Sammy DeMarco Returns as a Guest Chef in a Fremont East Restaurant

Some consider Sammy DeMarco the chef to the chefs, a nickname he earned in New York City after he opened First. Industry people flocked to his restaurant after work to pick up his casual fare, a linchpin in his repertoire.

DeMarco parlayed his success in New York to partner with Steve Wynn at the Bellagio to open Sam’s American and Sam’s Snacks. First Food & Bar at the Palazzo followed, and after that closed, he debut Rattlecan at the Venetian, his ode to the burger and pickle shot, complete with a mechanical pickle to ride. He went on to co-host the short-lived Chow Masters on the Travel Channel with Hollywood director Frank Coraci.

Now he’s back in Las Vegas, this time taking over 7th & Carson, the Fremont East restaurant, as a guest chef.

The restaurant celebrates two years in business with new dishes from DeMarco, and, of course, and industry night to bring his favorite dishes to restaurant folks.

His new creations bring a wood oven roast beet salad with frisee, watercress, kumquat, vinaigrette, tarragon yogurt, and toasted walnuts; a red quinoa kale salad made with tri-color carrots, cauliflower, pomegranate, peppers, cucumbers, tahini lemon dressing, and sunflowers seeds; and a maple roasted pear and spinach salad, a Sammy D signature updated with endive, goat cheese, and walnut vinaigrette.

A roasted chicken breast comes with wilted spinach, crispy potatoes, aioli, Meyer lemon, and Calabria chili oil, while a smoked salmon scramble features soft scramble eggs, frisee, multi-grain bread, whipped scallion crème fraiche, and salmon roe on top. Of course, the chef Sammy D special BLTA XXL makes an appearance, piled high with bacon, lettuce, tomato, avocado, and chipotle mayo on sourdough.

And that’s just some of the additions on the lunch menu. At dinner, steamed mussels in spicy white wine tomato sauce with chorizo, fennel, country bread, and harissa aioli; grilled swordfish with wilted spinach, crispy potatoes, aioli, Meyer lemon, and Calabria chili oil; and seared U-10 diver scallops made with celery-root puree, hazelnut brown butter, winter citrus supremes, and herb salad make an appearance.

The restaurant now opens on Tuesdays with half price bottles of wine during Industry Nights starting Tuesday, Oct. 15. New hours at 7th & Carson are Thursday through Tuesday from 11 a.m. to 10 p.m. Daily specials and weekend brunch also launch with the new menus, and diners can order from an all-day menu from 3 to 5 p.m. at the bar.

That drinks menu includes the Dutch Hot Tea with fresh cut mint, a cookie, and the option of adding Change by Day CBD; The Grass is Greener with Ketel One Botanical Cucumber & Mint chareu, lime, and soda; and the Cinn City, a dessert cocktail with Jim Beam peach whiskey, elderflower, lemon, cinnamon, and kola that can be paired with the Cinn City with white chocolate French toast made with brioche bread pudding, white chocolate chips, hazelnuts, and maple syrup.

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