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Scotch 80 Prime

4321 W. Flamingo Rd. (Arville St.) Send to Phone
702-942-7777, 866-942-7777, 866-942-7770 | Make Restaurant Reservations
Palms Casino Resort steakhouse with a scotch/whisky collection valued at $3 million.

Cuisine
Open
Dinner nightly
Open late Fri.-Sat.
Features

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Scotch 80 Prime, Las Vegas, NV

Scotch 80 Prime Restaurant Review

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About the restaurant & décor: The restaurant’s name is in homage to the Scotch 80 neighborhood, an 80-acre plot of land north of Palms Casino Resort that was purchased in the early 1900s by the city’s first mayor, Peter Buol, and also the scotch selection and Prime steaks it offers. The décor exudes luxury, with a marble bar top; rich tones of camel, tan, gold and ivory; and world-class artwork with pieces from the likes of Andy Warhol and Damien Hirst.

Likes: The scotch/whisky menu, valued at $3 million, focuses on rare and vintage gems from top producers in Scotland including the Macallan Fine & Rare Vintage collection, as well as nearly 500 whiskies from Japan, India, Taiwan, Ireland, Canada and the U.S. It is reputed to be the largest for consumption in the world.
Dislikes: The restaurant can get noisy at certain times, especially later at night when a DJ spins music, so if this is a problem, consider reserving a table early in the evening.

Food & Drinks: A starter we highly recommend is the mesquite-fired crustacean tower, with lobster, shrimp, scallops, octopus, crab and clams, which arrives on a circular custom flame-lit vessel. Steaks are the stars of the show and you have your pick of Prime cuts of bison filet mignon, NY, rib-eye, rib cap, porterhouse, Wagyu and Japanese A5 with add-on options of lobster, crab, foie gras and truffles. Seafood choices include broiled Shetland Island salmon with spring vegetables and Dover sole accompanied with roasted artichokes. Sides range from potato gnocchi with white truffle cream to white asparagus tips with melted leeks. Save room for the Fire & Ice banana split presented tableside, a show in itself, as bananas are torched to caramelize and liquid nitrogen is added to a vanilla bean base to instantly transform it into ice cream amid an icy cloud, with an array of toppings such as peanuts, cherries, M&Ms, Oreos, and caramel and chocolate sauces served on an artist’s palette. In addition to the extensive whisky selection is more than 950 wines, mainly from Italy, France and Napa; and a roving classic cocktail cart, from which a server will mix an Old Fashioned or Manhattan right before your eyes.
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