Top of the World
Stratosphere - 2000 S. Las Vegas Blvd.
Las Vegas, NV, 89104
Eclectic, Gourmet, Seafood, Steaks, American
$55 to $100
Payment types accepted:
AMEX, VISA, MASTERCARD, DISCOVER, CASH
Monday: 11:00 AM to 11:00 PM
Tuesday: 11:00 AM to 11:00 PM
Wednesday: 11:00 AM to 11:00 PM
Thursday: 11:00 AM to 11:00 PM
Friday: 11:00 AM to 11:00 PM
Saturday: 11:00 AM to 11:00 PM
Sunday: 11:00 AM to 11:00 PM
Reservations: Reservations Suggested
Book a Top of the World reservation through VEGAS.com and enjoy complimentary savory pre-dinner treats from the chef.*
* You must present a printed copy of your VEGAS.com restaurant reservation confirmation e-mail to your server to receive this offer.
More info: Dress code is strictly enforced. Please arrive to the restaurant in business casual attire.
The Stratosphere Tower offers a variety of options for private events for 15 to 1,500 guests, all with spectacular views. Observation deck events with thrill rides are a uniquely Las Vegas option. Buyouts for the restaurant can also be arranged.
Top of the World Review:
It seems par for the course that a restaurant atop the tallest building west of the Mississippi would offer fabulous views. But Top of the World at the Stratosphere hotel goes over the top, rotating 360 degrees throughout your meal to offer sprawling views of the entire Las Vegas valley.
The meal begins with an elevator ride more than 800 feet above the Las Vegas Strip. From there, guests are led to an elegant dining room with angled floor-to-ceiling windows.
As you sit at your table enjoying first-class service and delicious lunch or dinner dishes from Executive Chef Rick Giffen and Chef Claude Gaty, the restaurant rotates at a relaxing and rhythmic pace. The 80-minute rotation is quick enough for you to take in the entire Strip, downtown and beyond (as well as the Top of the World kitchen) during the course of your meal, but slow enough so you can savor every moment.
Lunchtime offers a quaint atmosphere for business meetings, conventions and family reunions while dinner transforms the dining room into one of the city's most romantic getaways. Many of the marriage capital of the world's proposals happen right here.
For a real treat, reserve your spot for just before sunset to enjoy the gorgeous splash of color across the mountains and sky as the world famous Las Vegas Strip becomes fully illuminated.
Top of the World's menu is also impressive with a variety of gourmet steak, meat, fowl and seafood dishes as well as vegan and gluten-free selections, like grilled vegetable Napoleon & portobello with a quinoa tabbouleh drizzled in a balsamic essence. Just about any meal on the menu can easily be made gluten-free with a simple tweak from the chef.
To enhance your overall experience, try the four-course tasting menu with suggested wine pairings. Each dish is masterfully served in just the right amount of time leaving you feeling satisfied but not overstuffed. Your meal begins with choice of soup or fresh Caesar salad, accompanied by a Pinot Gris. As a seafood lover, you will enjoy every bite of the silky and creamy lobster bisque.
For your second course you'll choose from a jumbo lump crab cake with green papaya kimchi or seared branzino. Topped with citrus brown butter emulsion and a single asparagus spear, the branzino's natural flavor is enhanced by an earthy mushroom fricassee with huitlacoche and corn. Either selection pairs perfectly with a slightly sweet and refreshing Sauvignon Blanc from New Zealand.
Third course is a grilled center cut filet with red wine sauce and royal trumpet. This scrumptious filet is cooked to perfection and served with a North Coast Cabernet Sauvignon.
For the final course, a mini dessert duo and fruity red port satisfies even the sweetest tooth.
Top of the World isn't just a restaurant. It's a fine dining experience -- one you won't soon forget. Your server will arrive at just the right moment to snap your photo and capture a lasting memory with the Strip as the backdrop. Professional photography is also available for an added cost.
-- Review By Aleza Freeman
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