Silverado Steakhouse at the South Point is an elegant yet affordable restaurant serving traditional steakhouse fare including fine cuts of steaks, chops, seafood and chicken.
Hand-painted mural scenes and vintage photographs line the walls above plush high-backed booths, providing an intimate and sophisticated setting. The restaurant is usually bustling with hotel and convention guests so reservations are recommended.
Start your dinner with a classic appetizer like shrimp cocktail or oysters on the half shell. There are also more unique options like smoked duck breast on baby greens. The restaurant offers a nice cheese plate with a choice of three or five cheeses with varieties including blue Stilton, Port Salut and brie.
Another good option is the jumbo lump crab cocktail, which features large, meaty chunks of crab served atop an avocado cream base with mustard Dijonaise and traditional cocktail sauces on the side. A selection of salads are also available, prepared tableside, to start your meal.
Silverado Steakhouse offers a variety of cuts of steak including a 16-ounce bone-in ribeye, dry-aged New York strip, prime rib and more. Be sure to try the Kona-crusted flat iron steak with café de Paris butter.
A nice selection of other meats is available for those who don't choose steak. The Chicken Silverado is a chicken breast sauteed with oregano, topped with teardrop tomatoes, cippolini onions and lemon beurre blanc. There's also a nice pork porterhouse with bourbon demi glace and sweet pepper and apple relish.
Seafood lovers can indulge in lobster tails, salmon, sauteed halibut and more.
All entrees include a house salad and choice of baked or mashed potato. A variety of other sides and vegetables are available including creamed or kettle corn, asparagus Hollandaise or sauteed mushrooms and onions. A large selection of wines by the glass is available to accompany your meal.
Silverado Steakhouse serves standards like cheesecake and creme brûlée for dessert, but our pick is the profiteroles filled with rum raisin ice cream and topped with caramel cream sauce.
-- By Kristine McKenzie