[Eat the Menu]

Off the Strip brings its satisfying fare to the Linq

I’ve still never visited the original Off the Strip, the popular neighborhood bar and restaurant in Southern Highlands, and while I’ve always heard great things about the food and service there, the idea of the place coming to the Strip didn’t initially make a lot of sense to me. Would tourists roaming the Linq care to experience a re-creation of a local, suburban favorite?

Turns out, it makes a lot of sense. The new Off the Strip is huge and spacious but still warm and cozy—it really does feel like your neighborhood spot. And the menu maintains old favorites while mixing in new dishes to suit those looking to eat healthy and others looking for innovative flavors.

Off the Strip Linq, 702-331-6800. 24/7.

    • Photo

      Sweet Chili & Bacon Prawns This addictive appetizer adds plenty of sweet and spicy to the guaranteed winner that is bacon-wrapped shrimp. The crunchy Asian slaw packs plenty of flavor, too. ($13)

    • Photo

      Rolled NY Strip with Asparagus Off the Strip calls this a table starter, but you may have to order it for your entrée; it’s too tasty to share. Tender beef is layered with provolone cheese, asparagus, basil and sun-dried tomato, all awash in a lusciously rich Marsala sauce. ($14)

    • Photo

      Lamb Gyro Cheesesteak The original restaurant is known for a killer burger, but the new spot raises the sandwich game with this hybrid. A crusty roll is crammed with Greek-spiced lamb and smothered with melty provolone, onions and peppadew peppers. ($13)

    • Photo

      Grilled Mahi Filet Off the Strip plans to expand its Fresh & Fit menu, but this perfectly grilled, fresh fish on a bed of balsamic-sauced red quinoa already fits the bill. You could eat this delicious dish every day. ($24)

    • Photo

      Al’s Cheesecake Named for original chef/owner Al Hubbard, this sweet treat proves that classic New York cheesecake never goes out of style ... especially with a little chocolate and strawberry. ($11)

    Tags: Dining, Food
    Photo of Brock Radke

    Brock is an award-winning writer and reporter who has been documenting life in Las Vegas for 20 years. He currently ...

    Get more Brock Radke
    • My favorite plate is hands down the signature smoked black cod. Bite-sized pieces of white fish are slathered in a tantalizing barbecue sauce, lending the ...

    • The chef and her partner prep everything—like the wheat and cannellini bean-based proteins—in a commercial kitchen, then load up their cars to sell at farmers’ ...

    • The bone-in bird is slow-cooked in a sauce based on achiote, a reddish-orange spice, which lends an earthy, slightly peppery tang to the tender poultry.

    • Get More Dining Stories
    Top of Story