The Dunkin’ at Encore is open 24 hours a day and features the company’s Next Generation design, along with custom finishes that match Encore’s overall aesthetic. The fully-stocked bar includes beer, wine, and spirits. and 4 p.m.–10 p.m.įlanked by two staircases and situated in the center of the casino floor, this watering hole offers prime people-watching views from all 28 of its coveted seats.
and 4 p.m.–10 p.m., Saturdays and Sundays from 9 a.m.–3:30 p.m. Hours: Mondays–Fridays from 11 a.m.–3:30 p.m. Hours: Daily 24 hours.Ī replica of its counterpart at Wynn Las Vegas, The Buffet is set in an “Alice in Wonderland”-esque dining room, complete with colorful furniture, towering flower sculptures, and decadent food stations, including one dedicated to rows of indulgent desserts. to 11:30 a.m., whether that’s right before you go to sleep or just after you wake up. At Bru, espresso, smoothies, and specialty teas fuel whatever it is you’re about to do next (gamble? dance?), while cakes, ice cream, and other sweets keep the sugar rush going. And whether or not you're ordering a filet at an upscale chef-driven concept like Rare Steakhouse or a regional chain like Texas Roadhouse, the difference a few degrees makes can be monumental.Sleep can be a foreign concept at casinos, which is why a 24-hour coffee shop is key. Because at the end of the day, no amount of béarnaise or lobster tail can mask the inferior texture and flavor of a dried-out slab of meat. It confirms murky rumors about restaurants deliberately using inferior cuts of meat for well-done orders, which in and of itself should dissuade you from ordering anything over-cooked. In the brutally honest article, he said: "People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage." He elaborated on a kitchen tradition called "save for well-done," wherein whenever chefs find "a particularly unlovely piece of steak-tough, riddled with nerve and connective tissue, off the hip end of the loin, and maybe a little stinky from age," they save it for when a customer orders a well-done steak. The difference, says the chef, "will be substantial for you to lean more towards the benefits of a lesser cooked steak." "The fat will melt just right while enjoying your steak."įor proof, the chef suggests ordering a couple casual 24-ounce cowboy rib-eye steaks, and doing a side-by-side taste and texture test by getting one medium-rare and another medium-well. "It's texturally pleasing, and you taste the flavor of the meat," says Bradish on the benefits of cooking steaks rare to medium-rare.
"The reason why well-done is not the greatest is because of all the loss of flavor, fat, juice, and the promotion of tough dry texture after it gets cooked past around 140 degrees," he told us.Ĭonversely, while overcooking steak can lead to dried-out meat and an unpleasantly chewy texture, skewing towards the other end of the doneness scale can yield much more palatable results. And the reasons, according to executive chef Kyle Bradish, are abundantly clear. Naturally, when a restaurant goes to such great lengths to ensure the utmost in quality, it doesn't behoove anyone to cook the meat into leather.
Rare Steakhouse has one of the most comprehensive-and meticulously sourced-steak selections in Boston, featuring elite Japanese cuts from the Kagoshima prefecture, and domestic cuts from the likes of Idaho's esteemed Snake River Farms.
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