630 Park Graton

Restaurant of the Week: 630 Park Steakhouse

High rollers, you’re in luck: 630 Park Steakhouse is just around the corner from your gaming. The American steakhouse with a chic and modern spin is right inside the gaming floor of Graton Resort & Casino in Rohnert Park.

What’s found at this steakhouse in California’s wine country in Sonoma County rivals any New York or Las Vegas Strip restaurant, and without a doubt puts the residential city of Rohnert Park on the map of luxury dining destinations.

The taps of heels walking on the beautifully designed marble floor leading to the restaurant ring of fine dining. From the illuminated bar as you enter the space, to the glass wine wall that leads guests to the dining room, to the flickering fireplace lining the back wall, guests have no option than to feel extravagant when dining at 630 Park. The steakhouse serves prime steaks, fresh seafood and offers top-notch hospitality.

For starters, the appetizer menu is filled with scrumptious seafood including carpaccio, calamari fritti, shrimp tempura, crab cakes, oysters, big eye tuna poke and lobster mac and cheese. The crown jewel of the menu, the Seafood Jumbo Jackpot, is a must-try for any seafoodie and features an open plate filled with a variety of Maine lobster, shrimp, oysters, Dungeness crab and King crab, all on ice. The sherry sauce intended for the plate’s oysters is a fantastic tangy addition, one we recommend using as a dipping sauce with all of the delicacies on the plate.

Even if you have your eyes on the steak – as one should – do not skip an appetizer. If conserving room for a main course, the simple shrimp cocktail will do the trick before the main course.

Though the extensive salad list is filled with favorites, one needs to try the seasonal roasted beet salad. The plate is filled with a hearty serving of fresh greens adorned with crumbled goat cheese, candied pistachios and cubed beets drizzled with golden balsamic vinaigrette. Beautiful in presentation and bold in flavor.

When it comes to the main course, there’s no shortage of various weights and cut options of beef. Restaurant manager Sergio Orunda says the restaurant’s meat is sourced from Chicago, where they order only the highest quality Angus beef so they can cater to those within the casino as well as travelers, who desire the most exceptional options. The filet mignon offers 11 ounces of perfectly tender meat, thick in cut. Its seasonings, so abundant and rich in flavor, act as a crusted layer atop of each juicy bite.

The restaurant has almost a dozen other large entrees including pan-seared chicken, scallops, whole Maine lobster, tagliatelle and buttermilk fried chicken, which staff say is a crowd favorite.

A notable mention at 630 Park that is often overlooked on many menus: the sides. 630 Park has a list of small dishes nearly the length of its main menu. There are five different vegetable options, five different makes and styles of potatoes, and five specialty options including mac and cheese and jasmine rice.

The dessert menu is just as decadent as the rest of the menu. Options include warm chocolate lava cake, salted caramel pots de creme, deep-fried Oreos with vanilla bean ice cream (a fan favorite), New York-style cheesecake and more. However, one cannot leave without trying the Tahitian vanilla bean creme brulee with crispy pearls and Maldon salt. The best creme brulee we’ve tried thus far, it is a treat as rich as a dark fudge but with classic cream caramel flavor.

Walk-ins are welcome, but reservations are recommended, especially on the weekends, due to limited seating capacity. 630 Park Steakhouse is open Sunday through Thursday, 5 to 10 p.m., and Friday and Saturday, 5 to 11 p.m. To learn more, visit www.gratonresortcasino.com.

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