The Oyster Bar at Palace Station Resort and Casino in Las Vegas sells more than 300,000 oysters each year. But oysters aren't their bestseller.
The bestselling item at theEven at the
The sentiment is the same at Harrah’s. “You can’t come here and not have a pan roast,” said Francis Lubas, the resort’s chef de cuisine. The technique is a throwback to the seafood shacks that popped up a century ago along the East Coast, when steam provided heat for the living quarters and the cooking equipment. Steam kettles are still the gold standard.
Handfuls of shrimp, clams, mussels, crab claws, sweet bay oysters and half of a Maine lobster go into the kettle. Roasted tomatoes, bell peppers and a ladle of chicken stock go in next, followed by a big glug of cream. After a quick boil, everything is poured into a cast-iron bowl. Your server will bring you a scoop of rice on the side to sop all the goodness, then advise you not to quit slurping until you reach the bottom, because that’s where all the good stuff settles like buried treasure.
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