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Dining

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35 Steaks & Martinis

Hard Rock Hotel - 4455 Paradise Road
Las Vegas, NV, 89169
(702) 693-5000

Cuisine: Steaks, American
Average cost: $25 to $35
Payment types accepted: AMEX, VISA, MASTERCARD, DISCOVER, CASH
Hours:
Sunday - Thursday, 5 p.m. - 10 p.m.; Friday - Saturday, 5 p.m. - 11 p.m.

Reservations: Not Applicable

35 Steaks & Martinis Review:

35 Steaks and Martinis at the Hard Rock Hotel serves traditional steakhouse cuisine and libations with a touch of East Coast steakhouse elegance. Touches like chrome table lamps, plush booths and dark wood chairs set the mood for a business meeting or a night out on the town.

For starters, try an impressive-looking appetizer like the whole artichoke, opened and filled with spinach and cheese dip and served with crostini. More traditional appetizers such as shrimp cocktail, a shellfish platter and crab cakes are also available.

Main courses include a variety of steak options, including the massive Tomahawk ribeye -- perfect for sharing. This 35-ounce, 35-day dry aged cut of beef comes attached to an 18-inch bone that hangs over the side of the plate -- also an impressive visual.

Of course, if you're not a steak person, you have plenty of other options. A gorgeous seared scallop dish gets a tropical kick with coconut potato puree, tender mushrooms and caramelized pineapple, which complements the creamy scallops. A juicy chicken dish served with figs and arugula and Manchego macaroni and cheese is also a good option.

For sides, salt and vinegar fries are reminiscent of the fries usually served on the boardwalk.

Always a must try, desserts at 35 Steaks and Martinis are quite good. The King of Desserts is an impressive display of banana, peanut butter and ice cream, inspired by Elvis Presley. If you're feeling adventurous, they might even sprinkle bacon over the top. While The King of Desserts is an impressive display, the flavor lies in the Jack Daniels honey pecan torte -- basically version 2.0 of a pecan pie, thick and sweet with fresh pecans, caramel and a scoop of vanilla gelato.

-- Review by Nikki Neu


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