Las Vegas’ Best-Kept Secret: The Oyster Bar

Pan roast and gumbo at the Oyster Bar at Palace Station Las Vegas (Photo by Brad A. Johnson)
Oyster Bar at Palace Station Las Vegas (Photo by Brad A. Johnson)

In a city filled with splashy, high-profile celebrity chef restaurants, it’s refreshing to discover something more low key, unexpected and off the traditionally beaten path. Chances are you didn’t even know there was a casino in Las Vegas called Palace Station. And chances are even better that you’ve never heard of that casino’s Oyster Bar. The locals would like to keep it that way.

Blink and you’ll miss it. The entire restaurant is merely a kitchen counter with about 16 bar stools. It’s open 24 hours, and there is always—always—a line (no reservations), almost entirely made up of regulars. The menu is tightly focused on shellfish: freshly shucked oysters, clam chowder, gumbo, jambalaya, bouillabaisse… The gumbo is as good as anything in New Orleans, but the best dish on the menu is something called a “pan roast,” which is a lot like gumbo, only better.

For dessert, they serve what they call profiteroles. Brace yourself. It couldn’t be farther from the traditional definition of profiteroles. But adjust your expectations accordingly, and you’ll devour every last bite. You might even lick the bowl.

The Oyster Bar is definitely worth a detour. Seriously. You won’t be disappointed.

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Brad A. Johnson is a writer and photographer specializing in food and travel. His work has been honored by the Lowell Thomas Travel Journalism Awards, James Beard Awards, World Food Media Awards, Food Photographer of the Year Awards, Society of Features Journalism Awards and others. Based in Southern California, Brad is the Editorial Director of OLTRE, a new luxury travel magazine published by Internova Travel Group and Global Travel Collection.

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