Atlantis Steakhouse at the Atlantis Casino Resort Spa, Reno, Nevada, USA

Atlantis Steakhouse

We had dinner at the restaurant on Saturday, July 27, 2019 where the elegant ambience began the moment we entered the door. The inviting bar featured a large-scale exotic aquarium, a yellow onyx table cast a lovely warm glow to the space, and "sea urchin" lighting decorated the ceiling. Elegance continued in the dining room with creamy leather banquettes with chocolate brown and black decorative pillows, and chocolate brown leather chairs flanked ivory linen draped tables accessorized with single roses in silver bud vases and sparkling crystal. Continuing the sea theme, wrought iron artwork reminiscent of bubbles graced the walls, and the ceiling was a mastery of art and function.

Chef Darren Stanley

Attentive service began with warm scented towels, and the pampering continued throughout our dining experience at the restaurant. Steven Sedillos is their master mixologist and having experienced his cocktail creativity during the Bistro Napa El Fogonero Tequila Dinner, part of their Spirted Dinner Series, we knew we wanted to try his specialty cocktails for the Atlantis Steakhouse. We celebrated our dining experience at the Atlantis Steakhouse with Whiskey Blues, and Riders of the Purple Sage, which were well-crafted cocktails and ever so tasty.

Steven made Whiskey Blues with Angel’s Envy Bourbon, Maple Blueberry Shrub, Blackstrap Bitters, Demerara Syrup, and Lemon Juice. Speaking with Steven, we learned that he likes to create cocktails using shrubs (concentrated syrup that combines fruit, sugar, and vinegar) that add the perfect amount of acidity to layer in flavors and create interesting depth.

Cocktails
Riders of the Purple Sage & Whiskey Blues

For the Riders of the Purple Sage, he combined Tito’s Vodka with Crème de Violette, Sage Simple Syrup, Fresh Lemon, and Lavender Bitters. Paired with a delectable selection of sourdough bread, dark rye rolls, their signature brioche roll with green onions and Gruyere cheese, and poppy seed lavash, we were well on our way to culinary and cocktail perfection.

Dinner Rolls

During our stay at the hotel we visited the bakery and met with Executive Pastry Chef Kayline Johnson and learned that all the breads, desserts, and gelato for all the restaurants are made in-house. She also explained that she makes the signature brioche roll for the Atlantis Steakhouse by rolling out the dough, then adding chopped green onions and Gruyere cheese and then rolling them up like cinnamon rolls. Served warm from the oven, they were delicious.

Appetizers

Executive Chef Darren Stanley began our evening with a mixed appetizer of Maple and Ponzu Glazed Pork Belly Lollipops, which were Caramelized Berkshire Pork Belly, Heirlooms Tomatoes topped with Burrata and drizzled with Balsamic, and a Jumbo Shrimp on a bed of succotash that beautifully captured the essence of summer on the palate.

Lobster Bisque

We continued with the Lobster Bisque, which was a generous portion of soup redolent with Maine lobster and a touch of cognac, and a Caesar Salad made tableside and customized to each patron’s palate, made with romaine, focaccia croutons, aged parmesan, and at our request, anchovies. The bisque was rich and ultra-decadent, and beautifully presented with a string of hearts circling the lobster meat in the center of the deep bowl, and the salad was well-made and delicious.

Ceasar Salad

Christian O’Kuinghttons is the restaurant’s knowledgeable, professional, and down to earth sommelier, who prefers to be called the "somm." He is an encyclopedia of wine knowledge, and we put our palates in his more than capable hands to pair wines with our entrees.

Christian’s selections included the Zinfandel, Signal Fire, Venge Vineyards 2017, Calistoga, Napa Valley, California and the Napa Valley Chardonnay, Venge Vineyards 2016, Maldonado Vineyard, Napa Valley, California.

Bone-in Rib Eye with Diver Scallops

The Zinfandel, Signal Fire, Venge Vineyards 2017, Calistoga, Napa Valley, California was a high octane, bold and beautiful zinfandel from California, with 15.1% alcohol. Dark fruit forward with notes of chocolate, leather, tobacco and cassis, this was a gorgeous wine that wrapped around the palate imparting a lingering spicy finish that worked well with Chef Darren Stanley’s bone-in rib eye and scallops, presented with roasted garlic, garlic mashed potatoes, and sautéed wild forest mushrooms. The restaurant has special aged prime cuts of meat shipped in from Chicago from Allen Brothers, and the steak was truly delicious.

Diver Scallops

The Chardonnay, Venge Vineyards 2016, Maldonado Vineyard, Napa Valley, California, was also a powerful wine with 14.5 % alcohol and big mouth feel. Crisp, elegant, mineral, pear, and citrus notes on the nose followed through on the palate and was a perfect pairing with the Diver Scallops that were seared and presented with pea and mint puree, lemon beurre blanc, and grilled fennel and asparagus.

Cheeries Jubilee

We ended ourevening on a delectably sweet note with Cherries Jubilee and Café Diablo, both expertly made tableside. As their signature parting gift, and to add just a little more sweetness to remember our gastronomic fine dining experience, there were dark chocolate truffles, followed by a take-home treat of coffee cake, to be enjoyed in the morning for breakfast.

To complete the fine dining experience, our server brought us warm scented towels to continuethe alpha omega experience. When it comes to fine dining, the Atlantis Steakhouse at the Atlantis Casino Resort Spa in Reno, Nevada is at the head of the class. Bon Appetit!

Atlantis Steakhouse Bar

"Atlantis Steakhouse is proud to be the recipient of the AAA Four Diamond award. Only 2.6% of the 29,000 restaurants across the United States, Canada, Mexico the Caribbean rated by AAA receive this prestigious designation."

Atlantis Steakhouse is open for Dinner Wednesday through Sunday from 5:00 pm until 10:00 pm. Their culinary focus is American cuisine and steakhouse classics with fine wine.

See you at the Atlantis Steakhouse

Bistro Napa and Atlantis Steakhouse Upcoming Spirited Dining Series Dinners

Atlantis Steakhouse Website:https://www.atlantiscasino.com/reno-restaurants/atlantis-seafood-steak-house/

Read our interview with Chef Darren Stanley in the Chefs’ Recipes section.

Watch the video – Luxury Experience interview with Chef Darren Stanley – https://youtu.be/GihOsJdTMMs

Read more about the Atlantis Casino Resort Spa in the Hotels and Resorts, Restaurants, Chefs’ Recipes and Spas sections.

Read more about Reno and Tahoe in the Destinations, Adventures, Arts, and Performances sections.

Atlantis Steakhouse
Atlantis Casino Resort Spa
3800 S. Virginia Street
Reno, Nevada 89502
United States
Telephone: +1-775-824-4430
Website: www.atlantiscasino.com/reno-restaurants/atlantis-seafood-steak-house/
Facebook: www.facebook.com/atlantiscasinoresortspa
Twitter: @atlantiscasino
Instagram: @atlantiscasino

Important Travel Information:

When is the best time to visit Renoand Tahoe? Anytime! There is always something exciting happening throughout the year! From special events and festivals or just taking it easy, the area offers a rich diversity of possibilities.

A Few Festival Ideas for Inspiration – Month-By-Month

Need more inspiration to plan your trip, visit the website: https://www.visitrenotahoe.com/plan-your-trip/special-events/

Flight Information

Reno, Neva is accessible with non-stop flights from many US cities making it an easy destination for visitors.

Direct Flights to Reno from:

For more information on direct flights to Reno, please visit the website: https://www.atlantiscasino.com/activities/direct-flights-to-reno/

For more information on the Renoand Lake Tahoe area please visit the website: www.VisitRenoTahoe.com

Follow Visit Reno Tahoe on Facebook at www.Facebook.com/renotahoe

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