Tuesday, December 31, 2013

Matthew Fresinski is the New Head Chef of R Steak and Seafood at the Riviera Casino: Preview of His New Menu

R Steak and Seafood at the Riviera Casino staff is like a family. Some staff have been there for over 20 years. Matthew Fresinski is the newest member of their family. From NY somehow through restaurant consulting Fresinski  found himself in Vegas...and recently took the Executive Chef position at R Steak. Working out of a small kitchen for a higher end restaurant  Fresinski has big plans for the menu as he previewed to Eating Around So Cal.
Dishes that will soon be added to the menu are items like a roasted baby beet and goat cheese salad. I am not the person to ask about any salad....ever. I do like goat cheese and enjoyed that. 
The first course I dug into was the grilled scallops. The only flaw was a grain of sand but that's pretty small. The caramelization on these were great and they were perfectly moist. 
Pistachio crusted lamb chops with a corn puree. Best item of the night. The sweet corn puree helped with the rich fatness of the lamb.  I picked the bones clean. 
Pan seared Sichuan peppercorn steak. Fresinski  likes a pan sear because for him he feels you get a richer crust. He makes a strong argument with this steak. If you haven't had them Sichuan peppercorns have a quality to them...a different heat than peppers. 
Lemon shortcake with strawberries and balsamic vinegar. I tend to forget that a lot of people haven't had balsamic vinegar in any dessert form. And that's a damn shame. Because with strawberries its amazing. Its a simple dessert but it makes a satisfying end to a meal. I am sure Matthew is going to introduce some great dishes to R Steak in the future. 

 Matthew Fresinski 

beet and goat cheese salad

scallops and grilled greens

Lamb chops crusted with pistachio 

Pan seared sichuan peppercorn steak 

Steak interior shot 

Lemon shortcake with strawberries and balsamic vinegar 

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