35 Steaks + Martinis
2014 Lamiable Brut Champagne
Herb Focaccia
Lobster Escargot – Herb and Hazelnut Butter, Parkerhouse Roll, Parsley Foam
2009 Nickel & Nickel Dolce Late Harvest
Foie Gras – Foie ‘a l’Orange, Candied Oranges, Cara Cara Orange Marmalade, Almond Crusted Toast
2014 Etude Pinot Noir
Diver Scallops – Seared Scallops, Octopus, Tapenade, Basil, Black Garlic, Red Pepper
Crispy Jumbo Lump Blue Crab Cake – Kataifi Wrapped Crab, Madras Curry Emulsion
2011 Chalk Hill Chardonnay
Seafood Melange – Hokaido Diver Scallops, Tiger Prawns, Grouper, Green Lip Mussels, King Crab, Tomatoes, Artichokes, Snap Peas, Saffron Fume
35 Provisions Board – Tete de Fromage, Chicken Liver Mousse, Saucisson Sec, Pickles, Olives, Artisanal Cheese, Grilled Bread, Olives, Pickles, Mustard
Heirloom Tomato and Burrata – Local Tomatoes, Basil Pesto, Barrel Aged Balsamic, Extra Virgin Olive Oil
2008 Pieluni Illuminati Riserva
2012 Vocoret & Fils Chablis
Whole Roasted Young Chicken – Marble Potato Lyonnaise, Natural Jus
The De Ville Burger – 8oz Ground Wagyu, Bacon, American Cheese, Fried Egg, Foie Gras, Onion Jam, Pickle, Crisp Fries
Smoked Bone Marrow – Beef Cheek Jam, Pickled Radish, Chimichurri Sauce, Grilled Bread
2012 Klinker Brick Old Vine Zinfandel
2012 Stag’s Leap Wine Cellars Hands of Time
Chateau Filet Wellington – 16oz Black Angus Filet, Wild Mushroom Duxelles, Wrapped in Puff Pastry, Served with Potato Puree, Creamed Spinach, Mushrooms, Bordelaise and Bearnaise
W&J Graham’s 30 Year Tawny Port
Peach Melba Cheesecake – Caramelized peaches, raspberry sauce, candied almonds
Hazelnut chocolate cappuccino – White chocolate espresso cream, hazelnut Dacquoise, biscotti
Strawberry shortcake sundae – Grand Marnier macerated strawberries, vanilla bean ice cream, caramelized pastry crisp
Double Espresso on Ice
Thoroughly impressed by the cooking of Marty Red DeLeon Lopez, Michael van Staden and Mickey Harden during a first visit, not to mention the impeccable service from General Manager Mario Gonzalez and his professional yet friendly staff, it was with great pleasure that an invitation was accepted to return and experience the rest of the new Spring Menu, a few fabulous repeats plus another dozen new plates showing signs of a team firing on all cylinders with an unbridled enthusiasm to reinvigorate the Hard Rock Hotel and Casino’s premier dining space.
Seated at the same table as last, this time a duo rather than three, it was in an empty restaurant that the meal got started after a 5:30pm arrival and although the place was jumping by 7:30 as the sounds of live music had a large group singing along to “Sweet Caroline” the waiters and waitresses never missed a beat, nor did the kitchen, though bass from an outdoor party at the Hard Rock Pool was occasionally enough to be distracting, even causing the adjoining wall to vibrate.
Greeted by Marty and Michael, most plates presented with comprehensive description of the techniques and concepts involved, dining began with two previously tasted favorites and with both the Escargot and Foie Gras still exemplary preparations the pairings by Mario were equally on point, the brisk bubbles doing their part to tame the garlic while Dolce, Duck Liver and Orange Marmalade could just as well be served for dessert as they are an appetizer plate.
Suggesting that everything be served family style, a seafood course followed by lighter meats before finishing in beef and dessert, course two was comprised of Diver Scallops paired to tender Octopus atop smoke mixed with brine and although flavors here seemed a bit imbalanced by way of overcomplication the atypical crabcake was as beautiful to view as it was to indulge in, the sweet meat creamy and well spiced with fragrant curry clinging to the crispy coating.
Dining with a friend more versed in wine than myself, the conversation rousing an obvious passion in Mr. Gonzalez who truly exceeded the call of duty with nine different glasses throughout the four hour meal, Marty and Michael’s “Seafood Melange” would soon arrive in nothing short of showstopping fashion as steamed gifts from the ocean were nestled amidst spring vegetables in an aromatic saffron bath that resembled the foam of receding waves, a Provisions Board to follow worth every penny of the $17 with sizable wedges of Humboldt Fog and Brie alongside housemade Chicken Liver Mousse and funky Head Cheese.
Spooning up creamy Burrata served with Heirloom Tomatoes, the bright acidity a sharp juxtaposition to the brined, hung and perfectly roasted chicken that Marty finished tableside with pan jus atop crispy fingerlings, it was here that my tablemate began to question the extent of his appetite and yet with one look at “The De Ville Burger” an extra gear was deemed worth finding as the Medium-Rare Wagyu Patty was itself a work of pure beauty…even before the addition of Onion Jam, Foie Gras, a Runny Egg and American Cheese.
Not yet ready to toss in the towel as marrow with a crackling brûléed top was scooped onto bread, it was with arms full that the Assistant General Manager stood tableside describing the one pound Beef Wellington served just past ‘Moo-ing’ inside delicate puff pastry, slow bites and steady pacing eventually working way through a presentation in every way better than that of Gordon Ramsay with included sides each well worth ordering.
Assuredly full, but happy to sip an iced Espresso and 30-Year Port while awaiting a sweet send off to the night, it was with three new desserts from Pastry Chef Harden that any remaining capacity was saturated, the Peach Melba Cheesecake light albeit a bit underwhelming while the “Strawberry Shortcake Sundae” was a beautiful rendition with puff pastry sandwiching what almost seemed like Mexican fried Ice Cream, the “Hazelnut Chocolate Cappuccino” eating something like Tiramisu with each bite texturally compelling.
FOUR AND A HALF STARS: Still a bit compromised by fluctuating volume levels throughout the room, the exterior noise closest the pool competing with the live music closest to the bar, 35 Steaks + Martinis is without a shadow of a doubt the best Off-Strip Steakhouse in Las Vegas with more than a handful of plates justifying destination status for tourists and locals, as well.
RECOMMENDED: Lobster Escargot, Foie Gras, Crab Cake, Seafood Melange, Chateau Filet Wellington, Strawberry Shortcake Sundae.
AVOID: Diver Scallops, Peach Melba Cheesecake.
TIP: Live Music starts at 7:00pm, those looking for a quick meal before a show encouraged to inquire about the bar menu or Prix-Fixe options.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
https://www.hardrockhotel.com/las-vegas-restaurants/steakhouse
