Jeremy Ford's Stubborn Seed Brings Its Playful Tasting Menus To Las Vegas
Stubborn Seed's "elevated experience" includes a caviar macaron.
Stubborn Seed, Jeremy Ford and Grove Bay Hospitality's Michelin-star Miami destination, is ready to make a splash in Las Vegas.
Tucked on the north end of Resorts World Las Vegas, steps from Brezza, Aqua and Carversteak, the new Stubborn Seed debuted in February. This is a modern American restaurant with playful seasonal tasting menus that start at $135, a good value for those who want a fine-dining experience that isn't overly fussy on the Strip. Upgrade to Stubborn Seed's $175 'elevated experience,' still significantly less expensive than the more elite tasting-menu restaurants in Las Vegas, to get sumptuous add-ons like a kaluga caviar macaron and a Hudson Valley foie gras and black truffle tart.
Ford, who won season 13 of Top Chef, expertly plays with textures and temperatures as he serves uni panna cotta with yuzu gelee and orange kombu granita. It's a terrific combination of luxurious and refreshing, a proper introduction to the way Ford thinks and cooks.
And as Ford has said before, Stubborn Seed wants to showcase 'every ingredient at its peak,' so the restaurant's winter menu in Las Vegas features winter truffle ricotta gnudi with maitakes and buttery greens. Stubborn Seed also makes the most of mushrooms as it amps up umami in standout dishes like pan-roasted barramundi with baby leeks, fennel, shiitake sofrito and a resplendent galangal green curry.
Layering umami on top of umami on top of more umami and plenty of distinct savory notes is how Ford likes to roll: Westholme wagyu strip loin is prepared with brown butter soubise, Vegas-grown Desert Moon mushrooms, Marcona-almond-fermented soybean, crispy miso cabbage and chicken jus. There's a lot going on here, and it all works nicely together.
Westholme wagyu from Australia gets the Stubborn Seed treatment.
The Las Vegas Stubborn Seed, with its industrial-chic Miami roots, is a restaurant that's polished but not too polished, an upscale spot that has purposefully chosen to be loose instead of buttoned-up. It's part of an eclectic dining upgrade at Resorts World, where construction is well underway on Copper Sun, a high-end hot pot restaurant from the prolific Happy Lamb restaurant group.
We hear that Resorts World will soon announce a noodle-focused pop-up from an East Coast chef as it keeps things moving with its diverse restaurant collection. Resorts World is where you'll find dining destinations like the plant-based Crossroads (where chef Tal Ronnen will host a collaboration with Rocco DiSpirito and Michael Voltaggio on April 17) and Genting Palace (which has raised the stakes for all-you-can-eat Vegas experiences with its Wednesday-through-Sunday seafood buffet, where guests can load up on crab and lobster and also enjoy Beijing duck).
And for those who want to experience Stubborn Seed without ordering a tasting menu, there's also a tight à la carte menu with dishes like the barramundi with green curry, a double smash burger, whole roasted cauliflower and a smoked beef rib for two. Cacio e pepe cheesy puffs and a foie gras and truffle tart could be an over-the-top bar snack or the start of a transporting dinner. The whole point of Las Vegas, of course, is choosing your own adventure.
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