Chef Matthew Meyer has closed his Henderson steakhouse, 138°. Located in the same space as his previous breakfast and lunch spot, Served Global Dining, the steakhouse stood out for the glass-fronted dry-aging coolers that contained cuts of meat, fish, and duck, flanking the restaurant’s entrance.
Meyer opened 138° — so named for the optimal temperature for steak to be served — on October 15 of last year at 1450 West Horizon Ridge Parkway, near Stephanie Street. Prior to opening, he traveled throughout Nevada and neighboring states to source products from farms and ranches, stocking the dry-aging cases with beef from suppliers like Perigo Hay and Cattle in Lund, Nevada. The dry-aging section of his menu included some of the usual cuts one would expect from a steakhouse — with dry-aged ribeye and wagyu-Angus beef. But Meyer also dry-aged fish, duck, and pork for dishes like an aged crispy pork belly and aged duck breast with figs and foie gras.
Meyer said that, ultimately, he had to close the restaurant for personal reasons. “I loved the brand I built here and a lot of time and energy and years of building a reputation went into building this place,” he said. “It’s heartbreaking to let go. But, unfortunately, it’s the right thing to secure a path for me going forward.”
Meyer plans on sticking around in Henderson, hinting that in two or three months, he’ll have something new to share, likely an entirely different brand. He says that the dry-aging experience he garnered at 138 will probably be the driving factor in whatever he takes on next. “Henderson has been my home for 20 years. I want to stay in the area,” he said. “Summerlin has a little restaurant scene over there. I want to stay and help build a scene of inspired chef-owned restaurants here.”