For some—particularly those from the East Coast—the lobster bake is a quintessential summer meal. If you can’t make it out to the Hamptons or the Cape for a proper crustacean feast, Lakeside (in Wynn, 702-770-3463) has you covered. Traditionally, whole lobsters, other shellfish and vegetables are cooked in a pit that’s been dug into the sand on the beach and topped with hot stones and seaweed. While they can’t replicate that cooking technique at Lakeside, you’re not robbed of the experience eating it on the patio next to the Lake of Dreams. Four split Maine lobsters mingle with clams and mussels, as well as fingerling potatoes, corn on the cob and cipollini onions on a bed of seaweed, along with a side of melted butter and grilled corn bread. The platter arrives at the table with the steam still rising from the enormous mound of food. In the event you want to eat lobsters in a civilized manner, the kitchen has taken the liberty of splitting them in half and tucking the claw meat neatly into the head. So you don’t have to mess with cracking them open and getting too dirty, but no one can fault you for wanting to tear into one of those bad boys like Daryl Hannah in Splash.
While my dated references may be showing my age, there’s one property that continues to roll right along with the times. Texas Station (702-631-1000) celebrates 20 years this month, and is offering food and beverage specials in honor of the anniversary. Each $20 dining special honors the hotel’s original restaurants. Austin’s Steakhouse pays homage to its predecessor with the Stockyard Steakhouse special: an appetizer plate for two, featuring bacon-wrapped and coconut shrimp, crab cakes and calamari. Texas Star Oyster Bar gives a nod to the former Galveston Bay Seafood Company with a spicy broth filled with shrimp, crab, clams, mussels, Andouille sausage and corn, with a side of rice and bananas Foster for dessert. Grand Café’s Yellow Rose Café special features a three-course meal for two, starting with bay shrimp cocktail, followed by a nine-ounce prime dinner and finishing off with chocolate cake.
Finally, Brown spirits are on the menu at Andiron (in Downtown Summerlin, 702-685-8002) with a four-course American Whiskey Experience dinner July 29 ($90). Sea scallops and corn are paired with Wild Turkey, while porcelette hog served two ways meets with a Sazerac made with straight rye; the entrée is as simple as it comes: New York strip grilled over apricot wood and served with Colkegan Single Malt. A little whiskey with dinner never hurt anybody. Call to reserve your seats.