The local eatery offers daily specials and an increasing wine list with over 150 labels, including rare ones
What happens when a successful restaurant, open for nearly 20 years, merges with a team that has run a legendary eatery for 41 years? In the case of Table 34, you get the best of both worlds, as Batch Hospitality partners Evan Glusman and Constantin Alexander, have acquired this longtime neighborhood restaurant.
After Table 34 opened in 2004, it quickly became a local favorite for lunch and dinner, serving gourmet American comfort food in a contemporary setting. After the transition in June, in the following months renovations were made to refresh the space with natural wood flooring, vibrant pop art, and an expanded bar featuring new white granite countertops, 12 bar seats, and three adjacent cocktail tables. Also added were subway tile, new lighting, and a display of the wine bottles being served covering an entire wall.
Glusman also oversees the management and operations of Piero’s Italian Cuisine, the iconic family-owned restaurant where he has been a part of much of the past four decades since his father founded the restaurant in 1982. He says, “We elevated the restaurant instead of rebranding. Ninety percent of the clients have liked the changes and have stayed; there have been lots of new customers, more business and 100 percent of the staff has been retained.”
Both the food and beverage menus have also been refreshed. Described as gourmet American comfort food, the menu continues to draw inspiration from the restaurant’s roots in farm-to-table cuisine with new dishes created by the new Executive Chef, Joe Valdez. Over the past two decades, Valdez has honed his skills at restaurants such as Bar Code Burgers, Mercato Della Pescheria at The Venetian and Café Americano at Paris Las Vegas.
A lunch favorite is the Meatloaf Patty Melt, made up of Chef Valdez’s homemade meatloaf with Thousand Island dressing, Swiss cheese and caramelized onions. All sandwiches come with a choice of fries, fresh fruit, a mixed green salad or a Caesar salad.
Popular choices include: White Albacore Tuna Melt with Tillamook cheddar cheese, Pork Belly BLT with vine-ripe tomatoes and the Table 34 Burger—the chef’s blend of short rib, brisket and chuck. The lunch menu is rounded out with both little and entrée salads like beet and quinoa; Grilled Lamb Chops and Blackened Chicken; and pizzas such as Mushroom and Sausage, Chicken Pesto and Margherita.
Two guest favorites on both the lunch and dinner menus are the Anchor Steam Pork Chop and Shrimp Scampi. The Pork Chop has a three-day brine and is accompanied by sweet potato mash, broccolini and the chef’s homemade honey-molasses steak sauce. The shrimp in the Scampi can be substituted with chicken and it comes with fresh linguini and is dressed with a creamy lemon beurre blanc.
Chef offers daily meat and fish specials, and fish is flown in daily, with at least one whitefish available including, sea bass, halibut, branzino and a recent special, Pretzel-crusted Walleye with confit potatoes and parsnip/chive oil.
A star on the dinner menu is the Hunter’s Chicken, a take on chicken cacciatore with white wine, garlic, cippolini onions, mushrooms and a half chicken on a bed of mashed potatoes. Steak lovers can indulge in the Niman Ranch Prime NY strip with butterball potatoes, asparagus and house-made steak sauce.
Sweet finales are equally creative and include Chocolate-Peanut Butter Pie with honeycomb clusters, Lemon Cheesecake with candied lemon zest, and the Really Big Warm Chocolate Brownie Sundae—sizable enough to warrant the large moniker.
In addition to the refreshed food menu, Batch Hospitality Partner Constantin Alexander greatly expanded the beverage list, adding dozens of bourbons, whiskeys, tequilas, rums, gins, vodkas and aperitifs; a craft beer list with unique brews and a range of beer styles; and increasing the wine list to more than 150 labels, including rare wines.
While nearly all of the lunch menu options are under $20 and several dinner entrees run from $18-$28, the happy hour served in the bar from Tue-Fri from 4:30-6:30 p.m. offers deep discounts. Deals include six bar bites (like Pepperoni Flatbread and Meatball Sliders) and six select cocktails (such as Moscow Mule and Vesper) priced at $8 and house wines (Sauvignon Blanc, Chardonnay and Pinot Noir) are priced at $7. In addition, on Wednesdays all wines under $200 are half off.
Table 34 is open Monday through Friday from 11-2 p.m. for lunch and Tuesday through Saturday from 4:30-9 p.m. for dinner. To book reservations or view the entire menu, visit https://table34lasvegas.com/.
