Off the Strip: Blvd & Main Taphouse
The Strat has been updating and innovating its dining lineup as part of a recent rebranding, but now the iconic property’s most anticipated new eatery has arrived, a beer-centric gastropub created by the folks who’ve built the PT’s tavern empire in Las Vegas.
Blvd & Main Taphouse (The Strat, 702.380.7777) is a next-generation sports bar, a 6,000-square-foot restaurant with more than two dozen beers on tap, including its own signature brew, the SkyJump Golden Ale. The menu offers everything you could ever want from your favorite bar.
Start with Buffalo fried oysters, the “Cheetorrones” crispy pork skins with spicy cheese dust or the Beirocks, stout-braised beef short rib-stuffed bread with beer cheese dipping sauce. Sliders, pizza, salads and sandwiches round out the menu, but you can opt for beer-battered fish and chips, wood-fired salmon with sautéed farro or brick-pressed chicken with crushed fried potatoes. –Brock Radke
On the Strip: Blue Ribbon Sushi Bar & Grill
Sushi Assortment
Eating at a restaurant with the Blue Ribbon name means getting the best possible version of whatever you want, whether it’s fried chicken, oysters or the perfect cheeseburger. At the newest Bromberg brothers restaurant in Las Vegas, Blue Ribbon Sushi Bar & Grill (Red Rock Resort, 702.797.7444), you can stick to the raw stuff with a peerless selection of maki and vegetable rolls, sushi and sashimi or sample signature Blue Ribbon dishes like the oxtail fried rice and teppanyaki wagyu beef tongue. Hot or cold, you can’t go wrong. –Brock Radke
#trending: b.B.d.'s
Pastrami
Chef Ralph Perrazzo has created a gastronomic sensation at b.B.d.’s (Palace Station, 702.221.6513) with his astounding new pastrami sandwiches, uniting classic Jewish delicatessen know-how with Italian pizzazz. He starts with tender cuts of USDA Prime beef neck that are rolled and twined together before a six-day brining, smoking, curing and steaming process. The pastrami is sliced thin and piled sky-high between slices of rye bread custom baked with extra caraway, served with mustard, pickle slices, and coleslaw on the side. –Greg Thilmont
