Scrimshaw Czech Pilsner, Hoegaarden White Ale, and a seasonal selection of Sierra Nevada will be on tap. It would go great with our green salad with shrimp Louie on top or the shrimp cocktail,” added Vitolo.Īs for beers, Vitolo went with lighter options to accent the cuisine. “The Miraval Rosé, which is a Provence-style Rosé, is a really nice summertime drink. “Our Creole Punch - a New Orleans-style cocktail with bourbon - is great to go with our bouillabaisse or cioppino.”Ī carefully curated selection of French and California wines designed to accompany seafood are also highlighted on the new drink menu. “It’s all about the accompaniment,” said Vitolo. “Each dish has its own sauce that we make, so nothing is pre-made,” said Anderson.īoth Anderson and Vitolo hope customers will choose their drink with food in mind. Though the oysters are a big draw, the restaurant also features classics like cioppino, bouillabaisse, jambalaya, linguine and clams, gumbo, and steamed mussels. “I always hear, ‘I came here for a drink and six-dozen oysters later,” said Anderson. The bar-seating and the fact that the restaurant opens up to the hustle and bustle of the casino floor all add to unique vibe of the restaurant.
