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Greene St. Kitchen

4321 W. Flamingo Rd. (Arville St.) Send to Phone
Contemporary American cuisine and seafood are offered at this Palms Casino Resort restaurant.

Cuisine
Open
Dinner nightly, Brunch Sat.
Features

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Greene St. Kitchen, Las Vegas, NV

Greene St. Kitchen Restaurant Review

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About the restaurant & décor: Greene St. Kitchen offers contemporary American cuisine and seafood at Palms Casino Resort. The décor harkens to the 80s with a graffiti brick wall on the exterior, secret entrance through a video arcade room with functioning coin-operated games and hidden door built into a soda machine. In the lounge is a bar inside a giant birdcage with a Bob’s Big Boy perched atop and the dining room is filled with commissioned works by street artists Banksy, VHILS and others.

Likes: The back bar opens out onto a beautiful open-air garden patio overlooking the KAOS Dayclub pool, which serves as an al fresco dining space.
Dislikes: The dining room can be quite loud, so if you prefer a quieter setting consider dining early.

Food & Drinks: The menu includes several dishes suitable for sharing, such as tuna pizza with black garlic soy aïoli, pickled pearl onions and white truffle; and duck pancakes with cucumber and scallion julienne and hoisin sauce. Entrées are a mix of pasta, seafood and beef, with the likes of spaghetti lobster with lobster cream and bacon; whole steamed striped bass with “sucio” sauce; and a char grilled 24 oz. Tajima rib-eye, an Australian Wagyu served with harissa butter, jalapeño and garlic. Vegans will appreciate the sliders made with Impossible burger. An out-of-this-world finish is “The Space Invader” delivered under glass amidst a fog of dry ice with a Cookie Monster-like alien atop a UFO with Fruity Pebbles, cereal milk ice cream Baked Alaska and strawberry coulis. An extensive saké list includes varieties such as Kurosawa Junmai Kimoto. Wine is also served. Brunch is available on Saturday from 12 p.m.-5 p.m. on the restaurant’s garden patio; look for avocado toast with focaccia, heirloom tomato and micro lemon basil; a breakfast burrito with chorizo; and a Belgian waffle with raspberry coulis and berry cream.
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