It’s hard to not be impressed at the level of detail you encounter at Twin Creeks Steakhouse at the Silverton, not only in décor but in the dish presentation and service. As far as neighborhood steakhouses go, this is one of the better experiences you’ll find in the entire Las Vegas Valley.
The entire dining room has a welcoming vibe, with red and greens dominating. There’s lots of wood and rock accents, including a wall with a reflective element, giving off the illusion of a creek flowing somewhere below. Plush red booths with leather seating, soft lighting and steer skulls mounted on the wall let you know you’re in for a true steakhouse experience.
The cocktails here are exactly as you’d expect, with Old-Fashioneds, margaritas and Kentucky mules all ready to get your tastebuds prepped. For something a bit different, try the Smokin’ Sazerac, featuring High West Campfire whiskey and Pernod, or the Twin Creeks Sangria, combining Smooth Ambler bourbon and house-made red wine sangria.
Executive chef Jaimee Pepe has packed this menu with highlights, from starters to desserts. The grilled artichoke comes with a delightful lemon basil aioli for dipping, while the beef tartare, made with beef tenderloin, dijoinnaise and fried capers, gets a significant boost: This version is smoked, giving it a truly satisfying finish, especially when piled high on Parmesan lavash. You’ll also want to try at least one of the salads here, whether it’s the traditional baby wedge, highlighted by applewood smoked bacon, candied pecans and shaved red onion, or the burrata caprese, fresh and light with arugula, heirloom tomatoes and house-made cheese.
Pappardelle Bolognese
Main courses range from meat-lover specials like a 40-ounce Creekstone Farms tomahawk for two (this absolutely has to be paired with the brandy peppercorn sauce) to vegan options like a pan-seared cauliflower steak, served with wild mushroom risotto, a port wine reduction and pistachio vinaigrette. For seafood fans, there’s a terrific scallops dish, served with butternut squash risotto, crispy prosciutto and apple butter, and fans of Italian will want to order the pappardelle Bolognese, featuring hand-cut pappardelle, beef ragu, roasted tomatoes and burrata cream.
Whatever you choose, make sure at least one of your side dishes includes the au gratin potatoes, made with russet potatoes, house-made béchamel, white cheddar, Parmesan cheese and chives. So creamy, so rich—you may order two! Other highlights include mac and cheese loaded with bacon and roasted poblano peppers, broccolini with garlic Parmesan and Brussel sprouts, fried and served with bacon and a pomegranate reduction.
Almost all desserts are made in-house, with classics like crème brulee, a chef’s trio of sorbets, and a deconstructed lemon curd, showing you all the elements used in a way that lets you enjoy each individually, if you prefer. The tiramisu is presented in a martini glass and is the perfect ratio of amaretto to the mascarpone-espresso cream.
Silverton, 702.263.7777
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