Photo by: Flavia Molinari
When you head into Stubborn Seed by Jeremy Ford at Resorts World Las Vegas, the art deco-inspired space is sure to wow you—there’s a circular bar with a glamorous chandelier where you can indulge in predinner cocktails, a long, lush patio behind that and plush booths surrounding an intimate dining area. At one end is an open kitchen with an overhead art piece depicting a version of the Great Wave, Mount Fuji and more.
Ford, a Top Chef winner (twice over) and the founder of the Michelin-starred Stubborn Seed in Miami, is known for using a variety of innovative ingredients and techniques, combining flavors pulled from cuisines all over the globe. And if you aren’t familiar with some of the terms on the menu, don’t worry; we’ll try to help you out.
Predinner cocktails are beautiful, but a drink in hand while deciding on dinner is pretty key. Here, the Kill Dill makes a refreshing sip that comes with a kick, with Dolin Génépy le Chamois liqueur, plus the flavors of cucumber, dill syrup, Fresno pepper and lime. The liqueur here is comprised of several herbs, including génépy, an alpine artemisia with a strong flavor. It’s a little like Green Chartreuse.
Find several menu types at Stubborn Seed, including the tasting menu, originally the only way to dine at the Las Vegas outpost. Since opening, the restaurant has added an a la carte menu as well as a menu for show nights, excellent options for the Vegas visitor. On the a la carte menu, you’ll find items like the warm marinated olives with mint poblano pesto and Ibérico ham (the Spanish pig is fed entirely on acorns, and that shows in the taste of the meat); and Ibérico ham fritters with a smoked paprika emulsion.
Iberico Ham Fritters Photo by: Courtesy photo
The Westholme Australian wagyu striploin is a larger entrée that features black bean sofrito and cauliflower soubise, which is a bechamel with puréed vegetables blended in, resulting in a richer sauce. Another great option is the smoked beef rib with herb crepes, shiso, lime and gem lettuce (shiso is an herb with a minty, earthy flavor), sides of charred jerk carrots and Sichuan spiced tempura maitake mushrooms, both yielding spicy bites. The jerk carrots, with a smoky, hot, Jamaican-inspired taste, are especially delightful, and worth ordering a second time.
The tasting menu features six courses, with items such as a kalamata olive ciabatta with kalamata dust (yes, you can taste the olive in that preparation); the madai Veronique, sea bream with a sauce that traditionally includes grapes; and duck confit dumpling (confit is meat cooked in its own fat). You also have the opportunity to add on such items as a Kaluga caviar macaron or a Hudson Valley foie gras and black truffle tart.
Australian Wagyu Striploin Photo by: Courtesy photo
If you are here for a show, that three-course menu is perfect, with entrées including JJ’s Guilty Pleasure burger with smoked beef bacon (looks like pork, tastes like steak, it’s been said), with double patties and American cheese as well. You can also find it on the a la carte menu. The truffle organic chicken with pomme purée and a natural jus is a solid choice as well. Pomme purée? Well, it’s mashed potatoes, but so, so better.
Resorts World Las Vegas. 702.676.8062 or rwlasvegas.com
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