The flaming Ghost Rider margarita includes Olmeca Altos Plata tequila, fresh mint, lime and agave
These new Las Vegas restaurants are the talk of the town. Here’s what to expect when you book a reservation.
West Coast diners already know and love Noble 33, the hospitality group behind West Hollywood’s and Scottsdale’s Toca Madera, a must-try Mexican steakhouse, whose name translates to “knock on wood.” In August, Noble 33 co-founders Tosh Berman and Mikey Tanha added Toca Madera Las Vegas to their burgeoning culinary empire, a stunning restaurant designed by Noble 33’s in-house design firm Monochrome.
33 co-founder Tosh Berman led the restaurant’s beautiful design
Tucked in the courtyard between ARIA Resort & Casino and The Shops at Crystals, Toca Madera Las Vegas has proved to be the hot new reservation in town, boasting a 220-seat space that teams a dazzling dining room with a spacious lounge and speakeasy. In the kitchen is Noble 33 corporate executive chef AJ McCloud, who’s dishing up classic Toca Madera favorites from its West Coast counterparts, including the Sashimi Mexicano (ahi tuna, cucumber, avocado, pomegranate, chile de arbol and leche de tigre), plus brand-new flavors, such as A5 wagyu tacos wrapped in wonton shells and topped with micro shiso and kizami wasabi. Short rib enchiladas, diver scallops and a wagyu beef-blend truffle burger have also proved to be standouts. “If you’re looking for an immersive dining experience, you can’t miss the tomahawk and bone marrow,” adds McCloud. “It’s a 40-ounce wagyu tomahawk that is set aflame while suspended above a bowl of housemade salsa verde.” To enjoy the best of Toca Madera, inquire about Noble 33’s inviteonly membership program, which offers VIPs exclusive amenities, including priority reservations, private tequila tastings, rotating off-menu dishes—like tuna timbal and caviar—access to the Noble Lounge on select nights and much more.
The fiery bone marrow and tomahawk dish goes big on presentation.
Finally, ask for a seat at the raw bar. “Anyone who sits at the raw bar is VIP and will get to sample various amuse-bouche dishes from night to night,” adds chef McCloud. Then, raise a glass of the flaming Ghost Rider margarita and consider date night done. ¡Vamos! 725.255.9030, tocamadera.com
The Bedford’s lush exterior
A taste of the countryside has arrived at Paris Las Vegas, where lifestyle icon Martha Stewart has opened her first-ever restaurant, an ode to her farmhouse in Bedford, N.Y. Welcome to The Bedford by Martha Stewart, a 194-seat dining destination tucked near the new Nobu at Paris Las Vegas. “Martha and our design experts worked meticulously on every detail of the restaurant.
Martha Stewart’s signature Marthatini—composed of Żubrówka bison grass vodka, dry vermouth and a lemon twist—is shaken tableside
They designed The Bedford to embody her home, using decor and subtle details to make guests feel like they are at one of her dinner parties,” shares general manager Megan Carraher. “Guests can experience some of Martha’s favorite dishes and recipes that she has collected and perfected over the years. The cuisine, which is largely French-inspired, uses fresh, high-quality ingredients to ensure that every dish meets Martha’s standards.”
The indulgent oysters Rockefeller includes Pernod cream, spinach, watercress and parsley breadcrumb topping.
Those dishes include the salt-brined and herb-stuffed roast chicken, which is carved tableside. As for what to drink, try Stewart’s signature sip, the Martha-tini. “It’s made with Żubrówka bison grass vodka, Dolin dry vermouth and a lemon twist, and shaken and poured tableside from a vintage 72-ounce oversize shaker,” says Carraher. Request a seat in the Servery and Kitchen to catch a glimpse of one of Stewart’s favorite pieces of decor. “I love the hanging copper pots in my kitchen at my home in Bedford, so when the time came to design the restaurant’s kitchen, I knew we had to incorporate those,” says Stewart. Or book the intimate Brown Room modeled after Stewart’s own dining room that features digital views of her home’s garden. The hostess with the mostess also worked with a dream team of culinary maestros to perfect her debut menu, including Thomas Joseph—EVP of culinary for Martha Stewart Living Omnimedia—and Pierre Schaedelin, Stewart’s former personal chef and an alum of Le Cirque and Hôtel de Paris Monte-Carlo. “He’s also worked for chef Alain Ducasse,” notes Stewart. “He has made sure the staff is well trained and that my recipes are adaptable to restaurant cooking.” Expect a dining experience that only Stewart can offer—reservations recommended. 702.946.4361, caesars.com/parislas-vegas/restaurants/the-bedford-by-martha-stewart
Photography by: Toca Madera FOOD AND DRINK PHOTO BY TJ PEREZ; Toca Madera INTERIOR PHOTO BY AVABLU; MARTHA STEWART PHOTO COURTESY OF CAESARS ENTERTAINMENT;