Chef Matthew Meyers latest cuisines take inspiration from global flavors
Served Global Dining, owned and operated by Chef Matthew Meyers, was a unique addition to the Henderson dining scene. Now with the opening of his 138° Restaurant, the acclaimed chef has gone in a completely different direction: delivering succulent Prime-aged steaks.
This new craft chophouse is filling a void in the Whitney Ranch area of Henderson, where upscale steakhouses and non-chain restaurants are few and far between.
Traditionally Trained, Globally Influenced
Chef Meyers has quite an impressive resume, which makes him well suited to execute a fine dining steakhouse menu with global influences. Soon after graduating from the California School of Culinary Arts (Le Cordon Bleu), he relocated to Las Vegas and took a series of positions on the Strip, including at Caesars Palace, Wynn resorts and Andre’s restaurant.
He eventually decided he would be happier forging his own path and did so with two previous ventures: Matteo’s Gourmet Food Service, focusing on large-scale catering and private chef dinners; and in 2016, he opened Served Global Dining, which as the name suggests, featured his approach to presenting cuisine inspired by the melting pot of cultures that make up America.
Dine in a Charming, Intimate Space
The elegant chophouse 138° is situated on the northwest corner of W. Horizon Ridge Pkwy. and Stephanie, on the same road Served was, but about a mile or so further east. The decor is sophisticated but comfortable, with a firepit lounge in the dining room; earth tones with shades of forest green and a dusky brown ceiling; white linen tablecloths; and floor-to-ceiling windows pouring in natural light.
Other decorations include a curio-lined wall with wine bottles, books and clocks; and an interesting, functional feature: the dry aging apparatus displaying various cuts of carefully sourced Prime beef, pork, duck and fish labeled with the dates they began the aging process. There are also two private dining rooms and a climate-controlled portico for year-round outdoor dining.
Steak-Cation Mode, Activated
In case you were wondering, the restaurant’s name is a testament to its commitment to rendering the finest Prime cuts, as 138° is the optimal steak temperature. As stated in the menu, dry aging is a controlled process of breaking down the fat and muscle to create a richer, more complex, earthy flavor and buttery texture.
Careful detail is also taken in the sourcing of the fine proteins, with the name and location of the ranches listed on the menu, which currently include pasture-raised Angus from Five Dot Ranch in Susanville, CA; pasture raised and corn finished Angus from Perigo in Lund, NV; Longhorn from Yellowstone Wagyu in Arrington Ranch, MT; and more.
They also source organically and regeneratively raised duck, chicken and game from Corvus Farm & Ranch in Pescadero, CA; and three cuts are available: a 16-ounce NY strip, a 20-ounce ribeye and a 6-ounce filet.
While the steaks are so flavorful you shouldn’t need them, they do come with a choice of House ‘A1’ steak sauce, Au Poivre, Old Fashioned Hollandaise or Zesty Chimichurri, all of which are housemade. All steaks are also cooked on a wood-fired grill and accompanied with Chef Meyer’s spicy kimchi, an example of chef’s style of featuring global cuisine offerings and unique touches you won’t encounter anywhere else.
Delectable Alternatives to Prime Beef
Like any fine steakhouse, the menu also caters to those who prefer non-beef choices. Appetizers include Grilled Butternut Squash with apple mustard butter and chimichurri sauce and delectable sweet and sour Duck Confit Wontons with chili oil and fried garlic.
Noteworthy seafood entrees are Nantucket Jumbo Scallops with Fermented Apple, Whole Grilled Branzino with Carolina Gold Saffron Rice, Ora King Salmon with Aloo Gobi Spiced Cauliflower, and nightly specials, like the 40-day dry-aged Yellowfin Crudo with Extra-Virgin Olive Oil and a touch of soy that we enjoyed during our visit.
Decadent Desserts with a Twist
Desserts change regularly and are equally unique. They’re crafted by Pastry Chef Milos Bubic, who honed his skills at the Bellagio and in his home country, Bosnia.
His Deconstructed Cheesecake is fun to eat, as you build the perfect bite with your plate separated into sections, including a slice of cream cheese cheesecake, torched bread pudding, all-spice glazed pecans, and a mango and wild blueberry compote.
Let’s Do Brunch
Brunch highlights include King Salmon Lox with heirloom tomato, capers, chive hollandaise and black caviar; Korean Spicy Pork Bulgogi & Egg with house kimchi, pickled radish and house cheese sauce; Pupusas El Salvadorian Breakfast with soft corn masa stuffed with cheese and topped with cabbage, red salsa, house brisket, and a sunny egg; and other creative takes on brunch classics.
Weekend brunch service is available Saturday and Sunday from 10 a.m. to 2 p.m.
Raising the Bar on Libations
The food menu is enhanced by a cocktail program focused on smartly updated classics by award-winning bartender Adam Carroll. Pair a juicy steak or succulent seafood dish with one of his signature creations, like the Last Night’s Cure with imported vodka, Worcestershire sauce, Tabasco, and lime juice, or the Michalada Love Mix with a lime-zested Tajin half-salted rim.
With nearly 100 bottles of wine and 15 selections for by-the-glass, 130° offers a wide selection of spirits, including a number of reasonably priced bourbons, whiskeys, and scotches.
Craft beer fans will find much to like here, especially brews made locally, with selections from Able Baker, CraftHaus, Great Basin and Tenaya Creek.
Chef Matthew Meyers continues to stand out by offering enjoyable touches that demonstrate his unparalleled approach to cooking: to find what nobody else is doing and pursue it to perfection.
138° Restaurant is located at 1450 W Horizon Ridge Parkway, Suite C-205, in Henderson, NV.
Still hungry? Visit Table 34 to sample its newly refreshed American fare.