We have been going to Laughlin, Nevada for many years and, just as many others do, we had our regular favorite spots. For us, this did not include the Pioneer Hotel and Casino. In our past experiences, the rooms had paper thin walls, the roof is low making the casino seem small and cramped and the restaurant was not a place that a foodie would hang their hat.
The saving grace for the Pioneer, used to only be the Sassy Sue Saloon that has good craft beers on tap, quarter poker machines at the bar, a jukebox that plays both rock and country, and a fantastic view of the Colorado River.
This year we were surprised to find another hidden gem at the western themed casino, Bumbleberry Flats restaurant. Serving food labeled as “comfort food”, they have renovated the previous greasy spoon diner into a scratch restaurant who provides flavorful versions of American classic recipes with a twist.
Do not be fooled, these dishes are rich and hearty and they do not skimp on the serving size. You may be eating enough to carry you through a couple of meals! We stopped by once for breakfast complete with a very tasty 3 huge breakfast sausage links, a fresh and airy Belgian waffle topped with fresh apple and cinnamon compote plus Chantilly cream, and hash browns that were clearly fresh. I have loved grits all my life and sadly the cheddar grits were not up to snuff with the grits one might find in Charleston, SC. The biscuits and gravy were good but we weren’t thrilled with the toasted cheddar biscuit that it was served on.
Later on we found ourselves back at Bumbleberry for Round Two. This time we tried the dinner menu and sat at one of the tap booths. This is exactly what you might be thinking. It is a booth with beer taps built into the wall. There are only two types offered, but you can keep pulling beers and a small meter keeps track of how much you enjoy!
The place is open 24 hours on Wednesday to Sunday but beware, they may run out of many of the items. It may have been a busy night and many of the favorites such the fried chicken, pot roast, ribs, or brisket were all gone. Instead we tried the bone-in pork chop that was topped with fresh apple and cinnamon bourbon sauce and griddled mashed potatoes; and the ribeye, which was a little thin, and served with a fresh and tasty oven baked potato (and yeah, there IS a difference that you can taste.)
All in all, it was a great surprise to find a second great reason to add the Pioneer to our regular rounds each year. Looks like we are going to have to keep going back until we get to try all those dishes that were so popular that they ran out of them!