Tillerman

The Tillerman Steak and Seafood Fine Dining is about a five minute drive East of the Strip, on the corner of East Flamingo and Eastern Avenue. Quaint and inviting, with extremely easy access and an oversized parking lot, the Tillerman has been a favorite destination of Las Vegas Locals and experienced visitors for over 15 years. Without so much as stepping inside, the Tillerman surpasses some of the Strip’s best restaurants based solely on the lack of hassle it takes to get there. No two mile walks, fighting herds of camera-clicking tourists, or multi-storied parking complexes to battle it out with. Park, go in, sit down, enjoy.

Reservations are highly recommended, as the main dining room fills up instantly once the dinner hour begins. From the outside you can see the large, circular, stained glass window, which from the inside sets a very warm and inviting tone. Overall, the décor creates a woodsy, cabin-like feel. Large trees, narrow and tall, kiss the opaque glass on the ceiling. Large, overstuffed booths line the walls of the main dining room, and accommodating tables fill the middle. At first the dining room may seem tight or cramped, but once the diner settles into their booth, the luxury of the tables eases any tension. Glass doors separate the private dining rooms from the main, and welcome up to 75 people in the largest of private areas. The mezzanine level, overlooking the atrium, can seat 45 comfortably. A generous waiting area/lounge will seat roughly 10 people for drinks, while a full-size bar can handle those wishing to imbibe before or after their grand meal.

The general mood of this fine restaurant is very light and casual, with servers who take the cuisine seriously, and are assertive in helping a diner make decisions. Special requests are handled with precision and meals are served with delicate timing, which is not often found in some newer, upscale establishments. Possibly, the music selection could be reviewed and made more subtle. The setting is popular with large parties of business-oriented convention-goers, as well as casual business-dressed guests merrily fulfilling their desire for that perfect steak.

A healthy four-page wine list presents an extensive selection, with many wines by the glass and more by the bottle. The servers are very knowledgeable and are able to help guests with their selection. Questions about the wines are answered confidently and quickly. For those who prefer a beer, roughly 20 bottled beers are available. The beer selection includes common lagers like Coors as well as craft beers such as Dechutes’s Black Butte Porter. It also includes non-alcoholic O’Douls as well as a handful of Belgian and other international beers. The dessert menu provides a few pages of digestives including ports and scotches.

To start, wonderful, warm, freshly baked bread is brought out, accompanied by perfectly softened Maitre D butter. Try to avoid consuming the entire basket and asking for more, as difficult as this may be.

Second is the New England clam chowder, made as it should be: creamy and loaded with good-sized pieces of fresh east coast clams. Seasoned and tasty, this leaves me considering a second bowl, which is larger than most restaurants offer.

With the chowder comes the tabletop salad bar, set atop a Lazy Susan display. Large, crisp, and cold Romaine hearts and Iceberg wedges center the artful piece. Surrounding the greens are eight ramekins with a perfect assortment of accoutrements to blend your salad into a personal bliss. The sweet grilled vegetables, consisting of mushrooms, zucchini, bell pepper and onion, are quickly diminished. We add seasoned and perfectly sweet cherry tomatoes, halved and ice cold, pitted Kalamata olives, herb-marinated Feta chunks, an oversized pepperoncini, and a teaspoon full of the flavor-rich vinaigrette, or chunky bleu-cheese dressing. I announce my intentions to return for the salad alone in the near future.

Rich and creamy smashed red potatoes partner the entrees, which in our case are Blackened Rainbow Trout and a 16-ounce Choice Black Angus Bone-in New York steak. In traditional steakhouse fashion, all other sides are served a la carte. A thorough list— including shoestring potatoes, broccoli or asparagus with hollandaise, sautéed mushrooms and onions, a baked potato with the toppings, standard creamed spinach, rice pilaf, and prosciutto wrapped asparagus—may leave guests in deep thought trying to decide.

The asparagus with hollandaise, steamed and seasoned to intricate flawlessness provides a wonderful companion to the New York, which of course is quickly covered in the mushrooms and onions as soon as they hit the table. The quartered button mushrooms and sweet white onions work well sautéed together in harmony, and are not over-saturated in fat.  The steak is cooked perfectly to the requested medium rare. It is apparent however, that the steak was not seasoned prior to cooking at all. A quick dash of the salt and a few turns of the pepper mill provided on the table remedy this quickly. The freshness of the trout stands out despite its blackening and delicate texture.

To painfully cap off the meal, the crème brûlée is top choice. Chilled and tasty, the candied top breaks evenly into pieces to escort the velvety custard below.

Overall, Tillermans offers an elegant dining experience, fitted neatly into a casual setting. The food and service of the Tillerman are at the forefront of off-the-Strip dining, and give many Strip restaurants a good run for their money. Enjoy the setting, the location, and definitely the food and you will be convinced to return, as often as you are in Las Vegas. On your way out, grab a Dominican Cohiba or an Arturo Fuente and be completely satisfied with what the Tillerman has to offer the discerning diner.