Restaurant Review: BR Prime: Beau Rivage
Published July 2008
Written by G. Douglas Dreisbach
The Beau Rivage Resort & Casino is a premium Gulf Coast destination property that seems to get better with every visit. Whether you are looking for great gambling, sensational shopping or delectable dining, rest assured you will find it all during your stay. The property is reminiscent of a mini-Bellagio, minus the fountains (although the original plans had them until the property was over budget) and was built by casino mogul Steve Wynn to withstand a category 5 hurricane. The property sustained little structural damage from Katrina, and the cosmetic refurbishing allowed the property to redesign and redeliver a full array of amenities with a fresh look and feel.
One of the welcome changes to the property was that of one of the many restaurants, BR Prime. Located toward the back of the casino next to Olives, the ambiance of the award-winning restaurant is warm and welcoming, with selective lighting enhancing the sophistication of the dark-brown leather, warm-colored stonework, hardwood flooring and walls of glass and dark wood. BR Prime was open prior to Katrina, but since reopening, the restaurant underwent a complete renovation from interior dÃ¨cor to the menu and wine list.
On the new menu, you will find classic American steakhouse fare including wet-aged and dry-aged prime beef, Gulf shrimp, two-pound South African lobster tails and stone crab with specialties ranging from Kobe Ribeye to Crab and Pecan Crusted Hawaiian Swordfish. One of the menu favorites is the Bone-in Tomahawk Ribeye ($60). Weighing in at 28 ounces, this is a meat-loverâ??s dream and is served with the bone coming out of the meat with a resemblance of a tomahawk.
Complement any meal by selecting one or more of the extensive 3,500-bottle wine cellar that adorns each side of the restaurant bar. The two cellars house more than $500,000 worth of wine and stretch from floor to ceiling, serving as somewhat of an eye-catching anchor for the entire restaurant. Temperature and humidity controlled, the selection offered is one of the best in the state.
Southern Gaming recently enjoyed an evening at the elegant eatery, and we were simply taken away with each course. Our friendly and knowledgeable waiter, Marvin, was courteous, punctual and personable. After an overview and education about their selection from the wine sommelier, we selected a 2004 Vine Cliff Cabernet from Napa Valley that had a full-bodied, fruity flavor that complemented every course.
Compliments of the chef, the dinner started with three appetizers consisting of Steak â??21 Clubâ? ($18), a specialty of the chefâ??s former days from the acclaimed restaurant in New York, seared Foie Gras served with mixed berries with a slight wine reduction, Louisiana Crab Cakes ($15) served with a spicy remoulade and a light entrÃ¨e of fresh beef steak tomatoes served with red onion on mozzarella cheese sprinkled lightly with a balsamic vinegar ($12). The portions of each item was ideal for getting the taste but not over powering to fill you up and served its purpose in getting our palates ready for what was to come.
The main course selections for the table were the Seafood Risotto ($38) and the 12 ($45) and 8 ($37) ounce filets cooked to perfection with a deep flavor and texture, not overpowered by butter or spices and it was tender enough to cut with a fork. The risotto was a beautiful blend of colors and flavors of the sea including shrimp, scallops, lobster and mascarpone cheese, with no one flavor overpowering the other. Served a la carte, the sides are plentiful, and the three of us shared them all and still had plenty to go around. We went with the Wild Mushroom Medley ($9), Creamed Spinach ($9) and the Jumbo Aparagus Hollandaise ($9). Similar to the entrÃ¨es, they were perfect. The medley had a variety of sautÃ¨ed mushrooms with an aroma and flavor that blended nicely with the flavors of the filet. The spinach was prepared in a light cream sauce, and the jumbo asparagus was just that â?? jumbo!
Soon after the entrÃ¨es were finished, we were adorned by another chef surprise, this time in the form of desserts. What started as a sorbet selection of fruity mango, light lemon and raspberry was followed up by the Oreo-Crusted cheesecake with cookies and cream ice cream topped with macadamia nuts and amaretto. If you are a cheesecake lover, you have to give it a shot. The blend of cheesecake with the ice cream and nuts was the perfect end to a delightful meal.
Overall, BR Prime is one of the best restaurants on the coast. It has all bases covered when wining and dining their customers, and the menu has a wide variety of selections suitable for any palate. If you go, plan for about a two-hour meal, and while not mandatory, be sure to make reservations. So, next time you are on the coast, treat yourself to the fine dining of BR Prime.
BR Prime is open Sunday, Monday, Wednesday and Thursday from 5-10 p.m., and Friday-Saturday from 5-10:30 p.m. (Closed Tuesday.) Reservations are recommended but not mandatory and can be made by calling (228) 386-7737. Visit the Beau Rivage website at www.BeauRivage.com.