Top of the World
2000 Las Vegas Blvd South, Las Vegas NV 89104The Top of the World is located in the Stratosphere Casino, offering a one-of-a-kind bird’s eye view of Las Vegas. Perched 844 feet above the city, Top of the World literally revolves in place, rotating a full 360 degrees every 80 minutes. And while the spectacular sights are enough to get guests in the door, the restaurant’s inspired menu of re-imagined classics keeps the dining room full. Executive Chef Jeff Giffen oversees menus constructed around fresh seafood, prime-cut steaks, and decadent specialties. With tasting menu options and private dining accommodations, Top of the World serves up a generous helping of ambiance with every meal.
Romance, Red Wine and So Much More
Review by TableAgent
Top of the World opened more than ten years ago, and has had few changes from its foundations since then. The restaurant was originally headed by Executive Chef Stephen Wolff; however, it is now guided by Executive Chef Mario Andreoni, who’s been honored numerous times for awards here in Las Vegas. His reputation is solid among chefs, though he’s commercial and thus less visible than some of our other chefs here in town. His Italian heritage, French culinary training, and travels in the Dominican Republic have combined to create a classical menu with balance as well as diversity. Andreoni’s cuisine is a perfect accompaniment to the restaurant and scenery around it.
To enter Top of the World, there’s a velvet rope and a podium at the bottom of the Stratosphere, where a formally dressed staff member checks reservations, and directs diners into the foyer. Toward the left, the staff guides the uninitiated to the elevator that delivers them to the upper eschelon that is Top of the World. A helpful elevator operator warmly greets diners, and tosses out Stratosphere facts, such as that the elevator is traveling at a crisp 20 miles per hour. In less than 30 seconds and more than 105 floors, the elevator doors open and the elevator empties into the Romance Lounge, one floor above the restaurant. The view, encompassing both the restaurant and surrounding valley, takes one’s breath away. This floor is also where the main desk lies, where hosts and hostesses verify reservations, then direct diners down a flight of stairs, and wait staff courteously guide diners to their tables.
There really are no ‘bad tables’ at Top of the World. Unless one has a particular aversion to restaurants that rotate, every table has a spectacular view. As the sun begins to set, blinds are lowered to keep it out of diners’ eyes. The entire restaurant is a circle – kitchen, bar, and all functions are on the inside, and tables are on the outer rim. Looking at the floor, it appears that only the outer rim rotates, and the inner, working parts of the restaurant are firmly stationary.
Top of the World is an old school, classy, beautiful place to dine. The colors are rich, the carpeting is a deep burgundy, and the restaurant rigidly adheres to the Stratosphere theme. Everything, from pats of butter, to desserts, to the plates beneath them, is adorned with the image of the Stratosphere tower. The tablecloths are a sparkling white, and the plates are white with burgundy. The table settings are complete – not a piece of silverware nor a plate is absent. We dined at Top of the World on a Sunday evening with an early reservation. It was very quiet and intimate. It’s easy to see why Top of the World has built a reputation as a romantic place to dine. The atmosphere oozes romance and whispered conversations. For being a relatively confined space, Top of the World feels very roomy and open.
I’ve asserted before that any dining experience and food are only as good as those who serve it. The servers at Top of the world take special care to ensure that each diner’s needs are met. Whether it involves bringing additional silverware, making menu recommendations, or mentioning the restaurant’s soccer team, their service staff is extraordinary – each member of the team with whom we have contact is friendly, competent, and expedient. Some have also been with the restaurant for a number of years, which is not necessarily common in our transient service-oriented environment.
Service for each table begins when the server delivers bread and butter. Each pat of butter is literally shaped like the Stratosphere. It’s a nice touch, and makes something as simple as bread and butter suddenly memorable.
While snacking, we order our appetizers. All items at Top of the World are served a la carte, although couples may wish to indulge in the prix-fixe three- or four-course dinners for two. Accompanying the menu, Top of the World’s wine list features 215 wines, available by the glass and bottle. I order a glass of a 2004 Jacob’s Creek Reserve Australian Shiraz to accompany our dinner.
We begin our meal with the Lobster Bisque. The soup is thick and creamy, and served simply. Its tomato base provides a sound foundation, and the lobster lends a richness that few other ingredients can. The cognac in the bisque gives it a depth of flavor that distingushes Lobster Bisque from other, simpler soups.
The next starter to arrive is the authentic Caesar Salad. This is a traditional Caesar, with Top of the World’s house-made dressing. The romaine is crisp and fresh, gently tossed with the dressing. It is topped with a homemade crouton. This salad is so fresh and simple that even my children, picky diners that they can be, cannot get enough of it. Good food simply speaks for itself.
Our final starter is the Stuffed Portabella Mushroom. It is served very simply – one medium-sized stuffed mushroom centered on a gleaming white bowl, with sauce drizzled atop it. The mushroom is stuffed with croutons, gorgonzola cheese, and pancetta (Italian bacon). This is very rich, and tastes decadent. The sauce is thick, savory, and much like a gravy. This is a heavy dish, with visual impact, if a bit scant on portion size.
Already satisfied, our entrées arrive. Top of the World’s menu has helpful suggestions for wine pairings with each entrée, for those that might wish for a little help. First, Lobster and Crab Ravioli is placed in front of me. The large, stuffed ravioli are served in a white bowl. They’re served with a brandy lobster sauce on top, as well as a baby lobster tail. There’s not much ‘muss and fuss’ in terms of garnish. This is a rich, flavorful pasta dish with an abundance of lobster, a great, creamy, tomatoed lobster sauce. The baby lobster tail is difficult to part with – who really wants to share?
Our next entrée is the Muscovy Duck. It is set on the table and I pause and drink it in, both with my eyes and my nose. The sliced duck breast is on a plate, accompanied by slices of apple, and a wealth of peppercorns, in a flavorful fig port reduction. My only criticism of this dish: it’s wonderful, but bears little resemblance to the menu description. The combination of duck, fruit, and wine is always a good pairing, though, and the sweet and savory reduction is merely a memory by the time we finish this dish.
Our final entrée is the Prime Rib. It may be a staple to all diners in Las Vegas, but a really well-prepared prime rib is as different from a mediocre one as night from day. The perfect white and burgundy plate is delivered with a large, more than half-pound slab of rare meat on it, precisely cooked as ordered. The Angus Beef has been crusted in pepper and herbs, and slow roasted. This is served with a simple jus and a mild horseradish sauce. The beef is tender, and the herbs not fussy.
We accompany our entrees with Potato Au Gratin. A serving bowl filled with piping hot potatoes is set upon our table with our entrees. The sliced potatoes are cooked with Gorgonzola, Parmesan, Provolone and Romano cheeses. They’re heavy, rich, a fabulous comfort food, and are a sound accompaniment with several of our entrees.
Top of the World’s desserts in particular deserve special mention, specifically the Chocolate Stratosphere. It is as visually impressive as it is decadent, with the Stratosphere Tower filled with chocolate mousse and served tableside with cascading vanilla sauce.
Our meal was solid, and all of it was very good, but Top of the World is not only about the food. It is about atmosphere, romance, and quality of food, all combining to create a perfect moment. The kitchen demonstrates a commitment to serving classics, and preparing them perfectly, every time. Come to Top of the World for the view, and stay for the food, and the intimacy.
Private Dining
Make your next event unforgettable in Top of the World’s extended private dining rooms. Impress your guests with breathtaking views and upscale gourmet cuisine. Private service staff, a personal bartender, customized menus with on-the-spot entrée selection, VIP entrance to the tower and complimentary access to the observation decks are just some of the advantages when you book a private dining event with Stratosphere's catering and private dining office.
Call us today at (702) 383-4777 or Toll Free at (800) 789-9436 and host your next event in style or check availability by emailing [email protected]
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Reservations
Business Info
- Address: 2000 Las Vegas Blvd South, Las Vegas NV 89104
- Cross Street: Las Vegas Blvd, north of Sahara Ave.
- Location: Las Vegas Strip
- Cuisine: Continental |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Lunch | Dinner |
- Parking: Street | Private Lot | Valet Parking |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 25.00 | Call for corkage info.
- Website: http://www.topoftheworldlv.com
- Phone: (702) 380-7777
- Features: Full Bar, Hotel Dining, Sunday Brunch, Catering Services, Live Entertainment, Private Room, Prix Fixe Menu, Tasting Menu, Winning Wine List, Wheelchair Access, Valet Parking,
- Occasion: Romantic Dining, Business Dining, Meet for a Drink, Quiet Conversation, Special Occasion, Trendy / Hip,
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:00 AM - 4:30 PM
- Dinner - Main Dining Room 4:30 PM - 10:00 PM
- Tuesday
- Lunch - Main Dining Room 11:00 AM - 4:30 PM
- Dinner - Main Dining Room 4:30 PM - 10:00 PM
- Wednesday
- Lunch - Main Dining Room 11:00 AM - 4:30 PM
- Dinner - Main Dining Room 4:30 PM - 10:00 PM
- Thursday
- Lunch - Main Dining Room 11:00 AM - 4:30 PM
- Dinner - Main Dining Room 4:30 PM - 10:00 PM
- Friday
- Lunch - Main Dining Room 11:00 AM - 4:30 PM
- Dinner - Main Dining Room 4:30 PM - 10:00 PM
- Saturday
- Lunch - Main Dining Room 11:00 AM - 4:30 PM
- Dinner - Main Dining Room 4:30 PM - 10:00 PM
- Sunday
- Brunch - Main Dining Room 11:00 AM - 3:00 PM
- Dinner - Main Dining Room 4:30 PM - 10:00 PM
F.A.Q.s
Frequently Asked Questions- Are baby's allowed in the restaurant?
- Yes.
- Do you offer a fixed price menu, can you send it to me. do you have a private room for 16 people
- Yes, private rooms offer special menus along with breathtaking views of Las Vegas. For parties of 10 or more contact group reservations by calling 702.383.4777 or email at [email protected] (Monday through Friday, 8am to 7pm and Sunday 9am to 7pm).
- what is the dress code
- The dress code is business casual. No sports or beach attire allowed.
- Do you have wheelchair access?
- Yes.
- Do you have gift certificates that I can purchase?
- Unfortunately, Top of the World does not offer direct gift certificates. But The Stratosphere Hotel does offer a gift card that can be purchased through a hotel concierge and they can be used at Top of the World restaurant.
- I assume you have high chairs? Do you have a childrens menu
- Top of the World does supply high chairs, however they do not have a children's menu.
Menus
Lunch Menu
Parties of six or more 18% gratuity added. $8 charge for sharing entrées.
Appetizers
- Carne Asada Beef Tenderloin Tacos 10.00
- Seared beef tenderloin with “south of the border” spices and green papaya slaw. ¡Caliente!
- Flash Fried Calamari 11.00
- Served with tomato sauce and wasabi sour cream.
- Roasted Portobello and Buffalo Mozzarella 11.00
- With roasted red pepper, herb oil and balsamic reduction.
- Smoked Salmon 13.00
- Potato galette, sour cream, fried capers and chive oil.
- Ahi Tuna Tataki and Asian Salad 13.00
- Seared rare tuna with wasabi vinaigrette.
- Seared Jumbo Lump Crab Cake 13.00
- Green papaya salad, pink grapefruit, lemon grass beurre blanc, chili ponzu vinaigrette.
Soups
- Lobster Bisque 10.00
- Traditional bisque with brandy, topped with lobster cream.
- Soup of the Day 8.00
Salads
- Market Greens with Balsamic Vinaigrette 9.00
- Mesclun greens, tomato, cucumber, red onion, toasted pecans, fennel and roasted pears.
- Lyonnaise Style Baby Frisée Salad 13.00
- Garlic croutons, bacon lardons, soft poached egg, and Maytag blue cheese, with a white wine Dijon vinaigrette.
- Caesar Salad With Crisp Romaine 10.00
- Caesar dressing, garlic croutons, Parmesan tuile; with grilled chicken breast $14; with organic Scottish Salmon $14; with garlic prawns $15; with lobster salad $18
- Chopped Salad 10.00
- Romaine, heart of palm, feta cheese, radish, green onion, cucumber, tomato,avocado, and kalamata olives, with an oregano white wine vinaigrette; with grilled chicken breast $14; with organic Scottish salmon 14; with garlic prawns 15; with lobster salad 18
- Miso Black Cod Salad 15.00
- Field greens, seared black cod filet, chili ponzu vinaigrette, and potato gaufrettes.
Cold Sandwiches
- Turkey Club 15.00
- House roasted miso marinated turkey breast with herbs, cranberry, mayonnaise, bacon, lettuce and tomato. Served on pain de mie bread.
- Roasted Vegetable 14.00
- Kalamata olive tapenade, onion, hierloom tomato, zucchini, yellow squash, red bell pepper and shiitake mushroom. Served on multigrain bread.
- Smoked Salmon BLT 16.00
- Applewood smoked bacon, arugula, hierloom tomato, lemon aioli. Served on pain de mie bread.
Hot Sandwiches
- Vietnamese Style Chicken 15.00
- Grilled free range chicken breast with Asian marinade, served with cucumber, cilantro, mayonnaise, pickled carrot, green papaya slaw (optional jalapeño pepper for the heat). Served on a hoagie roll.
- Philly Style Grilled Flank Steak 15.00
- With caramelized onion, sautéed mushrooms, red bell pepper and cheddar. Served on ciabattina bread.
- Lobster Grilled Cheese and Tomato Bisque 22.00
- Lobster salad, cheddar and brie. Served on pain de mie bread.
- Jumbo Prawn Po’ Boy 18.00
- Cajun spices, baby frisée, rémoulade sauce. Served on a hoagie roll.
Burgers
- Grilled Angus Beef Burger 15.00
- Baby frisée, heirloom tomato, and pickle plank.
- Premier Angus Beef Burger 16.00
- Baby frisée, heirloom tomato and pickle plank, with a choice of: Mushroom, caramelized onion and cheddar / or Blue cheese crust and fried onions / or Horseradish crust and fried onions / or Roasted garlic Dijon crust and fried onions; add apple wood smoked bacon $1
Enhance Your Meal
- Add a Soup or a Small Caesar Salad 6.00
Entrees
- Roasted Miso Black Cod 21.00
- Served with a ponzu butter sauce, garlic spinach and sautéed baby carrots with ginger.
- Seared Organic Salmon 19.00
- Coriander dust, lemon grass beurre blanc, asparagus and shiitake mushroom.
- Fettuccine Seafood Alfredo 21.00
- Hand made pasta, sautéed prawns and scallops, cream, garlic and Parmesan, peas, teardrop tomato, and asparagus.
- Ricotta Gnocchi Bolognese 16.00
- Soft gnocchi with ricotta and Yukon gold potato, traditional bolognese sauce and sautéed spinach.
- Fresh Fettuccine with Basil Pesto 14.00
- Assorted vegetables; with free range chicken breast $16 / with garlic prawns $17
Steaks
- USDA Prime 10oz. New York Steak 29.00
- USDA Choice Petit Filet Mignon 25.00
- With roasted portobellini mushroom.
- Toppings 0.00
- Mâitre d’ butter / Brandy peppercorn sauce / Mushroom red wine sauce / Horseradish crust and demi-glace / Blue cheese crust and demi-glace / Roasted garlic Dijon crust and demi-glace
- Additional Topping 2.00
- Surf and Turf Petit Filet 0.00
- Mushroom red wine sauce and roasted portobellini; with two large garlic prawns $27 / with jumbo lump crab cake and beurre blanc $28 / with petite lobster tail and lobster sauce $30
Sides
- Sautéed Asparagus 7.00
- Garlic Spinach 7.00
- Yukon Gold Fries 7.00
- Choice of Soup or Small Caesar Salad 7.00
Private Dinning Menu
All events are catered under the direction of the Top of the World executive chef. Whether you prefer pre-planned menus, customized menus, or on the spot entrée selection for your guests, you are guaranteed gourmet choices (including vegetarian dishes). Complement the meal with upgrades like specialty linen, musicians or DJs, menus customized with your company name or logo, discounted group thrill ride passes (great for team-building exercises), or custom floral arrangements. To discuss how we can make your next event unforgettable, regardless of budget, please call us at 800-789-9436
Private Dinning Menu
- Tower Salad 0.00
- Mixed greens tossed with fresh Anjou pears, candied walnuts and balsamic vinaigrette.
- Tower Appetizer Selection 0.00
- Kobe Beef with Lentil Risotto Shrimp Scampi Lobster Ravioli Fiocchi filled with pears and Gorgonzola Cheese served with a Vodka Cream Sauce
- Duet Appetizer 0.00
- Martini shrimp and fennel salad and cognac-laced lobster bisque served in an espresso cup.
- Shrimp Cocktail 0.00
- Chilled shrimp served with white asparagus and saffron aioli.
- Lobster bisque 0.00
- A hearty bisque prepared with fresh lobster and flavored with cognac.
- Prime Rib 0.00
- Encrusted prime beef served with au jus, our famous creamy horseradish sauce and seasonal accompaniments.
- Filet Mignon 0.00
- Petite filet seasoned and charbroiled with cabernet-mushroom sauce and seasonal accompaniments.
- Chilean Sea Bass 0.00
- Encrusted with Porcini mushroom dust, pan-seared and served over wilted romaine. Finished with extra virgin olive oil and seasonal accompaniments.
- Capon Breast and Truffles 0.00
- Breast of Capon roasted with sliced black truffles and natural jus and seasonal accompaniments.
- Kurobuta Pork Chop 0.00
- Marinated, grilled and served with an apple-apricot compote and port reduction and seasonal accompaniments.
Dinner Menu
Appetizers
- Grilled Portobello and Buffalo Mozzarella 14.00
- Roasted red pepper, herb oil, and balsamic reduction.
- Smoked Salmon 15.00
- Potato galette, fried capers, and chive oil.
- Ahi Tuna Tataki and Asian Salad 15.00
- Ahi tuna, seared rare. Wasabi vinaigrette and potato gaufrette.
- Wagyu Beef Tenderloin Carpaccio 16.00
- Parmesan Reggiano, capers and white truffle oil.
- Shrimp Cocktail with a Twist 18.00
- Three large prawns with cocktail sauce, fresh horseradish and Yucatan style shrimp ceviche.
- Seared Jumbo Lump Crab Cake 16.00
- Green papaya salad, pink grapefruit, lemon grass beurre blanc.
- Half Dozen Oysters, Chef ’s Selection 0.00
- Jalapeño three peppers mignonette and yuzu juice.
- Pan Seared Foie Gras with Berry Gastrique 22.00
- Roasted pear, veal jus and baby frisée.
- Tower Trio Combination 39.00
- Seared foie gras with berry gastrique and roasted pears / Jumbo lump crab cake with green papaya salad / Seared sea scallops with southwestern spices.
Soup & Salad
- Soup of the Day 11.00
- Lobster Bisque 12.00
- Traditional bisque with brandy, garnished with lobster cream.
- Market Greens with Balsamic Vinaigrette 12.00
- Mesclun greens, tomato, cucumber, red onion, fennel, toasted pecans and roasted pear.
- Caesar Salad 12.00
- Hearts of romaine, Parmesan tuile and traditional Caesar dressing.
- Baby Frisée Salad with Maytag Blue Cheese and Bacon Lardons 12.00
- White wine Dijon vinaigrette and garlic croutons.
Steaks
- 10oz. USDA Choice Filet with Red Wine Mushroom Sauce 53.00
- 14oz. USDA Prime New York with Brandy Peppercorn Sauce 54.00
- 16oz. USDA Prime Rib-Eye with Horseradish Crust and Demi-Glace 54.00
- Additional Side Sauce of Your Choice 2.00
- Maitre d'butter or Bearnaise
- Add Seared Foie Gras 10.00
- Add ½lb. Lobster Tail 26.00
- Surf and Turf 0.00
- 10oz. center cut filet with red wine mushroom sauce and served with Yukon gold mashed potato; with garlic prawns, beurre blanc and heirloom tomato salsa $59 / With ½lb. lobster tail, lobster sauce and heirloom tomato salsa $79
- Turf and Quack with Duo of Sauces 59.00
- 10oz. center cut filet, seared duck foie gras and Muscovy duck breast; Red wine mushroom and peppercorn sauces, yam pureé.
Entrees
- Kurobuta Pork Chop with Adobo Sauce and Chipotle Crema 40.00
- Yam pureé with brown butter, three chilies sauce with ancho, chipotle and guajillo.
- Roasted Free Range Chicken with Black Garlic 40.00
- Herb chicken jus, bacon lardons, fricassee of vegetables and mushroom.
- Seared Muscovy Duck Breast with Orange and Lime Hoisin Sauce 41.00
- Bamboo rice cake and sautéed baby bok choy.
- Colorado Rack of Lamb with Herb Lamb Jus 50.00
- Cannellini beans ragout and arugula.
Seafood
- Seared Organic Salmon with Lemon Grass Beurre Blanc 40.00
- Coriander dust, asparagus and caramelized shiitake mushroom.
- Large Prawns and Scallops “A La Plancha” with Moroccan Couscous 44.00
- Couscous with pine nuts and golden raisins, preserved lemon, chive oil and tomato.
- Roasted Miso Black Cod with Ponzu Butter Sauce 44.00
- Garlic spinach and sautéed baby carrots with ginger.
- Duo of Baby Lobster Tails with Jumbo Lump Crab Stuffing 0.00
- Julienne of vegetables, red Thai curry, bamboo rice and lobster essence.
- Fettuccine Seafood Alfredo with Lobster, Prawns and Scallops 45.00
- Handmade pasta, asparagus, peas, teardrop tomatoes, Parmesan, garlic, parsley, basil and heavy cream.
Vegetarian
- Chef ’s Selection of Seasonal Vegetables Available on Request 0.00
Sides
- Asparagus with Preserved Lemon 10.00
- Cream of Spinach with Maytag Blue Cheese 10.00
- Baby Bok Choy with Ponzu Butter Sauce 10.00
- Pan Seared Mushrooms with Garlic 10.00
- Yukon Gold Mashed Potato 10.00
- Potato Gratin with Four Cheeses 10.00
- Baby Carrots with Honey and Shallot 10.00
- Yam Pureé with Brown Butter 10.00
- Ricotta Gnocchi “Mac and Cheese” and White Truffle Oil 10.00
- Foie Gras Tater Tots with Homemade Ketchup 11.00
Five Courses Tasting Menu
$85.00
Suggested Wine Flight $35. Parties of six or more 18% gratuity added. $8 charge for sharing entrées. $40 per person minimum.
First Course
- Soup of the Day 0.00
- Caesar Salad 0.00
- Trimbach Pinot Gris, Alsace 0.00
Second Course
- Crab Cake with Green Papaya Salad 0.00
- Lemon grass beurre blanc.
- Ricotta Gnocchi with Marinara and Braised Fennel 0.00
- Schramsberg Blanc De Blancs, Napa 0.00
Third Course
- Roasted Miso Black Cod with Ponzu Butter Sauce 0.00
- Steamed Baby Bok Choy.
- Sonoma Cutrer Chardonnay, Russian River 0.00
Fourth Course
- Grilled Petit Filet Mignon with Shallot Confit and Red Wine Sauce 0.00
- Potato Gratin.
- B.R. Cohn Cabernet Sauvignon, North Coast 0.00
Fifth Course
- Mini Desserts Trio 0.00
- Taylor Fladgate Reserve Porto 0.00
Premier Tasting Menu
$36.00
First Course
- Lobster Bisque 0.00
- Market Greens Salad 0.00
Second Course
- Surf and Turf of your Choice 0.00
- Petit Filet with Garlic Prawns 0.00
- Petit Filet with Jumbo Lump Crab Cake Buerre Blanc 0.00
- Petit Filet with Lobster Tail and Lobster Sauce 0.00
Third Course
- Assortment of Mini Desserts 0.00
Three Course Chef’s Choice Lunch
$29.00
First Course
- Lobster Bisque 0.00
- Market Greens Salad 0.00
Second Course
- Roasted Chicken Breast with Chicken Jus 0.00
- Mashed potato, peas and pearl onion.
- Seared Organic Salmon 0.00
- Ricotta Gnocchi Bolognese 0.00
Third Course
Customer Reviews & Ratings
2.7 out of 5 stars based on 15 votes
- Overall: 0/10
- Food: 0/10
- Service: 0/10
- Ambience: 10/10
- Value: 0/10
Anonymous User
- Overall: 9/10
- Food: 7/10
- Service: 8/10
- Ambience: 10/10
- Value: 8/10
Anonymous User
- Overall: 3/10
- Food: 4/10
- Service: 9/10
- Ambience: 10/10
- Value: 3/10