Scotch 80
Japanese Milk Bread, Butter, Truffle Chips
Hot Seafood Tower – Maine Lobster, King Crab Legs, Oishii Shrimp, Oysters, Dark Rum, 151
Karaage Shrimp – Lemon Chips, Supreme Gochujang Aioli
Long Bone Marrow, Beef Cheek Jam, Sorghum Popcorn, Toast
Rainbow Tiradito – Bluefin Tuna, Faroe Islands Salmon, Japanese Hamachi, Jackfruit Leche de Tigre, Pickled Green Papaya, Taro Chips
90-day Butter Aged Olive Beef Sandwich, Caviar, Quail Egg, Hokkaido Milk Bread
Hokkaido Snow Beef Burger, Smoked Brie, Foie Gras, Onion Marmalade, Hokkaido Milk Bread
Duck Fat Fries
Forest Mushrooms – Foie Gras-Porcini Foam
Creamed Corn – Jalapeño, Bacon, Crispy Shallot, Cilantro
Lobster Fried Rice – Lap Cheong, Farm Egg
Miso-glazed Chilean Sea Bass – Shiitake Mushroom Dashi, Tempura Matsutake, Tobiko
Muscovy Duck Breast – Foie Gras, Cassoulet, Lardons, Bok Choy, Toulouse Sausage, Duck Jus
20Oz Creekstone Farms Dry aged Bone-In Prime Ribeye / 1
z Creekstone Farms Dry aged Bone-In Prime New York Strip
Mint Chocolates
Already visited four times since reopening after the pandemic and 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 sucessful in terms of dining thanks to Chef Marty Lopez, Tammy Alana and General Manager Jorge Pagani 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 frequent along with an upcoming Tasting Menu and Wagyu Samplers including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with flaming Shellfish and Marty’s Rainbow Tiradito.
Not forgetting delicate Milk Bread or crispy Shrimp served with their Heads, the first new plate of the evening featured 90-day Butter Aged Olive Beef served on Milk Bread in the style of a Japanese Sandwich even more luxurious by Caviar and a Quail Egg.
Getting creative with Bone Marrow by adding Beef Cheek and Popcorn Chef Lopez’s Miso-glazed Sea Bass remains indelible thanks to not only delicate flesh in Dashi but lightly sweetened Fish Eggs and dueling Mushroom textures.
Cleansing the palate with Duck Fat Fries and Truffled Chips it is safe to say Steaks and Sides at Scotch 80 Prime are amongst Las Vegas’ best, two Bone-In cuts from Creekstone Farms Tomahawk dry-aged alongside Sides including Mushrooms beneath Foie Gras Foam, spicy Corn and Lobster Fried Rice.
No Dessert this time, a lack of capacity rather than want, Muscovy Duck Breast with Foie Gras and Cassoulet speaks volumes about Chef Marty’s time with Andre Rochat while Scotch 80’s all-new Hokkaido Snow Beef Burger with Smoked Brie, Foie Gras and Onion Marmalade sets a new standard atop Tammy Alana’s housemade Hokkaido Milk Bread.
www.palms.com/eat-and-drink/scotch-80-prime
