Site not look beautiful? Click here

A&E

5 thoughts from the 35 Steaks + Martinis Grand Opening

Image
A view of the bar inside 35 Steaks + Martinis.
Erik Kabik

1. With a name like 35 Steaks + Martinis, I figured I had to try what the restaurant’s moniker entails. The bartender served up a saketini, complete with the coolest ice cube I had ever seen: a strawberry frozen inside a perfectly spherical ice ball. Perfect 10s for both taste and presentation.

2. As for the steaks, well, 35 knows what its doing. The sliders blew me away—three bites of cheesy, bacon-y awesomeness.

3. I’m a fan of crab cakes, and it seems 35’s chef is, too. My +1 recommends dipping them in the house horseradish sauce.

4. Deciding to save room for dessert, I passed on the spread of seafood that was out for the evening. Crab legs, jumbo shrimp and oysters—why did I eat those potatoes gratin, again?

5. The red velvet cake that was passed around was tasty, but I’d be more tempted to go for seconds of 35’s delicious mini fruit tarts.

Share
Photo of Mark Adams

Mark Adams is the Web Editor of Las Vegas Weekly, overseeing the magazine’s EPPY Award-winning website. He previously served as ...

Get more Mark Adams

Commenting Policy

Previous Discussion:

  • With a new restaurant and his first-born enrolled at his alma mater, Guy Fieri is all about Las Vegas.

  • Meet the first of a new wave of restaurants coming to the hip hotel.

  • Numerous lists have dubbed Peruvian food the next breakthrough ethnic cuisine.

  • Get More Dining Stories
Top of Story