text: Linda S. does not wait in long lines for food...except today. Today was about subjecting my family to driving across town to a long wait inside a smoke filled casino which has surely stunted my daughter's growth...all in the name of PAN ROAST. I would have lived the rest of my life ignorant of such a dish, but I became aware of this PAN ROAST in my quest for clam chowder in Las Vegas. The name itself brought images of a sort of pot roast, and of course this is sooo not even close.\nI've been to Palace Station for conventions and would not have guessed I would be dragging my family here to eat on a Sunday afternoon. Crazy. I was hoping the line wouldn't be too bad, but we ended up waiting 1.50 hours to get our food. About 45 minutes into waiting, I noticed the 21 & over sign, so we inquired about take out since we had our daughter with us. They do offer take out but we would still have to wait. They only have about 18 seats at the bar. 18 seats plus 13 people ahead of us translated into about an hour to be seated.\nI was especially curious to see how they prepare the pan roast. They use special steam pans and the food is cooked right in front of you. The chef was very jovial and interacted with patrons. Maybe if he just cooked, it would go faster. But the customers seemed to enjoy it and the servers were very nice.\nI am terrible with remembering chronological order but here is my account anyway. If I missed anything, please feel free to let me know as I would like to attempt this recipe at home :) \nFirst came a scoop of butter, then garlic and chopped veges (looked like onions, celery and red peppers). Then I think he added the fresh seafood, followed by a ladle of clam juice. He let it cook until bubbly. Next came the sprinkle of chili powder to taste (1-10 level) and other seasoning...possibly celery seed. He let it cook some more. Then a splash of brandy and white wine. Finally a healthy ladle of a creamy red stock. Cooks it some more until hot and bubbling. The last step that put a smile on everyone's face was when he tips the pan into the bowl, puts a scoop of white rice and serves it up. The long wait is over :) Nom, nom, nom! Be careful not to burn your mouth as it comes out very hot.\nPAN ROAST is a delicious and creamy seafood stew full of flavor. The combo pan roast has shrimp, lobster and crabmeat. Not at all fishy and very satisfying. The broth is rich and so flavorful,  you won't believe that you finished the entire thing...I know I didn't.\nThe CLAM CHOWDER  is one of the best I've had. Creamy but not heavy. Tender pieces of clams and small little chunks of potato (not too much). Another winning dish here.\nI am happy to say that I would venture another trip to the Oyster Bar for the PAN ROAST and Clam Chowder.