I went with a good friend to the steak house on EDC weekend. As we arrived, all of the EDC people were in the hotel and valet area getting ready to head over to the carnival.
The restaurant has rich looking mahogany throughout it. You see a cooler where meat is aging. The primary cooking station (including the grilling station) is out in the middle of the restaurant. You can see they are not using a gas grill and appear to be using mesquite wood or some other type of wood.
We each ordered steak and lobster tail. Unbeknownst to us when we were first ordering, the filet was $10 off of the menu price because June was some type of anniversary for the restaurant.
The meal was wonderful and the service was great. Our waiter said that before the restaurant was there, there was a spa (this is sometime in the 60's or 70's) and that a hit took place in that spa. I had never heard that before and want to look it up some day.
While I'm not a Circus Circus fan, I highly recommend the steak house. I feel we got a meal as good or better than other top end steak houses on the strip.
The restaurant has rich looking mahogany throughout it. You see a cooler where meat is aging. The primary cooking station (including the grilling station) is out in the middle of the restaurant. You can see they are not using a gas grill and appear to be using mesquite wood or some other type of wood.
We each ordered steak and lobster tail. Unbeknownst to us when we were first ordering, the filet was $10 off of the menu price because June was some type of anniversary for the restaurant.
The meal was wonderful and the service was great. Our waiter said that before the restaurant was there, there was a spa (this is sometime in the 60's or 70's) and that a hit took place in that spa. I had never heard that before and want to look it up some day.
While I'm not a Circus Circus fan, I highly recommend the steak house. I feel we got a meal as good or better than other top end steak houses on the strip.



