Butcher and Thief Now Open at The Bend in SW Vegas – 12/16
Butcher and Thief, a neighborhood steakhouse from restaurateur Cory Harwell and the team behind Carson Kitchen, is now open at 8670 W Sunset Road, Suite H100, at The Bend in southwest Las Vegas.
The 5,000-square-foot restaurant features a bar, lounge, private dining rooms, and an expansive 1,800-square-foot patio with an additional private outdoor dining room. Designed by RAD Studio, the interior blends dark, moody tones with touches of green and gold to create an atmosphere that balances sophistication with warmth.
“After six years of conceptualizing and creating this concept, we’ve finally arrived at opening day and couldn’t be happier to be part of the neighborhood,” said Harwell. “We can’t wait to serve the community — whether it’s an everyday meal or a big night out. Our goal is for Butcher and Thief to be the kind of place where guests feel known and celebrated, and where the quality of the meal is memorable — not the sticker shock when the check arrives.”
Open for lunch and dinner, Butcher and Thief’s kitchen will be led by Chef Scott Simon, most recently of Carson Kitchen. The menu showcases playful takes on classic steakhouse dishes, ranging from whimsical starters to high-choice cuts of steak and vibrant seafood entrées.
Dinner begins with appetizers meant to spark curiosity, priced $14 to $18. Shishito peppers arrive blistered and bright with ginger salt, lime, and togarashi; peanut butter bacon offers a salty-sweet bite layered with jalapeño cucumber jelly; and cheesesteak eggrolls take the comfort of a classic sandwich and wrap it in a crispy shell, served with natural jus for dipping. Cold bar selections, priced $18 to $24, bring freshness to the forefront with jumbo shrimp, icy oysters, and a vibrant hamachi crudo dressed with yuzu soy, pickled jalapeño, and jicama.
Salads, priced $16 to $20, are anything but an afterthought. The chopped Italian is crisp and nostalgic, the triple-thick bacon wedge leans into indulgence with housemade pickle ranch, and the Caesar takes a bold turn with bacon fat croutons that bring smoky depth to the classic.
Steak selections, priced $36 to $56, are sourced from Creekstone Farms, Akaushi Beef, and Allen Brothers and include cuts such as the Zabuton, ribeye, and filet mignon. Each steak is prepared using the restaurant’s signature three-step process — beginning with sous vide precision, followed by an 800-degree plancha sear and finished on the grill — a method that keeps the price point approachable while delivering the tenderness and depth of flavor guests expect from traditional cooking techniques.
Seafood selections, priced $32 to $36, showcase bright, buttery flavors with steelhead trout, branzino, and scallops served in a rich brown butter piccata sauce. Entrées, priced $24 to $36, blend comfort with invention: roast chicken thighs come lacquered in jus, sausage rigatoni is lifted by a splash of tomato gin, and the double-cut pork chop is finished with a tangy, caramelized apple butter glaze. Sides, priced $12 to $16, offer playful twists on classics such as asparagus with pistachio and hard egg, mashed potatoes made with creamy Boursin and garlic, and a smoky five-cheese mac and cheese.
“Food should be fun and a little playful,” said Harwell. “We aim to be known for our steaks, but anyone who loves a great steakhouse knows the real test is the salads, sides, and desserts. That’s where we get to surprise people in the best way possible.”
Desserts, priced $12 to $24, lean fully into whimsy. Banana cream pie features a Nutter Butter crust and a swirl of peanut butter caramel, while housemade cranberry Jell-O adds a playful, retro moment with fruit cocktail and whipped cream. The Junk Food Platter — a rotating mix of shareable sweets — pays tribute to the late Chef Kerry Simon and invites guests to indulge like kids again.
Lunch highlights many of the dinner menu’s staples but introduces dishes perfect for a midday break. Offerings range from $18 to $32 and include the 10-ounce Butcher Burger with fries; a curry chicken salad sando on a buttery croissant; the carpaccio sub layered with filet mignon, mortadella, and Calabrian aioli; and the hearty steak Cobb, built for power lunches or leisurely afternoons.
The cocktail menu, priced $14 to $16, brings a mixology-first approach with cheeky nods to classics. The Filthy reimagines a martini with Carbonadi vodka, dry vermouth, and orange bitters; Pretty Fly for a Rye Guy layers Courvoisier VS, Redemption rye, sweet vermouth, amaro, and orange bitters; and Rose Colored Glasses pairs Lunazul Blanco tequila with Ramazzotti Rosato, lemon, and pear agave for a bright, modern sip.
Mocktails, priced $11 to $15, mirror the same level of technique and creativity. The palNOma mixes Ritual tequila alternative with grapefruit, Mionetto N/A aperitivo, lime, and San Pellegrino Pompelmo, while Love You, Long Time combines Cleanco gin alternative with yuzu, honey syrup, lemon, and strawberry for a tart, floral finish.
The wine list features 24 selections by the bottle, arranged by flavor profile rather than varietal, making exploration intuitive and fun. An additional 12 wines are offered by the glass and also by the bottle. Guests can choose from categories like light and fruity, eclectic, or big and bold without needing to know the technicalities. One-liter carafes of red and white house wines, priced at $40, add a social, shareable element to the table.
The restaurant’s name is inspired by the “wine thief,” a tool used in winemaking to draw samples from aging barrels. The concept reflects the art of drawing out life’s most meaningful moments — much like the natural pairing of steak and wine. Positioned within the mid-market dining category, Butcher and Thief offers high-choice cuts at approachable price points and blends culinary craftsmanship with everyday luxury.
Photos by Chris Wessling
About Butcher and Thief
Butcher and Thief will be open daily for lunch and dinner from 11:30 a.m. to 10 p.m., and until 11 p.m. on weekends.
More information can be found by calling 702-665-6315, on social media @butcherandthief, and on their website.
