The Tillerman

Open Daily, 5 p.m. - 10 p.m.

The Tillerman -- It's a true locals' tip

The Tillerman has been a classic, upscale Las Vegas eatery for nearly 30 years –- it's a place near and dear to the heart of many locals and vacationers alike. And now this elegant yet comfortable establishment has been rejuvenated with new ownership.

Walking into the wood-toned Tillerman is a striking experience. The main dining room is filled with a canopy of ficus trees that rise up to the vaulted cathedral ceiling. In warm weather, the crowning skylight retracts, bringing an al fresco experience to diners. Attractive stained glass décor completes the handsome scene.

And the food? It's as excellent as ever.

The finest of seafood is king at The Tillerman. Each day, the freshest, highest quality fish is brought in by Chef Miguel Magana for that night's dinner service.

An exciting way to break into the surf at The Tillerman is with the bountiful seafood platter –- it's filled with lump blue crab meat, jumbo shrimp and lobster tails. With an additional choice of either oysters on the half shell or spicy Thai calamari, it's enough for four or five diners. Also on the seafood appetizer menu are standouts like the rich, baked Oysters Tillerman, steamed Manila clams and grilled shrimp with garlic, chipotle and avocado salsa.

Delicious turf-style appetizer choices include Asian crackling baby back ribs, Cajun beef and escargot in portabello mushroom caps.

One of the highlights of dining here is the famous Tillerman Salad Bar, where the salad ingredients are brought to the table and are combined by diners to their individual liking. A bowl of crisp Romaine lettuce is served on a rotating platter with an assortment of Mediterranean toppings like marinated garbanzo beans, roasted vegetables, olives, and feta cheese –- all accompanied by a light balsamic dressing. The salad is as entertaining as it is delicious.

Fish and seafood entrees at The Tillerman are exquisite. They range from yellowfin tuna blackened with roasted red pepper sauce and rainbow trout almondine to sea scallops with port wine sauce and Asian-style Chilean sea bass. And in a dramatic presentation, The Tillerman's Alaskan king crab leg entrée is cracked tableside by the wait staff.

Of course those classic seafood dishes –- Australian lobster tail and shrimp scampi –- are available, and can be paired with filet mignon.

While The Tillerman takes a definite tack toward seafood, the fine beef cuts are dry aged and impressive, too. Beyond the filet mignon, you can range into serious meat territory with the huge bone-in New York strip and a bone-in ribeye. A double cut pork chop is juicy, flavorful and definitely filling. Lamb, chicken and pasta choices round out the entrée selection.

Also, in great steakhouse tradition, a host of classic sides including creamed spinach, asparagus with hollandaise, potatoes Lyonaisse, baked potato and béarnaise sauce are available.

The Tillerman features a smart, well-thought out wine list that's hand-tailored by the staff to complement the menu. And Tillerman meals are nicely rounded out with their desserts, especially their silky cheese cake.

And finally –- beyond the amazing food -– The Tillerman is a genuinely friendly, convivial establishment. It's one of those lucky-find places. The proof of this is the many repeat, loyal guests who celebrate birthdays, anniversaries and other lifetime events regularly at The Tillerman.

-- Review by Greg Thilmont