Top of the World Restaurant
Description: Private Dining Room
Copyright: Top of the World
Restaurant Photos
Restaurant Review
Romance, Red Wine and So Much More
Review by: Paige Parker
- Business Dining
- Catering Services
- Full Bar
- Hotel Dining
- Live Entertainment
- Meet for a Drink
- Private Room
- Prix Fixe Menu
- Quiet Conversation
- Romantic Dining
- Special Occasion
- Sunday Brunch
- Tasting Menu
- Trendy / Hip
- Valet Parking
- Wheelchair Access
- Winning Wine List
Features
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 PrivateDining@StratosphereHotel.com
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Customer Reviews
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VERY ROMANTIC VDAY DINNER :)
Name: J | Date: February.25.2009 I'm a local and we just had our valentine's dinner @ this resto and I HIGHLY RECOMMEND IT to everyone! :) you'll go thru security before going to the elevator kinda like an airport entrance but I like it since it's for everyone's safety :) resto is located @ 106th flr of the Strat hotel tower the elevator was prolly running 20 miles per hr we got to the 107th floor in less about 30 secs but you won't get dizzy it was so quick and a very smooth ride :) from the 107th floor you'll check in then they'll give you a number that you'll have to take to 106th flr @ the resto, all tables by the window were all taken so we got the booth which is actually perfect since we took lots of pics. The tower will rotate 360 within 1 hr, the view and the resto's ambience is soooo perfect for a dinner date (I don't recommend bringing kids @ this place) Our waiter was very nice, and he didn't complain about taking pic with us every time he brings our food LOL! below are what we ordered: -DRINKS *iced tea $5 *Miller lite $7.50 (we don't drink wine but they have a bunch of wine in the menu) -APPETIZER PLATTER *$50 ($25 per person) kobe beef, shrimp scampi & lobster ravioli -MAIN COURSE * Chilean Sea bass $42 * Filet Mignon $48 * Potato Au Gratin $10 * Asparagus $10 -DESSERT * chocolate stratosphere $13 all of the food that we ordered are perfect and soooo yummy, only thing i would suggest though is don't order the asparagus unless ur a big veggie eater I prolly had 2 sticks from the plate full of asparagus for $10 after dinner we went to the romantic lounge, cocktails are buy 1 get 1 free with the receipt from our dinner, they had a live jazz band and the lounge had the same view as the resto OVERALL EXPERIENCE: 5 STARS++++ I got nothing neg to say about this resto, the food we had were great and the service was perfect they have a photog inside though that will try to sell you a package of pics for $160 BRING UR OWN CAMERA and take pics yourself or have the waiter do it for you, although we bought wallet pics from their photog for $16 otherwise our dinner experience here was perfect :)
Amazing experience!!!!
Name: Dario | Date: May.29.2008 To have dinner while viewing the landscape of Vegas is a tremendous experience that anyone who visits Vegas shoould not miss. The food was excellent and the service was commendable. We were a party of 6 with one extremely picky eater for which the waiter was able to please even his appetite with great recommendations. Great Restaurant!!
Amazing
Name: Kirsty | Date: March.10.2008 I would absolutely recommend this restaurant to anyone. It is a bit pricey, but the food is wonderful, and the view even more amazing, so that more than makes up for it. The waiters are very friendly and more than happy to take lots of photos for you!
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Restaurant Info
| Cuisine: | Continental |
|---|---|
| Neighborhood: | The Strip |
| Cost: | 3 |
| Dress Code: | Casual Elegant |
| Tel: | (800) 998-6937 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1996 |
| Cuisine: | Continental |
| Neighborhood: | The Strip |
| Cost: | 3 |
| Dress Code: | Casual Elegant |
| Tel: | (800) 998-6937 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1996 |
Map & Directions
Address: 2000 Las Vegas Blvd. South, Las Vegas, NV 89104Menus & Wine List
Business Hours
| Monday |
Lunch: 11:00AM - 4:30PM Dinner: 4:30PM - 10:00PM |
|---|---|
| Tuesday |
Lunch: 11:00AM - 4:30PM Dinner: 4:30PM - 10:00PM |
| Wednesday |
Lunch: 11:00AM - 4:30PM Dinner: 4:30PM - 10:00PM |
| Thursday |
Lunch: 11:00AM - 4:30PM Dinner: 4:30PM - 10:00PM |
| Friday |
Lunch: 11:00AM - 4:30PM Dinner: 4:30PM - 10:00PM |
| Saturday |
Lunch: 11:00AM - 4:30PM Dinner: 4:30PM - 10:00PM |
| Sunday |
Brunch: 11:00AM - 3:00PM Dinner: 4:30PM - 10:00PM |
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
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Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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