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David Savona

A Throwback Cigar Dinner

Posted: Nov 15, 2013 4:30pm ET

It was the last day of a weeklong business trip. I had eaten red meat nearly every night, and smoked cigars each and every day. So what to do on that final night? Yes—a steak and a cigar.

It was Sunday, and the Big Smoke Las Vegas weekend had concluded. I set out from the Mirage Hotel with senior features editor Jack Bettridge and headed to Paradise Road, home to Del Frisco's Double Eagle Steakhouse.

I've been coming to Vegas for years, and back in the heyday of cigar smoking this particular restaurant was cigar central. The smoking section was large and lively, and we would puff away at our tables before, during and after our meals. Changing smoking laws ended the indoor smoking in 2007, and management at Del Frisco's searched for a way to accommodate people (such as yours truly) who enjoy a great cigar with a meal.

The answer came in the form of a patio, located just outside the front entrance of the restaurant. It opened in 2010, and I visited it for the first time less than a week ago.

It's a fine space, with three tables of four, plus some couches off to the side. The tables allow for the full dining experience to take place with cigars. A roof keeps the rain away, should it fall. Heaters take the chill away on cool Vegas winter nights. I chose the new San Cristobal Revelation Prophet (made by My Father Cigars for Ashton Distributors Inc.), which I lit while pondering the menu and sipping a gin Martini.

Time stood still on that patio. The waitstaff was there to help, but never pushed. The meal was not rushed. After a time, we ordered some kumamoto oysters. Later, we tucked into steaks. Mine, a sirloin served on the bone, was tender, delicious and aggressively seasoned, a Del Frisco's style that I appreciate. It was presented a true medium-rare.

The cigars were delicious. No one complained about the smoke. For a little while, it was as it I had stepped into a time machine that took me back 15 years. (Sadly, my hair remained gray.) It was a fine dinner, and one I wish could be replicated more often.

Comments   4 comment(s)

Alejandro Benes — Newbury Park, CA, USA,  —  November 22, 2013 12:22pm ET

Dave, Please visit us again in LA. We're always ready with aggressively seasoned steaks and giant short ribs. We'll have dinner on my patio and enjoy cigars all day and night! (Don't let Gordon drive.)

Perry Johnson January 2, 2014 9:39pm ET

I recently made a trip to New York and went to cigar inn, both locations and billy was a very gracious host. Thanks for guiding me to the best cigar spots.

Barak-Har Elkin — Brentwood, NY, USA,  —  January 3, 2014 12:12am ET

It is a sad day indeed when one needs to express to a reading audience that the martini one had consumed at such and such a time and place was made with gin! Does no one care about the purity of a name?!?!?! (just kidding. But seriously. Dam you, Bond!)

David Savona January 22, 2014 5:07pm ET

I'm with you--Martinis are to be made with gin, but so many people prefer the vodka version that I feel I must specify. Thanks for being a purist.

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