That view! That food! The newly opened Ocean Prime, sitting four floors above the Las Vegas Strip, combines both to create an excellent dining experience. The restaurant, built at Project 63 on the bustling corner of the Strip and Harmon Avenue, is the 18th outpost to open under Cameron Mitchell Restaurants, and serves as the brand’s flagship location.
Guests step off the elevator and into a chic and sexy space, with a spacious bar and lounge as the first room to greet them—a perfect spot to sip on signature cocktails before dinner. Try the Black Orchid, a mix of Belvedere Organic Blackberry & Lemongrass Infusion vodka, St-Germain, fresh lemon and white cranberry juice, served martini style with an ice sphere wrapped around an orchid flower. Or go for one of Ocean Prime’s own twists on classic cocktails like the Hot & Dirty martini, with olive oil-infused Belvedere vodka and Calabrian chili blue cheese-stuffed Castelvetrano olives, or the Cucumber Gimlet with Bombay Sapphire gin, muddled fresh cucumbers and fresh lime juice. For a special treat, try the caviar and vodka service, which is served with traditional accoutrements and comes with a choice of Grey Goose or Belvedere for sipping alongside Petrossian Royal Baika or Royal Kaluga caviar by the ounce.
Proceed to the main dining room, designed with a nice balance of throwback steakhouse vibes and rich furnishings with upscale and contemporary touches throughout. The real star at Ocean Prime, though, is its nearly 2,500-square-foot rooftop terrace with views that are truly amazing and make for an unforgettable Las Vegas memory.
Whatever seat you choose to spend your dining experience in, settle in comfortably for a lip-smacking, filling meal that should begin with the smoking shellfish tower. The eye-catching vessel, built with the diners’ own selection of seafood like East Coast and West Coast oysters on the half shell, jumbo shrimp cocktail, chilled king crab legs and more, wafts smoke into the air as it’s brought over to the table. Other appetizers not to be missed include the deviled eggs, made with white truffle caviar, and the rich French onion soup, made with brandy and aged Swiss cheese. Salads are aplenty on the menu, but we found a new love for a house salad: the Ocean Prime house salad, the perfect blend of romaine and field greens topped with thinly sliced Granny Smith apples, goat cheese and walnuts with a delicious sherry mustard vinaigrette.
Next, move onto Ocean Prime’s main stars, the meat and fish. Seafood is flown in daily on the restaurant’s private jet from locations like Hawaii and, unlike a traditional steakhouse, the twist here is that guests can order the fish in sushi and nigiri style. Specialty sushi rolls include the Ocean Roll with tuna, salmon, hamachi, avocado and a chili garlic oil, and the Prime Roll with tempura shrimp, cream cheese, scallions and beef carpaccio. And this vegetarian has found a new favorite veggie roll at Ocean Prime. This vegetarian roll (filling enough for a main course) is wrapped in soy paper and is stuffed with crispy asparagus, avocado, daikon and mango with drops of sesame lime vinaigrette. Nigiri features pieces of salmon belly and No. 1 ahi tuna; there is even an A-5 wagyu option.
Traditional seafood entrées include an Alaskan halibut served with fresh-made gnocchi, spring peas and a lemon jus; Chilean sea bass with broccolini, pearl onions and potato purée with a truffle vinaigrette; and the filling lobster linguine with roasted tomato butter, arugula, chili flakes and Parmesan.
When it comes to carnivorous eating endeavors, the steaks here won’t disappoint. All cuts are broiled at 1,200 degrees, seasoned with salt and pepper, and finished with clarified butter and parsley. Choose from selections like New York strip, bone-in ribeye, filet mignon and a dry-aged wagyu strip; and all steaks can be served with what the menu lists as “accessories,” like black truffle butter, Maytag blue cheese crust, béarnaise sauce and more. Side dishes are meant to be shared and we’d be remiss not to suggest the smoked gouda tater tots (a revelation!) or the miso-chili roasted broccoli, black truffle mac and cheese, and the bacon creamed spinach.
If you possibly have room for dessert, nothing is more decadent than the chocolate torte, a flourless chocolate cake with dark Valrhona chocolate ganache and spiced almonds—or aim high with the 10-layer carrot cake with cream cheese icing and a tart pineapple syrup. Sipping dessert is fun at Ocean Prime, too, with dessert cocktails like the salty caramel made with Ketel One vodka, caramel, cream, Madagascar vanilla bean and egg white.
After all that, it’s time to lean back and take a breath and know that view, that food—that is the satisfaction of the new Ocean Prime.
3716 Las Vegas Blvd. S., ocean-prime.com
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