"The Henderson chophouse, 138°, opens on October 15, in the space of his previous spot, Served Global Dining. The new restaurant centers on Meyers’ dry-aged program, in which proteins spanning beef, chicken, pork, and fish are dry-aged in-house. Meyers explains that the process removes moisture, condensing flavor, and allowing bacteria and enzymes to create different flavors such as nutty, truffle, blue cheese, and buttery popcorn. The beef is sourced from Nevada ranches and other local producers and finished on a woodfire grill. The menu features dishes like shrimp and Anson Mills grits, chilled lobster borscht, seed-crusted lamb loin, house burger with brie cheese, and vegan options. The restaurant design includes a center fire pit lounge, a grand piano, a dry-aging display, and a climate-controlled portico for year-round outdoor dining. 138° will be open daily from 5 p.m. to 10 p.m., with brunch service starting October 22 and weekday lunch to be announced." - Janna Karel
