Caviar, Certified Kobe and Mesquite-Fired Seafood Towers at Scotch 80 Prime

Caviar, Certified Kobe and Mesquite-Fired Seafood Towers at Scotch 80 Prime

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By Jason Harris ·

Someday, you may find yourself eating at other steakhouses.

Once you’ve had enough Basquiat-adjacent caviar and A5 Kobe.

And sufficiently dabbled in one of the country’s biggest scotch collections.

Until that day, it’s Scotch 80 Prime, an almost unfairly asset-rich new steakhouse now open within the extensively reinvigorated Palms Casino Resort. See the space (and the steak) right here.

Next time a special red meat occasion arises, lead a supergroup of friends, loved ones and random strangers you just met by the slots into this gleaming network of marble, leather and gold-accented dining rooms bearing a mind-boggling cache of vintage whisky. Pass through. Admire the Hirst, Basquiat and Warhols. Then proceed to your patio table to let the madness begin.

Picture barrel-aged negronis here. Johnny Walker-spiked mules there. You and your charming neighbor observing a tableside cocktail cart basing personalized Old Fashioneds on your shared fondness for tequila. The outlook is good.

Then sure enough, legendary local steakhouse vet Barry Dakake will materialize to light a seafood tower on fire. And blow minds with his root beer-glazed bacon and Scotch onion soup. Shortly before a panoply of farm-raised beef appears in the shape of dry-aged Washington ribeyes, Chicago porterhouse steaks, Kansas tomahawks and certified Japanese A5 Kobe.

Nightcaps will follow, naturally. Allowing you the opportunity to engage with a resident scotch master overseeing $3 million of rare whisky.

At which point, all discussion of the heist must cease.


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