VooDoo Steak & Lounge Restaurant Review:
On the 50th and 51st floors of the Rio All-Suite Hotel & Casino are two of the best terraces in town. What was once VooDoo Café on the 50th floor is now VooDoo Steak, and while the menu still features some of the Creole cuisine for which the café was known, chef Honorio Mecinas has elevated it to create a finer dining experience. For an overview of the sea, opt for the Bayou seafood platter with fresh Maine lobster, poached shrimp, crab claws and oyster shooters; and the flaky and moist VooDoo jumbo lump crab cakes with a mango relish chipotle mayonnaise and petite greens. Chef Mecinas implemented the Rio dry-aged beef program, and all aging is done in-house. The 20-ounce rib-eye is not only a well-aged piece of meat cooked just right, but is served bone-in, allowing diners to indulge in its roasted marrow. The risqué-sounding "Menage a Trois" pleases everyone because this threesome offers a six-ounce petite filet, a four-ounce lobster tail and grilled prawns. The dessert fondue presents flavored marshmallows, pound cake and fruits to dip in sweet sauces and is fun for the whole table. After the meal, dance the night away at VooDoo Lounge upstairs; admission is free after dining at VooDoo Steak.