The Odds Are Great at Beacon 53
- Denelle Smugala
- Apr 15
- 4 min read
Updated: 3 days ago
Beacon 53 is bright, cheerful, and has hip and relaxed decor, not to be outdone by the large picturesque windows that overlook the Mighty Mississippi, transporting you to another place in time. The staff is warm and friendly yet efficient and ready to serve. The menu reflects the fine dining experience in a fun and friendly atmosphere: Small Talk for appetizers, Catching Up for soup and salad, Hanging Out for the main course, Side Chat for the side dishes, and The Long Goodbye for the desserts.
Century Casino brings in new people from all over the area who get to experience the tasty treasures and pleasant environment that Chef Houston Sutton brings to the table. But they also attract a lot of guests who are hard-core foodies who come to Beacon 53 for the outstanding fine dining experience as a stand alone without having to gamble on the fine cuisine or service. Meet Chef Houston Sutton and his tasty bag of tricks.
Meet Chef Houston Sutton and his tasty bag of tricks.
WEDGE SALAD: A crisp, cool wedge of iceberg lettuce is beautifully drizzled with roasted garlic ranch and bleu cheese dressing. It is topped with well-done bacon crumbles and complemented by tart yet sweet oven-roasted tomatoes. The house-made croutons provide a satisfying crunch.
Chef Houston Sutton has great memories from when he was younger and spent time in the kitchen with his grandmother, a great cook. He was “always hungry” while growing into a man and never wanted to wait to eat good food, so cooking for himself came naturally. That led to working at a kitchen in Farmington and discovering he wanted to take his passion for food and make it his career. L'Ecole Culinaire in Clayton, Missouri, accepted him and refined his love affair with food. From there, he went to the Grapevine Grill at Chaumette Vineyards & Winery.
His next move was to make his way to Cape Girardeau, which proved to be a life-changing experience for his career and personal life. He started working at Celebrations, and it was there that he met his wife, Hope. They dated for ten years, and during that time, Hope became his partner in business and life. Chef Houston and Hope are a dynamic husband & wife team where he runs the back of the house & she runs the front. From there, the dynamic duo went to 36, and now they are at Beacon 53 in the Century Casino.
Chef Houston is very talented and able to satisfy every pallet and accommodate your appetite, whether you want chicken, beef, or fish. The Chicken Duo was high-end comfort food; the Beef Belly was rich and hearty, and the Halibut was lighter but every bit as satisfying.
It’s as if they are saying, " Come one, come all! We welcome all who appreciate good food and a great atmosphere, whether you want to play in the casino or not."
CHICKEN DUO is a white wine-braised chicken leg and a grilled marinated breast, which is tender and juicy on the inside yet crunchy on the outside and sits on a heavenly potato purée with scallions delicately laced into them. This mouth-watering combination gets better as the gravy is just enough of a sinful pleasure to dip the chicken & potatoes in, and the pecan beurre blanc lays atop all the creamy soft smoothness to give a nice crunch and salt the poultry. Served on the side is haricot vert, a.k.a. French green beans, which are fresh and tender, and the pop of green is visually pleasing.
SPECIAL BRAISED BEEF BELLY: a flavorful cut of beef located on the underside of the cow, near the brisket. Slow-cooked and so tender, it nearly melts in your mouth when served in braising jus to deepen and enhance that tastiness of it all. The side dish of carrot puree is silky smooth and adds a subtle flavor that compliments the meat, and the roasted broccoli is tender with a nice crunchy finish to deepen the flavors. The lightly breaded sweet onion cooked to a well-done crisp crunch adorns the top like candles do a cake. They were a pleasant surprise that made the experience memorable.
PAN-SEARED HALIBUT is a delicious and elegant filet seared to seal in the tender, flaky meat on the inside and add a crisp, firm texture on the outside. The truly unique sweet potato and corn grit cake had a nice, smooth texture with a crunchy, crispy bite. It was so good it almost outshined the halibut, but not quite because both were sensational. The dish also included roasted Brussels sprouts, roasted poblano creme, and serrano citrus and herb.
You will find the desserts under The Long Goodbye on the menu, and for good reason.
The APPLE TART invites one to linger and savor every bite. The combination of sweet and tart, with the delicious apples, a hint of cinnamon sugar, and vanilla, rests atop the house-made dough. It pairs beautifully with the red cherry reduction drizzled on top and a dollop of homemade whipped cream on the side.
Get Out There! Eat something. Play something. Volunteer for something. Do something. Do anything. Take that class. Get that new job. Start that new business. What one person can do, another can do. That sunken sofa will be fine without you.
Pics - T. Smugala
Words - Denelle Smugala
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