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November 26, 2014

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Hard Rock steakhouse chef sticks to his favorites

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Beverly Poppe

Chef Chris Noble eats just like you do.

Chef Chris Noble likes to think of his Hard Rock Hotel restaurant, 35 Steaks + Martinis, as “80 percent steakhouse and 20 percent rock.” Another way to describe it would be a microcosm of where the Hard Rock Vegas brand is headed—still fun and edgy, but with a bit more sophistication. “We’re all about this big push to update, upgrade and reinvent ourselves to fit the current climate,” Noble says.

In his rare hours outside the restaurant, Noble loves to eat the same food you do. “When I’m going out to eat, I want simple food cooked well. I love bistro food. It’s not rocket science. You’re not trying to change the planet, you just want to do really good food.”

Public House (Venetian, 407-5310)

“It’s an odd location. They say it’s on restaurant row, but not really … it’s tucked away. But I kinda like that about it. I really enjoyed the food at Public House, especially the sweetbreads. I love sweetbreads, and these are just tremendous. Someday I would like to do that dish [at 35 Steaks], but it will take some education. You have to teach your staff how to sell, you know, a gland. Also, the fries with braised beef and cheese … those are killer.”

Crown & Anchor (1350 E. Tropicana Ave., 739-8676; 4755 Spring Mountain Road., 876-4733)

“If I’m just going out with the boys, I’m all about Crown & Anchor. Shoot darts, hang with the boys, get some bangers and mash. Nothing like that place. I’m just of the mind-set that fancy has its place, and I enjoy that stuff once in a while, but when you’re just in the mood to go out and get some food, this is the kind of stuff you crave.”

Bouchon (Venetian, 414-6200)

“Sometimes I just want raw shellfish, and if that’s the thing, I’m going to Bouchon. I opened the place, and I was there for a little over two years, so I definitely know what’s going in and out of there. I know the product, and how well they take care of it. You just cannot find a better place in town for that stuff.”

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