I’ve said it before and I’ll say it again: Seasonal dishes may be the best reason to return to your favorite restaurants. For instance, at Top of the World at The STRAT, a whole slew of new dishes have brightened up the traditional steakhouse fare at this lush, plush environment with the most unique views in Vegas (since they change throughout your meal).
Order a cocktail like the Honey Bumblebee, with Deep Eddy Ruby Red Grapefruit vodka, pineapple, lemon, and honey syrup, plus Aperol. Delicious! And then dive into appetizers like shrimp cocktail, oysters on the half shell, or the impressive seafood tower (featuring Maine lobster, poached shrimp, king crab and oysters). Or order the tuna and king crab poke, a fresh bite that includes crispy wontons, spicy cucumbers and yuzu-whipped avocado.
A new Prime beef tartare surf and turf comes with shrimp, avocado and smoked tomato gazpacho; and it’s actually gluten-free if you have that sensitivity. The spring pea ravioli is suitable for vegetarians, with ricotta salata, preserved lemon and toasted breadcrumbs. If you like Korean flavors, the Prime kalbi short ribs with a Korean chili and short rib glaze will have you drooling.
Other excellent new options for the seafood lover include the stuffed roasted lobster tail (with king crab), or grilled Icelandic salmon, with a spring ratatouille and vine-roasted tomatoes. The 25-year aged balsamic is a wonderful addition. Seared seabass is simply served with garlic, lemon and brown butter. And seared ahi tuna comes with smoked clams—no matter what type of ocean-dweller you desire, you’ll come away satisfied.
For a hearty entrée, take advantage of the smoked pork rack with a chutney concocted of bacon and brined apple. But that’s not all by a long shot. Order the half a chicken with crispy skin if your appetite is large; and vegans will appreciate the stuffed poblano with quinoa asparagus and chipotle tomato sauce. Heck, even carnivores will crave this one.
The list of sides may make you forget about all that has come before. Roasted harissa-glazed carrots, grilled shishito peppers with an orange-miso glaze, mac and cheese with fontina and cheddar, tator tots with chives (made in-house—yum!), asparagus with prosciutto and baked street corn.
Desserts are sometimes hard to justify after a huge meal, but while you are on vacation, do justify it and order the hummingbird cake, a flavorful dish of bananas, pineapple, pecans, cinnamon and nutmeg, with a cream cheese frosting, white chocolate ganache and cinnamon ice cream (another item made in-house). If dessert doesn’t exactly work for you, one of the signature cocktails might work as well—the L’Orange Creamsicle combines Grey Goose L’Orange vodka, Absolut Vanilia, Aperol, orange juice and half and half. It’s definitely as decadent as any dessert could be.
The STRAT, 702.380.7711
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