It is impossible to get a full picture of The Pines Modern Steakhouse at first glance. Metaphorically, there are layers to explore and a narrative to uncover as an evening progresses. Literally, it is also impossible to see, as the exclusive dining room is hidden from the view of passersby.
A large rectangular bar acts much like the proscenium to the culinary theater within. The bar is a great place to acclimate to this elevated experience, with a cocktail, of course. From this vantage point, the massive wine cellar with 2,500 bottles, racked in a Y shape, comes into view, separating the spaces. It’s a good teaser for the main show: succulent Midwestern cuts with lavish wines and spirits.
For those who have been coming to the formerly named San Manuel Casino since 2008, The Pines, in its former location on the second floor, had become a staple. Now, in its new home on the first floor at the re-envisioned Yaamava’ Resort & Casino at San Manuel, it’s becoming a legacy.
- The dining room's motif, conceived by Testani Design Troupe, captures the hunter-gatherer spirit of the Inland Empire’s Serrano tribe of Native Americans. The chandeliers resemble woven baskets and the napkins are embroidered with the simple pine. Constructed of undulating dark wood panels, the ceilings make the room feel endless and fluid.
- A show-stopping artwork within the private dining room at The Pines is Narrative, by Craig Alan, a magnificent multicolored collection of feathers captured in a shadow box. The windows within this exclusive 20-person room switch from shaded to transparent depending on the occasion.
- In the main dining room, find intimate booths along the walls, which feel part of the action, but also extremely private, as they are separated by glass partitions, instead of curtains.
- The menu is a storybook divided into seven chapters. The servers introduce themselves as your storytellers for the evening and with this nod you know it won’t be the typical casino steakhouse dinner. This is a distinct vibe, where every detail receives a delicate touch.
- The Pines recently acquired a sought-after 1994 Screaming Eagle Magnum, for which it built a special display.
- From the Smoke & Mirrors tequila and mezcal cocktail to the tableside smoked burrata presentation, The Pines prides itself on the liberal use of woody flavors.
- The Wagyu & Specialty Cuts menu’s four selections — Miyazakigyu strip, olive-fed wagyu ribeye, soya black beef tenderloin and Kobe striploin — arrive on a lava rock with two choices of sauces and sea salt.
- Swing by for Sunday brunch and get a different taste of The Pines. Highlights include a pastry station, an opulent seafood display and a carving station, in addition to meaty entrées such as a crab cake Benedict, petite filet and eggs and fried jidori chicken and waffles.
- In 2016, the Yaamava’ food and beverage team began curating rare and prestige spirits. Now known as Collection 86, it has morphed into a reserve of premier and grand cru champagnes; bordeaux, burgundy, and California cult wines; as well as the largest assembly of 50-plus-year-old scotches, cognacs, international whiskeys, spirits and liqueurs from around the globe. Within any of the resort’s dining spaces, you can order a bottle or taste from Collection 86.
- The Pines exhibits range from the not-to-miss millionaire’s mac and cheese with prosciutto, Parmigiano cream, black truffles, poached egg and gold leaf — it’s so good you will want to put it in your suitcase and take it home with you — to the vegetarian pan-roasted cauliflower steak for a light and bright option among the dry-aged Snake River Farms gold-grade New York strip and miso-glazed Chilean sea bass.
Business casual
Dinner
Gluten-free options
Private dining
Reservations recommended 
Self-parking
Takeout
Valet parking
Vegetarian options
