Over-The Top Din­ing

Where Las Vegas - - WHERE NOW -

Just as Las Ve­gas lets you in­dulge in chichi ac­co­mo­da­tions and un­heard of shop­ping ex­pe­ri­ences, the city of­fers up some of the most in­sane din­ing op­por­tu­ni­ties in the world. Here’s a look at the crème de la crème.

COSTA DI MARE AT WYNN LAS VE­GAS

Three ship­ments of 220 pounds of fish fly in from Italy weekly at this Mediter­ranean restau­rant with ex­trav­a­gant ca­banas for pri­vacy on the la­goon. While you might be tempted by in­trigu­ing dishes such as Ci­cala di Mare, a pre­his­toric lob­ster served grilled whole over char­coal or pre­pared over pasta with tomato and gar­lic, you can never go wrong with hardto- get lan­goustines, dubbed “the best in the world.”

É BY JOSÉ AN­DRÉS AT THE COS­MOPOLI­TAN

Truth be told, Span­ish chef José An­drés has four restau­rants in Las Ve­gas, and one of them is stashed away inside Ja­leo. Six nights a week, a lucky eight guests get to ex­pe­ri­ence this 20-plus course tast­ing menu at one of two seat­ings. Din­ers sit at the bar inside this room draped in dra­matic reds and a book­shelf with a lad­der lead­ing to nowhere to ex­pe­ri­ence dishes such as Cava San­gria, an ed­i­ble sphere cock­tail filled with white san­gria made from Cava, gin and fruit as well as an em­panada made with a pil­lowy cotton candy shell, filled with foie gras and corn nuts. One dish is even served on plas­ter repli­cas of An­drés’ hands. Make reser­va­tions at least 90 days in ad­vance.

CARNEVINO AT THE PALAZZO

You’ll only dis­cover whether the dry-aged Ris­erva steak is on the menu af­ter you’re seated, but for those will­ing to try some­thing a lit­tle dif­fer­ent, this is a must-or­der, served by the ounce. Once a super se­cret menu item at Mario Batali and Joe Bas­tianich’s Ital­ian chophouse, the steak aged for 180 to 240 days tastes like bleu cheese, foie gras and beef.

TWIST BY PIERRE GAGNAIRE AT MAN­DARIN ORI­EN­TAL

French cui­sine never looked as pretty as it does on the plate at Pierre Gagnaire’s only restau­rant in the United States. You might not rec­og­nize what the scal­lop carpac­cio with Cam­pari or mush­room broth zézette are, but once tasted, you will never for­get.

PRIME AT BEL­LA­GIO

If Jean- Ge­orges Von­gerichten’s dry-aged, bone-in rib eye steak or A5 Ja­panese Wagyu don’t im­press, just sit back and take in the Tif­fany blue decor here set off with three com­mis­sioned paint­ings by Carlo Maria Mar­i­ani, Ge­orge Deem and Michael Gre­gory, as well as a wa­ter-themed can­vas screen cre­ated by Joseph Raf­fael. Do try to get a ta­ble on the pa­tio to take in the Foun­tains at Bel­la­gio and their show ev­ery half hour.

RESTAU­RANT GUY SAVOY AT CAE­SARS PALACE

The Miche­lin-starred chef brings his taste of Paris to Rome in this restau­rant that boasts the only Krug Cham­pagne room in the United States as well as a caviar room serv­ing deca­dent ren­di­tions of a Savoy clas­sic, Col­ors of Caviar, as well as Golden Ose­tra caviar or Siberian Baerii Caviar by the ounce.

JOËL ROBUCHON AT THE MGM GRAND

The only place in the world that of­fers two restau­rants from Gault Mil­lau’s “Chef of the Cen­tury” brings L’Ate­lier, a theater in the round of dra­matic dishes cre­ated in front of guests seated at the bar, and the es­conced in pur­ple man­sion. Here, go for the ex­trav­a­gant 16- course de­gus­ta­tion menu that in­cludes a bread cart woo­ing with a dozen “pains,” a cheese cart over­loaded with fro­mages from around the world and and a mignardises trolley that boasts minia­ture sweets. It’s worth the splurge.

Prime

Twist by Pierre Gagnaire

Costa di Mare

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