Our Story

The seat is the point

Most restaurants are built around a chef. We built ours around the booth.

First dates, late nights, the good news and the bad, the story you've told a hundred times — the best moments of your life probably happened in a booth. So we stopped organizing a restaurant around a menu or a wine list, and organized it around the seat where the memory actually happens.

The kitchen operates at a Michelin level and refuses to be intimidating about it. The goal was never "best meal I've ever had." The goal is "we looked up and three hours had gone by." Every dish is named for a booth moment, because that's what you'll remember it as.

Open nightly, five to eleven, in Las Vegas — dim, warm, brass-lit, and yours for as long as you want the table.

The curved half-emerald, half-oxblood tufted booth with its brass rail and walnut table
The full Booth dining room — rows of tufted booths under amber pendants beside a backlit wood-paneled bar

Emerald, oxblood, walnut, brass. The room is the same warm one, wall to wall.

Told in Leather and Brass

The craft, if you insist

  • The 72-hour braise

    Short rib cooked three days for The Last Booth Short Rib, glazed in a sauce we don't rush.

  • A sauce argued over for six months

    The house Booth sauce took the kitchen half a year to agree on. Worth every meeting.

  • House-made, nearly all of it

    Barrel-rested gin, house lager, three-day onion dip. If we can make it in the room, we do.
Macro of the oxblood booth leather with its brushed brass rail and rivet trim
Booth's storefront at dusk, light spilling onto the sidewalk

Come find your booth

  • Open nightly · 5:00 PM – 11:00 PM
  • Las Vegas, Nevada
  • (747) 206-1408
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