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One of the Strip’s top burger joints has officially arrived in the Arts District. Holsteins Shakes and Buns, a prized favorite for its foie gras Billionaire burger and cereal bowl boozy milkshakes, opened Downtown in May after closing its near 15-year strong location at the Cosmopolitan.
“It was needed to have a burger joint here close to the neighborhood,” says Robert Garcia, executive chef. “It was really good at Cosmo, but this is way better.”
The 2,800-square-foot space is rustic and cozy, balanced by curving booths and an elegantly tiled bar serving offbeat cocktails like the S’mores Martini ($16). Since opening in 2010, the restaurant has refined its upscale offerings, but the Downtown move has allowed Garcia to retool the burger and shake spot’s formula for the local dining scene.
“It’s definitely different. Quality’s always our priority when it comes to execution and attention to detail. But also at Cosmo, it was [about] volume. The venue was larger, it was busier,” says Garcia. “When we started thinking about the Arts District, obviously we were going to downsize everything, and I wanted to focus more on perfection.”
Garcia began by tweaking Holsteins’ sesame bun, swapping the seeds for cracked pepper to give the brioche a pop. Next came the beef. After months of tasting and research, Garcia developed a proprietary blend of Wagyu brisket and short rib for its gourmet burgers, elevating juicy classics like the Gold Standard ($22), already a top seller for its piles of bacon, dry-aged cheddar and richly applied chive aioli. And let’s not forget the fries. Holsteins cooks its $9 fries in beef tallow to deliver a better-quality bite. “It’s healthier, it’s heftier,” Garcia says. “And you can actually taste the differences in the fries. Obviously, it’s a little bit more pricey but it’s worth it.”
Garcia says he also approached Holsteins’ appetizers differently to meet the needs of the Downtown demographic. The Nosh section now boasts kampachi crudo ($20), a serving of thinly sliced yellowtail drizzled in citrusy sauce with basil and chili oil.
“We also added, based on the weather, the fresh burrata. We use burrata alla panna, which is very creamy, fresh and very flavorful,” Garcia says. “I wanted to make it different, so I’m using these heirloom tomatoes, and we make this concassé where I poach the tomatoes, then I peel them, and then I seed them. They just melt in your mouth.”
Holsteins’ Philly Egg Rolls ($19) quickly became a fan favorite at the Strip location for their perfectly charred crunch, caramelized onions and house-blended three-cheese sauce. But Garcia’s new Reuben Bites ($18), scaled down from a full Reuben sandwich to a delicious finger food, could be coming for that crown. And for those rare moments when you aren’t craving a burger, Holsteins’ pan-seared salmon ($32) and steak frites ($36) shine as compelling alternatives.
Despite all the changes, all your Holsteins favorites remain. There’s still a phone book-long list of boozy and nonalcoholic shakes. Burgers like the kalbi sauce-glazed Rising Sun ($19), served with crispy yams and tempura avocado; and the mushroom and prime beef blended Forager Burger ($23) also return, along with the $38 Billionaire burger and the Nom Nom ($19), a must for any adult who grew up shoving potato chips into their sandwiches.
Holsteins could have coasted but instead innovated, proving it’s new but no rookie to Vegas dining.
HOLSTEINS SHAKES AND BUNS 1216 S. Main St., 702-430-4433, holsteinsburgers.com. Monday-Thursday, 11 a.m.-10 p.m.; Friday-Saturday, 11 a.m.-11:30 p.m.; Sunday, 11 a.m.-10 p.m.
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