With the reopening of Palms came the reopening of one of the best steakhouse experiences in town: Scotch 80 Prime, a well-appointed space with terrific service and many of your steakhouse favorites—plus a few twists.
Start with oysters on the half-shell, steak tartare topped with quail egg, black garlic aioli and shaved foie gras, or Scotch 80 brie fondue, accompanied by bacon jam and brioche toast. Or choose a tower—hot or cold—piled high with Maine lobster, king crab legs, jumbo shrimp and oysters.
Most meats featured on the steak menu are sourced from Midwestern ranchers—the 8-ounce filet mignon and 8-ounce ribeye cap come from Nebraska, while the 12-ounce bone-in filet mignon and the 20-ounce, dry-aged, bone-in prime ribeye are from Kansas. For something really different, opt for the 12-ounce wagyu New York strip, sourced from Westholme in Australia. Great accompaniments include Moody Bleu smoked bleu cheese crust, and smoky coffee crust with scallion and black garlic sauce.
If your tastes veer more toward fowl and fish, the Duroc pork chop, served with collard greens and sweet potato, and the miso-glazed Chilean sea bass, accompanied by shiitake mushrooms and tobiko, are both solid choices. Don’t forget the sides! Famous hash browns come either plain or with brie fondue, while the Millionaire’s Maccheroni comes with prosciutto, a poached egg, black truffle, gold leaf and Parmigiano-Reggiano cream.
Palms, 866.752.2236
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