138°

Henderson
Steakhouse
$$$$

PERMANENTLY CLOSED

Available for Reservations
Tuesday
5:00 PM - 9:00 PM
Wednesday
5:00 PM - 9:00 PM
Thursday
5:00 PM - 9:00 PM
Friday
5:00 PM - 10:00 PM
Saturday
10:00 AM - 2:00 PM
Saturday
5:00 PM - 10:00 PM
Sunday
10:00 AM - 2:00 PM
Sunday
5:00 PM - 9:00 PM

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Henderson is now home to one of the most ambitious steakhouses in Southern Nevada. 138° (named after the ideal temperature for finishing steaks as well as a Misfits song) fully captures the talents of chef and owner Matt Meyer, a guy who takes his red meat seriously. Beef is sourced from top California ranches–plus one in Nevada Meyer tracked down outside Ely. The steaks are dry-aged in house and cooked over an open flame with the aroma of orangewood and hickory charcoal gently floating through a bold, elegant dining room with a decorative fire pit between tables. The same grill is also used to bring chicken, vegetables, and seafood to life. Meyer takes things up a notch by dry-aging fish as well, which requires strict attention to detail and a shorter aging window. You don't get the funkiness of dry-aged beef. Instead, the technique brings out the natural oils, adding complexity to the flavor. See what it's all about with a salmon aguachile appetizer brightened with jalapeño and lime. The cocktails by head bartender Adam Carroll are the restaurant's secret weapon. Try Just A Sip, a modified Manhattan that appears in a cloud of smoke from a wine barrel stave. 
How to book: Call 702-272-0839 to book a reservation.

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138° is earning a reputation as one of the best new restaurants in Vegas, thanks to chef Matt Meyer's dedication to sourcing steaks and an ambitious dry-aging program. Don't overlook the burgers made with beef ground in-house. The signature 138 Burger uses a blend of dry-aged ribeye, scraps of New York Strip, and even a bit of filet, put together inside a house-baked bun with brie, shallot confit, a crisp parmesan chip, and the chef's own take on A1-style steak sauce. Fries come on the side.

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Between an in-house dry-aging program and careful sourcing of beef and other ingredients, 138° is one of the most ambitious restaurants to open in Las Vegas in recent months. That spirit carries over to the weekend brunch, which runs from 10 am to 2 pm. Try a benedict with a house-baked English muffin and salmon cured for 48 hours, tacos made with the same dry-aged ribeye served at dinner, or a decadent burger with a patty ground in-house with ribeye, New York strip, and filet scraps. The gluten-free blue corn pancakes arrive at the table with sweet fermented blueberries. 138° has an excellent cocktail program but sticks to classics during brunch, so take advantage of the whiskey selection and ask for Nevada's own Frey Ranch bourbon or rye in your Old Fashioned or Manhattan. Otherwise, go with a Bloody Mary or French 75.
How to order: Book a reservation online.

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Tuesday
5:00 PM - 9:00 PM
Wednesday
5:00 PM - 9:00 PM
Thursday
5:00 PM - 9:00 PM
Friday
5:00 PM - 10:00 PM
Saturday
10:00 AM - 2:00 PM
Saturday
5:00 PM - 10:00 PM
Sunday
10:00 AM - 2:00 PM
Sunday
5:00 PM - 9:00 PM

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