Owner/Chef Matt Meyer is creating quite a reputation for himself in Henderson. First, he opened Served Global Dining and now in the same spot his latest effort is 138 Degrees.
Not only is it one of the most beautiful restaurants in the area but the menu is filled with unique dishes. He is setting a new standard for craft steakhouses and has instituted a dry-aging program for a variety of meats.
You will notice the drying meat racks in plain sight as you make your way to a table. Friendly staff members will get you ready for the experience. We recently visit for Brunch which is offered Saturdays and Sundays.
For the Table is a menu of entrees that can be shared. Avocado Toast is made with house-cured king salmon, smashed avocado, infused cherry tomatoes, balsamic vinegar, arugula, and pine nuts. Duck Confit Wontons are accompanied with chili oil, fried garlic plus sweet and sour sauce. If you are into mussels this is your place as these are enhanced with a collection of lemongrass jus, Thai butter, basil, and chili.
Salads should always be part of brunch fare. There are a trio of options including a wedge that has a tangy Maytag blue cheese and infused tomato. A Caesar includes parmigiana Reggiano.
Street tacos are everywhere and the offerings here are made with handmake heirloom corn tortillas. An order includes three and the Birria pick features Anderson ranch lamb, cilantro, and onion salsa verde. Dry-aged beef is the highlight of another one along with blackened king salmon.
I was in the mood for something traditional, so I chose The Perfect with soft scrambled eggs, thick cut bacon, breakfast potatoes and brioche toast. The eggs were cooked just the way I like them, soft with a silky feel. The potatoes were a perfect match and I finished them off quickly. If you are looking for a breakfast that will stick with you this is the one.
For something healthy you might want to order the 138 Degree White Omelet with salsa verde. Mixed bell peppers, spinach, queso fresco, avocado, broccoli, and cauliflower give this a
green finish.
If you are coming for dinner a rare item is on the menu…Beef Stroganoff made with mushrooms, peas, and house-cultured cream.
The steaks are priced according to weight and the amount of time they are aged. Different cuts are sourced from a variety of purveyors. For instance, Perrigo Ribeye is certified Angus, pasture raised and corn finished from Lund, Nevada. A ribeye comes from Marin County in California. Sides include everything from roasted mushrooms to Anson Mills grits.
An intriguing list of cocktails is led by The Forbidden Fruit with a list of ingredients like Clyde May’s Alabama Style Whiskey, cinnamon-brown sugar, apple bitters and a smoky twist from applewood. They also offer traditional libations like a Margarita with Casa Noble Reposado Tequila, Cointreau, hand-pressed lemon and lime juice. Manhattans and Mai Tais are ready to be ordered.
138 Degrees delivers with unique menu items, dry-aged steaks and specialty cocktails.
138 Degrees, Open for dinner Tuesday-Sunday 5:00PM-9:00PM. Brunch Saturday and Sunday 10:00AM-2:00PM. 1450 Horizon Pkwy, Suite C-205, Henderson. (702) 272-0839. www.138restaurant.com.
