The award-winning Pines Modern Steakhouse has reopened in a different space at the recently rebranded Yaamava’ Resort & Casino in Highland, California. The resort is owned and operated by the San Manuel Band of Mission Indians.
The updated menu features specialty items and ultra-high-end offerings of meat, seafood, wine, spirits and more. To celebrate the relaunch, guests can indulge in premium offerings like a $5,000 cocktail made with Patron Lalique Extra Añejo and 1985 Salon Cuvee ‘S’ Le Mesnil Blanc de Blancs Brut served in keepsake Versace crystal glassware. Also on tap: a $5,000 Wagyu burger and Screaming Eagle Cabernet pairing; a $5,000 Japanese Wagyu trio paired with a bottle of 2011 Petrus; and a $10,000 rare single-barrel scotch flight paired with chocolates from the House of Dorchester.
Since 2008, the Pines Modern Steakhouse has earned numerous accolades and awards, including the Wine Spectator Award of Excellence in 2021. The new elevated aesthetic, where luxury and glamour meet modern innovation and design, also pays homage to the culture of the Serrano people. A swooping, bentwood ceiling portraying an oversized basket weave pattern is reminiscent of a critical part of the San Manuel Band of Mission Indians’ culture. Hearty materials such as walnut, tumbled stone tile and burnished metals are a nod to the rougher, untamed side of nature representing the rugged San Bernardino mountains, the tribe’s ancestral land. The Pines now boasts a 182-capacity dining room as well as a lounge, full-service bar seating and intimate 20-person private dining room.
“The Pines Modern Steakhouse is a product of our love for the art of the ultimate epicurean experience with a focus on creating a remarkable experience for our guests,” said David Kopasz, head of hospitality at Yaamava’ Resort & Casino at San Manuel. “In my two decades in the food and beverage industry, I’ve never been more excited or proud of a restaurant debut.”
The Pines reopening signals another milestone as Yaamava’ Resort & Casino continues its ongoing expansion.
“When crafting the menu, our guests were top of mind,” said Executive Chef Matt Smith. “If it wasn’t the highest quality, it didn’t make the cut. We sourced only the best of the best to create this world-class menu.”
