Scotch 80 Prime
Taittinger Brut La Française
Japanese Milk Bread – Butter
Scallop Crudo – Osetra Caviar
2019 Far Niente Chardonnay
Bluefin Tuna Tataki – Black Garlic, Crispy Parsnips
Seafood Tower – Maine Lobster, King Crab Legs, Oishii Shrimp, Oysters, Saffron Tartar, Sambal Cocktail Sauce, Hendrick’s Gin-Cucumber Mignonette
Steak Tartare – Prime Beef, Quail Egg, Black Garlic Aioli, Shaved Foie Gras, Gaufrette Potatoes
Rainbow Tiradito – Bluefin Tuna, Faroe Islands Salmon, Japanese Hamachi, Jackfruit Leche de Tigre, Pickled Green Papaya, Taro Chips
2020 Marine Dubard Coeur du Mont Sauvignon Blanc
Steakhouse Jerky – Prime Beef, Green Papaya Slaw, Truffle Horseradish, Thai Basil Salsa Verde
Long Bone Marrow – Beef Cheek Jam, Sorghum Popcorn, Toast
Scotch 80 Brie Fondue – Bacon Jam, Baguette
Jumbo Lump Crab Cakes – Potato Chip Crust, Avocado Purée, Celery Root Slaw, Saffron Tartar Sauce
2020 Scarpetta Pinot Grigio
Miso-glazed Chilean Sea Bass – Shiitake Mushroom Dashi, Tempura Matsutake, Tobiko
2020 Chateau Ste Michelle Riesling Eroica
Guava Sorbet
2019 Faust Cabernet Sauvignon
Sauces – Au Poivre, Bearnaise, 80 Steak Sauce, Black Garlic Butter, Red Wine Bone Marrow Bordelaise, Argentinian Chimichurri, Onion Jam, Pickled Papaya Salad
Lobster Fried Rice – Lap Cheong, Farm Egg
Forest Mushrooms – Foie Gras-Porcini Foam
Creamed Corn – Jalapeño, Bacon, Crispy Shallot, Cilantro
Famous Hash Browns – Béarnaise
Millionaire’s Maccheroni – Prosciutto, Black Truffle, Poached Egg, Parmigiano-Reggiano Cream, Gold Leaf
45-day Dry Aged Creekstone Farms Porterhouse, Creekstone Farms Rib Cap
Mishima 5-Star Wagyu New York Strip, Tomahawk
2017 Royal Tokaji 5 Puttonyos
Fireball S’mores – Warm Chocolate Cake, Graham Cracker Ice Cream, Toasted Marshmallows
Lemon Lime Pavlova – Citrus Custard, French Meringue, Zested Yuzu
Basque Cheesecake – Brown Butter Pretzel Crust, Berries, Dried Fruit
Butterscotch 80 Crème Brulee – Espresso Crisp, Gooseberries
Chocolate 5 Ways – Chocolate Ganache, Chocolate Ice Cream, Chocolate Crisp, Chocolate Cake, Chocolate Mousse, Berries
Recently reopened following the pandemic and chaos caused by Kaos it is under new ownership that The Palms seeks to regain its title as Las Vegas’ best Off-Strip resort, a goal with chances bolstered thanks to Chef Marty Lopez and General Manager Jorge Pagani at Scotch 80 Prime.
Debuted late-Spring of 2018, stalwart N9NE Steakhouse making way for a room decorated in Basquiat and Haring, guests visiting Scotch 80 today will find much of the original aesthetic maintained minus paintings kept by past owners, the Bar still well-stocked with rare Whiskeys and service predictably impeccable.
Located at the resort’s east end with an entirely revamped menu it was following a glass of bubbly that dinner was deferred to the kitchen, Chef Marty’s time at 35 Steaks And Martinis, Andre’s and Herringbone earning unwavering trust that was fortified by Crudo beneath Caviar and Appetizers such as vibrant Tiradito and Bluefin Tuna Tataki lent texture by fried Parsnips.
Not forgetting delicate Milk Bread or a well-sourced Seafood Tower, nor hand-cut Steak Tartare made extra smooth by a Quail Egg and melting Duck Liver, Sauvignon Blanc helped transition the palate to a second round featuring Potato-crusted Crab Cakes and $17-bargain Brie Fondue with Bacon Jam.
Getting creative with Bone Marrow by adding Beef Cheek and Popcorn alongside “Steakhouse Jerky,” the latter a never-before-seen stunner with Thai inspiration, Chef Lopez’s Miso-glazed Sea Bass may have just been the night’s best dish thanks to not only delicate Flesh in Dashi but lightly sweetened Fish Eggs and dueling Mushroom textures.
Cleansing the palate with Sorbet, Riesling then Cabernet Sauvignon it is safe to say Steaks and Sides at Scotch 80 Prime are amongst Las Vegas’ top-3, a 45-day Dry Aged Creekstone Farms Porterhouse and Mishima 5-Star Wagyu New York Strip both perfectly cooked while the “best” side dish is a toss-up between Mushrooms beneath Foie Gras Foam, Truffled “Millionaire’s Maccheroni” or the Famous Hash Browns.
Torn between saving room for Dessert or sampling all seven Sauces on additional bites of Steak the decision to do both proved fortuitous, Marty’s Bordelaise made the right way as good as anything one might find in Paris before a glass of Tokaji segued to Pastry Chef Tammy Alana’s delicate Lemon Lime Pavlova and Butterscotch Crème Brulee.
Getting fancy for the #gram with Fireball S’mores, flaming Liquor poured tableside revealing Warm Chocolate Cake, Tammy’s Basque Cheesecake carefully balances bitter and salty with Berries while an unnamed dish unveiled in a swirl of smoke finds five types of Chocolate varying in taste, texture, intensity and temperature.
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: Steak Tartare, Steakhouse Jerky, Long Bone Marrow, Miso-glazed Chilean Sea Bass, Black Garlic Butter, Red Wine Bone Marrow Bordelaise, Forest Mushrooms, Famous Hash Browns, Millionaire’s Maccheroni, Dry Aged Creekstone Farms Porterhouse, Mishima 5-Star Wagyu New York Strip, Lemon Lime Pavlova, Butterscotch 80 Crème Brulee.
AVOID: N/A.
TIP: Japanese Wagyu and Olive Fed Beef coming soon.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.palms.com/eat-and-drink/scotch-80-prime
