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August Newsletter

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Neros Steakhouse Newsletter

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

This month we will be featuring our Charred Octopus Served with Smoked Fingerling Potatoes & Tomato Bacon Jam. The smokiness of the potatoes and bacon complement the tender and crispy octopus.

QUICK TIP

Next time you try making octopus at home lightly boil your water and add red wine herbs and lemons, as well as a handful of your old wine corks. The wine corks release natural enzymes and tannis that help to tenderize the octopus.

FROM THE CELLAR

Featuring recommendations by Renee Nantais, Neros’ Full time Certified Sommelier:

North 42 Degrees Estate 2016 Cabernet Sauvignon Rosé, Lake Erie North Shore, Canada $55.

With yet another outstanding wine from our own backyard, Martin Gorski and Suzanne Dajczak’s uncompromised commitment to creating fine wines is growing the reputation our little wine region.

QUICK TIP – WINE PAIRING

This is a French style rosé with a picture-perfect salmon hue and delightful aromas of fresh strawberries interwoven with lightly scented jasmine. The palette surprises in how it differs from the nose. It is dry, subtle, and perfectly structured for pairing with a meal. With its delicate grip and creamy texture it would pair well with Neros Charred Octopus Served with Smoked Fingerling Potatoes & Tomato Bacon Jam. There are times when most white wines are too simple for a dish, yet most reds would overpower the dish; a dry rosé is a great solution.

Celebrating Wine Spectator's 2018 Award of Excellence

On July 25, 2018, Neros celebrated the 10th consecutive year of earning the esteemed Wine Spectator's Award of Excellence. We're also the only Windsor-Essex restaurant to win the award for 10 consecutive years!

Neros’ wine list is the pride and passion of Renee Nantais, Assistant Manager at Neros and one of Windsor’s only certified Sommeliers.

Renee said, “My expertise and passion for wine is trusted and supported here at Caesars Windsor, affording me more freedom to select a variety of unique and uncommon wines for Neros’ cellar.”

Neros’ Chef de Cuisine, Nathan Vasil, works closely with Renee to create delectable menus that perfectly pair with the restaurant’s wine offerings. This combined with impeccable service, a talented culinary team and an exquisite fine dining atmosphere, diners are treated to a truly unforgettable experience from beginning to end.