Sin City cuisine has never been more brazenly bold, but some of its wildest creations are off-menu. A bit of sleuthing may be required to hit the secret dish jackpot, including hunting for clues on social media or simply asking restaurant staff.
These meatballs are ground in-house daily from a blend of Creekstone Farms rib-eye, pork sausage (a house recipe) and Strauss veal. Bound with panade (a mix of starch and milk that keeps ground meat tender), the meatballs are seared and slowly braised in tomato sauce, arriving at the table juicy with notes of garlic, sautéed onions, parsley and Parmesan cheese. It’s down to the individual tuxedo-wearing servers, dubbed “captains,” to inform food-savvy diners of this off-menu dish.
Bacchanal Buffet’s soufflés are baked on request at the dessert station, and pastry chefs rotate flavours between chocolate, pistachio and vanilla. The ingredient list may be simple (egg whites, egg yolks, sugar, butter, flour and leavening agents) but this treat requires deft technique and timing, otherwise both you and the soufflé can be left deflated. Those in the know love getting this sweet treat straight from the oven, airy and creamy, with a slight chew and drizzled with chocolate sauce.
Selected for their marbling and high fat content, this Italian steak house dry-ages its beef cuts for 90 to 120 days. The by-request-only Riserva Program encompasses three cuts: New York riserva, Porterhouse riserva and rib-eye riserva. The cuts are broiled briefly, given an application of garlic and rosemary and finished with butter. Silky in texture, the steak melts in your mouth like a dense, meaty wagyu.
This pizza joint bears no name, but venture down the mahogany-lined corridor plastered with vinyl covers, near Jaleo restaurant, and you’ll be greeted with the cheesy and meaty aroma of fresh-baked pizza. Chef Jason Diaz likens the place to a speakeasy offering authentic New York-style slices. A secret within the secret, The Big Sexy is an off-menu slice of pie.
Executive chef Wilfried Bergerhausen created this by-request-only surf and turf dish for a visiting high-roller. Dry-aged Wagyu beef is pan-seared to medium-rare, covered with black truffle périgourdine sauce and topped with seared foie gras and shaved truffles. It’s paired with Maine lobster tail cooked in court-bouillon with an eight-hour braised oxtail-filled crispy potato cake atop a marrow-filled beef bone.
Three Days in Las Vegas: What to Do and Where to Eat
If you’re already well-acquainted with the sights, sounds and draws of a typical Vegas getaway, then maybe it’s time to try something new on your next trip to Sin City. Cycle downtown to the Arts District and Container Park, drive an ATV through Eldorado Canyon and enjoy a fine dining experience at GIADA.