Steakhouses can seem like a dime-a-dozen here in Las Vegas, but once you clear away all the chains, we’re left with some exceptional examples, and those aren’t just relegated to Strip properties. Suncoast has reincarnated Primo’s into SC Prime Steakhouse & Bar, a spot where Summerlin residents can indulge in a relaxed and comfortable, yet upscale meal. Revamping the restaurant included creating a contemporary design and feel to the room, complete with clean lines, fabric draped chandeliers and a brilliant view of the glittering Strip.
But this was not to be just another steakhouse in a casino hotel. In an effort to avoid the cookie cutter effect that is often found in other steakhouses, the idea behind SC Prime was to find that balance between being a classic steakhouse with modern ambitions, says assistant general manager Sid Vaikunta. SC takes a more thoughtful approach to classic steakhouse fare without being traditional, and “forgetting that a steakhouse is exactly that… It’s familiar, but with a twist.” That twist comes from details such as their specialty cocktails, three interesting concoctions that appeal to those yearning for some excitement in their martini glasses. Chef Rensford Abrigo was an integral part in creating these cocktails, not necessarily based on their pairing abilities, but based on unique flavor profiles, though each drink fits well with items on the SC Prime menu.
Too often libations served in martini glasses other than traditional martinis stick to the cloying side of the flavor spectrum, but the Indochine Heat, despite its pink hue, is not one of them. Hangar One Kaffir Lime vodka is muddled with fresh lemongrass, ginger and lime leaves, then finished with dried lavender and Thai chile simple syrup and served with a floating hibiscus blossom. Based on that ingredient list, one might think this is an aggressive drink, but in reality, the Indochine is aromatic and surprising, layered with Southeast Asian flavors that play upon the palate. And it’s not spicy in the way that say, an overly-Tabascoed bloody Mary is spicy; it’s more of a tinge of pleasant heat that creeps from the back of the tongue and down the throat. The savory profile works well with the shellfish platter as a starter. Slurping down a raw oyster and chasing it with a sip of the Indochine is reminiscent of a boldly flavored mignonette with a vodka kicker.
The menu itself features the greatest hits of any great steakhouse menu, but with definite flair. Lobster bisque is the proper silky consistency, with chunks of lobster hiding under the flaky puff pastry topping the ample tureen. We would be remiss not to mention the steaks, which are, of course all prime cuts. The dry aged bone-in rib eye can be prepared either blackened or grilled, but why blacken a beautiful piece of meat such as this? Topped with crisp fried onions, the steak is flavorful, tender and satisfying.
Moving slightly sweeter down the cocktail list, the Prime Pear cocktail features Absolut Pear vodka and Poire William brandy with fresh pear nectar, then shaken and garnished with a caramelized slice of Anjou pear. The crispness associated with fresh pears comes through in this refreshing cocktail, served in a sugar-rimmed glass. With dessert, the white chocolate martini is necessary, as the well-balanced beverage isn’t overly sweet, a proper combination of Stoli Vanil vodka, Godiva Chocolatier Liqueurs in a cocoa-rimmed glass with chocolate ganache and a hint of cinnamon.
The steakhouse certainly isn’t an endangered species in Las Vegas, but there are very few that surprise us anymore. SC Prime has done that, incorporating sophistication and contemporary sensibilities into a classic Vegas concept.
