Stubborn Seed Las Vegas — Restaurant in Las Vegas

Restaurant Week (RW) is the perfect opportunity to hit up new places. I'd been curious about Stubborn Seed since 2024 when Resorts World had advertised Chef Jeremy Ford's imminent arrival to The District. Place opened in February 2025.

In a departure from my usual review sequence, I will begin with Value Part One: Stubborn Seed's three course Restaurant Week dinner is listed at $80. If one is looking to come out ahead, avoid this option. Regular menu prices listed in parentheses, with RW portion size.

First Course choice Beau Soleil Oysters ($30 for six; RW amount was three, which is noted on the Stubborn Seed RW menu): Substantial pieces, light and clean, perfect conveyor for the subtle zippy sour apple, ginger and citrus.

Second Course choice Smoked Beef Rib ($65; RW was half size, and without the bone garnish): Meat so rich, sweet and tender. All the accompaniments came together beautifully to enhance the beef even further.

Third Course choice Peanut Butter Candy Bar ($14; same size): Fancy. Great balance between the heavier and lighter components.

Value Part Two: The food was fantastic, and the portions I received enabled me to enjoy each course without being overwhelmed. BUT, I cannot overlook the fact that, by choosing the Restaurant Week menu, I ended up paying a heavy premium for the food.

Drink Kill Dill ($22): Garden fresh herbal scent and taste. Delicious. also Post & Beam by Far Niente Cabernet Sauvignon 2022 ($24) and Sandeman 30yr Tawny Port ($28)

Value Part Three: Cocktail value pretty good for the location and quality. Wine gets the Strip+Resorts World premium, but solid selection.

Service: Awesome from Khema manning the bar, and from the rest of the staff. Very personable.

Atmosphere: Difficult to describe, almost like a NYC club and a Victorian greenhouse made some sweet music together. Lots of plants, a glass roof, crystal light fixtures, and leather. Upscale but still accessible.

etc- Bar had both bag hooks and charging plugs. Facilities were unisex. No bag hooks there though. Chef Jeremy Ford was in the kitchen, and came out to talk...

Food is good, not amazing. I know the chef owns other Michelin restaurants but this one isn’t Michelin level, not even close. Server was good but kitchen is a MESS!

We did fixed tasting menu. 90 minutes later we’ve only had 3 dishes served (one of which is bread). They have a window looking into the kitchen. Most chefs are busy but one was standing around and another one was constantly on his phone. Then they served our 3rd course twice, in different plates. You would think they’ve decided plating at least? No restaurants in the Michelin proximity would make mistakes like this. Then when I was still eating my 4th course, they brought out the next course. They were small bite plates so it’s not like I’m taking forever to finish. They started introducing the next dish when I was mid chewing the last one. And they just left the plate far from me since I still have one in front of me. All of this is probably okay but not if they claim to be comparable to Michelin…

Then the bathroom has one of those grimy replacement soap bottles. And the hand towels are actually those cheap restaurant napkins. Again, Michelin??…

Back to the food. Yellowtail and wagyu strip loin and citrus pavlova are wonderful. Greens in truffle ricotta gnudi is too salty. Battamundi is a bit over cooked.

Ambience is good unless you face the entrance of the restaurant, which gives you a view of the casino escalator and nothing else.

What a missed opportunity. Hoping it’s just because the restaurant just opened and they’ll get it...

I am so disappointed and absolutely baffled by the other positive reviews. I also hate to leave a negative review, but the food was genuinely quite unpleasant and drinks were consistently served to us after food. We go to a Michelin star restaurant about once a month and expected this to be of similar quality based on reviews.

We came here to celebrate a special occasion and hoped that the tasting menu and wine pairing prices were so low because the restaurant was new. Unfortunately the food was over seasoned and poorly executed; the kitchen cannot be tasting the food before it is served. Some notable examples being: sweet fois gras cheescake; greens which were very stringy; over salted beef and hard stale meringue.

Especially worth noting are the wines which were truly awful and pairings often arrived after the meal had been served so we had to wait for our food to get cold while the wines were (very briefly) described. A waitress served the wine who was not a somellier and not able to answer any questions.

I feel that they put far more effort into making the food look and sound nice than actually tasting nice. The staff were very friendly and did make us feel very welcome and I sincerely hope that the kitchen and service team are able to improve or that we simply visited on an extremely bad...