Butcher & Thief, the southwest Las Vegas steakhouse from Chef Cory Harwell, is rolling out a Sunday brunch program starting Mother's Day. The move extends the restaurant's daypart strategy beyond dinner service with a menu that layers steakhouse precision onto brunch standards.
"Launching brunch felt like a natural next step for us," Harwell said. "We wanted to take the classics people know and love and put our own spin on them." That spin includes a Garbage Benedict with Nueske's bacon, house sausage, poached egg, and smoked cheddar hollandaise ($24), and a poutine topped with steak bites, poached egg, and red wine hollandaise ($20). The steak & eggs runs $34 with soft scramble and hashbrowns.
The sweet side leans into comfort: banana flapjacks with bananas Foster syrup and candied walnuts ($16), Apple Brown Betty with bourbon maple bread pudding ($20), and carrot cake French toast with golden raisins and orange icing ($18). Lighter fare includes a jumbo shrimp Louie ($24), avocado toast with pastrami salmon ($20), and an egg white frittata with goat cheese and Calabrian chili oil ($16).
Cocktails follow the brunch playbook—Bloody Marys with Spring 44 vodka, pear Bellinis, mimosas—plus a 42 Bridges made with Licor 43 and heavy cream. The beverage program mirrors the food approach: familiar formats, elevated execution.
After the Mother's Day debut, brunch runs every Sunday from 11 a.m. to 3 p.m. Reservations are available at butcherandthief.com.
The brunch launch reflects a broader trend among upscale steakhouses looking to capture weekend traffic and build weekday carryover. Butcher & Thief is betting that Las Vegas diners—locals and tourists alike—will pay premium prices for a brunch experience that trades hotel buffet volume for plated precision. Whether that bet pays off depends on whether southwest Las Vegas has the density to support a $20-plus brunch check average on a recurring weekly basis.
