When Chris Santos decided to open a Las Vegas outpost of his popular Manhattan restaurant, The Stanton Social, he knew he had a high bar to hit. After all, Las Vegas is considered a dining mecca, and Santos’ original had achieved a high profile in a short amount of time. But if our recent visits are any indication, Santos didn’t just hit the bar with Stanton Social Prime—he reinvented it. One visit and you’ll be planning your return trip.
Dirty Tots
What sets Stanton Social Prime above others in its weight class is the level of creativity throughout the menu. Just take a look at the cocktail menu and you’ll see twists everywhere, from the Old-Fashioned (Where There’s Oak, made with Buffalo Trace bourbon, BLiS maple syrup and cherry bark bitters, all smoked with applewood in an attractive, see-through case) to the margarita (Rancho Gloria, a blend of Casamigos blanco tequila, Del Maguey Vida mezcal lime, coriander and cilantro-jalapeño air).
As the name would suggest, social dining is highly encouraged here, and Santos has packed his menu with delights that will keep the table buzzing. Start with his world-famous pierogies, small pieces of heaven packed with potato, goat cheese and truffles, or dig into a deep dish of Dirty Tots, served atop lobster crème fraîche and topped with caviar. But the king of this part of the menu is definitely the Famous French onion soup dumplings (described on the menu as “the OG and still the best.”)
The name of this restaurant is also well reflected in its superior steak program, so you basically can’t go wrong with any selection. But if you have a large group, a must-order is the 64-ounce super tomahawk, wheeled to your table and prepared in a spectacular manner—your server flambées it with cognac and pan drippings. It’s accompanied by a pound of sake-braised short ribs and bone marrow for a truly unforgettable main course.
Strawberry blond “milkshake”
It’s easy to tell Santos is having a lot of fun with his menu, with headers like “Not Steaks,” “Hot Potatoes” and “Not Potatoes” drawing your eye—while making your stomach growl.
From “Not Steaks,” take your pick of whole grilled branzino, suffused with saffron, caramelized fennel and leeks, chicken Parmigiana, a huge cut of fowl featuring San Marzano tomato sauce, burrata and charred Mama Lil’s peppers, and lobster mac and cheese, a real beast using a pound and a half of the crustacean and a taleggio cheese blend.
“Hot Potatoes” feature your favorites, Santos-style. Patatas bravas get a kick from smoked paprika aioli, while herb-crusted shoestring fries are addictive when combined with garlic aioli. Under “Not Potatoes,” we recommend miso-glazed crispy eggplant, delicious enough to make fans of even the most hardened anti-veggie protesters.
For desserts, it’s as much about presentation as it is about flavors. The strawberry blond “milkshake” would be right at home on Is It Cake? This would likely fool any judge—you’ll swear you can drink from the straw right up until someone cuts it in half, revealing strawberry mousse, vanilla sponge cake and Chantilly cream. The key lime pie has perhaps the tallest meringue you’re likely to find on the entire Strip, while the peanut butter and chocolate cake, drizzled with warm chocolate sauce, may be the most decadent.
Caesars Palace, 702.650.5985
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