Naxos Taverna

Dips and Spreads – Tzatziki, Muhammara, Houmous, Coal-Roasted Eggplant & Tomato, Beet-Citrus Tartare, Crushed Fava Bean, Pita Bread

Saganaki – Kefalograviera Cheese, Port Wine, Cherries, Lemon Thyme

Green Chick Pea Falafel – Tahini Yogurt, Red Schug

Zucchini & Eggplant Chips – Tzatziki

Kataifi Wrapped Prawns – Kalamata Olive Aioli

Salt baked Royal Dorade

Roasted Sweet Potatoes – Za’atar Yogurt, Pomegranate

Roasted Baby Carrots – Mint Yogurt, Aleppo Chili

Double Espresso – Ice

Homemade Froyo – Ricotta Cheese & Olive Oil, Pistachio, Baklava Crumble

Soufra – Blueberry, Citrus Custard, Phyllo, Lemon Gelato

A concept from Tao Group owner Lou Abin and Lotus of Siam’s parent Bua Food Group, Naxos Taverna at Red Rock Casino Resort & Spa suggests “approachable Mediterranean Seafood-focused cuisine cooked from the soul.”

Fronted by Kallisto Oyster Bar and bathed in blue, an airy dining room of light woods espousing the Island from which it takes its name, Naxos’ menu comes from Chef Mark Andelbradt and ranges widely from traditional Greek recipes to Steaks or Salmon targeting tourists and Summerlin soccer moms.

Offering whole Fish shown on ice, plus fresh Pita baked in an open kitchen, no meal at Naxos should begin without “Dips, Spreads & Breads,” $55 yielding five choices from which Tzatziki, Muhammara, Coal-Roasted Eggplant and Beet-Citrus Tartare are all well-executed in sharable portions.

Inspired by the taverns of Greece, though oddly using Turkey’s Nazar Boncuk in marketing, a good majority of Naxos Wine and Spirits derive from the Islands while small shares such as Falafel with spicy Sauce and Prawns wrapped in Kataifi outpace Zucchini & Eggplant Chips done far better at Strip-stalwart Estiatorio Milos.

Not forgetting recently-added Saganaki balanced by Port Wine and Lemon Thyme, so compelling a four-top should consider ordering two, market Fish come in a variety of sizes and preparations with the salt-baked Royal Dorade a perfect rendition that shines without any additions.

Rare to find a Restaurant in Las Vegas executing Vegetables at this level, both Sweet Potatoes with Za’atar Yogurt and spiced Carrots in cooling Yogurt worth every cent, Naxos’ Dessert menu offers surprises including swirled Froyo mixing Ricotta Cheese with Olive Oil and all-new Soufra that eats like Galaktoboureko with Blueberries and Lemon Gelato on top.

www.naxosredrock.com