You can picture it, can’t you? The large window opening out of the kitchen, looking over the gardens beyond, the domestic diva herself presiding over the dishes being prepared in the kitchen of her 1925 New York farmhouse.
At Paris, you’ll find a remarkable restaurant drawn from that farmhouse inspiration, The Bedford by Martha Stewart, where a facade of her home beckons diners in. Posts and pergolas are draped with greenery, evoking a patio feel.
Martha-tini
As I always recommend with dinners in Vegas (and lunches and brunches, too), ordering a cocktail starts the meal off on the right foot. Here, you’ll find a variety of classics with a high-end Martha spin on ingredients—the Martha-tini features Zubrówka bison grass vodka, the frozen pomegranate Martha-rita is mixed with Casa Dragones blanco tequila, and Martha’s Perfect Manhattan contains Woodford Reserve bourbon. There are plenty of wines, including the 19 Crimes Martha’s Chard out of California and a very good selection of French wines.
That’s what you’ll notice about the whole menu—classics with a good dose of Martha to add extra oomph, like Martha’s Square Burger, which is exactly what it says it is, a hefty, square patty served with tomato jam and caramelized onions, plus crispy matchstick fries. Big Martha’s pierogis are filled with potatoes and cooked in brown butter; there’s also the option of adding Golden Osetra caviar and sour cream. You can get that caviar if you choose, on Martha’s smashed baked potato, prepared tableside.
Stewarts’s eponymous items are hardly the entire menu, however. Among the choices are those classics of oysters Rockefeller, steak tartare and crab cakes. However, you’ll also fine buckwheat crepes, tasty little morsels presented tableside with crème fraîche, grated hard-cooked eggs and Golden Osetra caviar.
Martha’s Square Burger
The freshness of the ingredients here is part of the appeal, and the salads variously include red endive baby romaine and frisée, all of which will have you imagining the first plants of spring. A classic niçoise salad is composed with olive oil-packed tuna, haricot verts, vermouth-dressed potatoes and egg.
In addition to the pierogis, there is an attractive range of pasta, like the fettuccine with white sauce and aged Grana Padano adding richness; bucatini with lemons and capers (available with shaved salted bottarga); and a short rib ragu over trecce pasta with Grana Padano.
Whole roasted chicken is carved tableside; salmon is presented en croute with salmon mousse; and the Couscous Royale comes with a roasted lamb chop, lamb rissole and a chicken thigh. Ribeye and strip steak will satisfy hearty appetites.
Paris, 702.946.4361
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