Restaurants & Bars


the tillerman in las vegas (longish)


Restaurants & Bars 1

the tillerman in las vegas (longish)

babs | Jun 13, 2003 11:08 AM

Helen MS and I, in our never ending quest to find good food, thought we would give an old LV classic a try and had dinner at The Tillerman last night. This place has been noted for a long time for its seafood as well as steaks and other dishes.
We were seated in the nonsmoking room, which is pleasant but small. We ordered the grilled shrimp with avocado and chipolte sauce which the waiter told us were three large shrimp with the sauce in the middle. While well prepared, it was definitely not worth the $15 they charged. We practically licked the bowl clean of the sauce, however. Nice chunks of avocado with chipoltes chopped in.
Helen got the special, blackened tuna and I opted for the crab cakes after the waiter assured us that it was NOT full of filler. Helen's tuna was great, rare as she requested and a huge piece of fish. My crab cakes were also very good. However, the menu said that they were accompanied by shoestring potatoes and three pepper coleslaw. Shoestring potatoes turned out to be thin frozen french fries, and while the coleslaw was good, it was three kinds of bell peppers, not the mix of different peppers that I expected.
The other unusual aspect was the salad bar that they bring to the table. It was iceberg lettuce cut into quarter wedges and romaine lettuce heads that were also cut into sections. There were marinated garbanzos, grape tomatos, feta cheese and some other chopped up veggies that you could add. A balsamic dressing was offered. It was a little awkward moving big chunks of lettuce to your plate and chopping it up into eatable pieces.
Dessert was apple cobbler with ice cream which was again, only okay. After sharing a bottle of wine and having coffee, etc, the bill was about $150 without tip. We both agreed that for the money, Tre was a better option. We also both agreed that old non-chain restaurants like this are a treasure, but that they need to keep up with changing trends in food tastes or they will lose business.
Helen, anything you'd like to add?

Want to stay up to date with this post?

Recommended From Chowhound