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Rio hopes revamped VooDoo Steak casts spell on diners

July 11, 2007 - 9:00 pm
 
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With a new name, a new menu and a new room chef, the Rio, 3700 W. Flamingo Road, hopes to give new life to the former VooDoo Cafe.

Now called VooDoo Steak, the French Creole-influenced restaurant on the 50th floor of the Rio’s Masquerade Village offers premium reserve and dry-aged Black Angus beef.

The hotel brought in Honorio Mecinas, formerly at Prince’s now defunct 3121 Jazz Cuisine at the Rio, as room chef to create the new menu.

There also are new table settings and new staff uniforms, but the same view of the Las Vegas Valley through the circular restaurant’s windows.

A patio offers couches with small tables for drinks only.

Seating 240, VooDoo Steak is open from 5 to 11 p.m. daily. Reservations are accepted by calling 777-8090.

Starters: Bayou seafood platter with Maine lobster, citrus poached shrimp, king crab legs, Fanny Bay oysters and dipping sauces ($26 for one, $48 for two, additional $24 after two); lump crab and artichoke dip with boursin cheese, grilled naan bread and pita chips ($11); tasso ham and andouille beignets with pepper Jack fondue ($12); braised five-spice crispy pork with honey-sherry glazed apples, parsnip and pear puree, arugula and crispy chickpea fries ($12); and rock shrimp hush puppies with crispy corn-battered rock shrimp, lemon and basil cream ($12).

Soups and salads: Lobster bisque with apple liqueur and creme fraiche ($10); Cajun andouille and crawfish gumbo ($9); French Quarter onion soup ($9); heirloom beefsteak tomatoes with field greens, pickled onions, Maytag blue cheese, aged balsamic vinaigrette and fried shallots ($10); hydroponic bibb salad with roasted golden beets, caramelized onions, yellow pepper confit and vanilla blood orange vinaigrette ($9); and VooDoo lobster muffuletta salad with southern spring greens, pickled onions, cured ham, dry aged cheese and kalamata olive crostini ($18).

Entrees: Filet mignon premium reserve beef (8 ounce, $36; 12 ounce, $42); 18-ounce dry-aged Cajun rib-eye ($38); 24-ounce dry-aged porterhouse ($42); oven-roasted chicken with macaroni and Stilton cheese, walnuts, caramelized onions and crisp bacon lardons ($26); Pine Valley Ranch lamb rack with roasted fennel mashed potatoes, rainbow chard and creamed garlic ($38); cast-iron Chilean sea bass with chorizo and corn succotash, harissa and preserved lemon nage ($32); classic lobster thermidor with Maine lobster, lump crabmeat and lobster tarragon sauce ($48); and king salmon meuniere with ragout of couscous, chanterelles and tasso ham ($28).

Desserts: Chocolate souffle with Grand Marnier anglaise ($12); VooDoo fondue with flavored marshmallows, pound cakes, crispies, fruit and sauces for dipping ($25 for two people, $35 for four); bananas Foster with caramelized bananas, butter pecan ice cream and rum “heat” ($12); molten chocolate cake with chocolate fondant center, milk chocolate sorbet and creme anglaise ($10); and strawberry shortcake with strawberry fricassee, mind Madeleine, meringue crisp and gelato ($10).

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@ reviewjournal.com.

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