Remember the Bally\u2019s Sterling Brunch? M Resort\u2019s Sunday-only brunch in Anthony\u2019s Prime Steak & Seafood (APS&S) is reminiscent in price ($99) and high-end buffet-style offerings. So reminiscent, in fact, that there was a two-month waiting list when it debuted. The mania has worn off, however, as we were able to book a reservation on two days\u2019 notice. Was there a reason for that?<\/p>\n\n\n\n
We\u2019d been wanting to try this brunch since we first heard about it in May 2023, but hadn\u2019t because of the wait. It\u2019s served Sundays only in a short window from 11 am to 1:30 pm, so there\u2019s not a lot of availability. On a whim, hoping that things might have calmed down after a year and a half, we called on a Friday night and got a seating for two at 1 pm. (we had a woman who\u2019s bubbly on the phone make the call, so that might have helped). Actually, we\u2019ve heard that walk-ups are now being accepted if there\u2019s an opening, but it\u2019s certainly better to reserve, and the farther ahead the better your chances.<\/p>\n\n\n\n
Similar to the Sterling Brunch, the APS&S line-up is impressive. A big raw-seafood section includes crab legs and claws, peeled shrimp, lox, and sushi. There\u2019s also a good charcuterie selection, deviled eggs, and different kinds of salads for starters. An egg station cooks omelets to order, and carving stations serve up prime rib, rack of lamb, and beef Wellington. The star of the show? Lobster tails (\u201croasted\u201d)\u2014all you can eat. Surprisingly few sides (couple kinds of potatoes and asparagus), some pasta, clam chowder and lobster bisque, fresh fruit, and a big dessert selection.<\/p>\n\n\n\n
The legs are snow crab, but they\u2019re big snow (blizzard crab?) that aren\u2019t that far off king. The sushi isn\u2019t primo, but it\u2019s not grocery-store level, either. The lobster was a bit overcooked, which is gonna happen the way it\u2019s put out in warm pans after being roasted. We took a tail to the eggs guy who made an excellent omelet out of it (he called it a \u201cDragon omelet\u201d). <\/p>\n\n\n\n