Linguine and clams ($19) is commonplace in Southern Nevada, but not like this. The brothlike liquid gained substance from steamed white rice served separately.

A shrimp pan roast ($19 crab, lobster and “all-in” options also available) came in a deep bowl with five medium-large, firm and sweet shrimp, in a bath that side-stepped the cloying intensity of many of its kind with a deft balance of tomato and cream. Pan roasts have become an oyster bar standard, and the Hard Rock excelled here as well. They were served with mignonette, the shallot-and-vinegar mixture that provided a light but effective flavor counterpoint, plus cocktail sauce and a cup of horseradish. The half-dozen ($16), shucked by a cook just feet away, were impressively plump, fresh to the point of being almost crunchy and blessed with the briny kiss of the sea. Oysters have been farmed for a number of years on Prince Edward Island in eastern Canada, one of three East and West coast sources of the fresh mollusks at the Hard Rock’s Oyster Bar recently. Oysters also spawn in the summer, meaning the supply gets a little thin when they’re concentrating on trivial matters like survival of the species.

Transportation wasn’t always as sophisticated as it is now, and cross-hemisphere shipping - along with the development of seafood farming - allow for year-round enjoyment.

It’s a minimalist place that hews to the tradition of its forbears, just 16 seats around a U-shaped counter in a space with a chalkboard-and-stainless-steel decor motif.Īlthough the “R” advice seems silly on its surface, it made sense when you realized May through August are the hottest months in the Northern Hemisphere. The Oyster Bar opened in February near the even newer MB Steak at the Hard Rock, where former Glutton chef Bradley Manchester is executive chef. But used-to-bes don’t count anymore, as the song says, and the bivalves served on the half-shell at the Oyster Bar at the Hard Rock Hotel in June proved it. Benjamin Hager Las Vegas Review-Journal wisdom once warned against eating oysters in months without an “R” in their names. Half dozen West Coast oysters at Oyster Bar on Wednesday, June 29, 2017, at the Hard Rock hotel-casino, in Las Vegas.

Oyster hard rock casino las vegas