If you’re looking to treat yourself to a delicious meal and feel truly indulged by the end of the evening, you’re in luck. Las Vegas’ own Pier 215 combines Chef Ted Jung’s expertise with exceptional service and an expansive menu, providing an unmatched experience at reasonable prices.
After enjoying an incredible meal ourselves, we spoke with lead server Emily about Pier 215’s impressive offerings. Read on to learn more about what she had to say!
What is Pier 215 all about?
“The name Pier 215 came from, of course, the freeway,” Emily shares. “The restaurant itself is set up a little bit higher, so at night time, when you look out, you seem like you’re looking out at an ocean view.” A panorama of much of the valley is in sight during our conversation. “It’s a beautiful view. You see the Red Rock, you see a lot of beautiful lights, cars passing by. When you walk in the restaurant, our interior has string lights, [which] you can see on our patio as well. We use a lot of wooden decor to give you that industrial and ocean vibe.” Upon entering the restaurant, we noticed a miniature pier that stood near the entrance, adding to the environment Emily described.
Is the menu focused primarily on seafood, such as sushi, sashimi, etc.?
“When you come to Pier 215, you’re not only going to find sushi. We also offer a fusion-Italian, so you’re going to find dishes like pasta, bouillabaisse, or even a risotto.” Emily goes on to add, “It’s somewhere you can find everything. Your kids can find something. We have fries, we have teriyaki bowls for them…we have just about everything for everybody. If you think about The Cheesecake Factory, everybody likes to go there because I’m sure everyone can find something on their menu. We’re the Asian side of The Cheesecake Factory.”
We ordered quite a few menu items that weren’t focused on seafood: fried zucchini, pan-fried gyoza, Kimchi fried rice, Korean beef short ribs, and the signature brown rice risotto (although we did get this one with salmon)! Every single dish was beyond delicious and was presented beautifully.
“Our Kimchi fried rice, I can confidently say it’s one of the best, even compared to the Korean restaurants,” Emily gushes.
As for the short ribs? “We use angus prime short rib, so it’s a beautiful cut, it comes very nicely marbled.” She explains that the short ribs are marinated and essentially slow-cooked for over 24 hours. “It’s very, very tender.” This definitely turned out to be true – as Emily had told us, we didn’t even need to use a knife.
She’s also a fan of risotto, and told us that the brown rice risotto “is definitely unique” with some added flavor. “The brown rice itself [is different from] regular Italian rice. It gives it extra chewiness. It’s really nice. You can get it with salmon, because salmon’s great for sharing.” If you’re looking for something different, however, a great alternative could be scallops or jumbo prawns.
Our indulgence didn’t stop there! The menu does indeed have a hefty seafood selection – you know, if you’re into that! (We certainly are.)
Half of our party sprung for oysters and said it was the freshest selection they had tried in a long time. “A lot of people find out about us through oysters,” Emily says. “Not many local restaurants want to carry so many varieties of oysters. We try our best. We always ask our guests what kind of oysters you like. Do you like bigger, smaller, Japanese breed, West Coast, or East Coast?”
We also enjoyed some Ahi Tuna and the Baked Crab Roll in addition to sashimi samplers, which come in numerous sizes. “We have three options,” Emily continues. “The smaller side would be the sashimi sampler.” She explains how the chefs place individual toppings on the fish. Salmon belly, yellowtail belly, and scallops are a few of the offerings included.
“If you have more people, or you’re hungrier, you can get the sashimi dinner, which offers about 12-15 pieces. It’s great for sharing.” The presentation of the sashimi dinner was second to none, really helping amplify our experience. Emily nods when we share this with her. “The sushi chefs do a really good job [with] plating. It’s always a treat for you; not only to eat, but to look.”
So, what about drinks? Is there a bar?
There is a bar! To quench our thirst, Emily brought out a selection of four delicious cocktails, which can also be made virgin. One standout was a fruity and layered beverage containing cranberry, peach, and sweet and sour with a citrus vodka base. “We have a very wide selection on drinks,” Emily shares. There is a full alcohol selection as well as a nonalcoholic selection that includes a yummy variety of soft drinks, juices, and teas.
What can you tell us about the owner?
“Our owner and Chef, Ted (Jung), he is Korean himself. He came from a background working at Nobu and Yellowtail. He practiced over there for about three years. Then, he came back [and] wanted to open his own restaurant. I will say, our menu is definitely inspired by his past experience, and he definitely did a great job.” Emily continues, “I had the privilege of working with Chef Ted for about two years. I could see, when he works, he cares about every single dish he serves to customers. His attention to detail is on a next level.”
Our team can totally vouch for the unparalleled experience that Pier 215 brings to the table. Are you drooling yet?
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