Explore all the dining options at Live! Casino and Hotel

Live! Restaurant Week: An opportunity to explore all the dining options at Live! Casino and Hotel

IT’S TIME FOR SUNDAY BRUNCH. AND JOINING US THIS MORNING IS CHEF JOHN O’BRIEN FROM LVIV CASINO AND HOTEL. AND YOU HAVE GOT SOMETHING SPECIAL FOR US. GOOD MORNING. GOOD MORNING I’M HAPPY TO BE HERE FOR BRUNCH. WE’RE HAPPY TO HAVE YOU HERE FOR BRUNCH. SO YOU GUYS ARE GETTING READY TO START UP LIVE RESTAURANT WEEK. YES WE ARE. WHAT DOES THAT MEAN? WHAT THAT MEANS IS IT’S GOING TO BE TEN DAYS, NOT CONTINUOUS, BUT WE’RE GOING TO START TOMORROW. RUNNING THROUGH THURSDAY. AND THEN FOLLOWING WEEK WE’RE GOING TO START SUNDAY AND RUN IT THROUGH FRIDAY. WE’RE GOING TO HAVE FOUR DIFFERENT RESTAURANTS INCLUDED AT LVIV. WE’RE GOING TO HAVE DAVID’S, WHICH IS RIGHT NEXT TO THE HOTEL. THEN WE’RE GOING TO HAVE LUK FU, WHICH IS RIGHT OFF THE CASINO FLOOR, AND OUR ASIAN CONCEPT. AND THEN WE’RE GOING TO ALSO HAVE SPORT AND SOCIAL, WHICH IS JUST AMAZING SPORTS BAR. AND THEN WE HAVE PRIME RIB, WHICH IS OUR SIGNATURE RESTAURANT. AND IT’S KIND OF COOL BECAUSE LIKE YOU SAID, EACH RESTAURANT HAS LIKE A DIFFERENT CONCEPT, A DIFFERENT VIBE AND DIFFERENT DISHES AND MENUS THAT THEY OFFER. YES, THEY DO. AND WE’RE GOING TO HAVE DIFFERENT PRICING LEVELS. SO IT STARTS AT $29 FOR OUR SPORTS BAR VENUE, SPORTS AND SOCIAL. AND THEN IT GOES ALL THE WAY UP TO $59 WITH THE PRIME RIB AND EVERYTHING IN BETWEEN THE TWO. TWO OF OUR PLACES, PRIME RIB AND DAVID’S, ARE ALSO FOR ANY AGE. THE OTHER ONES WILL BE 21 AND OVER, AND EACH ONE HAS A PRIX FIXE MENU THAT LOOKS SOMETHING LIKE THIS. AND YOU CAN CHOOSE THE DIFFERENT OPTIONS OFF OF THE MENU FOR THAT SET PRICE POINT. YES, LOVE IT, WE LOVE IT. AND YOU HAVE LITTLE PLUS UPS TOO, WHERE IF YOU WANT TO ADD A COCKTAIL OR IF YOU WANTED TO ADD SAUCES, YOU COULD DO ANYTHING YOU’D LIKE. BUT THE FEAST STARTS WITH THE PREFIX AND THEN YOU JUST GO FROM THERE. LOVE IT. OKAY, SO WE’RE STARTING WITH YOU MAKING A PRIME RIB. THIS IS A NICE CUT OF MEAT HERE. WELL, THIS IS OUR FILET. AND YES, WE’RE GOING TO START WITH THE FILET. WE SEASON, WE MAKE A SPECIAL BLEND OF OUR SALT AND PEPPER MIX. SIMPLE FRESH GROUND BLACK PEPPER AND KOSHER SALT. WE’RE VERY SIMPLE WITH THAT. WE WE GO AHEAD AND MAKE SURE YOU SEASON EVERY PARTICULAR PORTION OF THE STEAK. YOU WANT TO MAKE SURE YOU GET THE SIDES, THE TOP, THE BOTTOM EVERYWHERE. AND THEN WE JUST USE THE HOTTEST SURFACE POSSIBLE. WE USE A BROILER UNLESS YOU WANT ALL POIVRE. WE’LL USE SKILLET. RIGHT NOW WE HAVE THE SKILL AVAILABLE TO US. WE’RE GOING TO DO. YOU’RE ALSO GOING TO NOTICE THAT I’M NOT PUTTING ANY FAT, BECAUSE BEEF IS GOING TO HAVE A LOT OF FAT ALREADY, EVEN THOUGH IT’S THAT EVEN THOUGH IT’S FILET, IT HAS THE LEAST AMOUNT OF FAT OF ANY BEEF, BUT IT’S GOING TO HAVE PLENTY OF FAT TO SEAR PROPERLY. WE DON’T WANT YOU TO ADD ANYTHING ADDITIONAL. THIS IS MY FAVORITE CUT AND WE’RE JUST GOING TO LET THAT GO. LOVE IT. WHILE WE DO THAT, I’M GOING TO GO AHEAD AND CHANGE MY GLOVES AND START OUR NEXT DISH. ALL RIGHT YOU START ON THAT AND WE’RE GOING TO TALK. WHILE YOU’RE DOING THAT WE’RE GOING TO TALK AND KIND OF MOVE THROUGH THIS AT THE SAME TIME. THIS STUFF OVER HERE IS FROM DAVID’S TOMMIE I’M GOING TO MOVE THESE BOTTLES SO WE CAN SEE WHAT IS THIS DISH. IT IS A HUGE CUT ON HERE. THAT IS OUR CHICKEN PARMESAN. THAT LOOKS DELICIOUS. IT’S OVER TOP OF FETTUCCINE. AND WITH A VODKA SAUCE. YUM. AND IT’S BAKED FRESH WITH MOZZARELLA. AND WE PUT WHAT WE CALL OUR PIZZA SPICE. IT’S ALL DIFFERENT ITALIAN SPICES, FRESH BASIL, PARSLEY ITALIAN PARSLEY. LOOK, IF YOU’RE HUNGRY, THIS MEAL HERE WILL GET YOU FULL. YEAH. AND THEN THE SALMON HERE. WHAT IS THAT ON TOP OF? IS THAT A RISOTTO? YES. THAT’S A SAFFRON RISOTTO. SEARED SALMON WITH CHARRED HEIRLOOM GRAPE TOMATOES AND A CHAI OIL THAT LOOKS SO DELICIOUS. I’M GOING TO LIFT THIS UP. AND YOU SAID WAS THE GREEN SAUCE AT THE BOTTOM. THAT’S A CHIVE OIL. OH, THAT LOOKS EXTRA VIRGIN OLIVE OIL AND BASIL I’M SORRY. BASIL AND CHIVE. AND IS IT MEATBALLS? YES. JUST OUR SIMPLE MEATBALLS. WE MAKE THEM IN HOUSE EVERY DAY. IT’S A REALLY ELEGANT WAY TO START YOUR APPETIZER. AND WE SERVE AN AMAZING TRUFFLE BREAD THAT THEY JUST GO RIGHT ON. IT’S PERFECT. AND THEN MOVING OVER AND SWITCHING CONCEPTS. YOU’VE GOT LUKAKU OVER HERE. IS THIS GENERAL TSO’S CHICKEN. YES IT IS. OH MAN IT’S MY FAVORITE. SIMPLE. IT’S NOT REALLY ASIAN. IT’S DEFINITELY ASIAN AMERICAN. BUT EVERYONE LOVES IT. IT’S GOT THAT THAT SWEET SAVORY EVERYTHING IN ONE ITEM. AND THEN WE HAVE OUR OUR LYCHEE CHEESECAKE THAT LOOKS SO DELICIOUS. AND I LOVE THE WAY IT’S PLATED. AND THEN ANOTHER SWEET HERE. THIS IS FROM SPORT AND SOCIAL. SPORT AND SOCIAL. THAT’S OUR SKILLET COOKIE. AND THEN WE TOP IT WITH VANILLA ICE CREAM AND CARAMEL SAUCE. OH YEAH THAT ONE’S GOT YOUR NAME ON IT. IT REALLY DOES. AND THEN THESE TACOS. YEP. ARE TACOS. WE HAVE A LITTLE BIT OF PICKLED CABBAGE. PICKLED ONION. WE HAVE OUR CHIPOTLE RÉMOULADE SAUCE. AND THEN JUST SAUTEED SHRIMP AND PERFECTLY COOKED. ALL RIGHT. YOU’RE TALKING ABOUT TACOS. YOU GOT TO HAVE THAT AT A BAR SETTING. ALL RIGHT. WE’RE MAKING A WEDGE SALAD HERE. WE’VE GOT ABOUT A MINUTE LEFT. AND THIS IS SOMETHING THAT YOU COULD GET AT THE PRIME RIB ON THAT MENU. YES YOU CAN. AS I KNOCK OVER MY MENU. NO WORRIES. THIS IS ACTUALLY ONE OF OUR MOST POPULAR SALADS. AND FOR THE PRE PREFIX WE’RE GOING TO DO A LITTLE BIT SMALLER BECAUSE YOU HAVE THREE COURSES INCLUDED AND WE DON’T WANT TO FILL YOU UP. YOU’RE ALSO GOING TO GET FULL PORTIONS OF EVERYTHING ELSE. SO THE PROTEINS AND EVERYTHING YOU SEE HOW BIG EVERYTHING IS. SO WE WENT AHEAD A LITTLE BIT SMALLER. WHEN IT’S OUR REGULAR ONE, IT’S GOING TO BE DOUBLE THE SIZE, WHICH IS A HUGE, HUGE SALAD. WE DON’T GO SKIMPY AT ALL. WE MADE THIS ALL LOOK SO GOOD. THEY GAVE US A LITTLE BIT OF EXTRA TIME. SO YOU’RE TOPPING THIS WITH SOME RED ONION? YEP. YOU’VE GOT SOME DELICIOUS TOMATOES HERE. YES. THESE ARE GRAPE TOMATOES. YES. GOT TO HAVE THE BLUE CHEESE. GOT TO HAVE IT. AND THEN THE BLUE CHEESE DRESSING WHICH I THINK IS ONE OF MY FAVORITES. IT’S ONE OF THE BEST BLUE DRESSINGS. IF YOU SEE HOW THICK OUR BLUE DRESSING IS. THAT’S THE GOOD STUFF. I LIKE DRESSING WITH MY SALAD. WE ABSOLUTELY BLUE CHEESE AND THE CREAMIER THE BETTER. AND IT HAS THAT BIG CHUNKS OF BLUE CHEESE IN IT. THAT’S HOW YOU NAIL IT. YEAH, AND IT’S VERY SIMPLE, ELEGANT. AND IF YOU GO BACK TO OUR FILET, I DON’T KNOW IF YOU GUYS CAN SEE THE GOOD SEAR THAT WE GOT. YOU’VE GOT A NICE CRUST ON THERE. OF COURSE YOU DO BECAUSE YOU’RE A CHEF AND YOU KNOW WHAT YOU’RE DOING. BUT PEOPLE OFTEN DO THIS WRONG. THE FACT THAT YOU DIDN’T ADD FAT IN THERE AND IT DIDN’T STICK. SOMETIMES THEY SAY YOU HAVE TO LET THE MEAT RELEASE UNTIL YOU IT. YEAH, YEAH, DEFINITELY. WE S

Live! Restaurant Week: An opportunity to explore all the dining options at Live! Casino and Hotel

Updated: 5:35 PM EDT Aug 17, 2025

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From steaks to specialty desserts, Live! Restaurant Week is an opportunity to explore all the dining options at Live! Casino and Hotel.