Oyster Bar at Harrah's is a popular spot, in part because of the casual raised-seating, 360-degree bar area where you can watch your fresh seafood flown in daily, being prepared.
First, start off with "O" shooters. The Bloody Mary features a blue point oyster with the heat of Tabasco, sauce, fresh lemon juice and pepper vodka. This one goes down easy, with a fluid Mary mix and clean oyster.
Da Bomb, with sake soy sauce and wasabi, isn't too bad either. Be careful of the tequila lime, an oyster plopped in tequila, jalapeño, and mango. The sharp tequila and the smooth, round texture of the oyster make a great mix.
Appetizers like tiger prawn sauteé are excellent. Jumbo tiger prawns are mixed with basil, parsley, olive oil and garlic, and sautéed with white wine and a touch of butter. The fried calamari is perfectly crisp, served with marinara and lemon caper sauces.
For entrees, Oyster Bar at Harrah's features pastas, steak, and specialties like a nice spicy cioppino. A little tip: ask for extra bread or crostini. You're going to need it to dunk the bread in tomato broth. The cioppino is filled with clams, scallops, shrimp, lobster pieces, mussels and chunks of halibut and made to order right in front of you.
The New Orleans Seafood Gumbo is filled with Andouille sausage, shrimp, crab and chicken. This one is done right. Make sure to mix it up before you eat it.
Desserts include homemade gelatos like pistachio and tiramisu. Thick, rich and creamy, these gelatos are a perfect way to end the meal and cool down.
-- Review by Nikki Neu