New Menu Items at Waverly’s
By Chef Steve Dunafin
Waverly’s Head Chef

Waverly’s is the Cannery’s upscale classic steakhouse, and is your choice for fine dining at a great price with great food, service, and attention to detail. Waverly’s has successfully put fine dining in North Las Vegas on the map. The atmosphere is reminiscent of the 1940s and 1950s. Waverly’s serves Prime Rib daily, King Crab Legs, Veal Oscar, and South African Lobster Tails. Waverly’s recently updated its popular menu with some mouth-watering new dishes, so catch the latest news from Steve Dunafin, Waverly’s Head Chef.


Q. Tell us more about Waverly’s menu changes.
It has been more a revision than a full blown change…we added a few new items: Portobello Frites, an Ahi Tuna Salad, Pan Seared Scallops and a Cider-Glazed Pork Chop. Then we reinvented a couple of old standards like a sauce change for the Macadamia Chicken and added a Three-Course Sirloin Dinner to make Waverly’s a more attractive option for a wider group of guests.

Q. What new menu items do you particularly like, and what entrees do your guests order the most?
I am pleased with the Portobello Frites, Ahi, Scallops and the reception we have received from the extraordinary dessert on the Three-Course Sirloin Dinner (a Chocolate Cake with Chocolate and Cherry Mousse and Amaretto Chocolate Sauce that I make in house).

Q. Tell us about Waverly’s popular appetizer menu?
Waverly’s appetizers are a mix of Steakhouse Classics like Escargot and Oysters Rockefeller and more contemporary choices with the Portobello Frites and Crab Cakes. Many guests select a few different appetizers and a variety of red and white wines to start off their meal.

Q. What kind of variety do you incorporate when creating new dishes and making menu changes?
We do our best to keep our established favorites intact while adding new items that keep with Waverly’s fine tradition. My most important source of information in menu development is our guests; we are here to meet their desires, and I spend time with the wait-staff and meeting and speaking with our guests face to face to determine what they would like to see on the Waverly’s menu.

Q. Did you make any seasonal changes in Waverly’s salads and dessert menu?
With the weather heating up, we’ve added a light Seared Ahi Salad, and offer all of our signature salads in a smaller portion size to accommodate those interested in lighter dining fare.

Q. Any interesting new pairings you can suggest to those who bring special friends to Waverly’s?
Our well-known Red Diamond line from Chateau Ste. Michelle Winery pairs very well with any of our dishes; we offer a Cabernet, Merlot, Chardonnay and Malbec.

Q. Tell us about your employees and how they are trained? How do you inspire Cannery’s famous customer service, friendliness and attention to detail in your servers?
Our staff is trained jointly by myself and Theresa, Room Manager; we ensure that the staff (both front and back of the house) is given every opportunity to see, taste, and learn the preparation for any new item or menu special being considered. In addition, we request and, as appropriate, implement their suggestions. This instills a sense of ownership and pride in the restaurant and all that we do.

Q. What exciting events are happening at the Cannery this summer?
We are looking forward to Mike Love’s Beach Boys Live in Concert, on Saturday, May 11. It promises to a fun, music-filled concert for Beach Boy fans at the Cannery. This month we are planning a Flat Iron Steak Special and a special offering to celebrate Mother’s Day.