Hayworth

The Restaurant

Hayworth opened in late 2024 on West Horizon Ridge Parkway in the Green Valley grid of Henderson, the project of chef Alex Reznik — a Las Vegas industry veteran whose CV runs through Daniel Boulud at Wynn, Mr Chow at Caesars Palace, and the original Border Grill at Mandalay Bay. The room is the polished neighbourhood-fine-dining format that Henderson did not previously have: dark velvet banquettes, brushed-brass fixtures, a long marble bar that takes walk-ins, an open kitchen pass that anchors the back wall. About seventy covers across the dining room and the bar.

The kitchen runs a contemporary American format with a clearly Eastern European inflection — Reznik's family origins are Russian-Jewish and the menu carries that signature without overplaying it. The beef tartare arrives with horseradish and a quail-egg yolk; the signature whole branzino is salt-baked and finished tableside with brown-butter and parsley; the pierogis with caviar service have become the room's most-photographed plate. The steaks programme is shorter and more careful than the casino-resort competitors — a thirty-day dry-aged ribeye, an 8-oz filet, a porterhouse for two — and priced to deliver about the same plate value as the Strip at roughly 65% of the spend.

The bar is its own draw. Reznik's cocktail programme runs about twenty signature drinks with a particularly strong vodka-and-amaro section and a serious house Martini service. The wine list is short (about ninety bottles) but deliberately calibrated — Burgundy and Tuscan reserves at the top, a working California section in the middle, and an Eastern European section (Croatian Plavac Mali, Hungarian Tokaji) that nobody else in Henderson offers. The room runs Tuesday through Sunday; Mondays are closed; weekend reservations book a week out by mid-2026 and the bar tends to take any overflow on the night.