The Brioler at Palace Station

The Broiler at Palace Station Offers Quality at Affordable Prices

Hey, did you hear the one about…

A Trout, a Salmon and a Sea Bass, each with different cooking times and from wildly different locations, walk into The Broiler Room at Palace Station looking for a good pan searing. The Sea Bass is from the South Atlantic, the Rainbow Trout hails from an Idaho lake and the Salmon comes from the Pacific Northwest. How do they come out? Perfectly prepared to individual perfection. That’s no joke, just an everyday occurrence at the restaurant that handles surf and turf with a flair for getting it right, each and every time.

Thin, white trout, medium, pink salmon and thick, white sea bass filets were served with their individual personalities intact; each had different textures which were preserved in the cooking process, with salmon being the firmest and sea bass being the most delicate. The freshwater trout was somewhere in between, but no less succulent. If a restaurant can easily produce perfect fish from two different oceans and a lake, and deliver them to your table with the same exacting standards time and time again, that’s a testament to its skill and mastery over a difficult culinary process. The fish arrived with huge baked potatoes and a fresh vegetable medley. Portion sizes are large.

A Salmon

Photo Credit: Stephen Thorburn

A Trout

Photo Credit: Stephen Thorburn

And a Sea Bass
Photo Credit: Stephen Thorburn

In addition to pan-seared (crispy on the outside, tender on the inside) fish entrees can be ordered blackened, sautéed, broiled or fried (dusted with cornmeal, Japanese Panko breadcrumbs or tempura batter). Seafood has never had such an extensive wardrobe.

Also offering steaks, lamb, chicken and pork in addition to many shellfish entrees (shrimp, crab, and lobster), The Broiler does a great job of importing the best examples of culinary delicacies from various bodies of fresh and salt water that it’s hard to remember you’re in a desert town. More carnivorous options incorporating red meat can be counted on to keep the kitchen’s broiler burning as well.

Photo Credit: Stephen Thorburn

An impressively stocked gourmet salad bar accompanies dinner selections, and in addition to assorted field and spinach greens, there are 40 items to choose from, including cold pasta and seafood salads and two soup selections. Containers of artichoke hearts compete for your fork as do the hearts of palm. Either way, your heart will be in the large selection of ingredients available to you.

Desserts sampled this evening included an incredibly sinful Bourbon Bread Pudding accompanied by vanilla ice cream and caramel sauce, and a very stiff New York Cheesecake with mixed fresh berries. The bread pudding won that contest as evidenced by a plate that looked as if it had been licked clean, and I assure you, the bourbon had nothing to do with it. There’s also a Crème Brûlée, an Apple Tart and a Hot Fudge Sundae to tempt your post-entrée palate.

Photo Credit: Stephen Thorburn

Photo Credit: Stephen Thorburn

The service is prompt and courteous and the bus help makes sure that water glasses are constantly filled. A bread basket dares you to ignore its contents of fresh-baked variations. Even the carb-conscious will be tempted to indulge in the wickedness of warm, wonderful wheat.

Prices range from $4.99 for The Broiler’s Signature French Onion Soup, to $32.99 for the Colorado Lamb Chops, to the always mysterious Market Price designation reserved for the Lobster Tail, Crab Legs and Surf N’ Turf. A Grilled Vegetable Platter ($15.99) is offered as a vegetarian alternative, and the Soup and Salad bar ($15.99) can provide a build-your-own meatless meal option as well.

The atmosphere in the dining room is open and airy with a nautical décor that incorporates oars, anchors and captains’ wheels. Multiple ceiling fans swirl lazily in the large room, dimly lit for a romantic ambience, although families are just as expertly accommodated. Hardwood floors and brass fixtures maintain the notion of an eatery kept in ship-shape condition.

The Broiler at Palace Station will leave you satisfied that the magic these folks work with heat and flame will find its way to your plate in a most delectable way.


For further information:

The Broiler at Palace Station
2411 W. Sahara Blvd.
Las Vegas, NV 89102
(702) 221-6678
http://www.palacestation.com

Hours of Operation:
Lunch Monday - Friday 11am - 4pm
Saturday & Sunday Noon - 4pm
Dinner - 7 Days A Week 4pm - 10pm
Reservations accepted but not required