Chef Sammy DeMarco brings new menus to 7th & Carson

DeMarco’s smoked salmon scramble
Photo: Christopher DeVargas

Downtown’s culinary scene just added a star to its roster. Sammy DeMarco—former chef of Sam’s American and Sam’s Snacks in the Bellagio, and First Food & Bar at Palazzo and Rattlecan at the Venetian—has returned to town after living in Europe for a few years. This time he’s a guest chef at 7th & Carson, where he has introduced brunch and dinner menus sure to please longtime fans and win new ones to his style of elevated comfort food.

The brunch menu features smaller plates, items to share and bigger plates for hungry weekend warriors. A standout is the smoked salmon scramble ($13.50)—salmon ribbons, scrambled eggs, frisée, whipped crème fraîche and salmon caviar, served with sourdough. The Double House Burger ($15.50) revisits one of DeMarco’s signature dishes from his previous restaurants: two 4-ounce premium patties with caramelized onions, pickles and Sammy’s special sauce.

The dinner menu comprises dishes such as U-10 diver scallops ($21) on a bed of celery-root puree, hazelnut brown butter, winter citrus supremes and herb salad. Though summery in appearance, the dish provides all the comfort of fall. The strozzapreti pasta ($19.50), with Chianti-braised duck leg, melted fennel, oven-dried tomatoes, capers and pistachios and grated Pecorino, is more sweater-season fare. And for dessert, don’t skip the French toast topped with gelato, white chocolate chips and toasted hazelnuts ($8), a nod to the chef’s time in Europe, where hazelnuts appear in everything.

DeMarco cut his teeth on New York City’s culinary scene, where he attracted industry peers to his restaurant. To that end, he has also created a Tuesday industry menu at 7th & Carson—one more reason it’s good to have the chef back in town.

7th & Carson 616 E. Carson #110, 702-868-3355. Thursday-Tuesday, 11 a.m.-10 p.m.

Tags: Dining, Food
  • There are 11 different burger styles, including the Sloppy Mary with steak or vegan chili and the Queen Mary with grilled onions, bacon, cheese and ...

  • Chef Kyung Hong has fashioned a menu highlighting both his Korean heritage and his background as a Morimoto alumnus.

  • New Orleans-bred chef Jennifer Landry brings a contemporary Southern style to the small-but-mighty food menu.

  • Get More Dining Stories
Top of Story