Address: 3900 Paradise Road, Suite D-1
Hours: Open daily from 5 p.m. to 3 a.m.
Nectaly Mendoza’s Cleaver — Butchered Meats, Seafood & Classic Cocktails made its debut over the weekend. Mendoza, perhaps best-known for his nine-year-old cocktail lounge and steakhouse on the westside, Herbs & Rye, now has a classic American steakhouse with pastas, meats, and seafood paired with a smaller cocktail menu and wine-forward drinks menu.
The menu features massive cuts of meat such as an XXL ribeye steak at 60 ounces that can feed three to five, or the 120-ounce Cleaver rib-eye steak that feeds five to eight.
Diners can order a lobster tail, a surf and turf with a filet mignon, or a tomahawk ribeye steak with a whole lobster for the very hungry.
Some of his favorites include an oxtail soup, squid ink pasta, agnolotti with mascarpone and pancetta, short-rib gnocchi, a bone-in pork chop with a black garlic bean puree, and a whole lobster stuffed with mushrooms.
Diners can order seafood platters with lobster tails, crab leg, tiger shrimp, and oysters.
Starters include wings confit, charred bone marrow, carpaccio, steak or tuna tartare, and a capicola flatbread.
Cocktails here get divided into the beginnings of bartending in the 1800s, the Prohibition era, post-Prohibition, and then the Dale DeGroff era and beyond.
• All Coverage of Herbs & Rye [ELV]