Reservations are now available for dining beginning August 4.

Coushatta Casino Resort announces the highly anticipated grand reopening of its Big Sky Steakhouse on Monday, August 4. Big Sky Steakhouse, a beloved regional favorite for over 30 years, reopens with a complete renovation inspired by the Acadian region of Southwest Louisiana.

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The renovated Big Sky Steakhouse located in the Coushatta Casino Resort is inspired by the storied culinary traditions of the surrounding parishes. The menu features prime dry-aged cuts like the 24oz Cowboy Cut Bone-In Ribeye, Gulf seafood including pan-seared black drum and Red Snapper Calcasieu, and classic Louisiana dishes such as oxtail gravy over buttery mashed potatoes. Standout house favorites include fried green tomatoes with lump crabmeat and crawfish (harvested from Coushatta’s own farms), and the Big Sky Burger, crafted from dry-aged beef.

“Our goal was to bring the best of Louisiana to a steakhouse setting,” said Chef Matthew Beard. “I grew up in this region and have a strong connection to the area, which is why leading the team at Big Sky Steakhouse is deeply personal to me. Our custom cuts, dry-aging process and commitment to Louisiana flavors make every dish stand out.”

Chef Beard, a native of Oberlin, trained at Le Cordon Bleu College of Culinary Arts in Austin, Texas, and at the Le Cordon Bleu in Scottsdale, Arizona. Known for introducing inventive food concepts across the Coushatta property, he brings both culinary artistry and hometown pride to Big Sky’s kitchen.

The updated menu, inspired by the storied culinary traditions of the surrounding parishes, features prime dry-aged cuts like the 24oz Cowboy Cut Bone-In Ribeye, Gulf seafood including pan-seared black drum and Red Snapper Calcasieu, and classic Louisiana dishes such as oxtail gravy over buttery mashed potatoes. Standout house favorites include fried green tomatoes with lump crabmeat and crawfish (harvested from Coushatta’s own farms), and the Big Sky Burger, crafted from dry-aged beef.

The reimagined restaurant space pays tribute to the region. Inside, guests will find a welcoming space rooted in Acadian design: repurposed 150-year-old doors, locally crafted woodwork, curated antiques and custom lighting. The new layout includes cozy booths for intimate dinners and a spacious dining room anchored by a grand fireplace.

Much of the finish-out was completed by local tradespeople and artisans. The art throughout the space, was handpicked from the Louisiana area, including several pieces by New Orleans-based fine art photographer Frank Relle.

The new Mirror Bar serves as a dazzling focal point in the new space. The back bar features over 40 antique mirrors, each carefully sourced from across the South. The Mirror Bar offers the full dining menu along with craft cocktails like the Smoked Old Fashioned (accented with oak smoke) and the dramatic Voodoo Smoked Tiki Dreams, featuring layered rums, smoked bubbles, and a flaming garnish.

Local pastry chef Kellie Trimble-Deaire brings her own Louisiana flair to the dessert menu, incorporating flavors like chicory, praline and rum. Signature sweets include Salted Caramel Mini Beignets and Bananas Foster Bread Pudding.

Big Sky’s dining room seats 120 and the Mirror Bar seats 42. A private chef’s table, featuring a 2,230-year-old Sinker Cypress antique table, offers a personalized experience for up to eight adventurous diners. The private dining room, accented with local art and custom millwork, seats larger groups up to 20.

ABOUT COUSHATTA CASINO RESORT

Coushatta Casino Resort, Louisiana’s largest casino resort, is located in Kinder, Louisiana. It’s expansive gaming floor, the largest in the Lake Charles area, offers nearly 2,000 slot and table games, including live poker, bingo and sports betting. The property also features three hotels, the Dream Pool and Lazy River, world-class entertainment and the #1 rated golf course in Louisiana. Coushatta Casino Resort is owned and operated by the Coushatta Tribe of Louisiana. For more information, call (800) 584-7263 or visit www.ccrla.com.

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"Our goal was to bring the best of Louisiana to a steakhouse setting. Our custom cuts, dry-aging process and commitment to Louisiana flavors make every dish stand out." - Chef Matthew Beard