Scotch 80
Send For Me – Figenza Fig Vodka, Fresh Lemon Sour, Muddled Blueberries
Japanese Milk Bread, Herbs, Butter
Truffle Parmesan Chips
Amuse – Wagyu Empanadas, Oyster with Tomato, Lumpia
Summer Corn Bisque – Brentwood Corn, Dungeness Crab Salad, Saffron Tuile, Creme Fraiche
Seared Bluefin Tuna – Harissa Crust, Fennel Relish, Orange Supremes, Curry Emulsion
12oz Creekstone Farms New York Strip
40oz Creekstone Farms Prime Dry-Aged Long Bone Ribeye
Famous Hash Browns, Brie Fondue
Forest Mushroom, Porcini & Foie Gras Foam
Wagyu Fried Rice, Egg, Tallow
Mac & 3 Cheese – Campanelle, White Cheddar, American, Crispy Onion
Dulce de Leche Molten Cake, Hazelnut Praline Ice Cream, Glazed Berries
Fireball S’mores, Warm Chocolate Cake, Graham Cracker Ice Cream, Toasted Marshmallows
Visited thirteen 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 Chips, an Amuse matching Wagyu Empanadas to crisp Lumpia and all-new starters including Summer Corn Bisque.
Not forgetting Tammy’s Milk Bread, nor lightly seared Tuna in an herbaceous Crust, Steaks on this evening included two from Creekstone Farms plus sides including trimmed-down Mac & Cheese and Wagyu Fried Rice.
Not forgetting Marty’s Hash Browns, a mandatory part of any meal at Scotch 80 with Mushrooms in 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 Dulce de Leche Molten Cake.
www.palms.com/eat-and-drink/scotch-80-prime
