Best Bets Dining

January 17, 2001 3:22 AM
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The Steak House at Circus Circus

If you like your steaks thick and juicy, check out The Steak House at Circus Circus. Don’t let the high-wire acts and three-ring circus deter you: The Steak House is a quiet, oak-paneled dining room where you can enjoy mesquite-broiled New York, sirloin, porterhouse or filet mignon. Before cooking, the Midwestern beef is dry aged and prepared by master chefs.

Paco’s Hideaway at Sahara

This festive cantina near the Steakhouse has a tempting salsa bar, accented with Mexican tile and giant, rhinestone-studded sombreros. The hyperactive restaurant features specialties that include tequila pollo, steak picado and fajitas served on a tabletop brazier. Also recommended are the chimichangas, tostadas, tamales and enchiladas. Don’t forget to sample a generous margarita.

Karen Dorsey of Ellis Island earns industry’s top credential

Karen Dorsey, vice president of operations at Ellis Island Casino and Village Pub has been certified in the National Restaurant Association Educational Foundation’s Foodservice Management Professional (FMP) certification program. The FMP credential distinguishes restaurant and food service managers who have achieved a high level of knowledge, experience, leadership and professionalism within the industry.

Dorsey earned the FMP designation after successfully meeting the program’s challenging experience and educational requirements and passing a comprehensive exam.

"Karen continuously exemplifies the highest level of leadership and participation in local, state and federal issues relative to restaurant and foodservice," said Van Heffner, president and CEO of the Nevada Restaurant Association. "Her dedication and involvement in the Nevada Restaurant Association since 1993 has been key to the association’s continued growth in a competitive and demanding industry demographic."

Dorsey has been at Ellis Island Casino since 1990 and began her career in the Las Vegas hospitality industry as an entertainer in the mid-80’s. She is a graduate of the United States International University with a Bachelor of Arts in Education.

The FMP certification program is administered by the National Restaurant Association Educational Foundation, a not-for-profit organization dedicated to developing, promoting and providing educational and training solutions for the restaurant and foodservice industry. For more information on the FMP certification program, please call (800) 765-2122 ext. 725 or go online at www.edfound.org.

Cafe Andreotti at Harrah’s

Vivid life-like murals in this casual trattoria at Harrah’s Andreotti reflects an outdoor, Tuscany-like atmosphere. Adding to the show is the exhibition kitchen, in which chefs prepare specialties ranging from wood-fired pizza to polenta. Although the menu is constantly changing, chef favorites include veal, scampi, eggplant parmesan, lasagna and risotto, made from arborio rice. Connoisseurs will like the extensive and varied wine list.

Famed Lutèce re-created at The Venetian

Lutèce is one of the jeweled pinnacles in the world of fine dining toward which all others strive. Eberhard Müller, of the famed Lutèce in New York, has brought his brand of French Cuisine to The Venetian. The menu is ripe with modern delicacies and solid classic influences that combine the best of classic and newer styles.

Chef favorites include a salad of tender lobster and mango or uncooked slices of Atlantic salmon with a tomato-coriander coulis and entrees ranging from pheasant and beef short ribs slow-braised in dark beer with creamy mashed potatoes to Maine sea scallops in a warm black-truffle vinaigrette and roasted lobster, shelled and bathed in cognac butter.