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Kelly English Steakhouse

Put $31 on Redfish: Carnivores can’t lose at Kelly English Steakhouse in Harrah’s casino, but seafood guarantees a bigger pot. Photos by Jennifer Silverberg.

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Owner and executive chef, Kelly English.

Jennifer Silverberg

Owner and executive chef, Kelly English.

A starter of gulf seafood; a tasting of crab cakes ravigote and shrimp cocktail.

Jennifer Silverberg

A starter of gulf seafood; a tasting of crab cakes ravigote and shrimp cocktail.

A starter of gulf seafood; a tasting of crab cakes ravigote and shrimp cocktail.

Jennifer Silverberg

A starter of gulf seafood; a tasting of crab cakes ravigote and shrimp cocktail.

From the "to start" menu is the lobster "knuckle sandwich" with tarragon and tomatoes.

Jennifer Silverberg

From the "to start" menu is the lobster "knuckle sandwich" with tarragon and tomatoes.

From the "to start" menu, the creole midnight snack of gulf shrimp remoulade, brioche and poached egg.

Jennifer Silverberg

From the "to start" menu, the creole midnight snack of gulf shrimp remoulade, brioche and poached egg.

From the "to start" menu, the creole midnight snack of gulf shrimp remoulade, brioche and poached egg.

Jennifer Silverberg

From the "to start" menu, the creole midnight snack of gulf shrimp remoulade, brioche and poached egg.

From the "greens" menu, the steakhouse salad is a wedge, allan benton's bacon, confit tomatoes and blue cheese.

Jennifer Silverberg

From the "greens" menu, the steakhouse salad is a wedge, allan benton's bacon, confit tomatoes and blue cheese.

The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.

Jennifer Silverberg

The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.

The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.

Jennifer Silverberg

The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.

The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.

Jennifer Silverberg

The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.

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