Diners can now grill-their-own-proteins at the new Sizzle Hut, now cooking in the southwest. The creators of Boba Hut in Spring Valley and the Japanese- and Thai-inspired Curry Hut in the northwest bring this new twist on cooking your own food, an idea similar to Pepper Lunch heading to Shanghai Plaza in Chinatown.
Sizzle Hut allows each diner to individually cook their dishes, turning the meats roughly every 15 seconds.
On the menu, appetizers include chicken karaage with fries, crispy calamari, a chef’s cheese board, jamón Ibérico Paleta Bellota, and kurobuta sausage. Soup options include corn chowder upgraded with foie gras.
Each sizzling plate comes with mashed potatoes and options of sliced chuck beef, rib-eye steak, teriyaki chicken, salmon, pork belly, garlic shrimp, or braised or deep-fried tofu.
For dessert, the kid-friendly space also offers Oreo cheesecake, tiramisu, and a banana split.
Sizzle Hut, 7815 S. Rainbow Blvd., 702-405-9157. Open daily from noon to midnight.