Los Angeles-Based Top Round Adds New Market for the Brand’s “Better” Roast Beef

15 December 2021

Las Vegas, NV (December 15, 2021) – Top Round, the Los Angeles-born and styled restaurant brand known best for its slow-roasted, real roast beef sandwiches, will open its first Nevada outpost in spring of 2022, bringing with it Top Round’s nostalgic, fast-casual menu of high-quality roast beef sandwiches, hand-breaded chicken sandwiches, and signature curly fries.

The Las Vegas Top Round location will be located on the Las Vegas Strip at dining and entertainment district, The Park (3782 S. Las Vegas Boulevard), nestled between New York-New York Hotel & Casino and Park MGM. The new Top Round space, reminiscent of the founding Los Angeles Top Round location’s mid-century, motor-in design, will feature both indoor and outdoor seating areas for dine-in as well as the requisite take-away service.

“As chefs, we collectively have a long history of working in, and opening restaurants, in Las Vegas. As Top Round grows and expands, bringing it to The Strip is both sentimental and exciting for us,” said Top Round Co-owner, President and Chef Anthony Carron.

The Top Round Las Vegas menu will align with those of its current sibling locations – Los Angeles, Dallas, Ft. Lauderdale, and Orange County at Irvine Spectrum Center – centered on familiar American classics with modernized, chef-crafted, and better-for-you twists. All Top Round items are prepared to order utilizing all-natural ingredients and components, free of additives and preservatives.

Top Round Las Vegas will showcase offerings like the brand’s 100% USDA Choice, hand-trimmed, 10-hour slow-roasted roast beef sandwiches, which are regionally-inspired and available in more than five variations. Diners may choose a “Beef on Weck,” prepared with the chain’s aptly-named “Atomic Horseradish” and served on a caraway and sea salt bun, or the “Horse & Hole,” topped with St. Louis-famous Provel cheese, horseradish cream, and roasted mushrooms. A streamlined “Beef & Cheese” version of the roast beef sandwich includes house-made Cheese “Wizz” and proprietary “Round Sauce.”

A handful of Top Round’s hand-breaded, fried chicken sandwiches join the Las Vegas menu, all of which start with all-natural chicken, brined in buttermilk and pickle juice. The brand’s Idaho potato-based curly fries may be ordered simply, with the afore-mentioned homemade Cheese Wizz or gravy, or “Dirty,” which entails gravy, Provel cheese, caramelized onions and Round Sauce.

Also available on the menu will be Top Round’s noted variety of chicken wings and chicken tender plates with varied, flavor-packed sauce options and dips; vegetarian and gluten-free options such as crispy fried cauliflower “wings” served with house Buffalo sauce; and an expansive selection of craft and draft beer choices.

Additional details on the Top Round Las Vegas location opening will be announced in the coming months.



Founded in Los Angeles in 2013, Top Round Roast Beef is an elevated, fast-casual concept committed to the use of all-natural ingredients in freshly prepared, quick-serve classics like the brand’s slow-roasted, real roast beef sandwiches, fried chicken sandwiches, and signature curly fries. Top Round was created by culinary industry veterans Anthony Carron, Steven Fretz, Noah Ellis, and Jamie Tiampo, who have since orchestrated the openings of Top Round locations in Dallas, Texas; Irvine, California; Ft. Lauderdale, Florida; and now, Las Vegas, Nevada.




Anthony Carron – Co-Owner, President

In January 2011, chef Carron founded 800° Degrees Pizza in Los Angeles, California. Prior to that, he was Corporate Executive Chef of the Michael Mina Group, from January 2006 to December 2010, in Las Vegas, Nevada. Chefs Carron and Steven Fretz, along with partners Hillary Calhoun, chef Lincoln Carson, and sommelier and winemaker, Rajat Parr, also recently opened Coast Range & Vaquero Bar, a fine dining, steak, seafood, and cocktail bar concept in the Danish-settled, California Central Coast town of Solvang.


Steven Fretz – Co-Owner, Chef & Operations

Chef Fretz manages Top Round’s operations and oversees all corporate menu execution. Previously, he worked as Corporate Chef for the Michael Mina Group in Los Angeles, California. From January 2013 to 2016, chef Fretz worked as the Executive Chef and Operating Partner of acclaimed Los Angeles restaurant, The Church Key. From January 2010 to December 2011, he worked as Corporate Chef at chef Curtis Stone’s Stones Food Inc. Chef Fretz is a graduate of the California Culinary Academy.


The Park is a central gathering place on The Strip’s west side connecting New York-New York and Park MGM as well as the 20,000-seat world-class T-Mobile Arena. Visitors can enjoy an open-air environment filled with exciting restaurants such as the New York fan-favorite burger joint Shake Shack or Hello Kitty Cafe. Beverage enthusiasts can indulge in the world’s best spirits and beers at Beerhaus, an approachable beer hall that also serves sustainably raised farm-to-table meats. Designed with sustainability in mind, The Park’s restaurant corridor earned LEED® Gold certification from the U.S. Green Building Council. For more information, visit theparkvegas.com.


www.eattopround.com // @eattopround // facebook.com/eattopround




Media Contact:

Anna Ferguson-Sparks

Stiletto Marketing




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