McCormick & Schmick's Seafood - Las Vegas Restaurant - Las Vegas, NV | OpenTable
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McCormick & Schmick's Seafood - Las Vegas
McCormick & Schmick's Seafood - Las Vegas

McCormick & Schmick's Seafood - Las Vegas Details

  • Dining Style: Casual Elegant
  • Website: http://www.McCormickandSchmicks.com
  • Email: mslv@ldry.com
  • Phone: (702) 836-9000
  • Hours of Operation: Lunch: Monday - Friday 11:00am-4:00pm; Dinner: Monday - Friday 4:00pm-11:00pm, Saturday 5:00pm-11:00pm, Sunday 5:00pm-10:00pm
    Happy Hour Monday - Friday 3:30 - 6:30 and 9:30 - Close
  • Payment Options: AMEX, Diners Club, Discover, JCB, MasterCard, Visa
  • Cuisine: Seafood, Steak, American
  • Executive Chef: Jason Talbott
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Full Bar, Happy Hour, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Smoking Area (patio only), Takeout, Wheelchair Access, Wine

Getting there

  • Cross Street: Flamingo and Paradise
  • Parking: Valet
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A word from McCormick & Schmick's Seafood - Las Vegas
McCormick and Schmick's prepares fresh seafood in a traditional manner with a contemporary twist, as well as many other original favorites such as Steaks, Chicken, Sushi and Small Plates



"Best seafood restaurant in Las Vegas." - Las Vegas Review Journal
McCormick & Schmick's Seafood - Las Vegas
4.1
108 $31 to $50 restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerSeafood
Featured Reviews
  • "We had to return to this restaurant for more of the great sole and it did not disappoint nor did the fried oysters or th..."
    Dined on 5/19/2013
  • "Great restaurant just off the strip. Great food, excellent service, nice ambience. All the incredients for an enjoyable ..."
    Dined on 5/16/2013
  • "Reservations were easy to make, the staff was very well trained, relaxed, but very professional. we have dined here befo..."
    Dined on 5/14/2013

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