When P. J. Clarke’s New York Chophouse opened in Las Vegas, they brought all of the secrets of their New York success. Their restaurants have stood out from all of the rest since 1884!
A chef is very important in any restaurant and in Las Vegas, Executive Chef Joseph “JB” Boyer really cares.
Chef Boyer explained, “I have researched all of the farms and definitely make sure to purchase only the best quality food with no hormones, no antibiotics and certified humane.”
All of these special efforts make a difference in every dish on their menu! I loved the crispiness of the Maryland Jumbo Crab Cake and was happy that it was sautéed the healthy way instead of fried.
Chef Boyer discussed his preparations, “I can tell you what is not in my crab cakes. There is no filler. That is most important because they are literally 100% jumbo lump crab meat. We toss the crab with lemon zest, a little mayonnaise, and a couple of hidden secrets. When I created the recipe I wanted the guests to taste incredible crab and it really comes through. Both sides are lightly seared to get that little crunch and texture while the inside is soft and flakey. A little bread crumbs coat the outside to get a nice color and texture. The appetizer portion is one four- ounce crab cake while the main course serving offers two four- ounce crab cakes.
Mike ordered the Crisp Point Judith Calamari Rhode Island-style tossed with hot peppers because he wanted to add more spice.
Chef Joseph likes the Calamari to be crunchy and not chewy. The Calamari holds the flavor and is 12 ounces when it comes to the table.
My exceptionally tender and oh, so juicy steak was tantalizingly delicious. I wanted to take time and savor the experience bite by bite!
Chef Boyer commented, “We serve a 20 and 40 ounce porterhouse, 18 ounce bone-in Delmonico Ribeye, 8 ounce and 12 ounce Crown Cut Bone in Filet Mignons, the 16 ounce New York Center Cut Bone-in strip, and 10 ounce Skirt steak.
My wine sauce has a red wine reduction with a number of different types of red wines for a full bodied over-the-top flavor. It takes one week to make this sauce.
The high quality Au Poivre sauce combines a brandy reduction, peppercorns, cream, and veal stock in a pure sauce without any thickening agents.”
Open: Sunday-Thursday, 11 AM-11 PM; Friday-Saturday, 11 AM-12 AM;
For information, call 434-7900. P. J. Clarke’s Las Vegas Chophouse is located on the first floor of the Forum Shops, at Caesars Palace. www.pjclarkes.com