Few steakhouses in the Valley boast a more art-forward interior than the Palms' Scotch 80 Prime, which features an outstanding collection that includes pieces by Jean-Michel Basquiat, Andy Warhol and Damien Hirst. (And, some would argue, that $3 million whiskey collection is also a work of art.) Now, there's yet another reason to go to Scotch 80: Daniel Ontiveros, whose résumé includes stints at Bouchon, Comme Ça and L'Atelier de Joël Robuchon, has been appointed executive chef.
Ontiveros has drawn upon his bistro and fine dining experience to enhance the menu, with an emphasis on seasonality and presentation. "Obviously, at a steakhouse, there are certain things you just can't change. That's why we try to highlight the steak program that we have here," he says. "Some of the other things that we are trying to change are more side items or tableside presentations. But most importantly, just taking some of what I've done in the past like at Bouchon and Robuchon to try and find a balance of good-quality ingredients and fine dining."
Items on the newly launched fall menu include beef carpaccio ($22), with bone marrow, truffle aioli, arugula, crispy capers and Parmesan; Colorado lamb chops ($62), with sweet potato duchesse and tarragon lamb jus; and bigeye tuna ($19), with black garlic shoyu, wasabi tobiko, green apple and sesame lavash. The chef has also reimagined signatures like the Hamachi Shots ($22)—yellowtail ponzu, Fresno chili and micro shiso served over ice in shot glasses. And the Flaming Seafood Tower ($135-$185) remains a crowd favorite, Ontiveros says.
SCOTCH 80 PRIME Palms, 702-942-7777. Sunday-Thursday, 5-10 p.m.; Friday-Saturday, 5 p.m.-midnight.
