The revolving Top of the World is the first restaurant to get a makeover since Golden Entertainment purchased the Stratosphere, and new corporate executive chef John Church is determined to take its menu to new heights, with the help of new executive chef Pawan Pinisetti. The direction they’ve chosen is in the vein of a traditional American steakhouse, with some distinguishing decadent touches.
For maximum wow factor, start things off with a carpaccio of paper-thin filet mignon, Maine lobster drizzled with black garlic-caper vinaigrette or a trio of turkey meatballs stuffed with melted Swiss cheese and capped with sliced prosciutto and peppercorn sauce. The French onion soup is transformed from modest stock to decadent feast right before your eyes as a hearty dose of truffle Gouda fondue is added at the table.
Stars of the carefully sourced beef selection include Cape Grim grass-fed cattle from Tasmania, which roam 150 miles of coastline, and genuine Japanese wagyu. True connoisseurs will want to try a soon-to-be-introduced prix fixe menu that will highlight ribeyes from different suppliers.
If you prefer surf to turf, Church’s longtime commitment to sustainability is reflected in his use of products such as Ora King salmon. And the restaurant is one of the few spots in town offering classic lobster Thermidor, a decadent dish of lobster meat, eggs yolks and Brandy.
The desert menu offers modern twists on several classics. They include bananas foster updated with crispy plantains, a crème brulee trio and a take on the baked Alaska that Church prepared for Martha Stewart during his recent appearance on the Food Network’s “Chopped.”
The dining room also has been upgraded as part of the relaunch. But given the food and the view, you may never notice. topoftheworldlv.com