Har­vest by Roy El­la­mar, Las Ve­gas, Nevada, USA

Vacations & Travel - - Global dining - By Lana Bogunovich

Sus­tain­able, seasonal and fresh aren’t usually the first words that spring to mind when think­ing of Las Ve­gas food, but that’s exactly what you’ll find at this el­e­gant res­tau­rant in­side The Bel­la­gio. Hawai­ian-born chef Roy El­la­mar’s un­der­stand­ing of the farm-to-table process stems from his child­hood up­bring­ing and con­tin­ues to in­flu­ence his work. He val­ues the im­por­tance of build­ing strong re­la­tion­ships with local farm­ers, high­light­ing sus­tain­able pro­duce on a seasonal, a-la-carte menu, in­spired by local agri­cul­ture and the ocean. The raw oys­ters, served with a tangy pick­led plum mignonette and spicy sriracha get the taste­buds going, while the crispy gulf shrimp is light but flavour­ful with pick­led daikon pop­ping in pink on a squig­gle of cala­mansi chilli aioli. It’s a tough choice but we con­tinue with seafood for mains. The wild Alaskan hal­ibut is per­fectly cooked, silky and melt­ing in the mouth, and is beautifully bal­anced with bok choy, crunchy snow peas and tangy radishes in a dashi but­ter re­duc­tion. The Maine lobster with roasted tan­ger­ine and sea­weed but­ter is a knock­out and we do all we can to pry out ev­ery de­li­cious last morsel. Chef Roy’s pas­sion for ex­cep­tional qual­ity and real in­gre­di­ents shines through in ev­ery dish, mak­ing Har­vest a def­i­nite stand­out, and per­sonal favourite, on the Strip. bel­la­gio.com

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