35 Steaks + Martinis
Buttered Herb Focaccia
35 Steaks + Martinis Limited Edition California Sparkling Wine
Lobster Escargot – Garlic Herb Butter, Parsley Foam, Hazelnut, Parker House Rolls
2013 Vincent Delaporte Sancerre
Charred Octopus and Black Angus Filet Carpaccio – Spanish Chorizo and Pine Nut Tapenade, Quail Egg, Aged Sherry Syrup, Toasted Baguette
Plateau of King Crab with House Cocktail Sauce and Remoulade
2009 Nickel & Nickel Dolce Late Harvest
Foie Gras a L’Orange – Seared Duck Liver, Candied Orange, Cara Cara Marmalade, Almond Crusted Bread Pudding Toast
2013 Bouchaine Chardonnay
Smoked Bone Marrow – Beef Cheek Jam, Pickled Radish, Chimichurri Sauce, Grilled Bread
2013 Maranzas Creek Winery Chardonnay
Roasted Baby Beet Salad – Tri-colored Beets, Petite Greens, Kataifi Wrapped Goat Cheese, Beet Paint, Banyuls
2013 Faust Cabernet Sauvignon
16oz Black Angus Chateau Filet Wellington and Tajima Australian Wagyu Ribeye – Truffle Yukon Gold Potato, Creamed Spinach, Foie Gras Mushroom Casserole, Bordelaise, Béarnaise
The De Ville Burger – 8oz Ground Wagyu, Bacon, American Cheese, Fried Egg, Foie Gras, Onion Jam, Pickle, Crisp Fries
W&J Graham’s 30 Year Tawny Port
Crème Brulee – Classic Vanilla with Biscotti
Sticky Pig – Sticky Toffee Pudding, Maple Bacon, Boddingington’s Ale Ice Cream, Caramel Sauce
Hazelnut chocolate cappuccino – White chocolate espresso cream, hazelnut Dacquoise, biscotti
Chocolate Torte – Chocolate Mousse, Chocolate Ganache, Chocolate Cake, Candied Cherries
Double Espresso on Ice
Slated for big changes sooner than expected, a Friday Dinner at 35 Steaks + Martinis was prompted by a young man’s request for “a good burger,” the subsequent three-hour experience once again proving that the kitchen led by Michael van Staden and Marty Red DeLeon Lopez has long been overlooked even as the restaurant approaches the end of its current run with a menu that continues to outthink all the other Las Vegas Steakhouses.
Undoubtedly the Hard Rock Resort & Casino’s premier dining venue, a poolside location both a gift and a curse based on view and bass, respectively, it was as a party of three that a table with good lighting beneath a photo of Amy Winehouse was shared as General Manager Mario Gonzalez orchestrated a flurry of drinks, flawless service and even some parlor tricks, the duo on the line going well-beyond what was necessary to leave a lasting impression.
Intending only to enjoy the Burger and a platter of freshly cracked King Crab Legs, but soon seeing this modest meal morph into a four-course feast featuring a Baker’s Dozen menu choices – all enjoyed during prior stops – it goes to show just how indulgent each experience has been that the Bone Marrow had gone forgotten in such a short period, the labor-intensive brining and cold-smoke creating a rich spread that was good straight from the spoon, but even better when slathered on grilled Bread.
Still striking a chord with the Foie Gras, Escargot and Carpaccio while both the Burger, Wellington and its accoutrements set a high standard for Sin City, Mario’s wine choices were highlighted by well-priced Chardonnays plus the sticky-sweet Dolce, a Tawny Port older than either tablemate a perfect finish alongside four desserts from which the Sticky Pig and Chocolate Cake remain as elegantly composed as they are decadent.
FIVE STARS: Although change is now underfoot with the restaurant soon to shutter and then to rebrand, there is little doubt that whatever each of the Chefs and their GM do next will be infused with the sort of passion that made this unheralded spot far better than many might have ever expected, the never-ending “Chef Shuffle” on one hand unfortunate but on the other a reason for excitement.
RECOMMENDED: Visiting. Soon.
AVOID: Missing out.
TIP: Live Music in the Lounge begins at 7:00pm.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.