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Sterling’s
Seafood Steakhouse
By Katherine E. Hilll
 Sterling’s at the Silver Legacy is
a true dining experience from the delectable dishes to the
artful presentations and the impeccable service.
“We think of ourselves as an
American steakhouse,” says Restaurant Director Phillip DeManczuk.
“It has a distinctive American feel with large portions and a
nice selection of steak and seafood.”
The superb quality of Sterling’s
food, service and hospitality place it in the upper echelon of
American-style steakhouses. Sterling’s commitment to excellence
goes beyond the kitchen, says DeManczuk, with service and
hospitality emphasized as much as the menu.
“We consider ourselves one of the
top hospitality venues in town,” DeManczuk says.
“Service is more of a crucial
point in today’s restaurants,” he says. “People have a lot of
choices with today’s market. They can come in here and be
treated like royalty.”
Sterling’s boasts an exemplary
wine selection and has won the Wine Spectator Award of
Excellence nine times. There are 340 wines available and 42 by
the glass with the staff undergoing regular workshops and
seminars to educate them about wine and pairings.
“We have a predominantly domestic
wine list because we are an American-style restaurant,”
DeManczuk says. “About 99 percent of our wines are domestic, and
about 90 percent of those are California wines.”
The knowledgeable and helpful
staff at Sterling’s also can assist in making a wine selection
to complement each entree.
 Steak is the star at Sterling’s
with Filet Mignon, Classic Porterhouse (bone-in), Rib Eye, New
York Strip (bone on or off) and Prime Rib taking center stage.
The steaks are cooked in a mesquite wood-burning broiler and can
be finished on a flat top, if needed.
“The intense heat from the wood
seals the meat and keeps the juices in,” says Chef d’Cuisine
Neil Campbell.
“We use certified Angus beef and
keep it on the bone … to improve the flavor,” Campbell says. “We
age it for 32 days for tenderness.”
Campbell stresses the use of the
freshest ingredients with high quality cuts of meat. “We like to
use the freshest possible, as much as possible.” He also notes
that Sterling’s only offers fresh fish.
Campbell, who has been with
Sterling’s for about three years, also prepares with oils
(including carrot and chive oils) from scratch and uses them to
“paint” many of the plates.
“He paints them like a stained
glass window,” DeManczuk notes.
“People eat with their eyes first.
We make everything as appealing as possible,” Campbell says.
When ordering steak, DeManczuk
recommends that customers opt for one of Sterling’s customized
options. “One of the things I love about our menu is that you
can customize your own,” he says.
Steaks may be customized with a
choice of an English Stilton Blue Cheese crust with Port Wine
Demi and Green Peppercorn Sauce; the Cajun style, Blackened and
served with Spicy Étouffée Sauce and a Béarnaise Sauce; or with
a Cracked Black Pepper crust with Creamy Cognac Demi and
Hollandaise.
The seafood selections are as
tempting as the steaks from the Sautéed Chilean Sea Bass to the
Abalone. The Chilean Sea Bass is done in a rich style and comes
with a trilogy of sauces Hollandaise, Lobster and Truffle
Vinaigrette served with Dungeness Crab Risotto, DeManczuk says.
The abalone is a recent addition
to the regular menu. The abalone started as a special offered as
an appetizer and Sterling’s decided to add it to the regular
menu due to its popularity and access to fresh, farm-raised
abalone.
 “We offer the entrée portion with
three preparations; lemon caper butter, almond butter and
American caviar with a buerre blanc sauce,” DeManczuk says.
Other favorites on the menu
include fresh Live Maine Lobster that is flown in every Friday,
grass-fed Grilled Colorado Lamb chops, Colossal Alaskan King
Crab Legs, Filet & Tiger Prawns and Fresh Alaskan Halibut. The
menu also includes a number of pasta and poultry entrees, salads
and appetizers. There also are daily specials.
“It gives us an opportunity to do
something we don’t normally do,” Campbell says of the specials.
A sampling of recent specials included elk from New Zealand and
Hawaiian pink snapper.
The appetizers range from Chilled
Jumbo Gulf Prawns to Oysters Rockefeller, Seared Diver Scallops
and Crispy Dungeness Crab Cakes, among others.
For a special treat, ask for the
Baby Spinach Salad or the Traditional Caesar Salad to be
prepared tableside. The service is offered upon request and will
be accommodated depending on time.
The best advice for dinner at
Sterling’s is to plan to take some of the generous portions home
to leave enough room to enjoy some of the delectable desserts.
The dessert cart offers such decadent creations as Floating
Islands poached meringue, the nearly flourless Chocolate
Decadence, Dutch Apple Tart, Chocolate Lava Cake, Strawberry
Sponge Cake with mascarpone cheese and three tableside desserts
including Bananas Foster. Sterling’s signature dessert is a trio
of crème brulèes that changes monthly. During a recent visit,
cranberry, banana and chocolate were a delightful combination.
“It’s a big menu and a lot to
choose from,” says Campbell.
“If you leave here hungry, it’s
not our fault,” DeManczuk adds.
Sterling’s Seafood Steakhouse is
located in the Silver Legacy with dinner served nightly at 5
p.m. A Sunday Champagne Brunch is served from 9 a.m. to 2 p.m.
Sterling’s also prepares dishes for special occasions throughout
the year including during holidays. Reservations are highly
suggested. Call (775) 325-7573.
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