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$14.95 Burgers and Dry-Aged Ora King Salmon Drive the Menu<\/p>\nHigh-end steakhouse culture dominates the Las Vegas Strip, where operators guard their premium dry-aging programs behind closed kitchen doors and formal dress codes.<\/p>\n
One local operator is bringing that culinary process into the open, scaling down the traditional dining model to take over a casual neighborhood storefront.<\/p>\n
Chef Matt Meyer plans to open Tender Mercy on December 1, replacing a vacant Windmill Lane burger joint in the southwest valley.<\/p>\n
The 40-seat venue will operate as a hybrid restaurant and retail counter, allowing guests to order off a wood-fired grill or purchase raw, butchered cuts to take home.<\/p>\n
1 Windmill Lane Debut Anchors Chef Matt Meyer 40-Seat Butcher Counter<\/p>\n
Chef Matt Meyer plans to open Tender Mercy on December 1, 2026, at 470 E. Windmill Lane, Suite 110, in southwest Las Vegas.<\/p>\n
The 40-seat restaurant will combine a dining room, butcher counter, and outdoor terrace, with customers also able to purchase butchered meats to take home.<\/p>\n
Meyer, whose previous Las Vegas restaurant projects include Served Global Dining and 138 Degrees in Henderson, described the concept as a departure from the formality of a traditional steakhouse.<\/p>\n
“I wanted to create something on a smaller scale that fit my vibe \u2014 serious about the food, especially the meats, but more fun than formal,” Meyer said in a statement to the Las Vegas Review-Journal.<\/p>\n
The restaurant is taking over the former Bachi Burger location on Windmill Lane, according to Vegas Publicity.<\/p>\n
$14.95 Burgers and Dry-Aged Ora King Salmon Drive the Menu<\/p>\n
Tender Mercy will showcase its meat-aging operation with prominent dry-aging lockers.<\/p>\n
The kitchen will also feature a wood-fired grill and a dedicated station for preparing thrice-cooked French fries.<\/p>\n
The menu will include wagyu chops and six burger styles, along with steak frites and Kennebec potato fries with various seasonings and housemade sauces. A separate opening report from Vegas Publicity lists burger prices starting at $14.95.<\/p>\n
The selection will extend beyond beef. Planned dishes include:<\/p>\n
Korean-inspired house banchan small plates<\/p>\n
Thick milkshakes and Midwestern-style concrete frozen custards<\/p>\n
The butcher counter will also allow customers to purchase meat for home preparation, giving the restaurant a retail component beyond its 40-seat dining room.<\/p>\n
Dec. 1 Launch Follows Nov. 2023 138 Degrees Henderson Closure<\/p>\n
Meyer’s previous projects help explain the direction of Tender Mercy.<\/p>\n
He launched Served in Henderson before developing the concept into Served Global Dining, which focused on internationally influenced cooking.<\/p>\n
In October 2022, he opened 138 Degrees, a Henderson steakhouse named after the temperature used to finish steaks. The restaurant featured glass-fronted dry-aging coolers and beef sourced from ranches in Nevada and California. It also experimented with aging other proteins, including fish, pork, and duck, as Eater Vegas reported.<\/p>\n
138 Degrees closed in November 2023. Meyer told Eater at the time that personal reasons led to the decision, describing the closure as a difficult but necessary step.<\/p>\n
Tender Mercy brings that dry-aging focus back to Las Vegas in a smaller-format restaurant.<\/p>\n
11 a.m. to 8 p.m. Tuesday-Sunday Operations Target South Valley<\/p>\n
Tender Mercy is scheduled to operate from 11 a.m. to 8 p.m. Tuesday through Sunday.<\/p>\n
The address is 470 E. Windmill Lane, Suite 110, in the South Valley.<\/p>\n
Meyer is directing customers to the restaurant’s Instagram account for updates.<\/p>\n
More Las Vegas News<\/p>\n
This story was originally published by TravelHost on Nov 15, 2026, where it first appeared in the Las Vegas section. Add TravelHost as a Preferred Source by clicking here.<\/p>\n","protected":false},"excerpt":{"rendered":"
High-end steakhouse culture dominates the Las Vegas Strip, where operators guard their premium dry-aging programs behind closed kitchen doors and formal dress codes. One local operator is bringing that culinary process into the open, scaling down the traditional dining model to take over a casual neighborhood storefront. Chef Matt Meyer plans to open Tender Mercy<\/p>\n","protected":false},"author":2,"featured_media":14485,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5],"class_list":["post-14484","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117621149087115932","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/14484","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=14484"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/14484\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/14485"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=14484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=14484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=14484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}