(And if you're feeling lucky, you might be dining for free tonight!)ĭiners love the Lobster Bisque, made from an old-school recipe with a rich Pernod cream and assembled table side. The Prime-grade 16-ounce New York Strip is hand-cut in house and char-grilled on a Montague broiler, which the chef calls the 'Cadillac of the kitchen.' The beef can be finished with a choice of eight sauces and toppings, including a unique coffee crust, brandy peppercorn, or the classic French demi-glace.Īt 40 ounces, the colossal Creekstone Farms Tomahawk serves two, filling the table with lobster mashed potatoes, grilled asparagus, black-truffle butter, and two scratch-made sauces. The difference is in the details at this award-winning steakhouse, with its unique brand of personal touches developed over nearly two decades of operation. It's All in the Details at Twin Creeks Steakhouse.Ĭhef Jaimee Pepe is at the helm of Twin Creeks Steakhouse at Silverton Casino in Las Vegas, which proudly serves 100% Certified Black Angus beef.
