L to R: Duo of Fish Butchery; Dry-Aged Ribeye.
(Photos Courtesy of Jordan Shiraki)
ACCLAIMED CHEF MATT MEYER ANNOUNCES EXCLUSIVE DRY-AGED POP-UP DINNERS OCT. 3-4 IN LAS VEGAS
17-Course Tasting Menu Highlights Premium Cuts of Beef, Duck, Pork, Fish Aged to Perfection
Las Vegas culinary innovator and restaurateur chef Matt Meyer will debut his new dry-aged tasting menu at several public pop-up dinners on Friday, Oct. 3 and Saturday, Oct. 4, offering diners a rare opportunity to experience his signature cuisine in an intimate setting. This luxurious, 17-course tasting event will take place at the Sky Tower Banquet Hall Rooms and marks the start of a quarterly series of high-end culinary experiences hosted at rotating venues across Las Vegas.
Showcasing chef Meyer’s mastery of the dry-aging process, the meticulously crafted menu will feature premium cuts of beef, duck, pork and fish aged to perfection. Dishes highlight bold umami flavors, velvety textures and the refined depth that only time and technique can create. Known for his work at the acclaimed 138° chophouse, Meyer continues to elevate the art of dry-aging—this time in a pop-up format designed for true culinary enthusiasts.
Joining Meyer each evening will be renowned sommelier “Bordeaux Bob” Cranston, founder and managing partner of MGP Fine Wine. Guests can look forward to six noteworthy wines meticulously selected by Cranston himself as he gives an overview of each wine’s distinctive flavor profile.
The complete 17-course dry-aged tasting menu and wine parings follow.*
Reception: NV Tentation par Maucaillou, Crèmant de Bordeaux
- Bread Service – Fresh bread baked by Chef Miloš, served with dry-aged beef fat, koji-cultured butter
- Tuna-Cuterie – Chef’s selection of cured fish, served charcuterie-style
2023 Grand Blaquiere “Les Silex Fumes,” Saint Guilheim Le Désert
- Salmon Avocado Toast – Five-year fermented black bean–cured Ora King salmon belly, brioche, avocado mousse, compressed tomato
- French Omelette – French-style omelette with 10-day dry-aged Ora King salmon confit, fines herbes salad, Kaluga caviar, crème fraiche
- Duo of Fish Butchery – Dry-aged halibut chop with halibut roulade, mustard citrus sauce, charred baby leek
- Ora King Salmon Filet – Dry-aged Ora King salmon with Indian-spiced herb salad, roasted curry cauliflower, truffle essence
2022 Domaine Renaud Mâcon Villages
- Duck Prosciutto and Melon Soup – Two-month duck prosciutto, compressed melon, saffron and herb oils, pickled Thai chili
- Foie Gras Torchon – Dry-aged foie gras torchon with Korean pear glass, lacto-fermented kimchi jus, sesame tuile
- Duck Offal Skewer – Yakitori-style grilled duck hearts and livers, finished with fermented chili oil
- Arroz con Pato – Crispy dry-aged duck breast, duck confit rice with ripe plantains, duck leg roulade, duck jus
2023 Le Petit Pas du Mas Janeil, Cotes du Rousillon
- Baked Potato Reimagined – Potato pavé, dry-aged pork belly, scallion foam, cheddar crisp, crème fraiche
- Prelude to Beef – Vietnamese-inspired cured bone-in short rib with smoked Maldon salt, warm beef dipping broth
- Ribeye Tartare – 70-day dry-aged Masami Ranch Ribeye Tartare, fermented mustard seed, caper, horseradish, shallot, sous-vide egg yolk, brioche
- Oxtail and Short-Rib Terrine – Cold Thai-spiced terrine, warm braising jus, puffed Anson Mills rice, fried garlic, shallot crumble
- Dry-Aged Ribeye – Masami Ranch 60- and 90-day dry-aged ribeye duo, chimichurri, fortified beef jus, smoked Maldon salt
2019 Le Comte de Malartic, Pessac-Léognan Rouge
- Final Bite – Soy-banana vinegar drizzle, citrus zest, salted honey meringue
- Fermented Banana Bread Pudding – Sourdough banana bread pudding baked in a rum-soaked banana leaf, fermented banana ice cream, miso honey caramel
2016 La Fleur d’Or, Sauternes
*Menu may be modified due to seasonal availability.
“This is the kind of dinner I’ve always wanted to host—no shortcuts, no compromises,” said Meyer. “Every dish is rooted in technique, aged with intention and paired to deliver an unforgettable experience. We’re not just serving courses, we’re curating moments.”
Each evening will include seatings at 5 p.m. and 8 p.m., limited to just 12 guests per service. Tickets are $360 per person through Monday, Sept. 1 and include the full tasting menu, wine pairings, tax and gratuity. Beginning Tuesday, Sept. 2, ticket prices increase to $425.
In addition to his public pop-ups, Meyer also offers private chef services, delivering customized, multi-course menus built around dry-aged proteins and tailored to each guest’s taste—available now for bookings in Las Vegas and beyond.
For tickets and more information, click here.
ABOUT CHEF MATT MEYER
Chef Matt Meyer is a Le Cordon Bleu-trained culinary artist and restaurateur known for his mastery of dry-aged cuisine and dedication to precision technique. After earning acclaim with his Henderson-based chophouse 138°, where he elevated the art of aging meat, Meyer was named a “Rising Star” by Desert Companion in 2023. Today, he brings his bold culinary philosophy to discerning diners through DAMMM, his premium food truck in the Las Vegas Arts District, and a series of exclusive pop-up dinners showcasing dry-aged beef, fish, duck and pork at the height of their flavor. For more information on chef Matt Meyer, visit chefmattmeyer.com or follow @chefmattmeyer on Instagram.