Dining

The speakeasy chophouse: Herbs & Rye steps it up

Image
Like salad, steak and pizza rolled into one: Herbs & Rye’s bistecca flatbread with grilled flat iron steak, mushrooms, arugula and truffle vinaigrette.
Photo: Sam Morris

When Herbs & Rye opened in 2010, owner/barman Nectaly Mendoza was determined to create the quintessential classic cocktail bar in an off-Strip Las Vegas location. That ambitious feat has been accomplished and surpassed. But in its earlier days, the food at Herbs & Rye—a somewhat Italian, inconsistent mish-mash—was greatly overshadowed by those great drinks. Today, the cuisine has evolved into a comfortable complementary role, holding onto popular appetizers and “flatbread” pizzas and adopting steady steaks and sides. If you haven’t shared a meal at Herbs & Rye lately, maybe it’s time to re-experience this colorful spot, now something like a speakeasy chophouse.

The beautiful mess of fried calamari, banana peppers and crispy prosciutto slathered in creamy aioli ($16) is still a favorite starter. I prefer to split a crisp Caesar or iceberg wedge and the hearty bistecca flatbread ($15), topped with bits of grilled flat iron, mushrooms, arugula and truffle vinaigrette.

You could skip the steak, surviving only on indulgent sides like garlicky spinach, jalapeño-laced cream corn or truffled macaroni and cheese (all $7.50). But after you’ve been romanced by numerous Brown Derbys or Lion’s Tails—is there another bar where your drink comes out so perfect every time?—it’s hard to resist a bone-in Kansas City strip, staring you down. Try to order during one of two happy hours, when it’s $16 instead of $32.

Herbs & Rye 3713 W. Sahara Ave., 982-8036. Sunday-Thursday, 5 p.m.-2 a.m.; Friday & Saturday, 5 p.m.-3 a.m.

Tags: Dining
Share
Photo of Brock Radke

Brock Radke is Las Vegas Weekly's managing editor and has been writing about Las Vegas for more than 15 years.

Get more Brock Radke

Commenting Policy

  • New environments and fresh menus abound in the local steakhouse scene.

  • Sailor Jerry ambassador Ashley Marsh says every cool bar has a great spiced rum cocktail these days.

  • Another Mexican restaurant in the neighborhood? Try it out and compare it to the rest.

  • Get More Dining Stories
Top of Story