A longtime Las Vegas chef known for his devotion to dry-aged meat is opening a new restaurant next month in the south valley. Matt Meyer, who built a following for his dry-aging chops at a Henderson steakhouse before it closed, plans to debut Tender Mercy on Dec. 1 at 470 E. Windmill Lane, Suite 110.
Meyer is described as a longtime Las Vegas chef and dry-aging enthusiast, according to the Las Vegas Review-Journal. At Tender Mercy, he said he wanted to create a smaller-scale restaurant that fit his vibe — serious about food and especially meats, but more fun than formal. The 40-seat restaurant will include a butcher counter and a terrace, per the same report.
The menu centers on dry-aged steaks, inventive burgers, steak frites and butchered meats to go, the outlet reports. Diners can expect wagyu chops, duroc pork chops and dry-aged ora king salmon alongside crisp duck à l’orange, with burgers served in six different styles. The kitchen will also turn out house banchan small plates inspired by Korean cooking, Kennebec potato fries with seasoning and housemade sauce options, and thick milkshakes and concrete frozen custards for dessert, the report notes.
Dry-Aging Lockers Take Center Stage
Tender Mercy’s design leans into the chef’s signature obsession: prominently displayed dry-aging lockers will share space with a wood-fire grill and a dedicated station for making thrice-cooked french fries, according to the Review-Journal’s account. The restaurant has an Instagram account under the handle @tendermercymeats…