These Las Vegas restaurants will transport you to the sea without leaving the desert

Business USA Vegas News

The pan roast seems impossibly simple to make, yet few get it right. An alchemy of shellfish, roasted tomatoes, clam juice and a kick of spice, all bubbled in cream, the ingredients are cooked in a steam-powered, steel-jacketed kettle rather than in a pan, as the name suggests. The dish tastes like a cross between a lobster bisque and a seafood tower, and it comes together in minutes. A good chef can run eight or more kettles at once, working his way down the line from one end to the other. 

“You can’t make a great pan roast without a steam kettle,” says Jacqueline McMillion, a cook who’s been shucking oysters and building pan roasts at Harrah’s Oyster Bar since the restaurant opened 13 years ago. “And I’ve made a lot of pan roasts in 13 years.”

Next time you stop at one of these four oyster bars in Las Vegas, skip the oysters and order the pan roast instead. 

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