By David Grisham
TUNICA RESORTS — Bally’s Casino has some big news. The Barn Prime is now open and has something for steak lovers to get excited about. Guests at The Barn Prime can now feast on the restaurant’s special prime bone-in rib eye — it’s a cut above most any steak you’ll find in the area. Plus, enjoy delicious new entrees and specials, a new wine menu and relax in a cool and contemporary new vibe.
We decided to visit The Barn Prime and check out the new menu last week. Bally’s Food and Beverage Director Steve Armer and Manger Eddie Sinaga have been busy taking The Barn Prime to a new level and helped chart our dining adventure on this evening.
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| The bone-in rib eye at The Barn Prime |
I was there for the restaurant’s signature item – the prime 22-ounce bone-in rib eye. Others in my party opted for a 6-ounce filet. I asked Armer to pair a wine for us and he recommended Bogle Merlot California 2012. This full-bodied wine paired well with steak. I noted that it had concentrated berry and cherry aromas. Tasting it, I found that it offers an intense fruity and spicy flavor. It is one of several nice wine selections on a wine menu that includes a variety of wines from Kendall-Jackson and offerings from other popular winemakers.
Although appetizers, a salad and desserts were part of our meal, the star at the restaurant is steak, so I’ll get to the point.
We could see our steaks on the grill while they cooked via a large monitor facing the dining area. It was nice to keep an eye on them as they sizzled over a hot flame.
When they arrived at our table, the steaks were visually appetizing, branded with a dark grill pattern. It didn’t take long to put our steak knives into action. To our delight, the filets were so tender that one could have cut them with a fork. I sampled a bite or two and found the filets to be delicately tender, almost buttery.
My rib eye was every bit of 22 ounces and its attractive seared grilled exterior gave way to a beautiful pink center with each glide of my steak knife. The hearty beef flavor and juicy melt-in-your-mouth consistency of this steak makes one understand why it is a cut above - delicious.
For surf-and-turf fanatics, the menu provides add-ons in the form of Steak Oscar, crab legs, one or two lobster tails, or a sizzling shrimp skillet.
Other steak selections available include top sirloin and a 12-ounce strip. Specialties include dry or wet ribs with barbecue sauce, braised beef short ribs, pork chops, Atlantic salmon, shrimp scampi, seared trout and seasoned crab legs.
For appetizers, we chose shrimp and grits, fried green tomatoes and jumbo crab cakes. The shrimp and grits was my selection. The blend of specially seasoned shrimp, cheesy grits and Andouille cream sauce made for a satisfying pre-dinner treat – one that was perfect portioned. Other apps include jumbo shrimp cocktail, crawfish dip ‘n’ chip, oysters on the half shell, Oysters Rockefeller and Bally’s Sea x 3 – shrimp, crab and red snapper served in a white wine sauce.
For dessert, we opted for the Creme Brule. The traditional caramelized French vanilla custard topped with fresh berries and whipped cream was the perfect ending to a meal. Other choices include cheesecake, cake with berries and creme, a chocolate lava cake and, for the adventurous, The Dirty Pig. It is a flavorful combination of chocolate and bacon – the marriage of sweet and salty taken to the extreme.
The Barn Prime is open Thursdays from 5 to 10 p.m., Fridays and Saturdays from 5 to 11 p.m. and Sundays from 5 to 10 p.m. For reservations, call (866) 422-5597.
