Scotch 80 Prime, Las Vegas’ premier steakhouse at Palms Casino Resort recently appointed Daniel Ontiveros as Executive Chef, bringing his unique perspective to the restaurant and menu. With over 15 years of experience working in several world-class resorts, including acclaimed restaurant Joël Robuchon and Thomas Keller’s Bouchon, Ontiveros is reimagining traditional steakhouse favorites with a keen culinary eye focusing on seasonality, and unique tableside presentations.
Ontiveros leads the kitchen team in executing Scotch 80’s signature dishes, and has also added his creative flair in new menu items such as the Beef Carpaccio with bone marrow, truffle aioli, arugula, crispy capers and parmesan, the Colorado Lamb Chops with sweet potato duchesse and tarragon lamb jus, Faroe Island Salmon Tartare with cucumber, harissa crème fraîche, smoked salmon roe and guafrette potatoes and the Big Eye Tuna with black garlic shoyu, wasabi tobiko, green apple and sesame lavash. Other menu favorites such as the Seared Scallops, the Faroe Island Salmon and the Organic Mary’s Chicken have been reinvented. An instant hit: the Hamachi Shots, yellowtail Hamachi, ponzu, Fresno chili and micro shiso served in shot glasses, over ice.
With Ontiveros’ refreshed food menu comes additions to Scotch 80’s interactive dessert menu created by Palms’ Executive Pastry Chef Tammy Purdy. New offerings include the Scotch & Cigar with smoked semifreddo, espresso panna cotta, orange cream, toasted hazelnuts and coffee cake, Chocolate Layer Cake with chocolate cake, dark chocolate icing, vanilla bean milk, and Blueberry Lemon Cheesecake with graham cracker crust, lemon curd and blueberry leather.
The restaurant, known for their impressive scotch selection, also rolled out a new whiskey-based cocktail collection which includes the Utopia with rye whiskey, Redemption Rye, St. George spiced pear and vanilla bean walnut bitters and the O-Ren Ishii with Japanese whiskey, Suntory Toki, St. George raspberry and yuzu.