"This vintage steakhouse sits on the 24th floor of Binion’s Gambling Hall. The restaurant slow-roasts each prime rib in a rock salt crust for a minimum of 40 days, seasoning the meat with a delicious combination of garlic, rosemary, thyme, black pepper, and basil. Both the vegetable and mashed potato side dishes change daily; the prime rib cuts are offered at 16 ounces and 24 ounces." - Jen Avison Smith
Binion’s Steakhouse [Official Site]
