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Facts
cuisine
Steakhouse
contact
(513) 250-3294
hours
Mon - Sun 4 p.m. Bar Opens (Lounge Menu)Mon - Sun 5-11 p.m. Dining Room Hours
Last seating at 10 p.m. Bar Closes Nightly as Business Dictates
(513) 250-3294
Jack Binion’s Steak
About Jack Binion's Steak
No visit to Horseshoe Cincinnati would be complete without a meal at this legendary fine dining spot: Jack Binion’s Steak. Renowned everywhere that Horseshoe hangs its hat, this is a timeless spot for mouth-watering steaks and everything goes with it to make for a memorable steakhouse dinner. You know we take steaks seriously because we put our founder’s name on the door.
“Jack Binion’s Steak will be a modern twist on a timeless classic,” said William Becker, Horseshoe Cincinnati’s vice president of food and beverage, referring to the Jack Binion’s Steak fine dining concept featured at most Horseshoe destinations. “Cincinnati is a city with exceptional taste,” said Becker, who will oversee the downtown Cincinnati restaurant as well as all food, beverage and culinary operations at the casino. “We’re excited to introduce this reinvented eatery in Ohio while staying true to Binion’s signature menu of dry-aged steaks, inventive side dishes, and world-class desserts,” Becker said.
Signature offerings at Jack Binion’s Steak will include traditional beef cuts, dry-aged prime rib, Australian Wagyu, lamb and veal. Eclectic preparations of seafood and poultry will round out the entrée offerings , such as salt and chili-crusted red snapper, butter-poached lobster and Muscovy Duck Composition. A potato cart will offer guests a contemporary twist on classic baked or mashed potatoes: tableside preparation of made-to-order side dishes with fresh and savory garnishes. Crafted cocktails, single-barrel bourbons and whisky, craft beers and boutique wines will also complement the menu at Jack Binion’s Steak, the fine dining experience coming to Horseshoe Cincinnati.
Chef's Corner
Pete Ghione was named the Executive Chef of Horseshoe Casino Cincinnati and will be responsible for creating a world class dining experience for our guests.
Chef Pete manages 9 kitchens including a 400 seat market place buffet, a 200 seat fine dining steakhouse and a banquet and event center capable of hosting more than 1,200 people. Pete said, “I manage each kitchen to create a legendary cuisine in the heart of downtown Cincinnati.”
Jack Binion’s Steak is Horseshoe Cincinnati’s signature restaurant, featuring Midwestern USDA Prime steaks. Pete wants to create more than just a dining experience, his vision is to create a celebration of excellent ingredients. Many steakhouses in town have a long history with residents. He believes that Jack Binion’s Steak will be a great addition to Cincinnati’s finest. Chef Pete’s cooking career started 18 years ago in his hometown of Shelton, CT. He found an artistic connection with food but it took a few years for him to really develop his style. Pete attended the New England Culinary Institute in Burlington, VT. After finishing the program, he completed two externships; the first in Boothbay Harbor, Maine and the second in Napa Valley, CA, before moving to one of the four culinary Mecca’s of the country, Las Vegas.
His first introduction to the culinary lifestyle was at Charlie Palmer’s Aureole Restaurant at Mandalay Bay. He also worked at the Rio Hotel and Casino for eight years, and at age 26 he was the Executive Chef and oversaw 550 employees.
In 2004, Pete was a team chef for the Las Vegas Silver Medal Olympic team in Erfurt, Germany. This was the first time Las Vegas had been represented in such an event.
Four years later, Pete started working at DragonRidge Country Club outside of Las Vegas. He had a vision to use as many organic ingredients as he could acquire. At the time, he chose organic food because, as a Chef, the flavor and quality is as it was meant to be by nature: pure, clean flavor. Pete also opened his own restaurant in Las Vegas called Go Fresh Kitchen, where the idea was to make eating healthy convenient by delivering to people’s homes and places of work.
Later in 2008, Pete started cooking food for people with a variety of diseases, but his main focus was cooking for cancer patients. He started the website, www.cancercuisine.com, to touch the 12 million impacted by cancer. The site is constantly updated to include recipes meant to heal those with the disease.
Organic ingredients are very important to him. He believes the healthier we can prepare our menus, the better the community will feel about themselves.
Pete hopes our guests leave with a memorable experience and that they can recreate the memory of each bite of food so the flavors and presentation stays with them. He said, “Excellent food paired with legendary service creates an experience that people can’t wait to come back to.”