The top 100 restaurants in Las Vegas 2025

From Strip standouts to neighborhood hangouts, here’s our guide to the finest food and drink in Las Vegas
By Johnathan L. Wright
Photos by Las Vegas Review-Journal staff
Putting together our annual list of the Top 100 restaurants in Las Vegas was an exercise in pleasure (and sometimes pleasurable excess) — from the smallest bites to the grandest spreads. At the same time, creating the list was an exercise in purpose: to celebrate the fact that more outstanding restaurants than ever can be found all across the valley.
What to know about this list before you take a bite.
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HALL OF FAME
Our second annual list of Top 100 Restaurants is joined by another list: our inaugural Hall of Fame. These 10 restaurants, because of their longevity and enduring quality and contributions to the culinary texture of Las Vegas, have moved from excellence to mainstay to icon. As members of the Hall of Fame, they are no longer included among the Top 100 — they’re beyond all that.

Contact Johnathan L. Wright at jwright@reviewjournal.com. Follow @JLWTaste on Instagram and @ItsJLW on X.

Photo Credits
  • Yellowtail crudo with avocado, radish, cucumber, lime and jalapeño lime vinaigrette from Edge Steakhouse (Liv Paggiarino/Las Vegas Review-Journal).
  • Cheesecake as a trompel’oeil wedge of Swiss cheese and spiced apple chutney as a trompe l’oeil mouse from Aqua Seafood & Caviar Restaurant (Madeline Carter/Review-Journal).
  • Brunch dishes from Bardot Brasserie (Anthony Mair).
  • The bar at Bazaar Mar (L.E. Baskow/Review-Journal). Twinkie-inspired caviar, cornbread and cream filling bites from Bourbon Steak (Chase Stevens/Review-Journal).
  • Shrimp cocktail from Caramella in Planet Hollywood (Madeline Carter/Review-Journal)
  • Pringles potato chips, French onion dip and Kaluga caviar from Caspian’s Rock & Roe (Jose Salinas).
  • The library dining area of Chyna Club (K.M. Cannon/Review-Journal).
  • Spring greens and peas with watermelon radish from Crossroads Kitchen (Crossroads Kitchen).
  • Pan-roasted halibut with heirloom tomato broth, zucchini and toasted farro from Don’s Prime (Ellen Schmidt/Review-Journal).
  • Pancake soufflé from Eiffel Tower Restaurant (Madeline Carter/Review-Journal).
  • The dining room of Havana1957 (L.E. Baskow/Review-Journal).
  • Escargots de Bourgogne from LPM Restaurant & Bar (LPMRestaurant & Bar).
  • The bar at Liam’s Den & Bubble Bar (Liam’s Den & Bubble Bar). The dining room at Momofuku (Review-Journal).
  • Chef Masaharu Morimoto at Morimoto restaurant (MGM Resorts International).
  • The entrance to Netflix Bites restaurant (K.M. Cannon/Review-Journal).
  • A smoking seafood tower from Ocean Prime (Review-Journal).
  • The front area of Pinky’s by Vanderpump (K.M. Cannon/Review-Journal).
  • Mama DePandi’s pasta pomodoro from RPM Italian (Rachel Aston/Review-Journal).
  • Lanterns at Wakuda restaurant (Wakuda). Flambéed octopus from Casa de Raku (Chase Stevens/Review-Journal).
  • House-baked breads from Amari Italian Kitchen & Wine Shop (Chris Wessling).
  • Sacchetti pasta parcels filled with lemon ricotta from Anima by EDO (Bronson Loftin).
  • The dining room at Bar Boheme (Madeline Carter/Review-Journal).
  • No. 11 special hot oil noodle from Big Dan Shanxi Taste (Review-Journal).
  • Salmon tiradito from Boom Bang Fine Foods & Cocktails (ChaseStevens/Review-Journal).
  • Mafedomoda peanut butter stew from Calabash African Kitchen (L.E.Baskow/Review-Journal).
  • Durango flan from La Casa de Juliette (Review-Journal).
  • Pintxos (snacks) from Casa de Raku (Chase Stevens/Review-Journal).
  • Meatballs with ricotta fritters fromCiao Vino (Ciao Vino). Cocktails from Doberman (Corner Bar Management).
  • Sliced tomahawk ribeye and other dishes from Echo & Rig (Echo & Rig). Mexican shrimp cocktail from Echo Taste & Sound (Liv Paggiarino/Review-Journal). Beef tartare with smoked bone marrow aïoliand cured hen egg yolk from Edge Steakhouse (Liv Paggiarino/Review-Journal).
  • Pastrami Reuben sandwich from Fisher’s Deli (Chase Stevens/Review-Journal).
  • The interior of Gritz Cafe (Review-Journal).
  • Summerlin crudités from Honey Salt (K.M. Cannon/Review-Journal).
  • Pizza Margherita from Kassi Beach (Kassi Beach).
  • Bartender Joe Reeves at Las Vegas Distillery (Review-Journal).
  • An Eastgate Sour cocktail from Las Vegas Distillery (Review-Journal).
  • The diningroom of Michael’s Gourmet Room (South Point).
  • Sea bass ceviche from Mijo Modern Mexican Restaurant (Jose Salinas).
  • Chef-owner D.J. Flores making tortillas from housemade masa at MilpaMexican Cafe (Review-Journal).
  • Fried chicken with Champagne special from Palate (ChaseStevens/Review-Journal).
  • Sea scallops and mango salad from Pin Kaow Thai Restaurant (K.M.Cannon/Review-Journal).
  • An 8-ounce filet mignon from Scotch 80 Prime (Palms).
  • Signature xiao long bao and other dishes from ShangHai Taste (Review-Journal).
  • Chef-owner Brian Howard of Sparrow + Wolf (Review-Journal).
  • Owner Tyra Bell of The Stove NV (Liv Paggiarino/Review-Journal).
  • Flambéed bananas Foster pancakes with vanilla ice cream from The Stove NV (Liv Paggiarino/Review-Journal).
  • Spiced tamarind hamachi from Tamba (Anthony Mair).
  • Baked barbecued pork bun from Tim Ho Wan (Palms).
  • The barrel room at Vegas Valley Winery (Review-Journal).
  • West Coast oysters from Wineaux (Ellen Schmidt/Review-Journal). Xiao long bao from Xiao Long Dumplings (Johnathan L. Wright/Review-Journal).
  • Co-owners Alex White, left, and Dani Garcia-White at Yukon Pizza (Chase Stevens/Review-Journal).
  • A Stewart pizza from Yukon Pizza (Chase Stevens/Review-Journal).
  • Julie’s enchiladas from La Casa de Juliette (Review-Journal).
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