Martinis not just about drinks

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With a name like Martinis, 1205 S. Fort Apache Road, it’s no surprise the restaurant offers an extensive menu of martini drinks.

But a lot of the restaurant’s dishes also have what chef de cuisine Forest Farrell calls “an alcohol component” to them.

The dinner menu, for example, features a French cut rib-eye steak with some port wine, and the filet mignon is finished with a brandied green peppercorn sauce.

Even the dessert menu offers a creme brulee with double espresso vodka and a streusel-topped apple torte with Calvados custard.

Farrell says he makes use of a handy liquor cabinet in the kitchen to prepare the restaurant’s traditional American cuisine — with an additional libation for flavoring.

Farrell and food and beverage director Craig Mariutto created the menu offering traditional American food, including such big sellers as the New Zealand lamb chops and the lemon pepper double breast of chicken.

“We do a ton of appetizers,” Farrell says, “like the crab dip and shrimp. It’s perfect bar food. They’re light and the flavors are good. They’re perfect with a martini.”

Owned by Bill Phillips, owner of Outside Inn, Martinis’ cherry wood walls are covered with classic cartoons from The New Yorker. The subject of the cartoons, of course, is martinis.

Open 24 hours, Martinis takes reservations by calling 242-8464.

The restaurant also is open for breakfast and lunch.

Following are items from the dinner menu.

Starters: Baby-back ribs with honey and chipotle glaze ($10); thinly sliced Nova smoked salmon atop won ton crisps with creme fraiche and wasabi caviar ($11); Maryland-style crab dip with herbed focaccia toast planks ($12); and grilled New Zealand lamb chops with roasted pepper and potato salad and balsamic reduction ($14).

Soups and salads: Classic French onion soup gratinee ($7); cream of tomato and basil soup with cheese and garlic croutons (small, $6; large, $8); iceberg wedge salad with finely chopped egg, smoked bacon, tomato and blue cheese dressing ($8); and Tuscan Caesar salad with roasted peppers and Parmesan crisp ($9).

Entrees: Hand-cut prime filet mignon with sauce bearnaise and brandied green peppercorn sauce (6 ounce, $22; 8 ounce, $26); 16-ounce French cut rib-eye steak with wild mushroom, port wine and herb compote ($27); brick-grilled double breast of chicken, saute finished with rosemary, lemon and garlic reduction ($18); pan-seared halibut topped with kalamata and Spanish olives, capers and herbs ($22); and grilled Pacific salmon fillet with ginger, orange and brown sugar glaze ($18). Entrees are served with a choice of baked potato, horseradish mashers, wild rice or homemade rosemary rubbed potato spears and vegetables.

Extras: Pizza from the brick oven including mozzarella, basil pesto and chicken; pepperoni, black olives, red onions and mushrooms; artichoke, roasted peppers and mozzarella; and mozzarella, Parmesan and ricotta ($12 each).

Sandwiches include steak burger ($12); Kobe beef steak burger ($14); marinated grilled chicken breast ($12); and ahi fillet ($14). Sandwiches are served with lettuce, tomato and onion on toasted ciabatta roll, plus homemade rosemary-rubbed potato spears or vegetables and a choice additional ingredients including applewood smoked bacon, wasabi mayo, roasted red peppers, smoked Gouda and pepper Jack cheese.

Desserts: Creme brulee with Van Gogh Double Espresso Vodka; chocolate hazelnut bread pudding with caramel espresso sauce; strawberry martini with Frangelico scented mascarpone; streusel-topped apple torte with Calvados custard; and warm fudge brownie sundae with vanilla bean ice cream, and caramel and chocolate sauces ($8 each).

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@ reviewjournal.com.