Vol. 3, No. 6, June 2007
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Raising the bar
Martini’s ups the ante for gaming bars
The newest player to Summerlin’s nightlife scene is set to shake things up… in more ways than one.Martini’s opened last month, bringing the residents of the Northwest Valley a new venue for classic cocktails, and culinary creations that are anything but typical of bar food. Make no mistake about it, Martini’s is first and foremost a gaming bar, but it’s the Wynn Las Vegas or Bellagio of gaming bars.
The sleek and sexy décor is evocative of a Midtown Manhattan steakhouse. Rich woodtones abound, accentuated with black leather chairs and tables. The walls are adorned with reprints of every martini-themed cartoon to ever run in the New Yorker Magazine—the only collection of its kind.
Just down the street from the Suncoast and Rampart casinos, where Rampart turns into Fort Apache, Martini’s is the newest addition to the Mixed Nuts Hospitality Group—the same company that manages Outside Inn, Willy’s and Red Hawk—which means the menu is far from traditional, but at the same time not overly intimidating. With a combination of more eccentric dishes and new takes on old classics, there is bound to be something on the menu for everyone.
The available appetizers are far more sophisticated than those typically found in a gaming bar. Lighter options include a different take on nachos—smoked salmon toped with wasabi-scented caviar served on wonton crisps—and a three-olive freschetta bread dish. There are also bacon wrapped jumbo prawns and a crab dip made using blue crab meat.
Entrees vary depending on the time of day. Martini’s has four different menus—breakfast, lunch, dinner and late night—but, for the most part, they are willing to make anything at any time. The breakfast menu features a wide variety of items, including several egg dishes like eggs Florentine and Benedict. The lunch menu focuses on lighter and quicker fares like salads and sandwiches. The dinner menu targets a $20 to $30 price point, and this is where you’ll find a full list of creative appetizers as well as steak and seafood entrees. Lastly, the late night menu fills the gap with simpler fare.
“Our menus are very approachable to all,” said Allen “Doogie” Weimer, Martini’s general manager. “The choices are a little different, but there’s nothing to be afraid of.”
The menu items match the sophistication Martini’s hopes to build on in the Summerlin area. As Paul Hill, vice president of Mixed Nuts said, they want to compliment the other restaurants in the area, and not compete with them.
In addition to the menu, Martini’s stands out with its extensive collection of spirits and its list of traditional cocktails—a 16 page cocktail menu is needed to keep all the offerings straight. They can make dozens of different martini’s using dozens of different vodkas and gins. They also make specialty martinis such as the pear-fect martini—made with fresh pears—and the afterburner martini, a concoction combining the freshness of cucumbers with the heat of Tabasco sauce. They also make a number of classic cocktails not common to other establishments these days, like the sidecar, Manhattan and Mai Tai.
The entire back wall of Martini’s is lined with an extensive collection of spirits that go into the cocktails—there are a few beers available, but Weimer said the spirits are far and away the most popular choices. For the true imbiber, this wall is an alcoholic Asgard.
While partially populated by common spirits found at most grocery stores, Martin’s also has some very impressive choices such as Wild Turkey 101 Rye, Johnny Walker Green, Gold and Blue, Louis XIII de Rémy Martin cognac (upwards of $1,000 a bottle) and Crown Royal’s rare XR.
Martini’s
1205 S. Fort Apache
702-242-8464
Open 24/7
