Now in its 93rd year in business, the Palm is one of the country’s most celebrated restaurant institutions, and the Las Vegas location (The Forum Shops, 702.732.7256) has maintained landmark status since opening in 1994.
It’s known best for prime aged steaks and whole Nova Scotia lobsters, but the kitchen is always adjusting the menu for the season, and fresh new dishes for spring are generating some serious buzz. Start by sharing blistered shishito peppers with extra virgin olive oil, smoked sea salt and shaved Parmigiano Reggiano cheese or creamy burrata layered with shaved prosciutto, pistachios and balsamic glaze.
The spring specialty steak is an eight-ounce Strauss grass-fed filet mignon served with black truffle butter, or opt for a new seafood creation with the shrimp rigatoni, laden with olive oil-poached garlic, heirloom tomatoes and pea tendrils. The Palm may be a familiar favorite, but always offering something new is essential in its longevity.
Off the Strip: MB Steak
Make no mistake: MB Steak (Hard Rock Hotel, 702.483.4888) is a luxury chophouse. But that doesn’t mean it can’t also be a cool place to hang out, and that’s what the new Social Hour menu is all about. From 5 to 6 p.m., the bar serves up $5 craft cocktails including the MB gimlet with muddled cucumber, dill and lemon juice, as well as wines by the glass and domestic and imported beers. MB Bites are also $5 and include oysters with dill mignonette and cocktail sauce, crispy calamari, Alaskan crab cakes with herb butter and brisket sliders with Butterkase cheese.
#trending: Dirt Dog
Dirt Dog
Baseball’s opening day has come and gone, but if you didn’t start the season in the appropriate way, you can get your fix any time at Dirt Dog (Grand Bazaar Shops, 702.586.9300), the L.A.-born hot dog spot that also operates a location in the southwest Vegas Valley. This is no simple mustard-and-relish situation; the House Dog slathers green chile spread and bacon-laced Thousand Island dressing on a crispy-fried frank, while the popular Green Dog tosses bright chimichurri and guacamole into the mix.
