Back again in Las Vegas over the past weekend and dined at two restaurants at the Monte Carlo Resort and Casino in Las Vegas.
For lunch we decided to try the newly remodeled D.Vino Italian Food and Wine Bar. I've walked past this restaurant a few times before on prior trips and the thing that always catches my eye was the large ice display showing fresh raw oysters and other chilled shellfish.
There were several choices for fresh oysters, but luckily they had my favorites: kumomoto oysters. I love the slightly firm but delicate and light briny taste of the kumomoto oysters.
One dozen kumomoto's for me please
The oysters were served with a sweet and vinegary mignonette with shallots and herbs:
And fresh grated horseradish for a little spicy kick:
We shared a pizza loaded with fennel sausage, bacon, and hand shaved prosciutto. The crust had a nice crispy texture:
And my entree was a classic linguine and clams. The pasta was perfectly cooked al dente and a fairly generous portion of pasta and clams:
The service was a little slow (even though it was a large restaurant with only 2 other tables of diners) but the food was excellent. The oysters were shucked nicely, the pizza and pasta were both delicious and reasonably priced.
A late dinner reservation was made at Brand Steakhouse. I've had dinner a few times before and it was pretty consistent:
Menu of appetizers:
And the menu from the grill. I already know what type of steak to get...Tomahawk Rib Eye
(although the challenge of 120 oz. 'Ultimate Steak' was tempting.... maybe next time
After we placed our orders, our server brought out fresh baked bread. This reminds me of the bread in a iron skillet like at CraftSteak at the MGM, but the bread was less sweet and more savory. Still it was very good:
Closeup of the bread, it's very similar to Hawaiian bread with a warm soft center:
Our appetizer was the Maine Lobster Rolls - two mini New England style creamy lobster rolls with crispy french fries sprinkled with old bay seasoning:
Very nice presentation and a cute little mason's jar with ketchup for the seasoned fries. The seasoning was a little strong, but the fries were crispy and delicious:
The lobster roll uses the same iron skillet bread but was toasted on the outside. It was a perfect starter and if I wasn't anticipating the steak I would have easily finished both:
The main course was the steak. My absolute favorite cut of beef is the rib eye, so I had to order the special at Brand - Anton's Tomahawk Rib Eye, 20 oz of bone-in beefy yumminess. Check out the huge 'tomahawk' bone! It must have been at least 14 inches long:
You can taste the smoky flavor from the wood burning grill and all the charred flavor on the rib eye. A large pat of herbed butter topped the steak but it was already nicely seasoned:
To balance out the rib eye we shared a side of summer corn, simmered in shallots and lemon-thyme sweet butter:
Everything we had a Brand was delicious and flavor of the bone of the rib eye was fantastic. One of these days I'll try to attempt the 'Ultimate Steak' but it's hard to pass up on the tomahawk rib eye.