Scotch 80 Prime [3,] Las Vegas NV

Scotch 80 Prime

Welcome Champagne

Iced Tea

Bread Basket – White Chocolate Bread, Sugared Brioche, Charcoal Parmesan Roll, Whole Wheat Sesame Roll, Jalapeno Cheddar Bread, Butter, Maldon Salt

Golden Osetra Caviar – Baby Dutch Peewee Potatoes, Crème Fraiche

Faroe Island Salmon Tartare – Cucumber, Harissa Crème Fraiche, Smoked Salmon Roe, Gaufrette Potatoes

Hamachi Shots – Yellowtail Hamachi, Ponzu, Fresno Chili, Avocado, Micro Shiso

Lobster Bisque – Maine Lobster, Crème Fraiche, Perigord Black Truffles

Mesquite Fired Crustacean Tower – Maine Lobster, White Mexican Shrimp, Sea Scallops, Spanish Octopus, King Crab, Little Neck Clams

Colorado Lamb Chops – Sweet Potato Duchesse, Taragon Lamb Jus

Tajima Wagyu Filet – Scotch 80 Steak Sauce

Sauteed Mushrooms – Caramelized Onions

Potato Puree – Vermont Butter, Extra Virgin Olive Oil

Mac & Cheese – Aged Tipperary Yellow Cheddar Gratinee

Tableside Fire & Ice Banana Split – Hand-turned Vanilla Bean Ice Cream, Caramelized Bananas all the Fun Toppings (Oreo Dust, Caramel, Fudge, Salted Peanuts, Boozy Cherries, Maraschino Cherries, M&Ms, Brownie Bites)

Sorbet Tasting – Cantaloupe Sorbet, Lychee Sorbet, Guava Sorbet, Tuile, Gooseberry

Apple Crostata – Vanilla Bean Ice Cream

Chocolate Layer Cake – Chocolate Cake, Dark Chocolate Icing, Vanilla Bean Milk

Scotch & Cigar – Smoked Semifreddo, Espresso Panna Cotta, Orange Cream, Toasted Hazelnuts, Coffee Cake

Although most of The Palms’ recent headlines have been surrounded by Kaos, Las Vegas’ best fine dining story going into 2020 could very well be Chef Daniel Ontiveros’ hiring at Scotch 80 Prime, and on Thursday evening the man with stints at Comme Ca and Bouchon on his resume showed precisely why many in-the-know Chefs have been singing his praises for some time.

A part of Sin City since late-Spring of 2018, longtime N9NE Steakhouse Chef Barry Dakake’s departure in March making way for a culinary team now led by Daniel, Steve Barr and Pastry Chef Tammy Alana, Scotch 80 Prime resides on the resort’s east end, and just as during past visits the service remains equally impressive as the Restaurant’s enviable art collection.

Touting Basquiat and Haring, plus an “impossible-to-find” Whisky collection, it was inside a comfy alcove that an almost entirely re-vamped menu was perused before asking Chef Ontiveros to cook Carte Blanche, a glass of bubbly setting the scene and pairing nicely with Peewee Potatoes generously topped in Caviar.

Not at all basic with Bread service, memories of Tammy’s top-tier basket from Alize bested by sugared Brioche and black Rolls with Cheese, dinner continued with two styles of Fish, traditional Tartare enlivened by Harissa and salty Roe while Yellowtail came in four individual shot glasses with subtle heat and a hint of Mint.

Continuing with Shellfish, an already exquisite bowl of Bisque upgraded by early season Black Truffles, suffice it to say that in a city with many Shellfish Towers none achieve the heights of Scotch 80 Prime’s version, a tableside flambé extinguished with what can best be described as Scampi Sauce and the resultant Crustaceans across-the-board delicious thanks to Butter, Garlic and smoke.

Torn between saving room for Entrees and sopping up every last drop of the tower’s Sauce with Bread, it was with good fortune that the former was selected, the American Wagyu from Washington almost as smooth and buttery as imported A4 while Daniel’s Lamb set-up is delicious and seasonal with particular attention warranted for the Sweet Potatoes.

Mindful to not overindulge in sides, though the Mashed Potatoes rival Robuchon’s while Mac & Cheese is anything but boring, it was with the arrival of a tableside cart that Dessert was announced, the “Fire & Ice” Banana Split always a head-turner that is big enough to share, though the trio of Sorbets is equally enjoyable and ideal for vegans as well as those with smaller appetites.

Replacing Summer’s Rhubarb Crostata with Apple, the Pastry on-point regardless of its contents, those seeking something more #instagrammable should gravitate towards either “Scotch & Cigar” or Chocolate Layer Cake, but unlike other Steakhouses who sacrifice substance for style, these two Desserts are just as delicious as they are fun to look at.

FIVE STARS: Although Scotch 80 Prime debuted strong in May of 2018 the menu had been slow to change, but on Thursday night a new era was witnessed attesting to a gifted kitchen primarily concerned with flavor, while tableside presentations add rather than distract from a dining room and service that rank amongst Las Vegas’ best.

RECOMMENDED: Bread Basket, Golden Osetra Caviar, Hamachi Shots, Mesquite Fired Crustacean Tower, Potato Puree, Colorado Lamb Chops, Scotch & Cigar, Chocolate Layer Cake.

AVOID: Not technically an “avoid” but music ranging from Bob Seeger to 50 Cent seems louder the closer one sits to the bar area, so those seeking a quiet night may wish to sit along the walls.

TIP: The Tableside Fire & Ice Banana Split recently took seasonal inspiration with Eggnog and Christmas Cookies, an idea likely to continue with seasonal changes going forward.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.palms.com/eat-and-drink/scotch-80-prime

Scotch 80 Prime Menu, Reviews, Photos, Location and Info - Zomato

Category(s): Bread Basket, Coffee, Crab, Dessert, Food, Ice Cream, Las Vegas, Lobster, Nevada, Octopus, Scotch 80 Prime, Tiramisu, Truffle, Truffles
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