Each week, the Shreveport-Bossier Journal’s always-hungry reporter visits a different restaurant and tells you about the experience.
By ANON E. MUSS, Journal Services
In the almost one year that I’ve written these reviews, none have featured a casino restaurant. I prefer to focus on locally owned places. However, we have five major casinos (and another one on the way), and all but one has a fine-dining restaurant open for locals, as well as guests of the casino’s hotel.
So, on a recent Friday night, I randomly chose The Vintage at Bally’s Casino & Hotel (451 Clyde Fant Parkway, Shreveport), and asked a friend to join me.
Our visit did not begin well. At all.
We arrived at Bally’s 15 minutes prior to our seven o’clock reservation. That should have given us plenty of time to valet park and walk to the restaurant.
It didn’t.
When we pulled into the clearly marked “Valet” lane, the entire area at Bally’s entrance was congested with cars. We waited a couple of minutes and did not see any valets. So, we got out of our car and started walking, thinking there might be a valet desk. Only then, close to the front doors, was there a sign which read that Bally’s does not have valet parking.
Then why would you have a designated “Valet” lane?
So back to the car we went, resigned to having to drive across the street and park in the multi-level garage. We found a space on the second floor and began walking – and sweating – to the hotel. By the time we arrived, I was feeling sticky and uncomfortable. Not the way I wanted to feel when about to sit down for what I hoped would be a very nice dinner.
When my friend and I arrived at the restaurant’s check-in desk, we were told all reservations were
“On hold.” I didn’t know what that meant, nor did I receive an explanation. While we waited, my friend sat at the restaurant’s bar with hopes of ordering a glass of wine. Unfortunately, the bartender didn’t offer to take her order until several minutes had passed, and at just the time when we were called to our table.
As you can tell, this was not the best way to start our experience. In my head, I was already writing the Shreveport-Bossier Journal’s first One Fork review.
Thankfully, after we were seated, things improved – though not right away. My friend and I were served a basket of assorted rolls, all which were hard enough to use on someone in self-defense. I selected a roll, took a bite, and chewed. And chewed. And chewed. By the time I finished, my jaws were sore.
But then came our server, Edin. Originally from Yugoslavia and now having lived in Shreveport 11 years, Edin was friendly and attentive. He was also well-versed on The Vintage’s menu items.
My friend and I decided to pass on the one of eight appetizer choices, and instead, have a side salad ($11) with our entrees’. Now, when two people go to a steakhouse, at least one has to have steak, right? My friend chose an eight-ounce Filet Mignon ($55). She ordered it cooked with a little pink on the inside. Edin said that was “medium well,” although I thought a “medium” cook would be more to my friend’s liking.
I went with Snapper Orleans ($49), a piece of Red Snapper topped with lump crab cream sauce and on a bed of spinach. My dish also came with roasted potatoes. We ordered a side of Roasted Corn ($12) to share.
As Edin walked toward the table with our salads, I began to get excited. The bowls were big, like the ones Newk’s used to use before going smaller. However, when served, the salad occupied only a small portion of the bowl. Think buying a big bag of chips, only to discover the bag is about three-quarters full. While the salad wasn’t large, it was good – a mix of greens, warm goat cheese, raspberry vinaigrette, spiced pecans, and red onion.
After a reasonable wait, it was time for the main event. At first glance, my friend’s steak looked overcooked and dry. But looks can be deceiving. She cut into her steak, and while there wasn’t a hint of pink (I was right!), she said it was tender and juicy. While eating, my friend took note of the steak’s flavor, and that the steak remained warm until the last bite.
My snapper was a sizeable piece of fish, and the crab meat made the dish very filling. The snapper didn’t smell, nor taste, fishy. It was cooked just right and wasn’t heavy tasting. The sauce was not overpowering. Everything blended very well and, like my friend’s steak, remained warm throughout.
For dessert, we had five choices. At Edin’s urging, my friend and I agreed on Beignets. Turns out, Edin did not steer us in the wrong direction. We were served six small beignet triangles, slipped neatly into a folded napkin and topped with a nice amount of powdered sugar. Also on the plate were servings of three sauces: Raspberry, Rebecca (a rum sauce), and Chocolate. The Beignets could have been warmer, and while they didn’t rival those at Café du Monde in New Orleans, they were good enough – especially with a drizzle (or two) of sauce.
The cost for our meal before tax and tip was $149. Not chump change, but that’s an expected amount when you go to a fine-dining restaurant.
What began as a One Fork experience ended with Three Forks. I would return, but not go out of my way. We enjoyed our meal, but getting to the restaurant – a first impression for us — was a cluster. That wasn’t the fault of anyone at The Vintage. But Bally’s, you must do better. If so, you just might make for a vintage dining experience.
Is there a restaurant you would like the Journal to visit? Email SBJRestaurantReview@gmail.com.
1 Fork: Would rather eat a box of dirt
2 Forks: Will return, but only if someone else is buying
3 Forks: Will return and look forward to it
4 Forks: Will return and go out of my way to do so
