There’s an old saying about dining out: Never order something you can make at home. At Hayworth, Alex Reznik makes that rule obsolete. There’s no universe in which this menu exists outside of the Top Chef alum’s heart. It’s a love letter to his personal lore—growing up in Jewish households, working in French restaurants in Las Vegas and kosher kitchens in LA—and it’s exactly what Henderson deserves.
Everything the Kyiv-born, Brooklyn-raised chef has created at this Eastern European-inspired steakhouse is upscale, yet unpretentious and earnest. Hayworth earns its place in the neighborhood by existing for the neighborhood.
It’s a warm embrace from the moment you step inside, the dining area warmly lit and inviting. Reznik, who also operates SMKD BBQ under his Ogden Hospitality Group, has a habit of building such places.
The Hayworth menu announces itself from the very first bite. Freshly baked challah bread is served with a side of schmaltz ($9), which beats butter any day. It’s a savory reminder of Reznik’s roots, magnified later by an absurdly delicious chicken consommé with mini matzo balls ($18). The broth alone could be bottled and sold.
Charred cabbage
Hayworth has found a way to make me love my vegetables. Traditionally, Caesar salads are pretty busy, all slippery romaine and croutons crumbling over the plate. But here, Reznik simplifies the Caesar ($17), reducing the croutons to a fine, garlicky powder beneath a snowfall of parmesan and a mystifying layer of “anchovy angel dust.” I also had to pinch myself when I saw the charred cabbage ($21), beautifully dressed in herbs, trickles of tahini and cultured yogurt. I mistook it for a chicken breast at first, it was so richly spiced, explosive in flavor and full of crunch.
And the raw and cold courses—everything from the whole roasted branzino ($46) to the sablefish—($41) carry that same level of care. The Russet potato latke ($19), topped with fresh salmon and pearls of trout roe, won me over with each delicately assembled bite. Leaning into that richness, Reznik dedicates a whole section of the menu to “indulgence,” where dishes like bone marrow with brisket jam ($25) and beef tongue agnolotti with duck fat crumble ($27) belong.
Hayworth’s steaks are also a luxury. The prime ribeye, dry-aged for 60 days ($99), is earthier and pungent, definitely recommended for those who love a bit more funk. The 14-day dry-aged Cowboy Ribeye ($129) strikes a fine balance of beefy and buttery. Hayworth’s side of green shug sauce, a herbaceous and spicy Middle Eastern condiment, tops the whole thing off.
With each course, Reznik reaches for something elevated without ever making you feel like an outsider in someone else’s home.
HAYWORTH 1450 W. Horizon Ridge Parkway #C205, 702-268-7682, hayworthlv.com. Tuesday-Sunday, 4-9 p.m.
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