Top of the World restaurant: Elevated and enlivening
Top of the World at Stratosphere has long been one of the pinnacles of Vegas dining, a destination both for the stellar views of the sky-high rotating restaurant and for the superior food. And that didn’t change with Golden Entertainment’s acquisition of the Stratosphere in 2017. In fact, it might just be better.
This year, the company embarked on a property-wide renovation of the Strat, brought on Johnny Church as corporate executive chef, and Pawan Pinisetti as executive chef at Top of the World. Church has a storied history in Vegas, working at Strip properties including Aureole and designing and executing menus at popular local restaurants; he even won Chopped earlier in the year when Martha Stewart was judging. Pinisetti is also a Strip veteran, and was executive chef at Fiamma for several years.
At Top of the World, Church redesigned the menu, bringing in sustainable seafood, quality meats and seasonal produce to delicious dishes. Says Pinisetti, “Johnny is wildly creative and collaborating with him has been a lot of fun.” Golden Entertainment’s corporate director of beverage and cocktail guru Jason Shullo also redesigned the cocktail menu, and if you’re dining here, as we did recently, these lovelies are advised. The Bibiana combines Don Julio Añejo tequila, pomegranate liqueur, agave and lime, and the fiery accent comes courtesy of Firewater bitters. Or ask for a wine pairing; there are some amazing options.
Tuna tartare comes in bite-sized bits on salty, crispy gaufrette potatoes with avocado, wasabi and togarashi spice. For more hearty bites, wagyu beef arancini’s breading holds up to a tasty pomodoro, and moist Maryland lump crab cake comes with a beautiful saffron aioli. And filet mignon carpaccio is oh so thin. Vegetarians will appreciate the local mixed greens salad featuring shaved root vegetables and a superfood vinaigrette.
Nosh Top of the World
The beef here has been thoughtfully sourced, like the A-5 Japanese wagyu, 10-ounce skirt steak from Australia’s Tajima Ranch, and 10-ounce filet mignon from Harris Ranch out of California. Or maybe you'd prefer Maine lobster.
Maryland crab-stuffed chicken makes for an intriguingly unusual combo of flavors, with red pepper romesco sauce. The Ora King salmon is certainly a star on the menu, a velvety, rich dish termed “one of the best pieces of fish I’ve ever eaten” by a dining companion. It’s also a star in the sustainability ring, and has been rated Best Choice/Green in Monterey Bay Aquarium’s Seafood Watch.
If you're vegetarian or vegan, don’t be shy. The menu marks dishes that are safe for vegetarians to indulge in, like squash with pomodoro sauce. And many of those dishes are also vegan, so just ask.
On the sides side, roasted organic mushrooms are completely satisfying, with that beautiful earthiness. If a seasonal cavatelli with white and black truffles is available, order it! Of course, since truffles appear but once a year, don’t be disappointed if it’s not available.
After all this goodness, you probably won't have room for dessert. But a few bites of a decadent baked Alaska or 21-layer chocolate cake won’t hurt you a bit! Get that with sherry and enjoy the lights of the city to cap off your night.
Stratosphere, 11 a.m.-11 p.m. daily. 702.380.7771