SLS Las Ve­gas, 702-761-7610; slslasve­gas.com

Vegas Magazine - - The Source: Scene Dining -


Joseph Vi­cari’s ac­claimed Detroit-area An­di­amo Steak­house, based on buy­ing meats from the na­tion’s top providers— think Pat Lafrieda and Strauss—is an old-school steak­house trea­sure hid­den on the sec­ond floor of down­town’s D Ho­tel. The ta­ble­side Cae­sar salad is worth the trip alone, as are hand­made pas­tas, though car­ni­vores shouldn’t miss the 32-ounce rib­eye. The D Las Ve­gas, 702-388-2460; thed.com


High, white­washed ceil­ings and a re­laxed at­mos­phere re­call Hamp­tons din­ing at El­iz­a­beth Blau and chef Kim Can­teen­walla’s re­laxed, mod­ern Sum­mer­lin steak­house. It’s all about el­e­vated sim­plic­ity, with steaks charred over an apri­cot wood-burn­ing grill, whole branzino, and seasonal spe­cials. Don’t miss witty starters like Nueske ba­con-wrapped matzo balls or the crispy/gooey mac and cheese waf­fle. IN­SIDER TIP: “Lo­cal Love Tues­days” mean $1 oys­ters, plus $5 mar­ti­nis all night in the bar and on the pa­tio. 1720 Fes­ti­val Plaza Dr., Sum­mer­lin, 702-6858002; andiron­steak.com


Gold let­ter­ing sten­ciled on the win­dows, Laguiole cut­lery, and a cen­tral zinc bar em­pha­sizes the stand­alone qual­ity of Michael Mina’s el­e­vated French clas­sic in Aria, where clas­sics like onion soup are el­e­vated with aged Gruyere and Perig­ord truf­fles in one of the most ro­man­tic and trans­port­ing din­ing rooms in town. IN­SIDER TIP: Sim­ple roasted chicken? Mina treats his all-nat­u­ral Hud­son Val­ley heir­loom birds like Pek­ing duck—brined, blanched, and hung to dry be­fore be­ing roasted with ar­ti­sanal soy and Vin Jaune from France’s Jura re­gion. Aria, 877-2302742; aria.com


José An­drés’s el­e­gant nod to car­ni­vores is, as you might ex­pect, all about the meat, with dishes like wild boar sausage and even an en­tire 10-pound suck­ling pig on the menu. IN­SIDER TIP: Though din­ers can be daunted by the car­niv­o­rous menu, the restau­rant’s new Bar Cen­tro menu, of­fered nightly be­gin­ning at 5 pm, pro­vides an in­tro via smaller bites like gaz­pa­cho shots, beef tartare slid­ers, and a smaller bite of that suck­ling pig (in a sand­wich).


Rus­tic Tus­can fla­vors com­bine with fresh Cal­i­for­nia pro­duce in an airy din­ing room in Green Val­ley Ranch, with high­lights like Mediter­ranean branzino and wild mush­room risotto, and mod­ern sides like roasted spaghetti squash. IN­SIDER TIP: Sun­day brunch de­buted this past fall: Look for prosci­utto and eggs Bene­dict, bour­bon maple syrup-drenched French toast, and san­grias, mi­mosas, and belli­nis. Green Val­ley Ranch, 702-617-7075; bot­tiglialv.com


This airy Thomas Keller bistro is hid­den away on the 10th floor of the Venezia Tower of Vene­tian, look­ing out onto foun­tains and gar­dens. In good weather, take break­fast on the pa­tio; it starts with a bas­ket of fault­lessly flaky French pas­tries. (Don’t miss the gi­ant, gooey pe­can sticky bun.) Vene­tian, 702-414-6200; vene­tian.com


Lines for “Cake Boss” Buddy Valas­tro’s Carlo’s Bak­ery wound through the Vene­tian when it opened, and his family-style Ital­ian place across the cor­ri­dor gets the same kind of at­ten­tion. Don’t miss fa­vorites in­clude Jer­sey City- style fried moz­zarella named for his Aunt Nina, his grand­mother’s meat­balls, and “My Wife’s Egg­plant Parm.” Head to Carlo’s Bak­ery for an af­ter-din­ner can­noli. Grand Canal Shoppes at Vene­tian and Palazzo, 702-607-2355; bud­dyvlasve­gas.com


When Ma­jor Food Group launched Car­bone in New York’s Green­wich Vil­lage, they en­vi­sioned a high-end red sauce restau­rant that cel­e­brates the dis­tinct in­ter­pre­ta­tions of Ital­ian food from the bor­oughs. It was only nat­u­ral to bring the con­cept to Ve­gas—and, of course, quadru­ple the space. Don’t miss the ta­ble­side Cae­sar salad and the im­mense veal parmi­giana, di­vided into four sec­tions by your Zac Posen tuxedo-clad waiter in the stylish, theater-in­spired room in Aria. Aria, 702-590-2663; aria.com


The meaty menu brings Mario Batali and Joe Bas­tianich’s sig­na­ture Ital­ian style to a well-edited pre-theater menu. Don’t miss the sim­ply grilled tagli­ata di manzo with arugula, meaty home­made tagli­atelle Bolog­nese, and pear budino with whiskey but­ter­scotch (or in warmer weather, the semifreddo). If you’re in for reg­u­lar din­ner ser­vice, the reserva steak, aged lo­cally for six to eight months—and with sauces such as truf­fle vinai­grette and Barolo ristretto—is the must-or­der. Grand Canal Shoppes at Vene­tian and Palazzo, 702-789-4141; carnevino.com


The many lo­ca­tions of Chart House across the coun­try cel­e­brate ex­cep­tional seafood and steaks, but the new­est lo­ca­tion—in Golden Nugget—daz­zles with a 75,000-gal­lon trop­i­cal fish aquar­ium. IN­SIDER TIP: Go for lunch and ask for a seat be­hind the aquar­ium for one of Las Ve­gas’s best, and most dis­creet, power lunches. Golden Nugget Ho­tel & Casino, 702-3868364; chart-house.com


Chef Mark Lorusso flies in ex­quis­ite seafood and ex­otic shell­fish from Italy daily at this Wynn fa­vorite whose

em­pha­sis is on seasonal and rare catches. IN­SIDER TIP: Look for rar­i­ties like moleche (Vene­tian soft shell crab) in fall and spring; cen­trolofo (im­pe­rial black­fish) in sum­mer; and its leg­endary live lan­goustines, whose source only ships to a dozen restau­rants in the world. Wynn Las Ve­gas, 702-770-3305; wynnlasve­gas.com


Star chef Emeril La­gasse puts a Cre­ole spin on the steak­house, a mod­ern­ized take on his own Del­monico in New Or­leans, a cen­tury-old restau­rant that La­gasse pur­chased and ren­o­vated 20 years ago. Cuts like the bone-in rib eye, Ja­panese Wagyu and even a Chateaubriand carved ta­ble­side for two are su­perla­tive, but don’t miss La­gasse’s clas­sic bar­be­cue shrimp. The wine selec­tion tops 2,300 bot­tles. Grand Canal Shoppes at Vene­tian and Palazzo, 702-414-3737; vene­tian.com


Di­rectly fac­ing Bel­la­gio’s foun­tains, the in­ti­mate Eif­fel Tower of­fers one of the most ro­man­tic views in Ve­gas and tra­di­tional French fine din­ing. IN­SIDER TIP: Call far in ad­vance and ask for table 56 (aka “the pro­posal table”), the cor­ner table whose two seats both face the foun­tains, and or­der the fa­mous souf­flé right when you ar­rive so it will be ready by dessert. Paris Las Ve­gas, 702-9486937; paris­lasve­gas.com


The sun­lit fine-din­ing Greek restau­rant in Cos­mopoli­tan (an off­shoot of its orig­i­nal New York City lo­ca­tion) al­lows din­ers to pick from piles of fish and live lob­sters hauled in from Mediter­ranean wa­ters. Sim­ply grilled or baked in salt crusts, the seafood is the star, and don’t miss the Mi­los Spe­cial: pa­per-thin fried chips of zuc­chini and egg­plant in a mound of thick tzatziki. IN­SIDER TIP: The three-course lunch menu for $29, not at all down­sized, is the best lunch deal in town. Cos­mopoli­tan, 702-6987930; cos­mopoli­tan­lasve­gas.com


Bat­ter up! Fried Brit fare never tasted so good, from the fresh cod filets to sausage and “dirty” chips, to bangers and mash at Ram­say’s tra­di­tional take­away-style “chippy.” The Linq, 702-322-0529; the­linq.com


Star chef Brian Malarkey’s beach-chic fish restau­rant with La Jolla roots takes the re­laxed ocean-to-table con­cept to a new level with beachy dé­cor and live mu­sic on a pa­tio over­look­ing Aria’s pool. Big group? Or­der a “yacht” of a dozen oys­ters, Alaskan king crab, Maine lob­sters, and jumbo shrimp. Aria, 702-590-9898; aria.com


At this mecca of haute cui­sine, gour­mands start with Dun­geness crab, lob­ster gelee, and fen­nel cream topped with os­e­tra caviar—which re­veals why this is the sole Miche­lin three-star in Ve­gas. En­joy the 16-course tast­ing that fol­lows from a pri­vate booth or the Gar­den Ter­race. MGM Grand, 702-891-7925; mg­m­grand.com


This con­tem­po­rary Ital­ian restau­rant fea­tures a crisp white de­sign by Munge Le­ung that cel­e­brates early 20th-cen­tury Ital­ian Fu­tur­ism. Ta­bles on the pa­tio sit nearly right atop Bel­la­gio’s foun­tains for Miche­lin-starred chef Julian Ser­rano’s tapas-style, Mediter­ranean-in­flected dishes such as an ex­cep­tional red wine risotto, sim­ply grilled lan­goustines, and crudo with blood or­ange. IN­SIDER TIP: Call ahead and ask for table 80, clos­est to the foun­tains. Bel­la­gio, 702-6938865; bel­la­gio.com


While the aptly named restau­rant at Wynn—which sits right on the sur­real Lake of Dreams—has al­ways had a ter­rific seafood pro­gram, chef David Wal­zog’s re­la­tion­ship with family fish­er­men in Hana, Hawaii now yields tons of snap­per, mon­chong, shutome, mahi mahi, and ono, flown straight from the Pa­cific and some­times served the day af­ter they’re caught. Try a flight of the day­boat fish sim­ply pre­pared with fen­nel and cit­rus, picked veg­eta­bles, and ponzu broth. Wynn Las Ve­gas, 702-770-3310; wynnlasve­gas.com


Find un­pre­ten­tious Ital­ian stan­dards at Lavo, fa­mous for its bot­tom­less brunch and dishes like lob­ster eggs Bene­dict. Now a hy­brid pri­vate-gam­ing room and sexy Ital­ian lounge with bot­tle ser­vice, its week­end Casino Club will serve food and bev­er­ages via a but­ler-steered cart right to your re­served gam­ing table. Grand Canal Shoppes at Vene­tian and Palazzo, 702-791-1800; vene­tian.com


This op­u­lent, Adam Ti­hany-de­signed French restau­rant is as im­pec­ca­ble as when it first opened more than 15 years ago—mod­eled, of course, on Sirio Mac­cioni’s New York land­mark. For the full ex­pe­ri­ence, or­der the 10-course Pres­tige menu, sav­ing room for the the­atri­cal “boule au choco­lat.” Bel­la­gio, 702-693-8100; bel­la­gio.com


This bar-meets-kitchen-meets-hang­out space of­fers spe­cial­ties from chef Shawn Mcclain like his Mod­ern Fried Egg, cooked sous vide with sweet corn cus­tard and topped with Amer­i­can stur­geon caviar, served in its own shell. Also don’t miss the bar­rel-aged and draft cock­tails, and his­tory-in­spired punches. Man­dalay Bay, 877-632-7800; man­dalay­bay.com


In the United States, only three li­censes have been granted by the Kobe Beef Fed­er­a­tion, of which Wynn holds one. At Mizumi, the tep­pan and sushi restau­rant with its own wa­ter­fall and pri­vate float­ing out­door pagoda table, chef Devon Hashimoto does one bet­ter, serv­ing Hokkaido Snow Beef (even rarer than Kobe), pro­duced by just one farmer on the snowy north­ern Ja­panese is­land of Hokkaido. Wynn Las Ve­gas, 702-770-3320; wynnlasve­gas.com


Masahuru Morimoto’s long-awaited Ve­gas out­post swankily serves up the orig­i­nal Iron Chef’s fa­mous tep­pa­nyaki, wagyu beef sukiyaki, soups, pork belly, and some Ve­gas ex­clu­sives in a sleek, Yabu Pushel­berg-de­signed room. MGM Grand, 702-891-3001; mg­m­grand.com


Nobu Mat­suhisa’s Cae­sars Palace restau­rant—which an­chors his own ho­tel tower—was the first Nobu in the US to of­fer tep­pa­nyaki, as well as sig­na­ture dishes like that fa­mous black cod miso, and squid “pasta” in the din­ing room David Rock­well de­signed to feel as if you’re din­ing inside a Ja­panese ike­bana bas­ket. (Look for the “tea whisk” light fix­tures.) Cae­sars Palace, 702-7856628; cae­sars.com


Chef/owner Dan Krohmer, who has worked with Masa­haru Morimoto and toured as a chef for rock stars (T-swift! Jayz!), com­bines a ca­sual aes­thetic with spot-on, pris­tine oys­ters and sashimi served with in­no­va­tive cock­tails. Hid­den in a west­side strip mall, its only mar­ket­ing done through word-of­mouth, it’s be­come a fa­vorite des­ti­na­tion of gour­mands and off-the-clock chefs. IN­SIDER TIP: Krohmer re­cently ex­panded his menu of sus­tain­able seafood, adding grilled Span­ish oc­to­pus, oys­ter slid­ers, and pan-roasted skate, among oth­ers. 3655 S. Du­rango Blvd., 702-463-8382; oth­er­ma­malv.com


This Ja­panese grill spe­cial­iz­ing in ro­bata and oden cook­ing, which has also been nom­i­nated for a num­ber of James Beard awards, is well-known to gour­mands and chefs as one of the best Ja­panese restau­rants in the coun­try. It stays open late to ac­com­mo­date chef fans such as Guy Savoy and Mario Batali, who eat here af­ter ser­vice. IN­SIDER TIP: Call three days ahead to re­serve chef Mit­suo Endo’s 10- or 15-course kaiseki tast­ing menu. 5030 W. Spring Moun­tain Road, 702-3673511; raku-grill.com


Chef Guy Savoy at­tracts se­ri­ous gour­mands with his tra­di­tional nine-course menu and his play­ful, 13-course In­no­va­tion menu of fan­ci­ful cre­ations like spot prawns in a “sweet and sour fish­net” of mesh-cut daikon radishes. IN­SIDER TIP: Savoy’s new Caviar Room gives guests a taste of leg­endary dishes like his Col­ors of Caviar, paired with Krug or Belvedere mar­ti­nis with­out book­ing an en­tire evening’s ex­pe­ri­ence. Cae­sars Palace, 702-731-7286; cae­sars.com


Not-to-miss items at Rivea in­clude tangy Provençal caponata and a lob­ster and pur­ple ar­ti­choke salad whose vi­brancy only ri­vals the view to the west from its perch on the 64th floor, with an un­par­al­leled view of both moun­tains and Strip. Don’t miss the crispy socca (the chick­pea street food from the South of France) for a feel­ing of end­less Riviera sum­mer. De­lano Las Ve­gas, 702-632-7888; de­lanolasve­gas.com


Chef Rick Moo­nen—of­ten called the “god­fa­ther of sus­tain­abil­ity” in seafood cir­cles—in­dulges his love of com­fort food in a steam­punk-in­flu­enced room up­stairs from his RM Seafood— com­plete with an alchemy bar and “nour­ish­ment chart.” Don’t miss witty bites like Dev­ils on Horse­back (dates stuffed with Shaft’s blue cheese and wrapped in smoked ba­con), chicken pot pie nuggets, and duck con­fit pou­tine. Man­dalay Bay, 702-632-9300; man­dalay­bay.com


The of­fer­ings at this el­e­vated south­ern Ital­ian Red Rock hotspot range from pas­tas pre­pared ta­ble­side to a whole, salt-roasted branzino to Nutella-stuffed bom­boloni. Red Rock Casino, Re­sort & Spa, 702-797-7311; re­drock.sclv.com


Gourmet dishes like smoked sal­mon pizza and fresh sal­ads—plus a de­voted fol­low­ing of lo­cal so­cialites and power bro­kers—makes Wolf­gang Puck’s orig­i­nal Ve­gas out­post one of the Strip’s best op­tions for a power lunch. The Fo­rum Shops at Cae­sars, 702-369-6300; cae­sars.com


This James Beard-nom­i­nated Mi­ami hot spot landed in Ve­gas in No­vem­ber. Early fa­vorites in­clude sea urchin tostada and shell­fish hot pot rice with clams, cut­tle­fish, and Alaskan king crab. Vene­tian, 702-414-4525; vene­tian.com


Over­look­ing Wynn’s Lake of Dreams, SW Steak­house is one of a hand­ful of restau­rants in the coun­try to serve cer­ti­fied-au­then­tic Kobe beef. IN­SIDER TIP: Like the com­fort­able din­ing room chairs? So does ho­tel mogul Steve Wynn. He’s had them shipped to his of­fices around the world and to SW in Wynn Palace in Co­tai. Wynn Las Ve­gas, 702-770-3325; wynnlasve­gas.com


Pierre Gag­naire’s Man­darin Ori­en­tal restau­rant—his only pres­ence in the States—of­fers whim­si­cal, mod­ern takes on French fare (broc­coli ice cream, any­one?). Man­darin Ori­en­tal, 888-8819367; man­dari­nori­en­tal.com


Ve­gas’s ul­ti­mate brunch hot spot (in-the-know guests go for the mini donut ma­chine) also hosts af­ter­noon tea, and an in­ti­mate lounge on its lush, pool­fac­ing pa­tio. The ul­ti­mate power break­fast and lunch spot, its se­cret strength is as a sanc­tu­ary from Ve­gas chaos in the evening hours. The Four Sea­sons, 702-632-5121; foursea­sons.com

Cos­mopoli­tan’s high-en­ergy club scene, light bites and ta­ble­side cock­tail ser­vice are served in a sexy, matte black and shim­mer­ing gold room in­spired by women’s jew­elry and fo­cused on the dra­matic, back-lit bar. Cos­mopoli­tan, 702-698-7939; cos­mopoli­tan­lasve­gas.com


For those who love a la­bor-in­ten­sive, clas­sic cock­tail with a min­i­mum of elec­tronic dance mu­sic and a good dose of big-name mas­ter mixol­ogy, en­ter The Dorsey, whose cock­tails are de­signed by Sam Ross of At­taboy and Milk & Honey. Don’t miss the Peni­cillin, a smoky-sweet rem­edy for every­thing— made with sin­gle-malt and blended Scotch, with honey, ginger, and lemon. Vene­tian, 866-659-9643; vene­tian.com


David Fur­nish and El­ton John’s two-story Cham­pagne bar is an ex­quis­ite blend of ’70s-style bronze ac­cents and faux-fur prints. Cae­sars Palace, 702-776-3200; cae­sars.com


Down au­then­tic (strong) tiki drinks in a retro space ac­cented by hand-carved fur­nish­ings, vintage posters, and an ex­otic sound­track. You’ll find orig­i­nal carv­ings by Tiki Bosko (who made art for the Tropicana) and Leroy Sch­maltz, aka the god­fa­ther of tiki carvers. 1712 W. Charleston Blvd., 702-385-3110; franki­estiki­room.com


While the De­lano cel­e­brates its desert sur­round­ings with a neu­tral dé­cor that brings the out­side in, Franklin, the ho­tel’s lobby bar, of­fers a lush, mod­ern contrast with dark leather fur­ni­ture, warm wood walls, gold ac­cents, and a fire­place. De­lano Las Ve­gas, 702-6327888; de­lanolasve­gas.com


Lo­cated in Chi­na­town, the newer of Ve­gas’s two fa­vorite tiki bars fea­tures trop­i­cal drinks, talk­ing tiki stat­ues, and a gi­ant conch shell. Look for “shrunken heads” of lo­cal celebs. 3939 Spring Moun­tain Road, 702-222-3196; the­gold­en­tiki.com


From Gothic “al­co­holic reme­dies” to quaffs from the Golden Age to the per­fect Saz­erac, Herbs & Rye is darkly and wit­tily vintage. Award-win­ning mixol­o­gist-owner Nec­taly Men­doza’s place is where the in­dus­try ends up at the end of the night to take the edge off. 3713 W. Sa­hara Ave., 702-982-8036; herb­sandrye.com


Un­of­fi­cially called “The Edge” be­cause of its perch in one of the ho­tel’s par­tic­u­larly sharp cor­ners, the VIP area re­quires ad­vance book­ing, so call ahead for a seat at Man­darin Ori­en­tal’s 23rd­floor bar—with the awe­some views it af­fords from three walls of floor-to-ceil­ing win­dows. Man­darin Ori­en­tal, 888-8819367; man­dari­nori­en­tal.com


With col­or­ful fab­rics and hang­ing lanterns, this casino-level lounge has just un­der­gone a mil­lion-dol­lar ren­o­va­tion, and still of­fers some of the best peo­ple watch­ing in Las Ve­gas. The up­dated drink menu fea­tures five bar­rel-aged craft cock­tails avail­able on draft. The bar’s coun­ter­part, Para­sol Down (an es­ca­la­tor ride away), over­looks Wynn’s pic­turesque Lake of Dreams. Wynn Las Ve­gas, 702-770-3392; wynnlasve­gas.com


Just like its New York sib­ling, Petrossian Bar cel­e­brates caviar and vodka in a loungey at­mos­phere (pre­pare for con­spic­u­ous con­sump­tion; it’s right on the edge of the casino floor). IN­SIDER TIP: Petrossian also has one of the most civ­i­lized high teas in town—think fresh scones and clot­ted cream ac­com­pa­nied by a pi­anist com­mand­ing the one-ofa-kind Stein­way. Bel­la­gio, 702-6936163; bel­la­gio.com


The jewel-toned bar and lounge that con­nects with Alain Du­casse’s ver­tig­i­nous Rivea restau­rant is one of the best places on the Strip to set­tle in for the liv­ing theater that is a flam­ing Las Ve­gas sun­set over the Red Rock Con­ser­va­tion Area. Do it with a cock­tail from the bar menu (per­haps from the Shaken and Stirred cat­e­gory). De­lano Las Ve­gas, 702-632-7575; de­lanolasve­gas.com


The Down­town bar run by two sis­ters is filled with Vic­to­rian fur­ni­ture and fea­tures such stylis­tic el­e­ments as draft beer pulls fash­ioned from old wooden man­nequin hands. A cock­tail list of elixirs fea­tures such un­usual con­coc­tions as The Ghost Next Door (fig-in­fused te­quila, ba­nana syrup, Aztec choco­late bit­ters, and bis­cotti “mist”) and the smoky Black Leather Jack­ets (mez­cal, Lus­tau East In­dia sherry, Cy­nar, and vanilla). 1218 S. Main St., 702-6859642; vel­veteenrab­bitlv.com


Vdara’s fire­side pa­tio bar is a per­fect place for cock­tails and light bites be­fore a night on the town. Vdara, 702-5902312; vdara.com


This glit­tery cock­tail lounge show­cases a ro­tat­ing dis­play of cityscapes from around the world. Cae­sars Palace, 702-731-7852; cae­sars.com

Other Mama serves creative seafood dishes wor­thy of writ­ing home about.

Smoke (no mir­rors) at Clique Bar & Lounge.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.