Table 34

Table 34 has a new chef, new owners, and a new menu with a fully remodeled dining room. The only thing that stuck around is the name and the restaurant's reputation as a power lunch spot for those working at the surrounding office buildings near Warm Spring and the 215. The space has a cozy but modern feel with the addition of wainscotting, a wine wall of wooden shelves, and a larger bar for craft cocktails. The spirits list is impressive, especially for a restaurant of modest size, with more than 80 whiskies alone. Feel free to customize your Old Fashioned. Chef Joe Valdez covers a lot of ground within the New American category, whether it's an Anchor Steam pork chop at dinner or meatloaf patty melt for lunch. The crab cakes are six ounces with five ounces of crab meat. In a rare move for an off-Strip restaurant, the fish is flown in fresh daily with sea bass, branzino, halibut, striped bass, and even walleye in rotation. The owners are already looking to open a second Table 34 on the other side of the valley and aiming to introduce Bramaré by the end of the year. The Italian cocktail lounge will be east of the Strip in The Collective next to Cleaver.