It’s a storied name in old school Vegas, with a patriarch (Benny Binion) who built the Binion’s Horseshoe downtown. His son, Jack Binion, became president of the Horseshoe in 1963, and spearheaded the World Series of Poker installation at the casino in 1970 (Jack Binion was inducted into the Poker Hall of Fame in 2005), When he sold most of his share of the Horseshoe and headed east, he built a roaring business of Horseshoe riverboat casinos, where today you’ll find some of the most revered steakhouses in the country, all going by the name Jack Binion’s Steak.
Here in Vegas, as Bally’s transitions into the Horseshoe, it seems only fitting to tell you what you can expect from this fine establishment.
First, expect elegance without stuffiness. You’ll feel as at home in a tux as you do in a pair of jeans. The steakhouse retains many of the qualities of its predecessor, from the impressive bar that welcomes you in, to a wine wall you’ll pass on the way to the dining room. Across one wall, “Jack Binion’s Steak” is emblazoned on a neon sign, adding a touch of Vegas to the room.
Although it’s not always necessary to order a cocktail, it never hurts. The “Lucky 7” menu features classic drinks with Vegas nods, like The Boss’s Old Fashioned, with Maker’s Mark bourbon, Angostura bitters, a sugar cube and a bit of club soda. It comes accented with orange chip and Luxardo cherry accents. Best of all, it’s presented in a case from which wafts the aroma of smoked cherry wood; it’s perfect for a steakhouse experience.
The appetizers are smoking, too, although not literally. The ketchup spiced house potato chips are served with a pepper jack fondue, and both chips and dip are excellent; the chips are crisp with a barbecue-type flavor, but deeper, and the fondue is pretty much perfect. Crispy sweet potato puffs are light little bites with a sweet maple flavor.
Jack’s twists up a typical steakhouse wedge salad (which is getting increasingly hard to find, BTW) with its Bloody Mary Shaken & Stirred wedge salad, served with a tableside preparation of a Bloody Mary vinaigrette, a fried green tomato and blue cheese-stuffed olives.
Black pepper cream shrimp
You’ll find several cuts of beef on the menu, and I believe my dining companion was moaning across the table as he sliced into his ultra-tender filet mignon. You can even add on a loster tail. Order the bone-in ribeye, or the porterhouse for a really big experience. Prime rib is a specialty, available in three sizes. Salmon, black pepper cream shrimp with polenta cake, scallops and rotisserie chicken add more options for you.
The sides here would make a meal of their own. The pepper jack mac and cheese is a decadent dish covered in toasted cheese; the asparagus gets a Parmesan blanket of its own and the roasted carrots are attractive little morsels nestling in a bed of ginger-carrot purée. The ranch-spiced onion strings are sooo good; you’ll keep sneaking back for just one more. And the baked potato comes with shots of classic toppings, including that amazing fondue you had with your chips.
And if you’re up for dessert, try the chocolate layer cake for a sweet end to the meal. And the blackberry cobbler is divine! It comes with a sweet biscuit and vanilla ice cream—it’ll take you back to Grandma’s.
Bally’s, 702.967.4711
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