St. Louis Wing Week Returns April 8-15, 2024

Kelly English Steakhouse

Put $31 on Redfish: Carnivores can’t lose at Kelly English Steakhouse in Harrah’s casino, but seafood guarantees a bigger pot. Photos by Jennifer Silverberg.
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Owner and executive chef, Kelly English.
Jennifer Silverberg
Owner and executive chef, Kelly English.
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A starter of gulf seafood; a tasting of crab cakes ravigote and shrimp cocktail.
Jennifer Silverberg
A starter of gulf seafood; a tasting of crab cakes ravigote and shrimp cocktail.
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A starter of gulf seafood; a tasting of crab cakes ravigote and shrimp cocktail.
Jennifer Silverberg
A starter of gulf seafood; a tasting of crab cakes ravigote and shrimp cocktail.
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From the "to start" menu is the lobster "knuckle sandwich" with tarragon and tomatoes.
Jennifer Silverberg
From the "to start" menu is the lobster "knuckle sandwich" with tarragon and tomatoes.
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From the "to start" menu, the creole midnight snack of gulf shrimp remoulade, brioche and poached egg.
Jennifer Silverberg
From the "to start" menu, the creole midnight snack of gulf shrimp remoulade, brioche and poached egg.
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From the "to start" menu, the creole midnight snack of gulf shrimp remoulade, brioche and poached egg.
Jennifer Silverberg
From the "to start" menu, the creole midnight snack of gulf shrimp remoulade, brioche and poached egg.
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From the "greens" menu, the steakhouse salad is a wedge, allan benton's bacon, confit tomatoes and blue cheese.
Jennifer Silverberg
From the "greens" menu, the steakhouse salad is a wedge, allan benton's bacon, confit tomatoes and blue cheese.
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The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.
Jennifer Silverberg
The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.
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The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.
Jennifer Silverberg
The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.
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The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.
Jennifer Silverberg
The 16 oz. bone-in ribeye with a side "salad" of brussels sprouts with Allan Benton's bacon and sherry.
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For dessert, "my grandma's bread pudding" with vanilla and caramel.
Jennifer Silverberg
For dessert, "my grandma's bread pudding" with vanilla and caramel.
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For dessert, "my grandma's bread pudding" with vanilla and caramel.
Jennifer Silverberg
For dessert, "my grandma's bread pudding" with vanilla and caramel.
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Executive chef Kelly English in the kitchen of the restaurant's St. Louis location at Harrah's Casino.
Jennifer Silverberg
Executive chef Kelly English in the kitchen of the restaurant's St. Louis location at Harrah's Casino.
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Dining room at Kelly English at Harrah's Casino in Maryland Heights.
Jennifer Silverberg
Dining room at Kelly English at Harrah's Casino in Maryland Heights.
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Another view of the dining room at Kelly English at Harrah's Casino in Maryland Heights.
Jennifer Silverberg
Another view of the dining room at Kelly English at Harrah's Casino in Maryland Heights.
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Dining room at Kelly English at Harrah's Casino in Maryland Heights.
Jennifer Silverberg
Dining room at Kelly English at Harrah's Casino in Maryland Heights.
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A seating area as you enter the restaurant
Jennifer Silverberg
A seating area as you enter the restaurant
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Dining room
Jennifer Silverberg
Dining room
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The entrance to Kelly English is just inside the casino doors.
Jennifer Silverberg
The entrance to Kelly English is just inside the casino doors.
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A view of the entrance
Jennifer Silverberg
A view of the entrance
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