SG Bar
PIZZA ROLL-UPS – Pepperoni, mozzarella and parmesan cheeses, marinara sauce
CHIPS & QUESO – House-made cheese chipotle sauce, guacamole, pico de gallo, tortilla chips
CALAMARI & SHRIMP FRY – Breaded calamari & shrimp, pepperoncini, cilantro, sweet & spicy dipping sauce, cocktail sauce
CHICKEN PARM SLIDERS – Breaded chicken, marinara sauce, mozzarella cheese, garlic & basil pesto mayo, slider buns, tots
MEATBALLS – Marinara sauce, mozzarella cheese, garlic bread
FISH & CHIPS – Guinness battered cod, coleslaw, tartar sauce, grilled lemon, Old Bay fries
THE GILROY – Garlic ranch sauce, mozzarella cheese, pepperoni, Italian sausage, salami, artichoke hearts, mushrooms, tomato, red onion
ELEVATED HAM & CHEESE – Ham, bacon jam, cheddar & pepper jack cheeses, Texas toast
BAKED SOFT PRETZEL BITES – Pretzel knots, salt, warm house-made beer cheese sauce, grain mustard
NACHOS – Tortilla chips, pepper jack & cheddar cheeses, house-made chili, pickled jalapeños, red onion, bell pepper, black olives, sour cream, house-made chipotle cheese sauce, pico de gallo, steak
WARM APPLE PIE – Vanilla ice cream, caramel sauce
BROWNIE SUNDAE – Warm brownie, vanilla ice cream, chocolate sauce
When Golden Gaming announced the hiring of Chef Johnny Church to head up Stratosphere and several other properties in their diverse portfolio it was obvious change was afoot, the subsequent acquisition of other Chefs including Scott Green and Pawan Pinisetti eventually followed by Bradly Manchester leading the whole portfolio including PT’s forward through the pandemic.
Sporting some fifty-plus locations across the Valley, concepts ranging from PT’s Ranch, Pub and Brewing Company to Sean Patrick’s and Sierra Gold it was at “SG Bar” or “Sierra Gold Elevated” that four friends met for football, the space at 9580 West Flamingo Road apparently once owned by Andre Agassi far more attractive than the average 24/7 spot both in terms of décor and layout.
Spacious and virtually smoke-free, a location just off the 215 offering convenience and ample parking, it was immediately on entry that a smiley waitress offered greetings and seats in a rounded booth overlooking several televisions all eventually tuned to the Buckeyes and Irish.
No stranger to 24/7 eateries on-Strip and off, expectations hopefully gauged appropriately, it was with Iced Tea poured and refilled frequently without request that dinner began with Pizza Rolls and Queso, the piping hot inside Wonton wraps while the later was pretty basic.
Doing away with their former “Giant” Pretzel in favor of Bites, still offered with Mustard plus thick Beer Cheese, it was next in fried Shrimp plus Squid and Chicken Parm Sliders that diners indulged with each performing well thanks to good ingredients and a lack of oiliness.
Finding Fries a bit limp, though Guinness battered Cod fares well, it was as a conclusion to savories that Nachos, Meatballs and “Elevated” Ham & Cheese outpaced similar spots though PT’s signature Gilroy Pizza with White Garlic Sauce would have been better with a slightly darker Crust.
Closing out the early-evening with two Desserts, each $8 and all served in shareable portions, suffice it to say that SG’s Warm Apple Pie and Brownie Sundae don’t try to reinvent the wheel and succeed as a result.
www.pteglv.com/eat/sg-bar/
