The Steakhouse on Horizon Ridge Still Serves Latkes

The first plate on the table at Hayworth is a challah knot with whipped chicken schmaltz, poppy seed and smoked sea salt. Dessert might be a babka finished with pistachio and a New York-style chocolate sauce, or a honey cake medovik with halva. In between, the menu runs to a 34-ounce bone-in cowboy ribeye and a 60-day dry-aged prime ribeye cooked over live fire.

That range is the whole story of the restaurant at 1450 W. Horizon Ridge Parkway, Suite C-205, at the corner of Stephanie Street, on the same parkway that runs past Roma Hills. Chef Alex Reznik opened Hayworth in late February as a restaurant built on his Jewish and Eastern European family history. Just over eight months later it presents itself as a steakhouse. The heritage cooking never left, though, and it is still the part of the menu you can't find at any other dinner room in this part of Henderson.

What the February Preview Described, and What the Menu Says Now

When the Las Vegas Review-Journal previewed Hayworth on February 2, it described a restaurant named for the Los Angeles street Reznik lived on when his first child was born, celebrating his Jewish and Eastern European heritage, with a February 26 debut. The "Est. 1976" on the sign marks the year Reznik was born. Reznik is a "Top Chef" Season 7 alum and a "Beat Bobby Flay" champion. In the same piece he described the place as a neighborhood restaurant for family meals, celebrations, date nights, late-night dining and weekend brunches.

By June, KTNV's Morning Blend was billing it as Hayworth Steakhouse, with Reznik at the grill walking viewers through ribeye, filet and New York strip. The restaurant's reservation listing now reads "Hayworth Steakhouse & Martini Bar."

Hayworth's homepage states where it sees itself. It calls Hayworth "the place you walk to from Green Valley, the place you drive five minutes from Anthem, the dinner you book the night you don't feel like fighting the Strip," and lists MacDonald Ranch and Ascaya by name among the neighborhoods the room was built for. Roma Hills is part of the MacDonald Ranch master plan, so that line describes this neighborhood.

Where the Heritage Went

It went into nearly every section of the menu. Compare the current dinner menu with the February description and most of the original cooking is still there, just placed under steakhouse headings.

Among the starters, the salmon and latke is still on the menu, now made with Laguna Blanca salmon, Temptee cream cheese, dill, trout roe and russet potato. Smoked whitefish rillettes come with rye and caper berries, and a hamachi "gravlax" gets a beet cure and sour cream. The beef tongue agnolotti the Review-Journal described in February still carries crème fraîche and chili crisp.

Under salads, there is a potato kugel with smoked onion, porcini cream and black truffle. The soup section opens with chicken consommé and mini matzo dumplings. The roast chicken is still served paprikash style with duck fat potato. The 24-hour wagyu brisket from the preview is now a 24-hour wagyu pastrami, which the homepage lists under the label "From the Heritage." Even the sides carry it: schmaltz-roasted fingerlings, Kennebec fries with everything-bagel seasoning, and a fire-roasted sweet potato topped with pastrami and mini marshmallows.

The pastry program runs the same way. Chef de cuisine and pastry lead Miloš Babić started in professional kitchens at fourteen, trained in Serbia and Republika Srpska, and earned his culinary degree at the College of Southern Nevada. His dessert list is babka, a warm sticky plum pudding with Eastern European plums and plum brandy sauce, honey cake medovik, and bird's milk cake. Every dessert on the list is Eastern European.

One more connection comes from the starters. The delicatessen platter is built on SMKD meats, from Reznik's barbecue restaurant, SMKD BBQ, at 10895 S. Eastern Ave., Suite 130, in the space Bell's BBQ held for a decade. Both restaurants belong to Ogden Hospitality, the group Reznik founded in 2025. SMKD opened in November 2025 on the stretch of Eastern Avenue that climbs toward Anthem. In September, the Las Vegas Sun reported that SMKD will run a cart at T-Mobile Arena.

The Price Floor Sits on the Heritage Side

The two halves of the menu are priced very differently. Per the restaurant's reservation listing, the 34-ounce cowboy ribeye is $129, the 60-day dry-aged prime ribeye is $99 and the filet mignon is $69. The heritage plates cost a fraction of that:

• Warm bread and schmaltz, $9
• Laguna Blanca salmon and latke, $19
• Bone marrow with brisket jam and pumpernickel, $25
• Beef tongue agnolotti, $27
• 24-hour wagyu pastrami, $36

The listing puts the restaurant in its $31 to $50 price band. Menu prices change, so check the current menu before you book. As listed, a table that orders the schmaltz, the salmon latke and the pastrami spends less than one cowboy ribeye. The steaks are the headline. For a weeknight dinner close to home, the heritage plates are the way in.

The Hour and a Half That Changes the Math

Happy hour pushes that math further. Hayworth's own happy hour page offers half off all drinks and the full bar menu Tuesday through Sunday, 4 to 5:30 p.m. The window lines up with opening time, so the first ninety minutes of service are the discounted ones. Monday is the only night the posted hours leave out.

The bar menu is where the Hayworth Burger sits. It's a 75/25 chuck-and-brisket blend with brisket jam on brioche, and the restaurant's homepage pairs it with the Direct Martini, served "Ice cold. Undiluted. A whisper of vermouth." The February preview described the room as 4,200 square feet, with an 80-seat dining room in brown and deep blue velvet, fluted wood paneling, lighting inspired by Old Vegas, a 25-seat marble bar and a 30-seat terrace.

For larger groups, the reservation listing describes private rooms for up to 70 guests, and the restaurant takes private-event inquiries at [email protected]. In late fall, that capacity is enough for a holiday dinner or a small company party without leaving Henderson.

Thanksgiving at the Corner of Horizon Ridge and Stephanie

The one holiday menu on Hayworth's books is Thanksgiving dinner, served Thursday, November 26 only. It costs $69 per adult and $29 for children 12 and under, with turkey two ways, family-style sides and a choice of dessert. Prime rib is available as a $25 supplement. The regular menu's pastrami-topped sweet potato with marshmallows already reads like a Thanksgiving side, and the kitchen's heritage cooking fits a table built around turkey.

Hayworth is booked through its reservation listing or at (702) 268-7682. The rest of Henderson's season fills in around that Thursday:

1. Friday, November 20, 3 to 7 p.m. Foxridge Park market, 420 N. Valle Verde Dr., which also returns Friday, December 4.
2. Saturday, November 28, 10 a.m. to 3 p.m. Shop Small Business Saturday at Water Street Plaza, with more than 100 local businesses and a visit from Santa. The Henderson Farmers Market at Cornerstone Park is closed that day and again on December 26.
3. November 28 through December 23. The Great Migratory Elf Hunt at the Henderson Bird Viewing Preserve, 350 E. Galleria Drive, 7 a.m. to 1:30 p.m., registration required.
4. Thursday, December 3, 5 to 7:30 p.m., and Friday, December 4, 6:30 to 8:30 p.m. Henderson WinterFest: a tree lighting, a drone show and The Swingles at Water Street Plaza the first night, then an electric-light parade along Water Street. Both nights are free, and the city notes the schedule may change.

On any regular night of the season, Hayworth opens at 4 p.m., and the challah and schmaltz are still the first plate on the menu.

A chef-driven dinner room on your own stretch of Horizon Ridge Parkway is one of the everyday advantages of life in Roma Hills and MacDonald Ranch, and it never shows up in a listing. At Russell Arnold, our senior advisors keep track of how those details shape value in Henderson's gated enclaves. If you're weighing your next move, request a private consultation and home valuation.