Cactus Petes Resort Casino, 1385 U.S. 93 in Jackpot, Nev., recently renovated its fine-dining restaurant and gave it a new name. Plateau Steak and Seafood is now called 36 Steak & Seafood, a name that pays homage to Nevada becoming the 36th state in 1864.
The restaurant underwent a six-week renovation, and the menu was overhauled by executive chef Richard Burr.
Now diners can start things off with appetizers such as wild mushroom ravioli, crab cakes and pan-seared sea scallops on white cheddar grits.
Expect to find lots of big, juicy steaks (cut from Idaho-raised beef) dished up with sides such as crispy Brussels sprouts, creamed spinach, baked potatoes and macaroni and cheese.
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Other entrées include seafood fettuccine, Mediterranean-style roasted chicken and grilled salmon with saffron butter and corn relish.
The retooled wine list focuses on California labels, yet it also gives play to wines from Washington, Oregon and Idaho. Don’t be surprised to find labels from Argentina, Australia and Italy as well.
36 Steak & Seafood is open 5:30 to 9:30 p.m. Wednesday-Sunday.
For reservations, go to ameristar.com/cactus-petes-horseshu or call (775) 755-2321.
BIG JUD’S IS COMING TO MERIDIAN
Big Jud’s, 1289 S. Protest Road, is heading west with its gut-busting burgers.
The popular burger joint near Boise State University plans to open a second Treasure Valley location at the corner of Overland and Eagle roads, 3030 E. Overland Road, in January.
Like in Boise, expect to find a lineup of big burgers served with hand-cut fries and thick ice-cream milkshakes.
Besides burgers, Big Jud’s also puts out chicken sandwiches, fish and chips, and finger steaks served with fry sauce.
Big Jud’s is known for its 1- and 2-pound burger challenges, which give diners the opportunity to have their photo placed on a wall of fame if they can consume one of the huge burgers (with fries and a drink) within 30 minutes. Those who complete the 2-pound burger challenge also win a free T-shirt.
NEW SEAFOOD MARKET
Louie’s Wild Alaskan Seafood debuted in early November at 9176 W. Fairview Ave., next to Jack in the Box at the corner of Maple Grove Road.
Situated in a wooden shack, Louie’s is a seasonal, family-run market owned by Louie and Karina Holst, who along with their four children spend the spring and summer months on the deck of their 52-foot catcher-processor in Sitka, Alaska.
After wrapping up the fishing season aboard the FV New Venture, the family ships its entire haul of troll-caught, blast-frozen seafood to Boise to sell at the retail shop, which is open 10 a.m. to 6 p.m. daily.
“All we sell is fish we catch, process and freeze on board the boat,” says Louie Holst, who’s fished commercially in Alaska for 31 years.
The market’s cryogenic freezers are packed with vacuum-sealed king and silver salmon fillets, rockfish, ling cod, spot prawns, coon-striped shrimp and even octopus.
The seafood is blast-frozen at minus 40 degrees within an hour of catching it, Holst says.
Louie’s Wild Alaskan Seafood also ships its products. For more information, go to wildakseafood.com.
DINING AT TAMARACK
Tamarack Resort, 311 Village Drive near Donnelly, is slated to open for skiing and snowboarding Dec. 11.
With droves of people soon to be headed that way, the resort’s dining facilities (now run by Replay Resorts) are preparing to feed the hungry, snow-covered masses.
In Discovery Square, Canoe Grill and Vertical Bar, Seven Devils Pub and Hot Shots Coffee Bar will be ready for service the first week of the season.
Canoe Grill (open 11 a.m. to 3 p.m. Friday-Sunday, starting Dec. 12) offers casual dining with a menu of burgers, sandwiches, pizzas, soups, salads and of course, steaming cups of hot chocolate. Grown-ups can get libations at the adjoining Vertical Bar, open 10 a.m. to 3:30 p.m. Friday-Sunday.
Starting Dec. 11, Seven Devils Pub, which serves upscale pub grub, craft brews and cocktails, is open from 3 to around 10 p.m. Monday-Thursday; noon to around 11 p.m. Friday and Saturday; and noon to around 10 p.m. Sunday.
Tamarack will be opening the Packers Station Warming Hut (10:30 a.m. to 3 p.m. Thursday-Sunday) on Dec. 18, weather permitting. The mid-mountain yurt — at the top of the Tamarack Express chairlift — offers quick grab-and-go items, a rotating selection of soups, soft drinks and adult beverages.
Morels at Osprey Meadows Lodge is currently closed, and it’s unclear whether or not the fine-dining restaurant will open this season.
VEGAN, GLUTEN-FREE IN NAMPA
Mathew Meininger, of Nampa, who has owned a Nampa Sinclair Gusher gas station for 31 years, has opened a specialty food hut on the property.
The Grub Hut, on the corner of 3rd Avenue South and eastbound Nampa-Caldwell Boulevard, sells food prepared with vegan, gluten-free, low-carb and/or paleo recipes.
The fast-food hut is open 7 a.m. to 2 p.m. Monday through Friday with a menu that includes typical lunch items such as wraps, salads, soups and snacks.
The hut also serves teas, smoothies and oatmeal.
Cheryl Richard, restaurant consultant for the Grub Hut, said the food hut serves a diet that is increasingly common but hard to find at restaurants in Canyon County.
“We are the only restaurant I know of that uses no dairy, sugar, flour in our food,” she said.
Reporter Audrey Dutton contributed to this article. Submit restaurant news and tips to firstname.lastname@example.org.