GUIDE

En­joy this sam­pling of the best restau­rants in Las Ve­gas. Prices re­flect the av­er­age cost of a three- course din­ner for one, ex­clud­ing drinks, tax and tip. Note: Menus change fre­quently and sea­son­ally. Not all items men­tioned may be avail­able at all times

Vegas Magazine - - Contents -

Blue Rib­bon re­turns to its roots; Lon­don meets Las Ve­gas at Zuma; and more.

ANDIRON STEAK

& SEA The high, white­washed ceil­ings and re­laxed vibe of El­iz­a­beth Blau and chef Kim Can­teen­walla’s mod­ern steak­house re­call din­ing in the Hamp­tons. It’s all about el­e­vated sim­plic­ity, with steaks charred over an apri­cot wood-burn­ing grill and whole branzino. Don’t miss witty starters like Nueske ba­con-wrapped matzo balls or the crispy/ gooey mac-and-cheese waf­fle. Tip: “Lo­cal Love Tues­days” mean $1 oysters, plus $5 mar­ti­nis all night in the bar and on the pa­tio. 1720 Fes­ti­val Plaza Drive, Sum­mer­lin, 702.685.8002, andiron­steak.com $$$$

AN­DREA’S Chef Joseph El­e­vado, who re­turned to Las Ve­gas from L’er­mitage Bev­erly Hills, helms the kitchen of the cream, cognac, and gold-hued room drip­ping with Vene­tian glass teardrops and lov­ingly named af­ter Steve Wynn’s wife. A vast, ever-chang­ing menu of Pan-asian dishes plays to a so­cial, shar­ing crowd. Af­ter dessert, skip the line into Sur­ren­der night­club, which has its own en­trance from the res­tau­rant. Wynn Las Ve­gas, 702.770.5340, wynnlasve­gas.com $$$$ AUREOLE LAS

VE­GAS Aureole closed for a re­vamp last fall and re­opened early 2017 with light­ened-up dé­cor and an ap­proach­able new con­fig­u­ra­tion around food’s “nat­u­ral foun­da­tions”: Surf, Root and Ranch, or­ga­nized from light to more ro­bust dishes. Don’t miss veg­eta­bles in raclette, Kona kam­pachi crudo in cit­rus cream, li­on­fish ce­viche and a trio of sa­vory and sweet cheese­cakes. Well-known for its mas­sive cel­lar, Aureole serves nearly 50 wines by the glass. Man­dalay Bay, 702.632.7401, man­dalay­bay.com $$$$

BARDOT

BRASSERIE Gold let­ter­ing on the win­dows, Laguiole cut­lery, and a cen­tral zinc bar epit­o­mize the sin­gu­lar qual­ity of Michael Mina’s el­e­vated French brasserie in Aria, where clas­sics like onion soup are re­fined with aged Gruyère and Périg­ord truf­fles in one of the most ro­man­tic and trans­port­ing din­ing rooms in town. 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, 877.230.2742, aria.com $$$$ BEAUTY & ES­SEX Beauty & Es­sex con­jures up a se­cret pawn shopin­spired en­trance— pay­ing trib­ute to its Man­hat­tan name­sake— be­fore din­ers en­ter a 10,000-square-foot space (formerly Comme Ca) in­spired by vin­tage jew­elry boxes, an­tiques and gem­stones, and, un­like the orig­i­nal, con­tain­ing a gold DJ booth. Three rooms from celeb chef Chris San­tos serve share­able dishes from the orig­i­nal like tuna poke won­ton tacos, Thai-style crispy shrimp, and Ve­gas-only dishes like roasted bone mar­row. Cos­mopoli­tan of Las Ve­gas, 702.737.0707, beautyan­des­sexlv.com $$$

BAZAAR MEAT José An­drés’s el­e­gant ode 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. Tip: Though the meaty menu can be daunt­ing, the res­tau­rant’s new Bar Cen­tro menu, of­fered nightly be­gin­ning at 5pm, pro­vides an in­tro with smaller bites like gaz­pa­cho shots, beef tartare slid­ers, and just a taste of that suck­ling pig (in a sand­wich). SLS Las Ve­gas, 702.761.7610, slslasve­gas. com $$$ BOUCHON BISTRO This airy Thomas Keller bistro is hid­den away on the 10th floor of the Venezia Tower of Vene­tian, look­ing out onto foun­tains and gar­dens. In good weather, take your break­fast on the pa­tio; it starts with a bas­ket of fab­u­lously flaky French pas­tries. ( Try the gi­ant, gooey pecan sticky bun.) Vene­tian, 702.414.6200, vene­tian.com $$$ BOTTIGLIA The Tus­cany- and Na­pain­spired res­tau­rant with its cheery in­te­rior and con­vivial pa­tio cap­i­tal­izes on fresh in­gre­di­ents for din­ner spe­cial­ties like pap­pardelle Bolog­nese, but it’s most crowded for week­end brunch, when rev­el­ers ease out of the week­end with lemon ri­cotta pan­cakes and blood or­ange mi­mosas. Hang out at the fire pit over­look­ing the desert and dine on pris­tine crudo, stuffed zuc­chini f low­ers and char­grilled oc­to­pus with black gar­lic yo­gurt sauce. Green Val­ley Ranch, 702.617.7075, bot­tiglialv. com $$$

BUDDY V’S The lines to get into “Cake Boss” Buddy Valas­tro’s Carlo’s Bak­ery wound through the Vene­tian when it opened, and his fam­ilystyle Ital­ian place across the cor­ri­dor gets the same kind of at­ten­tion. Can’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, 702.607.2355, bud­dyvlasve­gas.com $$$ CARBONE Ma­jor Food Group’s Ve­gas ven­ture, like the Green­wich Vil­lage orig­i­nal, cel­e­brates the dis­tinc­tive in­ter­pre­ta­tions of Ital­ian food in the five bor­oughs. Don’t miss the ta­ble­side Cae­sar salad and the im­mense veal parmi­giana. di­vided into four sec­tions by your Zac Posen tuxedo-clad waiter in the stylish, the­aterin­spired din­ing room. Aria, 702.590.2663, aria.com $$$$ CARNEVINO ITAL­IAN STEAK­HOUSE Mario Batali and Joe Bas­tianich’s sig­na­ture Ital­ian style comes to a care­fully cu­rated pre-the­ater menu. If you’re here for reg­u­lar din­ner ser­vice, the reserva steak, aged lo­cally for six to eight months— and with sauces such as truf­fle vinai­grette and Barolo ristretto— is the must- or­der. Grand Canal Shoppes, 702.789.4141, carnevino.com $$$$ CHICA Star-struck Top

Chef Masters fans flocked to the grand open­ing of Lorena Gar­cia’s new res­tau­rant for a star sight­ing and stayed for the

in­no­va­tive in­ter­pre­ta­tions of fla­vors from Peru, Mex­ico, Ar­gentina and Venezuela. Don’t miss ce­viches from the cold bar, chur­ras­caria grilled meats and arepas with ev­ery­thing. Wash it down with a glass from her col­lec­tion of wines by fe­male vint­ners from every coun­try in South Amer­ica. Vene­tian, 702.430.1235, vene­tian.com $$$

CLEO Con­firm­ing the idea that every suc­cess that de­buts out­side Las Ve­gas can be made grander on the Strip, chef Danny El­maleh’s pop­u­lar Mid­dle Eastern res­tau­rant Cleo, from Hol­ly­wood’s Red­bury Ho­tel, is just as con­vivial in its SLS Las Ve­gas lo­ca­tion. A cen­tral wood-burn­ing oven turns out El­maleh fa­vorites like home­made laffa breads, meat­ball tagine and mous­saka. The mezzes are some of the best in the city. SLS Las Ve­gas, 702.761.7612, slslasve­gas.com $$$ COSTA DI MARE Chef Mark Lorusso flies in ex­quis­ite seafood and ex­otic shell­fish from Italy daily at this Wynn fa­vorite, where the em­pha­sis is on sea­sonal and un­usual catches. Look for rar­i­ties like moleche ( Vene­tian soft-shell crab) in fall and spring, cen­trolofo (im­pe­rial black­fish) in sum­mer and its leg­endary live lan­goustines, whose source ships to only a dozen restau­rants in the world. Wynn Las Ve­gas, 702.770.3305, wynnlasve­gas.com $$$$ DELMONICO STEAK­HOUSE Star chef Emeril La­gasse puts a mod­ern, Cre­ole spin on his own New Orleans steak­house. Cuts like

the bone-in rib- eye, the Ja­panese wagyu, and even a Chateaubriand carved ta­ble­side for two are su­perla­tive, but don’t miss La­gasse’s clas­sic bar­be­cue shrimp. And the wine se­lec­tion tops 2,300 bot­tles. Grand Canal Shoppes, 702.414.3737, vene­tian.com $$$$

EGGSLUT Alvin Cailin has brought his con­cept from LA’S Grand Cen­tral Mar­ket, and his cult fol­low­ing, to a sleek lit­tle shop with a counter and barstools to plant your­self in for egg-based dishes such as his clas­sic Slut, a cod­dled egg on potato puree poached in a glass jar and topped with gray salt and chives, or the Gau­cho, an egg sand­wich fan­cied up with seared wagyu tri-tip and chimichurri on a brioche bun. The long lines don’t dif­fer much from the orig­i­nal, and the eggs are worth the wait. Cos­mopoli­tan of Las Ve­gas, 702.698.7000, cos­mopoli­tan­lasve­gas.com $ ESTIATORIO MI­LOS This sun­lit Greek fine­din­ing res­tau­rant in Cos­mopoli­tan (an off­shoot of its orig­i­nal New York City lo­ca­tion) al­lows din­ers to choose from piles of fish and live lob­sters hauled in from Mediter­ranean wa­ters. Sim­ply grilled or baked in salt crusts, the seafood is the star, but don’t miss the Mi­los Spe­cial: pa­per- thin fried chips of zuc­chini and eg­g­plant in a mound of thick tzatziki. Tip: The $ 29 three- course lunch menu is the best deal in town. Cos­mopoli­tan, 702.6987930, cos­mopoli­tan­lasve­gas.com $$$$ GOR­DON RAMSAY FISH & CHIPS Bat­ter up! Fried Bri­tish fare never tasted so good, from fresh cod filets to sausage and “dirty” chips to bangers and mash, at Ramsay’s tra­di­tional take­away- style “chippy.” The Linq, 702.322.0529, the­linq. com $ HEARTH­STONE KITCHEN & CEL­LAR Sit­u­ated in Red Rock Casino Re­sort & Spa, Hearth­stone is a rus­tic, half-in­door, half- out­door space, with its blaz­ing fire pit and raw bar. Don’t miss per­fectly charred piz­zas, like truf­fle chicken and car­bonara, from the wood oven. The res­tau­rant’s pa­tio has a prime west-fac­ing view, per­fect for tak­ing your chorizo-stuffed dates and a glass of wine to watch the sun­set over Red Rock Con­ser­va­tion Area. Red Rock Casino, Re­sort & Spa, 702.797.7344, hearth­stonelv.com, $$$ HERRINGBONE Star chef Brian Malarkey’s fish res­tau­rant with La Jolla roots takes the re­laxed, ocean-to-ta­ble con­cept to a new level with beach-chic 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 $$$$ JOËL ROBUCHON At this mecca of haute cui­sine, din­ers start with Dun­geness crab, lob­ster gelée and fen­nel cream topped with os­e­tra caviar— which helps ex­plain why this is the sole Michelin three-star res­tau­rant in Ve­gas. En­joy the 16-course tast­ing that fol­lows from a

pri­vate booth or the gar­den ter­race. MGM Grand, 702.891.7925, mg­m­grand.com $$$$

KITCHEN TA­BLE

Pas­sion­ate lo­cal gour­mands flock to this unas­sum­ing rus­tic Hen­der­son kitchen, where the chef el­e­vates the fresh, sim­ple dishes of his El Paso child­hood. Look for a de­cid­edly un­vir­tu­ous dough­nut sand­wich (filled with sausage, fried egg and Ir­ish ched­dar) and smoked pork belly eggs Bene­dict with jalapeño hol­landaise. 1716 Hori­zon Ridge Park­way, 702.478.4782, kitchentablelv.com $

LAGO BY JU­LIAN

SERRANO This con­tem­po­rary Ital­ian res­tau­rant fea­tures a crisp white de­sign by Munge Le­ung, in­spired by early 20th- cen­tury Ital­ian Fu­tur­ism. The pa­tio ta­bles are prac­ti­cally in the mist of Bel­la­gio’s foun­tains, while Michelin-starred chef Ju­lian Serrano of­fers tapasstyle Mediter­ranean dishes such as an ex­cep­tional red wine risotto, sim­ply grilled lan­goustines and crudo with blood or­ange. Bel­la­gio, 702.693.8865, bel­la­gio.com $$$

LAKESIDE

While the aptly named res­tau­rant—lo­cated on the sur­real Lake of Dreams— has al­ways had a ter­rific seafood pro­gram, chef David Wal­zog’s re­la­tion­ship with 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 were caught. Try a flight of the day-boat fish sim­ply pre­pared with fen­nel and cit­rus, pick­led veg­eta­bles and ponzu broth. Wynn Las Ve­gas, 702.770.3310, wynnlasve­gas.com $$$$

LAVO 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 brings food and bev­er­ages right to your re­served gam­ing ta­ble via a but­ler-steered cart. Grand Canal Shoppes, 702.791.1800, vene­tian. com $$$$

LE CIRQUE This op­u­lent, Adam Ti­hany­de­signed 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 $$$$

LE PHO Chef Khai Vu’s District One res­tau­rant de­vel­oped a cult fol­low­ing for its mod­ern takes on tra­di­tional Viet­namese fa­vorites. They’ve fol­lowed him to Down­town’s Le Pho, which has ev­ery­one from the Strip’s celeb chefs to Down­town hip­sters to the area’s court work­ers pack­ing into the lit­tle place for fun twists like DIY fresh spring roll plat­ters. 353 E. Bon­neville Ave., 702.384.5563, le­p­hodtlv.com $$ LIBERTINE SO­CIAL This bar-meets-kitchen­meets-hang­out space serves spe­cial­ties by chef Shawn Mc­clain and ris­ing star, ex­ec­u­tive chef Ja­maal Ta­herzadeh, like the Mod­ern Fried Egg, cooked sous vide with sweet corn cus­tard, topped with Amer­i­can stur­geon caviar, and served in its own shell, and the Snake River flat iron steak in the mesquite fired grill. Don’t miss the bar­rel-aged and draft cock­tails and the his­to­ryin­spired punches. Man­dalay Bay, 877.632.7800, man­dalay­bay.com $$$

MIZUMI The Kobe Beef Fed­er­a­tion has granted only three li­censes in the United States, and Wynn holds one of them. But at Mizumi, the tep­pan and sushi res­tau­rant

with its own wa­ter­fall and pri­vate out­door float­ing pagoda ta­ble, chef Devon Hashimoto goes a step fur­ther, serv­ing Hokkaido Snow Beef (even rarer than Kobe), pro­duced by just one farmer on the snowy Ja­panese is­land of Hokkaido. Wynn Las Ve­gas, 702.770.3320, wynnlasve­gas.com $$$$

MOMOFUKU LAS

VE­GAS While David Chang’s Momofuku em­pire has 13 restau­rants, two bars and a culi­nary lab, this is his first pro­ject on the West Coast. Look for all the Chang clas­sics— his ra­men, those pork buns. Tip: You’ll only find the Ve­gas-ex­clu­sive chili-glazed fried chicken sand­wich topped with cu­cum­bers on a potato roll on the new late-night menu at Peach Bar, be­tween 11pm and 2am —worth stay­ing up late for. The Cos­mopoli­tan of Las Ve­gas, 702.698.2663, cos­mopoli­tanlv.com $$$

MORELS FRENCH STEAK­HOUSE &

BISTRO In the best kind of old-school-meets new steak­house, dive into great raw bar plat­ters; se­lec­tions from a cheese and char­cu­terie bar with more than 60 ar­ti­sanal cheeses and cured meats from around the world; wet- and dry-aged steaks and more than 60 wines by the glass. The din­ing room is clas­sic el­e­gance with Mu­rano chan­de­liers. In nice weather, take your meal on the pa­tio over­look­ing the Strip. Palazzo, 702.607.6333, morel­slv.com $$$ MORIMOTO LAS VE­GAS Masahuru Morimoto’s long-awaited Ve­gas out­post serves his fa­mous tep­pa­nyaki, wagyu beef sukiyaki, soups, pork belly and some Ve­gas ex­clu­sives in a the­atri­cal, Yabu Pushel­berg-de­signed room lined with ex­otic pho­to­graphs by Ya­sumichi Morita. Look for the for­mer Nobu Mat­suhisa pro­tégé’s black cod braised in thick gin­ger soy and yosed­ofu: fresh ta­ble­side tofu served with crab. MGM Grand, 702.891.3001, mg­m­grand.com $$$

NOBU Nobu Mat­suhisa’s Cae­sars Palace res­tau­rant— which an­chors his own ho­tel tower—was the first Nobu in the U.S. to of­fer tep­pa­nyaki, as well as sig­na­ture dishes like his fa­mous black cod miso and his squid “pasta,” all in the din­ing room David Rock­well de­signed to make you feel as if you’re inside a Ja­panese ike­bana bas­ket. (Look for the witty “tea whisk” light fix­tures.) Cae­sars Palace, 702.785.6628, cae­sars.com $$$$

OTHER MAMA Che­fowner Dan Krohmer, who has worked with Masa­haru Morimoto and toured as a chef for rock stars (T-swift! Jay-z!), com­bines a ca­sual aes­thetic with pris­tine, spot-on oysters and sashimi served with in­no­va­tive cock­tails. Hid­den in a west­side strip mall, by word-of­mouth it’s be­come a fa­vorite of gour­mands and off-the­clock chefs. 3655 S. Du­rango Blvd., 702.463.8382, oth­er­ma­malv.com $$

OYS­TER BAR Ve­gas is a city crawl­ing with oys­ter bars, but ex­ec­u­tive chef Bradley Manch­ester is tak­ing on all the clas­sics— a good va­ri­ety of fresh oysters, mas­sive clas­sic pan roasts, a huge lob­ster roll packed with gi­ant chunks of fresh meat. Lit­tle ex­tras, like com­pli­men­tary house­made salt and vine­gar potato chips with a menu of top shelf beer, take it over the top. And the res­tau­rant shines when Manch­ester goes rogue with dishes like a cur­ried co­conut seafood stew with jas­mine rice and pick­led chilies. Hard Rock Ho­tel, 702.693.5000, hardrock­ho­tel.com $$

PICASSO Run by Span­ish fa­vorite son Ju­lian Serrano, Bel­la­gio’s AAA and Forbes Travel Guide five-star-rated fine din­ing des­ti­na­tion is also graced by the work of another fa­mous Spa­niard. Au­then­tic Pablo Picasso paint­ings and ce­ram­ics are a

gor­geous ac­com­pa­ni­ment to Serrano’s own works of art: re­gional Span­ish and French dishes such as pan-seared U10 day-boat scal­lops with silky potato mous­se­line and jus de veau, served with a spec­tac­u­lar view of the foun­tains. Bel­la­gio, 888.987.6667, bel­la­gio.com $$$$

RAKU Spe­cial­iz­ing in ro­bata and oden cook­ing, this James Beard-nom­i­nated Ja­panese grill is well-known to gour­mands as one of the best Ja­panese restau­rants in the coun­try. It stays open late to ac­com­mo­date chef fans like Guy Savoy and Mario Batali, who eat here af­ter ser­vice. Tip: Call three days ahead to re­serve chef Mit­suo Endo’s 10- or 15-course kaiseki tast­ing menu. 5030 W. Spring Moun­tain Road, 702.367.3511, raku­grill.com $$

RES­TAU­RANT GUY

SAVOY Chef Guy Savoy at­tracts se­ri­ous food­ies with his tra­di­tional nine-course menu and his play­ful, 13-course In­no­va­tion menu, fea­tur­ing fan­ci­ful cre­ations like spot prawns in a “sweet and sour fish­net” of mesh-cut daikons. Tip: Savoy’s Caviar Room of­fers guests a taste of leg­endary dishes—like his Col­ors of Caviar, paired with a Krug or Belvedere mar­tini—with­out book­ing an en­tire evening’s ex­pe­ri­ence. Cae­sars Palace, 702.731.7286, cae­sars.com $$$$

RIVEA Not-to-miss items at Rivea in­clude tangy Provençal caponata and a lob­ster and pur­ple ar­ti­choke salad whose vi­brancy ri­vals the spec­tac­u­lar view of the moun­tains and the Strip from your perch on the 64th floor. Be sure to try the crispy socca (the chick­pea street food sold in the South of France) for a feel­ing of end­less sum­mer on the Riviera. De­lano Las Ve­gas, 702.632.7888, de­lanolasve­gas.com $$$$ RX BOILER ROOM Chef Rick Moo­nen— of­ten called the “god­fa­ther of sus­tain­abil­ity” in seafood cir­cles—in­dulges his love of com­fort food in a steampunk-themed room up­stairs from his RM Seafood, com­plete with an alchemy bar and “nour­ish­ment chart.” Don’t miss witty bites like Dev­ils on Horse­back (dates stuffed with Shaft’s blue cheese and wrapped in smoked ba­con), chicken pot pie nuggets, and duck con­fit pou­tine. Man­dalay Bay, 702.632.9300, man­dalay­bay.com $$$

SALUTE TRATTORIA

ITALIANA The re­fined South­ern Ital­ian of­fer­ings at this Red Rock hot spot 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 $$

SCARPETTA Chef Scott Co­nant’s mod­ern Ital­ian is an in­ti­mate space, but many don’t know about its eight-per­son chef ’s ta­ble, where you can watch sig­na­ture dishes like yel­low­tail crudo with olio di zen­zero and Mediter­ranean branzino with English peas, spring onions, morels and fava beans pre­pared right in front of you. Don’t leave with­out a taste of Co­nant’s de­cep­tively sim­ple spaghetti with tomato and basil. Cos­mopoli­tan of Las Ve­gas, 702.698.7960, cos­mopoli­tan­lasve­gas.com $$$$

SEARSUCKER LAS

VE­GAS Celeb chef Brian Malarkey’s pop­u­lar Searsucker res­tau­rant comes from San Diego to Las Ve­gas, where the “come early, stay late” so­cial din­ing phi­los­o­phy is right at home. Ex­pect a retro-amer­i­cana-themed room cel­e­brat­ing cow­boy cul­ture. To sig­na­tures like a 38-ounce tom­a­hawk steak, Malarkey adds new

clas­sics like eggs and pork belly in brown but­ter hol­landaise, plus sides like fried Brus­sels sprouts with wal­nuts driz­zled in an­chovy-red-wine-jalapeno vinai­grette. Cae­sars Palace, 702.866.1800, searsucker.com $$$ SW STEAK­HOUSE Over­look­ing Wynn’s Lake of Dreams, SW Steak­house is one of a small hand­ful of restau­rants in the coun­try au­tho­rized to serve cer­ti­fied-au­then­tic Kobe beef. An en­tire Ja­panese and do­mes­tic wagyu menu al­lows guests to gild the lily with add- ons like Rogue Cream­ery smoked blue cheese, Maine lob­ster and Hud­son Val­ley foie gras. Tip: Like the com­fort­able din­ing room chairs? So does ho­tel mogul Steve Wynn. He’s had them shipped to his of­fices around the world and to SW in Wynn Palace in Co­tai. Wynn Las Ve­gas, 702.770.3325, wynnlasve­gas.com $$$$ TOM COLICCHIO’S HER­ITAGE STEAK Las Ve­gas is a steaklover’s town, but Tom Colicchio brings his own spe­cial tech­nique to the ta­ble. The menu in his res­tau­rant fo­cuses en­tirely on an­tibi­otic-free meats sourced from ranch­ers across the US, pre­pared over an open flame with a char­coal grill and in a wood-burn­ing oven. Leather walls, a huge hearth, and ds­d­seep ban­quettes in the lounge are as cozy as can be. Mi­rage, 866.339.4566, mi­rage.com $$$$

TWIST BY PIERRE

GAGNAIRE Pierre Gagnaire’s Man­darin Ori­en­tal res­tau­rant—his only pres­ence in the States—of­fers whim­si­cal, mod­ern takes on French fare. Cel­e­brat­ing? Or­der the “777” menu, Twist’s seven course menu paired with seven rare wines for $777. Man­darin Ori­en­tal, 888.881.9367, man­dari­nori­en­tal.com $$$$ VERANDA The ideal brunch des­ti­na­tion (in-the-know guests go for the mini donut ma­chine) also hosts af­ter­noon tea and has an in­ti­mate lounge on its lush, pool-fac­ing pa­tio. While it’s also a great power break­fast and lunch spot, the mod­ern Ital­ian trattoria-style res­tau­rant’s se­cret strength is as a sanc­tu­ary from Ve­gas’s evening chaos dur­ing din­ner. Re­lax with a plate of gor­geous an­tipasti, fresh sal­ads, and a wide va­ri­ety of light-to-ro­bust en­trees. The Four Sea­sons, 702.632.5121, foursea­sons.com $$$

WING LEI The only Forbes Travel Guide Five-star Award-win­ning Chi­nese res­tau­rant in North Amer­ica, din­ing in Wing Lei will re­mind guests of din­ing inside a lit­eral jewel box of clas­si­cal Chi­nese de­sign —dec­o­rated in sparkling white, gold and jade. Im­pe­rial Pek­ing duck is served from cus­tom-de­signed carts and carved ta­ble­side. Ask for a ta­ble with a view of the two cen­tury-old pome­gran­ate trees and golden dragon for a trans­port­ing ex­pe­ri­ence. Wynn Las Ve­gas, 702.770.3388, wynnlasve­gas.com $$$$

Zuma At Lon­don trans­plant ro­bata grill and sushi bar Zuma, from Rainer Becker, three open kitchens turn out share­able plates—from a main kitchen, sushi counter and ro­bata grill. Dishes—like lob­ster tem­pura and truf­fled wagyu tataki— are share­able ( but that’s up to you). Zuma, whose con­tem­po­rary Ja­panese is served in 10 other restau­rants, from Abu Dhabi to Rome to Hong Kong, is the sex­i­est room in Las Ve­gas right now— a 9,000-square-foot space de­signed to cap­ture earth, fire, wa­ter and air, and which fea­tures a nat­u­ral stone wall from Chi­ang Mai— and a bar made from tree trunks. Cos­mopoli­tan of Las Ve­gas, 702.698.2199, cos­mopoli­tan­lasve­gas.com $$$$

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