In these dog days of summer, it’s always a good time for a beer, and an even better time for a beer-pairing dinner at Stripsteak. On August 13, Mandalay Bay director of food and beverage and certified cicerone Sarah Johnson, along with Bob Brewer of Anchor Brewing and Mario Vitale of Anchor Distilling, will host a five-course dinner prepared by chef Gerald Chin ($125, in Mandalay Bay, 702-632-7200, MandalayBay.com). Before the beer and dinner, a Junipero gin cocktail will introduce you to the distilling side of Anchor. After that, you’ll dig into dishes such as amberjack sashimi with crispy crab roll, a foie gras slider with pickled cherries, soy-glazed pork belly with dive scallop and porcini-dusted Angus strip steak—all paired with fun brews from Anchor Brewing. Dessert includes a s’mores bar, one final Anchor brew and a single malt Old Potrero 18, for good measure.
Boulder Station celebrates its 20th anniversary this month, and one of the mainstays of the locals-favorite casino is its steakhouse, the Broiler (702-432-7777, BoulderStation.SCLV.com). With its dimly lit room, exposed-brick walls, round leather booths and servers who have been there since the opening, the Broiler is one of those classic Las Vegas dining experiences that has remained pretty much the same over the years—in a good way. The massive bone-in rib eyes are marinated in cilantro and garlic, and lobster tails are served with drawn butter kept warm over a candle. Elegant, continental dishes, such as escargot served piping hot in garlic butter, still make appearances on the menu. However, longtime patrons will tell you the most beloved part of the Broiler is the salad bar included with each entrée. With just 40 items, it’s not meant to be a sprawling buffet line, but a light complement to the steak dinner at hand. Even without a trip down the salad bar, you’d never leave the Broiler hungry, but at least you feel better about yourself when you kick things off with some vegetables.
Mark Andelbradt, the new chef at Postrio (in the Venetian, 702-796-1110, Venetian.com), is doing good work, helping the restaurant make a smooth transition back to a finer-dining menu, with lots of dishes that fit into the faux Italian décor of the Grand Canal Shoppes’ St. Mark’s Square. I couldn’t get enough of the braised rabbit, bright with preserved lemon and served with wide ribbons of pappardelle pasta, or the summery tomato gazpacho, served with panzanella (a Tuscan bread salad) and creamy fresh ricotta. The dining room is decidedly quieter, but if you want to take full advantage of the people-watching perks, request a table out among the masses on the patio.