The New Interactive Menu at T-Bones; More

RED ROCK RESORT — T-Bones Chophouse has launched a new menu to showcase the variety of steaks that the restaurant has to offer that reads much like a wine list. Guests can select a flavor profile and the region that the steak comes from. Wet-aged steaks with a mild taste as well as dry-aged bone in steaks with a robust nutty flavor make the menu. Highlights include prime, wet-aged for a minimum of 28 days including a petite filet mignon (Greater Omaha, 8 ounces,$39), filet mignon (Greater Omaha, 11 ounces, $48) and a New York (Double R Ranch, Washington State, 16 ounce, $46); prime bone in, wet aged for a minimum of 14 days and dry aged 28 days including a Kansas City Strip (Buedel, 20 ounce, $50) and rib eye (Buedel, 22 ounces, available marinated and pan seared or grilled; $50); grass fed, all natural wet-aged for a minimum of 21 days including a filet mignon (paso prime, California, 8 ounce, $42), prime aged prime rib (prepared nightly with limited availability; king cut $48 queen cut; $38). [EaterWire]

EASTSIDE — Bahama Breeze now offers 20 entrees under $10 at lunch. The choices include six new rice bowls, plus sandwiches, burgers, tacos, entree salads and more. [EaterWire]

TOWN SQUARE — Brian Howard of Comme Ça offers up recipe tips tonight at Whole Foods starting at 6 p.m. Howard will offer recipes and prepping two dishes, including a plated salad/hors d'oeuvres combo with English peas, burratta and speck as well as a smoked salmon rillettes entrée dish. [EaterWire]
T-Bones Chophouse[Photo: Red Rock Resort]