacon, tomato, caramelized red onion, blue cheese dressing, red wine vinaigrette
Crab Cakes – Jumbo lump crab, remoulade, meyer lemon
Nicco’s 28 Burger – House blend, French fries
Snow Beef Tortellini – Braised beef shank, green peas, au jus
Rigatoni alla Vodka – Calabrian chili, san marzano tomato
Australian Wagyu Grass Fed Ribeye
Dover Sole – Meuniere sauce
Rosewood Farms Wagyu Country Fried Steak – Sausage Gravy
Hash Browns – Ketchup, Horseradish
Creamed Corn – cream
Baked Yam – cinnamon sugar brûlée
Mac & Cheese – Three-cheese gratinée
Double Espresso – Ice
18 Layer Chocolate Cake – Chocolate cake, chocolate ganache
Apple Crisp – Warm spiced granny smith apples, crispy cinnamon butter crumble, vanilla ice cream
Warm Butter Toffee Cake – Sour cream butter cake, toffee sauce, crème fraiche ice cream
Peanut Butter Brookie – Fudge brownie, peanut butter cookie, vanilla ice cream, whipped cream, Reese’s peanut butter cup, Reese’s pieces
Opened as the signature Steakhouse at Durango Casino & Resort “Nicco’s Prime Cuts & Fresh Fish” resides just off the gaming floor adjacent The George, though immediately upon entry anyone familiar with the likes of Scotch 80 or Jean Georges will quickly realize there’s a lot more to the Restaurant than the usual Beef and Sides.
A quiet space despite its location, the foyer leading to a full bar in front of the main dining room, Nicco’s looks chic but feels familiar thanks to plush carpets and linens amidst wood, brass and a gleaming open kitchen led by former Nice Hospitality Chef Michael Tomorsky.
Bound by the needs of an off-Strip Casino, Filet Mignon and Dry Martinis aplenty, a deeper dive on Nicco’s menu attests to top-tier sourcing including everything from A5 Japanese Wagyu to Fresh Fish and organic Produce from nearby Farms.
Lower priced than like-concepts on Las Vegas Boulevard, but certainly not lacking for creativity, Appetizers such as Snow Beef Carpaccio or tempura-battered Crab outpace Tuna with Balsamic while Crab Cakes offer minimal filler and lots of Meat.
Joining an ever-growing arms race for Sin City’s best Steakhouse, a duo of housemade Pastas including spicy Rigatoni versus Snow Beef Tortellini declaring Nicco’s willingness to put in the work, neither Thick-Cut Bacon nor Bone Marrow with Marmalade should be ignored before moving on to the main event.
More than just Steaks, though dry-aged grass-fed Australian Wagyu is exceptional, Sides show well in classic form while the “28 Burger” earns its price tag with two-Patties fortified with A5 scraps and crispy golden Fries.
Not forgetting Dover Sole, de-boned and sauced tableside, those seeking something more comforting will be glad to know that Domestic Wagyu Country Fried Steak with Sausage Gravy is every bit as delicious as it sounds.
A stretch to find room for Dessert, especially as each of Nicco’s eight options are sizable for only $12, those seeking something with fruit should consider delicate warm Apple Crisp while those desiring decadence won’t go wrong with the Peanut Butter Brookie, towering Chocolate Cake or steamy Toffee Pudding with typical sweetness countered by Crème Fraiche Ice Cream.
www.durangoresort.com/eat-and-drink/niccos