Top of The World
2000 Las Vegas Blvd. S. (Baltimore Ave. & Oakey Blvd.) 
Send to Phone
Send to Phone 702-380-7777 | Make Restaurant Reservations
Cuisine
Open
Dinner nightlyFeatures
- Valet parking & parking garage
- Dress Code: Business casual
- Entertainment: DJ Mon., Wed.-Sat.
- Full bar
- Great Wine List
- Kid-friendly
- Private room(s)
- Reservations suggested
- Romantic setting
- View
* Click here for rating key
 Top of The World Restaurant Review: Revolving a full circle every 80 minutes, this restaurant and cocktail lounge offers a panorama of the Las Vegas Valley from its 106th-floor perch atop the Stratosphere’s soaring tower. Feel free to wave at the skyjumpers as they dart past your window. Executive chef Rick Giffen and French chef Claude Gaty crafted a menu inspired by Gaty's travels around the world. Seafood lovers will find much to like with Mexican prawns, New England scallops and lobster à la plancha; roasted Scottish salmon with Thai jungle curry foam; and lobster bisque garnished with lobster cream. A standout appetizer is the beef tenderloin carpaccio --- thinly sliced, tender Australian Wagyu filet with Parmigiano-Reggiano, capers and white truffle oil. For entrées, the Colorado rack of lamb is accented with Moroccan flavors; and the restaurant’s bestseller is surf ‘n’ turf --- a ten-ounce center-cut filet with red wine sauce and mushrooms and the option of Alaskan king crab legs or a half-pound Canadian lobster tail. A wine pairing suggestion accompanies each main course, matching selections from a distinctive wine list that includes labels from France, Italy, Spain, Germany, Napa Valley, Australia, South Africa and South America. Finishing touches include the chocolate duo, a mini chocolate pot de crème with mixed berries in a white chocolate cup with vanilla mousseline cream; and red velvet cake with cream cheese mousse and toasted coconut. |
|
Just published! Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
