Cuisine:

• Homestyle
• Steak House
• Sea food

Ciera Description:
When Montbleu opened in 2006, Ciera replaced the Broiler Room, the steakhouse that had once been in Caesars Tahoe. Many longtime Broiler Room employees stayed on, and they help Ciera navigate a modern steakhouse course between tradition and innovation. Accordingly, Ciera offers not only seafood platters and creamed spinach, but also seared foie gras, lobster tempura with sweet ginger jam and hazelnut-crusted sea bass. If size matters, try Ciera's signature steak, a 32-ounce rib-eye big enough for two, with six inches of jutting bone. Lobster tails, available as large as four pounds, can be steamed, baked or stuffed with crab. The wine list features big-name, expense account California reds. The restaurant sports clean lines, high ceilings and earth tones. Ask to reserve one of the velvet-curtained booths. That way, you can gnaw on your rib-eye in peace.


Be the first one to rate and write a review for this Ciera restaurant!