Top of The World
Honey Bumble Bee – Deep Eddy Ruby Red Grapefruit Vodka, Fresh Lemon Juice, Fresh Orange Juice, Aperol, Honey Syrup
Orange Cosmo – Absolut Mandarin Vodka, Triple Sec, Cranberry Juice, Fresh Lime Juice
Cable Car – Captain Morgan Rum, Orange Curaçao, Fresh Lemon Sour
White Chocolate Brioche, Baguette, Butter
Avocado Salad, Feta Cheese, Pickled Onion, Cucumber, Sunflower Seeds, House Hot Sauce
Caprese, Fresh Mozzarella, Seasonal Tomatoes, Fresh Basil, Balsamico
Filet Mignon Tartare, Capers, Anchovies, Shallots, Roasted Garlic, Crispy Flat Bread
Tuna Tartare, Fresno Chili Gastrique, Ginger, Scallions, Tamari Soy, Potatoes Gaufrette, Sesame Seeds
16oz Cape Grim Grass Fed Ribeye, Potato Purée
Béarnaise, Peppercorn Sauce, Truffle Gouda Cheese Fondue
Brussels Sprouts, Roasted Garlic, Parmigiano, Citrus Aioli
Ricotta Cavatelli, Organic Mushrooms, Wagyu Beef, Horseradish Crema
Diver Scallops, Cauliflower Fondue, Sugar Snaps, Pea Tendrils
Half Rack of New Zealand Lamb, Basil Mint Pistou
Cold Water Prawns, Roasted Garlic Herb Butter, Lemon Zest
Swordfish, Citrus Herb Beurre Blanc, Spicy Sweet Pepperonata
Lobster Mac and Cheese, Mascarpone, Béchamel
Double Espresso, Ice
Warm Butter Cake, Vanilla Bean Ice Cream, Fresh Berries
Baked Alaska, Strawberry Ice Cream, Cookies & Cream Ice Cream, Brownie Ice Cream, Streusel, Meringue Brulee
21 Layer Chocolate Cake, Chocolate Ganache, Whipped Cream
Salted Caramel Crème Brulee, Salted Caramel Corn
By the time news had spread of Pawan Pinisetti’s pending departure from Top of The World Restaurant reservations had already been made for Saturday, dinner for three originally intended to take a look at Spring’s bounty quickly turning into a delicious “Bon Voyage” spanning three courses.
The fourth visit in seven months, all with the newly-crowned Chopped champion at the helm, it was ascending to the 107th Floor that guests checked in prior to occupying a window-side seats one level down, a young man this time providing professional service that was simultaneously friendly and genuine.
Tweaking everything from Appetizers to Desserts in early April, Pawan’s penchant for sourcing and simplicity on display across ten new items, it was starting with seasonal Cocktails that setting sun was watched, both Honey Bumble Bee and Top of The World’s twist on a Cable Car sweet but balanced while the Orange Cosmo is far more Spirit-forward.
Trying to show restraint with Bread, though the lightly-sugared Brioche and Baguette made for soaking-up Sauces were mostly gone by meal’s end, it was utilizing top-grade Avocados that the first of two Salads shined thanks to Hot Sauce and Sunflower Seeds, a follow-up of Tomatoes and domestic Mozzarella also performing well without trying to reinvent the wheel.
Quickly growing more meaty, Winter’s Tuna Tartare with picked Wasabi replaced by Fish brightened by Soy and Fresno Chilis, it was actually finely ground Beef that this time stole the spotlight, in one part due to the inclusion of classic accoutrements but additionally owing to fried Pita intended to be used as a delivery mechanism.
Overloading the table for round two, sixteen ounces of Grass-fed Beef from Tasmania prepared medium the centerpiece, it was with sides of Lobster Macaroni and Cheese and buttery Potatoes that each bite delivered big flavor, the addition of three Sauces gilding the proverbial lily and a toss-up between Béarnaise and Truffle Gouda Cheese as to which was better.
Neglecting to photograph Pea Pods with a hint of Mint, each bite the very definition of fresh, it was finding Brussels Sprouts a touch undercooked that focus switched back to Beef, previously-tasted Cavatelli and braised Wagyu standing up well to Horseradish-infused Cream just as Swordfish Steak did to Pepperonata that varied from sweet to spicy and back again with each bite.
Obligated to offer Scallops, the fan-favorites expertly seared atop creamy Cauliflower, it should come as no surprise to savvy diners that U3 Prawns packed far more bang for the buck with nothing more than Garlic Butter and Lemon while Lamb from New Zealand also took a “less is more” approach in allowing the Protein to shine.
Requesting Coffee with Dessert, its delivery timely despite the grand finale arriving fast, suffice it to say that Top of the World’s 21-layer Chocolate Cake and Baked Alaska both remain formidable showstoppers, though the newly-launched Butter Cake is not far off thanks to what must be a whole stick dissolved in Sugar and Flour that retains a bit of tooth, thus contrasting nicely against slowly melting Ice Cream.
FOUR AND A HALF: Although Chef Pinisetti’s move to Miami will surely present challenges for Top of The World the last seven months have ushered in a new era at The Strat, and so long as the team remains on track it seems likely that Las Vegas and it’s visitors will continue to enjoy splendid Food with an unparalleled view for many years to come.
RECOMMENDED: Honey Bumble Bee, White Chocolate Brioche, Filet Mignon Tartare, Cape Grim Grass Fed Ribeye, New Zealand Lamb, Cold Water Prawns, Warm Butter Cake, Baked Alaska, 21 Layer Chocolate Cake.
AVOID: Brussels Sprouts were undercooked and Potatoes Gaufrette with the Tuna are far too fragile for scooping.
TIP: Trips to the top of The Stratosphere are currently $18 per adult plus extra for rides…take that into consideration when considering Top of The World since diners can take in the view without exposure to the elements, or ask to visit the top at no added cost after dinner.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.topoftheworldlv.com
