Nueske

Nueske's Bacon Appetizer

This bacon appetizer at Final Cut Steakhouse gives you bacon like you've never had it before!

Berry Spring Salad

Berry Spring Salad

This fresh berry spring salad is a delicious start to any meal!

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Wok Sho Beef

Chef Mickey explains to host Brooke how he creates the delicious Wok Sho Beef dish offered at Phat Thai restaurant located on the casino floor!
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Whole Fish

Chef Tim is back in Final Cut Steakhouse to explain how he prepares the whole fish used in many dishes offered at Hollywood Casino St. Louis!

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Bourbon Selection

Final Cut Manager, Jason Portman, is taking us around the world this week to try some of the premium whiskeys available at Final Cut Steakhouse!

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Blackened Salmon

Chef Tim is at Final Cut Steakhouse to talk about one of the new items featured on the Summer Menu: the Blackened Salmon!

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Pork Mac 'n Cheese

Chef Patrick is at 99 Hops House to explain how he makes the famous Pork Mac 'n Cheese!

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Hops House Desserts

Chef Sam is back in 99 Hops House to show off the Hops House desserts on this year's Summer Concert Menu!

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Concert Menu

It's summer concert season here at Hollywood Casino St. Louis, and we're celebrating with Chef Tim and our new concert menu items!

Mother

Mother's Day

Happy Mother's Day! Chef James is unveiling some of the Mother's Day specials we will be serving at the Eat Up! Buffet to satisfy all the amazing moms out there!

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Final Cut Courses

We're back with Jason Portman, Manager of Final Cut Steakhouse, to learn more about the new three course Prix Fixe Menu!

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BBQ Pork Ribs

This week, Chef Patrick is walking us through the Summertime BBQ and smoked specials available at 99 Hops House!

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Final Cut Wines

Jason Portman, the Final Cut Steakhouse Manager, walks us through some of his favorite Chardonnay options!

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Hit Me! Dessert

Ever been told not to play with your food? Well, that's exactly what we want you to do with the new Hit Me! Dessert at Final Cut Steakhouse!

Father

Father's Day Buffet Special

Happy Father's Day! Treat your dad to something special this year at Eat Up! Buffet's Father's Day Special!

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Prix Fixe Menu

Rick Owens is speaking with Chef Tim Morris, Executive Sous Chef, about the Beef Tornedoes, one of the entree items featured on the new Prix Fixe Menu!

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Phat Thai Pho

It's Pho Time! Rick Owens is back with Mickey Chan, chef at Phat Thai, to try out Pho!

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Easter Brunch Buffet

Happy Easter! Rick Owens is celebrating the holiday with Chef James at the Eat Up! Buffet for our Easter Brunch Special!

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Vincent Van Doughnuts

Vincent Marsden from Vincent Van Doughnuts is here to talk about his famous doughnuts, some of which are exclusively served at Hollywood & Grind!

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Bases Loaded Appetizer

Baseball season is here, and we're celebrating at 99 Hops House with a new Bases Loaded Appetizer!

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Salted Caramel Latte

We're down at Hollywood & Grind to see how Andrea makes the March drink special, a Salted Caramel Latte!

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Swordfish Special

At Final Cut Steakhouse, Chef Marky Spear is walking us through how he makes Final Cut Steakhouse's March Special, the Swordfish!

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Diablo Burger

Happy February! 99 Hops House is serving up the fiery Diablo Burger as a February Special all month long!

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Crackin' Crab Legs

Chef Patrick is teaching us how to crack crab legs for the all-you-can-eat crab leg buffet at the Eat Up! Buffet every Friday Night!

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Bistro Steak Frites

On this episode, Chef Marky Spear is showing us what he includes on Final Cut Steakhouse's February Special, Bistro Steak Frites!

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Striped Bass

Final Cut Chef Marky Spear walks us through the Final Cut Steakhouse January Special, the Striped Bass!

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Grid Iron Burger

Chef Tim Morris is kicking off the start of the NFL playoffs with the 99 Hops House January Special, the Grid Iron Burger!

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Peach Cobbler

To start the new year off on a sweet note, Chef Sam Gesell is showing us how she makes the January special for Final Cut Steakhouse, the Peach Cobbler!