Yesterday, the Durango Casino Resort in Las Vegas announced its new flagship restaurant, Nico’s Prime Cuts & Fresh Fish. Curated by innovative executive chef Frankie Gorriceta and real estate executive chef Daniel Ye, Nico’s menu is all about sourcing – top meat suppliers, fresh and dry fish markets, produce – and all run with true chef accuracy. The highly anticipated property is willing to share that meal reservations have been made available for its flagship restaurants.
Chef Goriketa curated a dinner menu where you can enjoy both land and sea. Along with traditional American steakhouse and signature dishes, guests can find premium steak menus handpicked by USDA Prime, Dry Ageed (Nico only), and Wagyu cuts from the world’s top ranches and suppliers.
Standout dishes include a variety of shareable plates, including 14-day-aged prime rib roast, dry-aged Mediterranean branzino roast, braised beef shank baked over almond trees in a custom designed Mi Brasa oven, snow beef agnolotti with peas and ojus, Colorado lamb chops with red wine demi-glasses, and whipped ricotta, San Marzano tomatoes, meatballs with sweet basil, and langoustine with smoked paprika mayer lemon butter. Chef Goriketa also curated a collection of tableside grilled wagyu flights featuring elusive Hokkaido snow wagyu, true kobe, and rare A5 olive wagyu on Nico’s mission. Customers have access to the world’s best beef. 경마사이트
Newly invented comfortable dishes include Country Pride Steak, a 16-ounce cracked Australian cowboy steak served with homemade country gravy, and Nico’s 28 Burger, a custom Japanese and Australian Wagyu blend smash burger with cheese and special sauce. The standout fish market sets the stage for guests to send their catch to the sea every day, and fresh options such as bluefin tuna with balsamic glaze and raw bar, seafood plateau, caviar service, and fresh crudos complete the exquisite menu.
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