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Canal Street Restaurant
C
anal Street Restaurant, located in the Orleans Hotel and Casino, is a tradition that continually evolves. The menu, which is changed about every 18 months by Rene Werner, the Orleans’ director of food and beverage and Executive Chef Philip Bonanno, combines guest favorites along with adding fresh twists on familiar recipes.
“Some have asked for old Canal Street favorites such as Escargots Bourguignonne and Veal Osso Bucco Milanaise to be added back to the menu,” said Werner. “In addition, we are now cooking our steaks over a mesquite broiler, we have expanded our side dish selection from six to 15, and many of our desserts are finished tableside—completing the overall elegant dining experience.”
For example, their shrimp cocktail is not prepared in the traditional way but is served as grilled shrimp, covered by a unique tangy cocktail sauce. Other appetizers include beef short rib ravioli and specialty item antipasto caldo—eggplant rollitini stuffed with Italian cheeses, fried calamari, New Zealand mussels, clams casino and shrimp scampi served over arrabbiata sauce.
The second course offers hot soups, fresh salads and sides. Specialty items include the four-onion soup, lobster bisque, bayou crawfish and citrus salad and blue cheese scalloped potatoes. One very unique side is the four-cheese lobster Mac and cheese, a breaded deep-fried triangle filled with the Mac and cheese blend.
House specialties include Colorado Lamb served two ways—a traditional herb-crusted rack or chili, sugar and cilantro-crusted lamb lollipops over hummus and topped with olive tapenade and cucumber yogurt sauce.
Another entrée specialty is the Chilean Sea Bass Napoleon—seared sea bass medallions layered with portobello mushroom, roasted peppers and fresh spinach, then topped with goat cheese and drizzled with Citrus Beurre Blanc.
Along with the meal, a sommelier is available for pairing suggestions. “In addition to Chef Bonanno and myself, Chef Anthony Oliva and our Sommelier John Messana have been integral in the continued development of our menu selections,” Werner said. “Messana has carefully selected wines that complement many of the items on our new menu.”
Several “Old Vegas” desserts have been added, such as Baked Alaska and Cherries Jubilee. For adult beverages, try the chocolate martini, which give velvet chocolate quite the buzz. An array of coffees including espresso, latte, cappuccino and mocha add to the meal.
The booths are roomy, the walls are painted with murals of Louisiana, the lighting is subtle without being two low and the atmosphere is one of comfort, familiarity and service. Casual dress is acceptable. Most of all, expect warmth extended to every guest that very familiar to the way of the South even though the staff might be from all regions of the country (or even the world).
Canal Street hours are Wednesday, Thursday and Sunday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m. The restaurant is closed on Monday and Tuesday. Reservations are recommended and can be made by calling 702.365.7111.
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Debbie Hall is a writer and broadcaster that covers food, entertainment and real estate in Nevada. Check out her blog at www.diningwithdebbie.com.
The above article is the opinion of the author and not necessarily the opinion of Vegas Community Online, its editors/publishers, and/or other Vegas Community Online columnists. VCO respects the right of each author to express their opinion. If you have an opposing viewpoint or would like to send feedback on any article, please send email to feedback@vegascommunityonline.com; state the title of the article and your comments. VCO reserves the right to add any submissions to its feedback page.
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