I’ve said it before and I’ll say it again: seasonal dishes can be the best reason to return to your favorite restaurants. For example, at the Top of the World at The STRAT, a slew of new dishes have brightened traditional steakhouse cuisine in this lush, posh setting with some of the most unique views in Vegas (as they change during your meal).
Order a cocktail like the Honey Bumblebee with Deep Eddy Ruby Red Grapefruit Vodka, pineapple, lemon and honey syrup and Aperol. Delicious! And then immerse yourself in starters such as shrimp cocktail, oysters on the half-shell or the impressive seafood tower (with Maine lobster, poached shrimp, king crab and oysters). Or order tuna and king crab poke, a fresh bite that includes crispy wontons, flavorful cucumber, and yuzu-whipped avocado.
A new Prime Beef Tatar 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 are suitable for vegetarians, with ricotta salad, pickled lemon and roasted breadcrumbs. If you like Korean flavors, you’ll be drooling the Prime Kalbi Short Ribs with Korean chili and short rib glaze.
Other excellent new options for seafood lovers include the stuffed fried lobster tail (with king crab) or grilled Icelandic salmon with spring ratatouille and shrub-roasted tomatoes. The 25-year-old balsamic vinegar is a wonderful addition. Fried sea bass is served simply with garlic, lemon, and brown butter. And seared ahi tuna comes with smoked clams – whatever type of marine life you desire, you’ll be satisfied.
For a hearty starter, use the smoked pork rack with a chutney made from bacon and salty apple. But that’s not all. Order the half a crispy skin chicken if your appetite is big; and vegans will appreciate the filled poblano with quinoa asparagus and chipotle tomato sauce. Damn it, even carnivores will crave it.
The list of pages makes you forget all of the previous. Fried carrots with harissa glaze, grilled shishito peppers with orange-miso glaze, mac and cheese with fontina and cheddar, tator tots with chives (homemade – delicious!), Asparagus with prosciutto and baked street corn.
Desserts are sometimes hard to justify after a big meal, but while on vacation, justify it and order the hummingbird cake, a flavorful dish made from bananas, pineapple, pecans, cinnamon, and nutmeg, topped with cream cheese frosting, white chocolate ganache, and cinnamon ice cream (another product from our own production). If dessert isn’t exactly working for you, one of the signature cocktails might work too – the L’Orange Creamsicle combines Gray Goose L’Orange Vodka, Absolut Vanilia, Aperol, orange juice, and half and half. It’s definitely as decadent as any Could be dessert.
The STRAT, 702.380.7711
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