Scotch 80 Prime
Japanese Milk Bread, Herbs, Butter
Truffle Popcorn
Australian Wagyu Bao Buns, Pickled Red Onions, Atchara
Charred Shellfish Platter – Garlic Herb Butter, Maine Lobster, King Crab Legs, Oishii Shrimp, Oysters, Dark Rum, 151
Dungeness Crab Cake, Remoulade
Bluefin Tuna Poke Crispy Handroll – Bluefin Tuna, Sushi Rice, Crispy Nori, Macadamia, Poké Sauce, Arare
Wagyu Empanadas, Chimichurri
Pomelo Sorbet, Jack Fruit, Mint
Nigerian Prawn, Uni-Squid Ink Spaghetti, Pomodoro
Seabass, Wagyu Cheek Ravioli, Mushrooms
Triple seared Satsuma gyu Zabuton 3 Snake River 42oz Tomahawk / Wet aged Creekstone 44 oz Porterhouse
Famous Hash Browns – Brie Fondue
Forest Mushroom, Porcini & Foie Gras Foam
Potato au Gratin – Russet Potato, Jewel Yam, Butternut Squash
Wagyu Fried Rice, Egg
Sticky Toffee Pudding, Vanilla Ice Cream
Biscoff Cheesecake, Tuile
Fireball S’mores – Warm Chocolate Cake, Graham Cracker Ice Cream, Toasted Marshmallows
Visited twelve times since reopening 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 successful in terms of dining thanks to Chefs Marty Lopez and Tammy Alana 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 including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with Truffled Popcorn, an Amuse matching Wagyu to Pickled Papaya and all-new starters including bite-sized Crab Cakes and crispy Bluefin Tuna Poke.
Not forgetting Tammy’s Milk Bread, nor golden Wagyu Empanadas with Chimichurri, Scotch 80 was the first in town to flambee their Shellfish Tower tableside and thanks to the Oishii Shrimp plus King Crab and Lobster it remains the best.
Next served something special, Snake River Farms New York Strip seared thrice but still medium rare despite layers of complexity, entrees continued via wet aged 44 oz Porterhouse, Beef Cheek Pasta amidst Sea Bass and Uni-Squid Ink Spaghetti topped by U3 Nigerian Prawns.
Not forgetting sides, Marty’s Hash Browns a mandatory part of any meal at Scotch 80 and Mushrooms with Foie Gras Foam not far behind, Pastry Chef Tammy Alana’s work is no less impressive whether one opts for Fireball S’mores or all-new Sticky Toffee Pudding and Cookie Butter Cheesecake.
www.palms.com/eat-and-drink/scotch-80-prime
