A&E

The Stratosphere’s sky-high dining room adjusts to stay on top

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Top of the World’s filet mignon carpaccio
Photo: Larry Hanna / Courtesy

The Stratosphere has been doing some redecorating over the past few months, and Top of the World has been a major recipient of those efforts. The dining room has been redone, and the food, cocktail and wine menus have been refreshed, too, under the direction of Golden Entertainment’s Johnny Church and Jason Shullo and new Top of the World executive chef Pawan Pinisetti.

The restaurant feels fresher and trendier, incorporating seasonal items and high-grade beef from well-known ranches across the U.S., Australia and Japan, which has resulted in dishes like a stunning filet mignon carpaccio and an Australian wagyu skirt steak. “Johnny is wildly creative and collaborating with him has been a lot of fun,” Pinisetti, who previously led the team at Fiamma inside MGM Grand, said of Church, Golden’s corporate executive chef who has also headed up kitchens at Aureole and MTO Café.

Top of the World’s tuna tartare, on gaufrette potatoes, is one example of that inventive pairing. And though the menu leans heavily toward meat, you can also find nice vegetarian options such as zucchini-squash “spaghetti” with marinara, along with more sustainable items. Many of the dinner items are on the lunch menu, too, and you’ll also find a truffle burger option there. As for the cocktails, try the Clingstone, featuring Cîroc Peach, ginger beer honey and lemon. Just like Grandma used to make!

TOP OF THE WORLD Stratosphere, 11 a.m.-11 p.m. Daily, 702-380-7711.

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