16 Years the Palms N9NE steak house was the hipster place to dine on oversized Tomahawks and boozy cocktails alongside Hollywood A-listers and moneyed moguls. Now that iconic space is home to Scotch 80 Prime still under the direction of chef Barry S. Dakake along with executive sous chef Marc Purdy formerly of Alize.
The newly appointed steak house gives nod to the historic Scotch 80’s, a community that strives to preserve a cherished neighborhood in the city of Las Vegas. Unlike the preservation quest of the Scotch 80’s community, Scotch 80 Prime may be the next leader in the new image, concept and feel of a Vegas Steak House.
Scotch 80 Prime carries a fresh, upbeat dining outlook, one that emits playfulness, innovation with provocative drinks, décor and dining style. With Station Casinos multimillion dollar renovation of the Palms hotel there is a lot at stake in creating an alluring venue for the new wave of millennial diners along with loyal locals and trendy tourists.
Scotch 80 Prime is a thoughtfully designed space with a culinary program that enlivens and entertains all the senses. Walking into the entrance way, holographic flowers appear to float along the long corridor leading forward into a spacious lounge area abutted by windows and a small outdoor patio with plenty of causal seating.
The stunning back-lit bar carries an extensive whiskey collection, a well-appointed wine-list and creative cocktails. Geometric patterned marble flooring , lots of glass and mirrors accented with three dimensional pentagonal lighting fixtures allows a continual flow of light, air and pattern into this once austere dining space. Controversial, modern and contemporary art pieces by Jean Michel Basquait, Damien Hirst, Andy Warhol, and Bronx graffiti artist, John “Crash Mato’s have been carefully curated to spark the imagination while one is busy pleasing the palate. Comfortable neutral colored leatherette banquettes and open seating plays well in this upscale casual atmosphere.
The soothing yet subtlety edgy atmosphere is the setting for meal sharing and great conversation. Begin with Chef Dakake’s creative take on the seafood tower. The traditional icy layered presentation is now mesquite fired with warm hearty portions of Alaskan King crab, Maine lobster, sea scallops, white Mexican shrimp, Spanish octopus and little neck Clams.The Bacon Best starter of sweet, salty savory bites of Nueske’s bacon lathered in a chocolate root beer glaze and spicy pecan brittle could be enjoyed before or after a meal.
For those wanting to indulge in fresh vibrant greens, The Spazz salad consisting of local Urban Seeds seasonal lettuce varieties intermingle with bay blue cheese crumbles and sweet and spicy sherry vinaigrette is available along with tantalizing meaty menu items.
Discriminating diners can find their selection in three categories: Prime, Prime Dry Aged and Pasture Raised. From a Classic New York Strip or a savory sliced Porterhouse offered alongside a Creekside Farms Tomahawk Ribeye or the indulgent A5 Japanese Kobe, there is a something for every meat lover at the table.
The menu “Add-On’s” bestows an alchemic touch to the plate and palate. A generous grating of seasonal truffles or sautéed Hudson Valley Foie Gras elevates the culinary experience. Sides come ala-carte and are worth sharing. Old school cream corn or the Heart Stopping Potato Puree will make the meal complete.
Always save room for dessert, especially the interactive crowd pleaser, the Fire & Ice banana split served tableside with plenty of fiery flare and gooey toppings. Complete your culinary journey through this new neighborhood of dining spots with a hand shaken or stirred cocktail from the roving classic cocktail cart. Scotch Prime 80 is the place that hopes to make you apart of the Palms dining community for years to come.