Scotch 80 Prime, Las Vegas NV

Scotch 80 Prime

Kushi Oysters – Apple Mignonette, Golden Osetra Caviar

Bread Basket – White Chocolate Loaf, Sugared Brioche, Bacon Baguette, Pizzette, Gruyere Roll, Butter, Maldon Salt

Scotch Onion Soup – Walla Walla Onions, Sherry, Gruyère Gratiné

Ribeye Ravioli – Roasted Bone Marrow, Braised Swiss Chard, Pickled Mushrooms, Scotch Rubbed Jerky

Bacon’s Best – Nueske’s Bacon, Chocolate Root Beer Glaze, Spicy Pecan Brittle

Prime Burger – Prime Ribeye, Balsamic Onion Jam, Aged Cheddar, Highland Ketchup, Kennebec Fries

Dry Aged Bone-In Ribeye – 24oz from Double R Ranch, Okanogan, WA

Heart Stopping Potato Puree – Organic Vermont Butter, Extra Virgin Olive Oil

Old School Creamed Corn – As it Should Be

10 Vote Potato Gnocchi – Crispy Pancetta, White Truffle Cream (Scotch 80 Steak Sauce, House Ketchup far right)

Double Espresso – Ice

Lemonz – Lemon Mascarpone, Lemon Verbena, Sable Cookie, Blueberry Gelato

Best Three Way – Butterscotch Pound Cake, Butterscotch Pudding, Butterscotch Macaron

Chocolate Peanut Butter Cream Pie – Peanut Butter Ganache, Chocolate Cream, Salted Pretzel Crust

Strawberry Cheesecake – Harry’s Strawberries, Graham Cracker Crust, Crème Fraîche Whipped Cream

Banana Bread Pudding – Banana Bread, White Chocolate, Kahlúa Caramel

Warm Butter Toffee Cake – Toffee Sauce, Crème Fraîche Ice Cream

Tableside Fire & Ice Banana Split – Hand-turned Vanilla Bean Ice Cream, Caramelized Bananas, Whipped Cream, Oreo Dust, Cookie Dough, Candied Hazelnuts, Salted Peanuts, Boozy Cherries, Maraschino Cherries, M&Ms, Brownie Bites

“From Dust to Gold” read Billboards around town, ongoing renovation of The Palms Hotel and Casino already giving Las Vegas a top-tier Buffet and 24/7 Diner built under the direction of Chef Joseph Kudrak but the beginning of a new era truly ushered in by Scotch 80 Prime which replaced N9NE Steakhouse just prior to the start of Summer.

Previously considered to be a sort of hidden gem under the toque of Executive Chef Barry Dakake, the rare Restaurant enjoyed not only by tourists but locals disinterested in battling crowds on Las Vegas Boulevard, guests approaching the new space will immediately notice not only a cadre of striking hostesses but also polished marble, gold metal and the first of several pop art pieces which continue en masse once inside.

Built to be beautiful, a narrow passage flanked by three-dimensional flowers and a wine room suddenly opening to a nearly room-length Bar lined in top-shelf Liquor plus more gold, it is by one of the aforementioned ladies that guests are seated at rounded banquets or tables in either the bar, main room or one of at least two PDR’s, names like Warhol and Basquiat making one feel like they’ve stumbled into a Gagosian gallery while an immense Hirst butterfly print dominates the back wall just as his sectioned Shark does Palm’s new center bar.

Playing a mix that ranges from Foreigner and The Rolling Stones to Bruno Mars, volume kept lively but never loud, it was after declining $18+ Cocktails including some crafted tableside that dinner menus were presented, all the usual suspects present but many whimsical ideas also suggested at prices that not only seem lower than the likes of Bazaar Meat, CUT or Carnevino but actually are even when considering sourcing and portion sizes.

Unmistakably a Steakhouse but at the same time offering a good amount of Seafood plus Entrees and Sides suited for those dining with limitations it was following an Amuse of freshly shucked Oysters topped in Golden Osetra Caviar that a diverse Bread Basket was served, the lack of a ‘plain’ option hardly noticed until looking to sop up Sauces thanks to Tomato-topped Pizzette, sugar-studded Brioche and a Roll topped with Cheese that very well may see tables requesting a second basket.

Fluid in terms of service, floor Managers visibly circulating throughout the night while Waiters and Bussers always seem to be in the right place at the right time, it was as Bread was being enjoyed that three Appetizers were presented, the Gruyere cap still bubbling atop French Onion Soup left to cool while attention turned to thick slices of Pork Belly painted with sweetness and spice followed by a Bone Marrow presentation nearly certain to become a signature thanks to four succulent Dumplings dusted with shredded Jerky atop a bed of softened Mushrooms and Greens.

Working slowly on the Soup once other Appetizers were devoured, still hot but manageable and truly splendid thanks to translucent Onions whose sweetness is foiled by clean yet beefy Broth, it was bearing in mind appetites that one Steak and a Burger were ordered along with three Side dishes, the “Heart Stopping” Potato Puree thankfully oversold while Creamed Corn was indeed as creamy and sweet “as it should be.”

Happily adding three more Yays to “10 Vote” Potato Gnocchi, the Truffle Oil present but not overwhelming like so many while Pasta is smooth and light, those wondering where to find Sin City’s best Burger may want to investigate Scotch 80’s version offering a fine grind packed with flavor and condiments left to be added at diner’s discretion while those seeking a great Steak need look no further than the $64 Dry-Aged Ribeye that doubles down on richness while still maintaining great value compared to Strip-based competitors.

Turning the program over to Pastry Chef Thomas Bell from here, a name that certainly warrants more attention considering his contributions throughout The Palms, those curious about the $36 Banana Split should be aware that price here is dictated by presentation more than portion as smooth Vanilla Ice Cream is fabricated tableside via Liquid Nitrogen and topped with Whipped Cream plus eight additional items, the other Desserts ranging from $14-16 equally sharable but certainly less likely to gather onlookers from around the room.

Again taking a “something for everyone” approach for the finale, six additional selections plus housemade Sorbet and Ice Cream not listed on the website, those looking for something light are encouraged to invest in Bell’s “Lemonz” that sees a sphere of White Chocolate surrounding whipped Citrus Mascarpone amidst a plate of elaborate design and textural variance while the Butter Toffee Cake surprisingly also weighs minimally on the stomach as a result of its yeasted and raised Sponge soaked in Toffee Sauce with expected sweetness reined in by tangy Ice Cream.


Growing from here in terms of heft, a lengthy piped-to-order Chocolate Peanut Butter Cream “Pie” probably best shared by parties of four or more, fans of Butterscotch Pudding should not hesitate to order Scotch 80 Prime’s “Best Three Way” which sees salinity and sugar paired like Olympic dance partners while the Strawberry Cheesecake and Banana Bread Pudding sound less impressive than they are, the former less dense than most and a lovely backdrop to Harry’s Berries while the latter is richly imbued with Custard and soft on the tongue with a rich flavor reminiscent of British Banoffee Pie.

FOUR AND A HALF STARS: Having never dined at N9NE and thus able to view Scotch 80 Prime with a fresh set of eyes the only real question is where to place Kudrak, Dakake and Bell’s creation amongst Las Vegas best Steakhouses, the room immediately besting any with service also setting a high bar while variety and quality are both top five save for Desserts which are in a class that will only be rivaled by Stripsteak once Carnevino goes dark.

RECOMMENDED: Ribeye Ravioli, Prime Burger, Dry Aged Bone-In Ribeye, 10 Vote Potato Gnocchi, Banana Bread Pudding, Best Three Way, Lemonz.

AVOID: Heart Stopping Potato Puree is surprisingly bland while the Banana Split is impressive, but not worth $36 when that money could buy up to three of Bell’s more delicious creations.

TIP: Sunday – Thursday 5-10pm, Friday-Saturday, 5pm – 12a.

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

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

Category(s): Bread Basket, Bread Pudding, Coffee, Dessert, Food, Gnocchi, Ice Cream, Las Vegas, Macaron, Macaroon, Nevada, Pork, Scotch 80 Prime, Truffle, Truffles
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