You may never get personally invited to Martha Stewart’s home, but at The Bedford by Martha Stewart, it kind of feels like you have been. It starts with the appearance of the venue—a façade of her home has been re-created, inviting millions of Strip visitors in to discover what the food is like at Stewart’s 1925 New York farmhouse.
As you would expect from a restaurant with the domestic doyenne’s name on it, presentation is everything here. Some of what you will enjoy is brought to you on a cart and prepared tableside, from dishes to cocktails. That means when you order the herbed bread crumb-stuffed roast chicken (either a half or full), it will become quite the production for you and those at your table.
Frisée salad
But we’re getting ahead of ourselves (what would Martha say?). You’ll want to start your experience here with a cocktail, and for vodka fans and those wanting that Instagram moment, the obvious choice is the Martha-tini, made with Zubrowka bison grass vodka, dry vermouth and a lemon twist, all shaken tableside and made in a portion big enough for the entire group. Elsewhere, all your favorites are here, from Old-Fashioneds and Manhattans to the classic Sazerac and the Martha-rita.
Appetizers here are something special, especially Big Martha’s pierogies (her mother’s special recipe, which can be topped with golden Osetra caviar and sour cream for an additional charge), oysters Rockefeller and the house-made bread basket, a selection of JuneBug’s garden flatbreads, grape-rosemary focaccia and warmed Parker House rolls.
You may be tempted to just stop right here (you’re going to be feeling really good by this point), but then you’d miss delights like honey mustard-glazed salmon with wilted spinach and confit shallots, Couscous Royale topped with roasted lamp chops, lamb risole, chicken thighs and harissa vegetables, and a frisée salad with bacon lardons, poached egg and lemon Dijon vinaigrette.
Upside-down lemon meringue pie
There’s also a great steak selection here, from a 10-ounce prime filet to a 24-ounce prime bone-in ribeye, both served with braised leeks and watercress and accompanied by either bordelaise or bearnaise sauce. Whichever you choose, make sure to pair it with one of the sensational sides. The obvious choice is Martha’s smashed baked potato, smashed tableside and served with crème fraîche, chives and bacon lardons (or, for an additional cost, golden Osetra caviar, crème fraîche and chives). We also recommend the four-cheese macaroni and cheese, seared shishito peppers and Big Martha’s potato purée.
Please save room for dessert! Any one of the sweet treats here is worth your hard-earned dollars. The upside-down lemon meringue pie, milk chocolate pistachio tart and classic crème brûlée will all make you smile, but we particularly recommend the “Mile High” chocolate cake. It may not be that high, but it sure feels like it when you’re done!
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