Duke’s Steakhouse: A Premier Dining Experience in Carson City, NV

My wife and I came here for our Anniversary. We both have not been here before and usually go to Anthony’s Chophouse or Nevada Steak! Last year we went to Glen Eagles and highly disappointed. So trying something new our expectations were low. We started with drinks and an appetizer. We both chose the crab cake! Phenomenal, I highly recommend. Next, I had New England Clam Chowder and my wife chose French Onion. I must say it was the best Clam Chowder I have ever had. It was better than East Coast soup and blew away the clam chowder in had in a bread bowl in San Francisco. Our entrées came out a while later. I chose the 8oz Filet Mignon and my wife chose the Salmon. My steak was prepared perfectly. The flavor was again phenomenal. To top it all off they gave us a crème brûlée on the house for our Anniversary. The price for the both of us including cocktails was about what we expected!

Fair for the price but nothing to sing home about. I've been to Duke's about a dozen times. I vary the dishes I try. Last time was the halibut. Excellent, except it was brought to me cold. As well as the carrot on the side. I didn't complain as our server was working her butt off for our group, but one would think this wouldnt fly. To be fair it's probably difficult to keep fish hot while prepping another 6 steaks.

If you're looking for a classic old school dark steakhouse, Duke's inside the Fandango Casino in Carson City, is the place. They open early at 4pm, but no happy hour specials like the Sparks location. We came for a birthday and had for the first time the Lobster Bisque soup. Wow, I give them this, that was something. It came with a dome of flaky pasty over the soup! That was quite the presentation! The soup had real big chunks of actual lobster in it and was delicious. Priced at $18, I'd say it was worth it. The other appetizer we had was the oysters Rockfeller, decent but maybe not he best. For $20 you get 6 oysters. They didn't detach the foot of the oyster, so you had to pry it off with a fork. For $20, I'd expect the food to be detached, so you could slip the thing right into your mouth! I will say, the spinach salad prepped table side for two was spectacular ans tasted well made. It was a good show with the flaming dressing being made table side. They didn't catch anything on fire! No big steak entree's this time.

Ok, Carson City, you all have an absolute gem of a steak house! We were not sure what to expect given you are navigating a sea of mirrors and slots, but wow, just wow. The atmosphere was awesome! Low lights, quiet and mellow. The food was 5 star all the way. Wife had chicken cordon blue, mother in law had salmon, pop in law had rib eye and for myself, I’ve always wanted to try beef Wellington, and they have an appetizer portion. I added a prawn cocktail and Caesar. All of us were very impressed. The food was perfect, and I’m not blowing smoke, it was that good. We all are from Bend, and it’s a Mecca for fine dining, but Dukes could hold its own back home. Shout out to Alex, our waiter. Chatting with him reminded me of how special it is to be alive. This man works his tail off with two jobs, lost his wife, and now helping to put family members through college, all with a smile. We will be back, when we travel through again. Thanks to everyone for a great evening.

Bartender on Saturday night was fantastic. Food was excellent. But his cocktails were better. "Best espresso martini I've ever had"-my wife.

My first time at Duke's was a FABULOUS experience!! My girls and I from the office did a ladies' night out here and don't have a single negative thing to say. Our waiter, Alex, was extremely friendly, knowledgeable about all of the menu items, and he also brought one of us a little cup of the bearnaise sauce to taste since one of the ladies in our group had never had it and wasn't sure she'd like it (she did). He went above and beyond and his tip reflected this. The ambiance was perfect; it was dim lighting from glass chandeliers with comfortable quilted booths and chairs to sit in. The decor was minimal so as to not to be too loud and garish; there were brass-colored models of ships scattered throughout the dining room. The coolest thing I've seen at a restaurant was the menus they had; they were backlit so that they were extremely easy to read in the dim interior. The food was AMAZING; for an appetizer I had the crabcake with lemon aioli and the mini beef wellington. The crabcake was delicious; if I had to make one recommendation for improvement, I'd recommend that they impart more flavor into the mini beef wellingtons. They were on the bland side as they did not have duxelles (or anything else) between the meat and pastry for flavoring. They were still tasty, just not as flavorful as I like my beef wellington to be. My main course (filet mignon Oscar Style) was one of the best I've ever had (pictured below with the yellow bearnaise sauce on top). They used Dungeness crab, (which is my favorite being from Oregon), and the asparagus was perfectly cooked al dente with a slight amount of crunch. The bearnaise sauce that covered it all was flavorful and tangy, and the mascarpone mashed potatoes melted in my mouth. But the best part came at the end. We decided to go all out and order dessert (the coconut cake is spot on) and after dessert when Alex came by with the bill and a chocolate truffle for each person, he asked if we would each like to take several truffles home with us to go and proceeded to bring us a very generous amount of truffles per person to take home. We had the best time on our ladies night out!

This place was absolutely AMAZING!! The atmosphere was perfect for our anniversary, our server, Alex, was so attentive and kind, and the food was some of the best food I’ve had while eating out! My husband had the Bison and I had the filet mignon and king crab, everything was cooked at absolute perfection. I would recommend this place a million times over to everyone I know.

A classic steakhouse the decorum gives that feeling. Tablecloths, carpet, lighting, white shirt and black tied wait staff who are knowledgeable, friendly and professional. In early October, 2025, my sister and I had a most scrumptious dinner. She is a filet mignon person. I vary my tastes and this time had elk tenderloin. Kudos to the waiter for discussing my instructions for cooking and kudos to the chef for perfect preparation. Even my filet mignon dining partner commented her bite of my elk was.better than her beef filet. This is not my first visit to Duke's as it is always included in visits to Carson City and the Fandango Casino. I look forward to my next visit and another perfectly prepared elk tenderloin