Steve
11-05-2005, 02:58 PM
Those behind Shucks Tavern, Redstone Grille, unveil Montana Meat Co.
By Ken White
The latest dining concept from the restaurateurs behind Shucks Tavern & Oyster Bar and Redstone Grille hits a little closer to home for co-owner Steve Meatovich.
Born and raised in Montana, Meatovich dug into his past for the Montana Meat Co., 6371 Centennial Center Blvd., even going so far as to put old black-and-white photos on the walls, framed with barn wood, that in some cases include Meatovich's ancestors.
"We thought 'Montana' is a great, wholesome word," says Meatovich, whose business partners include Bob Buist, Gary Goett and Barry Moore. "People think of Montana as having wholesome food. It's a comfortable name. It's amazing how many people come in, at least three or four a night, who ask about the Montana name," many of them transplants from Montana.
For those wondering if the meat served at the steakhouse is actually from Montana, the answer is maybe. "The best quality meat comes through Omaha, Nebraska," Meatovich says, including ranches in Montana and Colorado.
Going for a rustic atmosphere, the resturant-bar has a stained concrete floor, booths in brown tones, and the old photos of Montana coal miners, a baseball team, American Indians and the interiors of Old Montana taverns.
Co-owner Buist says that while Montana Meat Co. has gaming in the tavern area, it's "great food that drives our bar. This has been a big, big hit for us. We've incorporated some of the seafood ideas from Shucks."
The bar area is separate from the dining room and is the only part of the restaurant that allows smoking.
Seating 170, Montana Meat Co. is open 24 hours daily.
Executive chef Sean Munroe oversees the steak and seafood menu.
Starters: Classic shrimp cocktail ($8.95); grilled bacon-wrapped scallops served with orange mango chutney ($9.95); calamari ($8.95); steak ceviche with chopped and grilled filet, onions, tomatoes, cilantro and diced jalape?os marinated in lime ($8.95); blackened tuna fillet, sliced thin and served rare ($9.95); Maryland crab cakes with Dijon sauce ($9.95); and lamb chops with honey basil sauce ($8.95).
Soups and salads: Beefsteak tomatoes served with red onions, blue cheese crumbles and served with Dijon vinaigrette ($6.95); French onion soup ($5.95); grilled barbecue chicken salad featuring chopped greens, tomatoes, red onions, cheddar cheese and bacon tossed with ranch and barbecue dressing ($8.95); and spinach salad with hot bacon dressing, hard-boiled egg and red onions ($8.95).
Entrees: Filet mignon (7-ounce, $17.95; 10-ounce, $21); 12-ounce New York steak ($21); 20-ounce T-bone steak ($24); pot roast ($10.95); 10-ounce top sirloin, aged in a pepper marinade ($12.95); short ribs basted in barbecue sauce ($12.95); 12-ounce rib-eye ($16.95); pork chops aged in a pepper marinade ($12.95); swordfish ($14.95); farm-raised salmon ($14.95); rainbow trout, pan-fried in a lemon and pepper sauce ($10.95); chicken tarragon with artichoke hearts and mushrooms ($12.95); cheddar chicken with bacon, mushrooms, and honey mustard ($12.95); fettuccine Alfredo served with a choice of chicken or shrimp ($13.95); and Cajun filet mignon, blackened medallions served over fettuccine noodles in a spicy tomato cream sauce ($13.95).
Meat entrees are served with vegetables and a choice of steak fries, onion rings or baked potato.
Seafood and chicken entrees are served with vegetables and a choice of rice pilaf, steak fries or baked potato.
Extras: Sandwiches: hamburgers, including Kobe beef and buffalo meat; Philly cheese steak; barbecue pork; pot roast; grilled tuna; and grilled Reuben ($7.95-$10.95).
Desserts: Big apple pie, 5-inch-high chocolate cake, cheesecake and carrot cake ($5.95 each).
Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@reviewjournal.com.
while Montana Meat Co. has gaming in the tavern area, it's "great food that drives our bar. This has been a big, big hit for us. We've incorporated some of the seafood ideas from Shucks."
The bar area is separate from the dining room and is the only part of the restaurant that allows smoking.
Seating 170, Montana Meat Co. is open 24 hours daily.
Executive chef Sean Munroe oversees the steak and seafood menu.
Starters: Classic shrimp cocktail ($8.95); grilled bacon-wrapped scallops served with orange mango chutney ($9.95); calamari ($8.95); steak ceviche with chopped and grilled filet, onions, tomatoes, cilantro and diced jalape?os marinated in lime ($8.95); blackened tuna fillet, sliced thin and served rare ($9.95); Maryland crab cakes with Dijon sauce ($9.95); and lamb chops with honey basil sauce ($8.95).
Soups and salads: Beefsteak tomatoes served with red onions, blue cheese crumbles and served with Dijon vinaigrette ($6.95); French onion soup ($5.95); grilled barbecue chicken salad featuring chopped greens, tomatoes, red onions, cheddar cheese and bacon tossed with ranch and barbecue dressing ($8.95); and spinach salad with hot bacon dressing, hard-boiled egg and red onions ($8.95).
Entrees: Filet mignon (7-ounce, $17.95; 10-ounce, $21); 12-ounce New York steak ($21); 20-ounce T-bone steak ($24); pot roast ($10.95); 10-ounce top sirloin, aged in a pepper marinade ($12.95); short ribs basted in barbecue sauce ($12.95); 12-ounce rib-eye ($16.95); pork chops aged in a pepper marinade ($12.95); swordfish ($14.95); farm-raised salmon ($14.95); rainbow trout, pan-fried in a lemon and pepper sauce ($10.95); chicken tarragon with artichoke hearts and mushrooms ($12.95); cheddar chicken with bacon, mushrooms, and honey mustard ($12.95); fettuccine Alfredo served with a choice of chicken or shrimp ($13.95); and Cajun filet mignon, blackened medallions served over fettuccine noodles in a spicy tomato cream sauce ($13.95).
Meat entrees are served with vegetables and a choice of steak fries, onion rings or baked potato.
Seafood and chicken entrees are served with vegetables and a choice of rice pilaf, steak fries or baked potato.
Extras: Sandwiches: hamburgers, including Kobe beef and buffalo meat; Philly cheese steak; barbecue pork; pot roast; grilled tuna; and grilled Reuben ($7.95-$10.95).
Desserts: Big apple pie, 5-inch-high chocolate cake, cheesecake and carrot cake ($5.95 each).
reviewjournal.com -- Living - APPETIZERS
By Ken White
The latest dining concept from the restaurateurs behind Shucks Tavern & Oyster Bar and Redstone Grille hits a little closer to home for co-owner Steve Meatovich.
Born and raised in Montana, Meatovich dug into his past for the Montana Meat Co., 6371 Centennial Center Blvd., even going so far as to put old black-and-white photos on the walls, framed with barn wood, that in some cases include Meatovich's ancestors.
"We thought 'Montana' is a great, wholesome word," says Meatovich, whose business partners include Bob Buist, Gary Goett and Barry Moore. "People think of Montana as having wholesome food. It's a comfortable name. It's amazing how many people come in, at least three or four a night, who ask about the Montana name," many of them transplants from Montana.
For those wondering if the meat served at the steakhouse is actually from Montana, the answer is maybe. "The best quality meat comes through Omaha, Nebraska," Meatovich says, including ranches in Montana and Colorado.
Going for a rustic atmosphere, the resturant-bar has a stained concrete floor, booths in brown tones, and the old photos of Montana coal miners, a baseball team, American Indians and the interiors of Old Montana taverns.
Co-owner Buist says that while Montana Meat Co. has gaming in the tavern area, it's "great food that drives our bar. This has been a big, big hit for us. We've incorporated some of the seafood ideas from Shucks."
The bar area is separate from the dining room and is the only part of the restaurant that allows smoking.
Seating 170, Montana Meat Co. is open 24 hours daily.
Executive chef Sean Munroe oversees the steak and seafood menu.
Starters: Classic shrimp cocktail ($8.95); grilled bacon-wrapped scallops served with orange mango chutney ($9.95); calamari ($8.95); steak ceviche with chopped and grilled filet, onions, tomatoes, cilantro and diced jalape?os marinated in lime ($8.95); blackened tuna fillet, sliced thin and served rare ($9.95); Maryland crab cakes with Dijon sauce ($9.95); and lamb chops with honey basil sauce ($8.95).
Soups and salads: Beefsteak tomatoes served with red onions, blue cheese crumbles and served with Dijon vinaigrette ($6.95); French onion soup ($5.95); grilled barbecue chicken salad featuring chopped greens, tomatoes, red onions, cheddar cheese and bacon tossed with ranch and barbecue dressing ($8.95); and spinach salad with hot bacon dressing, hard-boiled egg and red onions ($8.95).
Entrees: Filet mignon (7-ounce, $17.95; 10-ounce, $21); 12-ounce New York steak ($21); 20-ounce T-bone steak ($24); pot roast ($10.95); 10-ounce top sirloin, aged in a pepper marinade ($12.95); short ribs basted in barbecue sauce ($12.95); 12-ounce rib-eye ($16.95); pork chops aged in a pepper marinade ($12.95); swordfish ($14.95); farm-raised salmon ($14.95); rainbow trout, pan-fried in a lemon and pepper sauce ($10.95); chicken tarragon with artichoke hearts and mushrooms ($12.95); cheddar chicken with bacon, mushrooms, and honey mustard ($12.95); fettuccine Alfredo served with a choice of chicken or shrimp ($13.95); and Cajun filet mignon, blackened medallions served over fettuccine noodles in a spicy tomato cream sauce ($13.95).
Meat entrees are served with vegetables and a choice of steak fries, onion rings or baked potato.
Seafood and chicken entrees are served with vegetables and a choice of rice pilaf, steak fries or baked potato.
Extras: Sandwiches: hamburgers, including Kobe beef and buffalo meat; Philly cheese steak; barbecue pork; pot roast; grilled tuna; and grilled Reuben ($7.95-$10.95).
Desserts: Big apple pie, 5-inch-high chocolate cake, cheesecake and carrot cake ($5.95 each).
Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@reviewjournal.com.
while Montana Meat Co. has gaming in the tavern area, it's "great food that drives our bar. This has been a big, big hit for us. We've incorporated some of the seafood ideas from Shucks."
The bar area is separate from the dining room and is the only part of the restaurant that allows smoking.
Seating 170, Montana Meat Co. is open 24 hours daily.
Executive chef Sean Munroe oversees the steak and seafood menu.
Starters: Classic shrimp cocktail ($8.95); grilled bacon-wrapped scallops served with orange mango chutney ($9.95); calamari ($8.95); steak ceviche with chopped and grilled filet, onions, tomatoes, cilantro and diced jalape?os marinated in lime ($8.95); blackened tuna fillet, sliced thin and served rare ($9.95); Maryland crab cakes with Dijon sauce ($9.95); and lamb chops with honey basil sauce ($8.95).
Soups and salads: Beefsteak tomatoes served with red onions, blue cheese crumbles and served with Dijon vinaigrette ($6.95); French onion soup ($5.95); grilled barbecue chicken salad featuring chopped greens, tomatoes, red onions, cheddar cheese and bacon tossed with ranch and barbecue dressing ($8.95); and spinach salad with hot bacon dressing, hard-boiled egg and red onions ($8.95).
Entrees: Filet mignon (7-ounce, $17.95; 10-ounce, $21); 12-ounce New York steak ($21); 20-ounce T-bone steak ($24); pot roast ($10.95); 10-ounce top sirloin, aged in a pepper marinade ($12.95); short ribs basted in barbecue sauce ($12.95); 12-ounce rib-eye ($16.95); pork chops aged in a pepper marinade ($12.95); swordfish ($14.95); farm-raised salmon ($14.95); rainbow trout, pan-fried in a lemon and pepper sauce ($10.95); chicken tarragon with artichoke hearts and mushrooms ($12.95); cheddar chicken with bacon, mushrooms, and honey mustard ($12.95); fettuccine Alfredo served with a choice of chicken or shrimp ($13.95); and Cajun filet mignon, blackened medallions served over fettuccine noodles in a spicy tomato cream sauce ($13.95).
Meat entrees are served with vegetables and a choice of steak fries, onion rings or baked potato.
Seafood and chicken entrees are served with vegetables and a choice of rice pilaf, steak fries or baked potato.
Extras: Sandwiches: hamburgers, including Kobe beef and buffalo meat; Philly cheese steak; barbecue pork; pot roast; grilled tuna; and grilled Reuben ($7.95-$10.95).
Desserts: Big apple pie, 5-inch-high chocolate cake, cheesecake and carrot cake ($5.95 each).
reviewjournal.com -- Living - APPETIZERS