Top of the World has long been a must-visit Las Vegas destination, and it’s not just for the amazing views—although with its ever-rotating dining room, the vistas are indeed incredible. No, Top of the World is also a great place to pop the question, get married (yes, wedding packages are available, including reservations for up to 10 guests and a mini wedding cake) and, of course, have a fine-dining experience that you’ll be raving about for years to come.
The room itself is impressive—it’s easily one of the largest dining rooms to be found on the Strip, and all tables are perfectly placed within the space; no matter where you sit, you’ll enjoy that renowned view, all while enjoying some of the nicest servers you’re ever likely to meet.
Start your evening off with signature cocktails ranging from vodka-based (the Creamsicle features Ketel One, Caravella Orangecello D’Italia, Licor 43 Original, kumquat, aquafaba and candied orange), to rum-based (the Pink Panther contains Bacardi Limon, lemon, coconut ube molasses and electric dust) and gin-based (the Clover Club blends Tanqueray No. Ten, Cocchi Rosa Americano, lemon, raspberry, rose and raspberry foam).
There are so many surprises in the appetizers section. Crab fans will love the Creole-style lump crab toast served with Cajun butter, while vegetarians will flip for both the lemon and oregano whipped feta cheese (served with crudite, lavash and chili pepper jam) and wild mushroom ravioli (flavored here with toasted hazelnuts, Calabrian chili, guanciale and pickled beech mushrooms).
The fun continues unabated with a widely varied entrée section. From carnivore to vegan, everything you love is represented here, from the Kurabuto pork chop and smoked half chicken to Parmesan-crusted salmon and vegan stuffed squash. The steak selection is second to none, from a 16-ounce bone-in filet and 12-ounce New York strip to a prime tomahawk chop and 12-ounce wagyu rib cap. Make sure to pair these great cuts with sauces ranging from Bearnaise to peppercorn, and don’t forget sides like charred corn succotash with tarragon cream and fava beans, roasted haricot verts with smoked almonds, whipped ricotta and a Dijon and tarragon emulsion, and fried Brussels sprouts smothered in spicy brown sugar bacon, sherry vinegar and Parmesan cheese.
The STRAT, 702.380.7711
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