Welcome to Tunica-MS.com
Book a Room
Tunica Motel Reservations
Chicago Steakhouse - Gold Strike Casino Resort Tunica Resorts, Mississippi
The soft lighting and warmth of traditional décor brings a feeling of relaxation and a tinge of excitement of anticipation of what the evening will offer.
Friends have joined us. I enjoy watching their response and there is nothing like sharing a dining experience with special people.
We are greeted by our server, Brenda Sutherland. We are told she is one of the best which put the pressure on her to be the best. Honestly she is a natural. Her friendly smile brings out her dimples and she has a way with making you feel at home and takes time to explain the chef’s offerings and make suggestions. Everyone at the table agrees she is tops and we will ask to be seated at her table next time when we return. Brenda added an extra flair to a true dining experience. “She knows her stuff”, as Tom said.
We begin the evening with a delicious tempura chicken with pineapple as a mousse bouse. Just a tad to wake up the taste buds compliments of the chef.
Our Server brings out a basket of hot breads and fresh butter. My favorite bread was the garlic made with whole fresh garlic. The crust was firm and crisp while the inside was light, tender and tasty. The garlic in no way was over powering, light and full of fresh bread flavor. In fact I had to be careful as something about it was habit forming.
Soups and Appetizers: To me appetizers are like the opening act to a performance. Everyone at the table orders something different so we can all “check it out”. Thank goodness for the little bread and butter plates as bites of this and that start to rotate around the table in no specific order.
At our table we had Onion Soup Gratinee, and Lobster Bisque. Soups don’t do well on bread and butter plates so I will have to pass along the remarks. Bonnie ahh’ed about how tasty the Lobster Bisque was and voiced it was the best she had enjoyed in years. The Onion Soup Gratinee must have been really good as Mike didn’t share and it disappeared.
Seared Scallops, Sweet Potato Puree, Citrus Butter ended up being an extra appetizer as we learned Scallops were in season and were remarkably sweet. How could we pass it up? Glad we didn’t. Talk about mouth watering! You can see from the picture how outstanding the dish is, plus presentation is tops.
Pictured is the Beef Steak Tomatoes served with Grilled Onions – for you tomato lovers…doesn’t just seeing that get your palette going? It reminded me of picking fresh tomatoes on a summer day and just “tomatoing out”.
Also available are: Lobster Salad with Mache and Champagne Vinaigrette
Spinach Salads are on hold until the “spinach crisis” is resolved.
Entrée Time! The Main Event!
Somewhere in the back of my mind I have to pull the brain cells out that are decisive. So many inviting selections and so little time…Didn’t Mae West con a phrase similar but not referring to dining? I know her frustration. The menu is full of “I want to try that and that”. Finally Brenda, our server, twists my arm to go for the Colossal Surf and Turf served with a filet of steak and a 24 oz Lobster Tail.
Bonnie and Tom opt for the Sauteed Dover Sole with Shrimp. Presentation was unique. Tom reluctantly let me taste his. No fishy taste, but a pleasing delicate flavor with the right mixture of seasonings.
Mike ordered the Grilled Filet Mignon. He had dined at the Chicago Steakhouse with his son a few days before and said the Coffee & Pepper Crusted New York 14 oz Strip was awesome and his son didn’t come up for air until his plate was clean. Now that’s a rave review!
Due to space I am going to just hit on a few of the selections offered on the Entrée part of the menu. I applaud Chicago Steakhouse for offering a menu with variety.
We always think of the Entrée as the Main Event but I think dessert at Chicago Steakhouse has to be a close second to being the star of the evening.
The dessert menu is verbal and as Brenda rolls off the selections for the evening she hooks us in to an encore culinary performance we thoroughly enjoy.
Bonnie and I decide to split the Berry Volcano. Actually it is a dessert for two and very generous at that. Brenda rolls out her cart and begins her tableside dessert magic.
First over open flame she melts butter and brown sugar into a skillet, adds some Grand Mariner, whisks it around by rotating the pan over the flame with an artful flip of the wrist. Next she adds some Shambori, blends, adds flame. Yes, Fire! A most impressive light blue flame engulfs the skillet. Then she squeezes a freshly cut orange in a linen napkin and adds some cinnamon. Before Brenda fills our serving glass she torches the glasses and captures the flame by putting one glass over the other to snuff the fire.
Brenda you are awesome!
Mike orders the Mile High Cheesecake. If you are a cheesecake lover this dish will definitely satisfy your Cheesecake craving. Creamy, buttery but clean tasting a delightful way to top off the evening.
Tom is a self proclaimed Crème Brule connoisseur. The French in him comes out at the dining table. He does not hold back on his opinion. I always try to catch Tom tasting the first bite so I can gauge from his expression what he thinks. First bite and his eyes pop open wide. Wow! The Vanilla! Brenda tells us the Vanilla Beans are shipped fresh directly from France. Tom is impressed with presentation, flavor, and the extra attention Gold Strike gives to give an already favorite dish the extra ump to making it “the best”.
Bonnie orders the non traditional Tiramisu. We all agree to help her since we just can’t pass chocolate up. Plus we think we may have “just enough room” for one more bite. Tiramisu in Italian means "Pick Me Up" and what better way to get a "Pick Me Up" than chocolate!
Brenda brings out a chocolate teacup! Yes, you can eat the teacup….see there’s that little extra ump again. The teacup is filled with divinely rich whipped cream “to die for”. A lady finger is placed in the cup as you would picture a spoon for stirring, but this is for dipping. The tiramisu did a disappearing act and to think we thought we had room for just a bite more. Totally irresistible. Even though it was sinfully good I know it is on that heaven menu.
Quality and the extra effort is obvious in all that Chicago Steakhouse Offers. I give two thumbs up to Chicago Steakhouse and highly recommend you put Chicago Steakhouse on your “to do” list. Tell them Jen sent you.
Special Note - I was fortunate to be included in the tasting for the new menu which will be out end of October or first of November. I took some pics to share with you the new menu highlights.
Check out the guys behind the scene …….. click here.