Scotch 80
Bluefin Tuna Poké Cone, Hokkaido Uni, Royal Osetra Caviar
Japanese Milk Bread, Butter
West Coast Oysters, Sambal Cocktail Sauce, Hendrick’s Gin Mignonette
Rainbow Tiradito – Bluefin Tuna, Faroe Islands Salmon, Japanese Hamachi, Jackfruit Leche de Tigre, Pickled Green Papaya, Taro Chips
Beets and Seared Goat Cheese Salad – Heirloom Beets, Arugula, Cana De Cabra, Golden Balsamic, Chicory, Local Honey
Jumbo Shrimp Cocktail, Sambal Cocktail Sauce, Tabasco
Pears & Greens Salad – Poached Pears, Field Greens, Dried Fruits, Shaved Baby Radishes, Marjoram Vinaigrette
Scallop Crudo – Hokkaido Uni, Royal Osetra Caviar, Yuzu Truffle Ponzu
Long Bone Marrow – Beef Cheek Jam, Sorghum Popcorn, Toast
Scallop Escargot – Diver Scallop Mousse, Burgundy Snails, Garlic Herb Butter, Tapioca Chicharrones
Scotch 80 Brie Fondue – Bacon Jam, Baguette
Seared Foie Gras – Corn Bread Bibinka, Blood Orange, Crème Anglaise, Blood Orange Agrodolce
40 day dry aged Creekstone Farms 36oz Porterhouse
40 day dry aged Creekstone Farms 42oz Tomahawk
Famous Hash Browns – Béarnaise
Faroe island Salmon Tom Kha Style, Coconut Fumet, Salmon Roe
Mary’s Chicken, Smoke Brine, Thigh Ballantine, Charred Onion Chicken Jus
Westholme Australian Wagyu NY Strip, Greater Omaha Ribeye Cap
Lobster Fried Rice – Lap Cheong, Farm Egg
Millionaire’s Maccheroni – Prosciutto, Black Truffle, Poached Egg, Parmigiano-Reggiano Cream, Gold Leaf
Truffle Duck Fat Fries – Garlic, Fines Herbs, Truffles
Grilled Asparagus – Béarnaise
Creamed Corn – Jalapeño, Bacon, Crispy Shallot, Cilantro
Sauces – Au Poivre, Bearnaise, 80 Steak Sauce, Red Wine Bone Marrow Bordelaise, Argentinian Chimichurri
Butterscotch 80 Crème Brulee – Espresso Crisp, Gooseberries
Chai Cheesecake – Tiger Stripe Figs, Moscato Grapes, Fig Newton Crust
Pear Tartarine – Belle de Brillete Anglaise
Fireball S’mores – Warm Chocolate Cake, Graham Cracker Ice Cream, Toasted Marshmallows
Chocolate Tasting – Chocolate Ganache, Chocolate Ice Cream, Chocolate Crisp, Chocolate Cake, Chocolate Mousse, Berries
Already visited four times since reopening after the pandemic and under new ownership there is little doubt that The Palms is seeking to regain its title as Las Vegas’ best Off-Strip resort, a goal thus far sucessful in terms of dining thanks to Chef Marty Lopez, Tammy Alana 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, seasonal changes occurring alongside a Tasting Menu and Wagyu Samplers including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with a Toro. Uni and Caviar followed by Salads, Shellfish and Marty’s Rainbow Tiradito.
Not forgetting delicate Milk Bread or Escargot upgraded by “Tapioca Chicharrones,” nor creamy Fondue, the nightly Foie Gras special featured a good sear atop Corn Bread Bibinka plus Blood Orange and Crème Anglaise.
Getting creative with Bone Marrow by adding Beef Cheek and Popcorn Chef Lopez’s Salmon gets a push from Thai spices while Mary’s Chicken obtains layers of flavor from smoky brine across both Breast and Thigh Ballantine.
Cleansing the palate with Asparagus it is safe to say Steaks and Sides at Scotch 80 Prime are amongst Las Vegas’ top-3, a 40-day Dry Aged Creekstone Farms Tomahawk hulking alongside Aussi Wagyu, Rib Cap and Porterhouse while the “best” side dish is a toss-up between Cream Corn, Truffled “Millionaire’s Maccheroni” or the Famous Hash Browns.
Torn between saving room for Dessert or sampling all six 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 delving into Pastry Chef Tammy Alana’s delicate new Thai Cheesecake and Butterscotch Crème Brulee.
Getting fancy for the #gram with Fireball S’mores, flaming Liquor poured tableside revealing Warm Chocolate Cake, Tammy’s Pear Tartarine is elegant yet simple while the dish unveiled in a swirl of smoke finds five types of Chocolate varying in taste, texture, intensity and temperature.
FIVE STARS: Shortly after re-opening, almost before anyone noticed, I said “With Chefs Marty and Tammy in charge Scotch 80 Prime may just be the best of its kind.” After four visits there are no more maybes. Under the direction of Chef O’Brien with Jorge Pagani leading the front of house Scotch 80 is a destination Steakhouse by any standard.
RECOMMENDED: Foie Gras, Long Bone Marrow, Beets and Seared Goat Cheese Salad, Black Garlic Butter, Red Wine Bone Marrow Bordelaise, Scotch 80 Brie Fondue, Famous Hash Browns, Millionaire’s Maccheroni, Dry Aged Creekstone Farms Tomahawk, Greater Omaha Ribeye Cap, Pear Tartarine, Butterscotch 80 Crème Brulee.
AVOID: N/A.
TIP: Japanese Wagyu and Olive Fed Beef priced by the ounce.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.palms.com/eat-and-drink/scotch-80-prime
