| NAME | NEIGHBORHOODS | CUISINE | PRICE | ADDRESS | LAT | LNG | WEBSITE | INTRO | PHOTO |
|---|---|---|---|---|---|---|---|---|---|
| Aburiya Raku | Chinatown | Japanese | 5030 Spring Mountain Road | 36.1269812 | -115.2099336 | www.facebook.com/AburiyaRakulv | Aburiya Raku, often shortened to Raku, explores the Japanese tradition of grilled skewers: duck, Ibérico pork, beef with wasabi. Look for chalkboard specials; sazae (a sea snail) or fish collar could be in your future. Chef-owner Mitsuo Endo, a multiple James Beard Award nominee, has a way with foie gras: glazed atop a rice bowl or as a savory custard. Miso soup and simmered yellowtail with daikon radish remind us that depth resides in simplicity. A tasting menu touches on some of the restaurant’s finest moments. The surprise of what ingredients might be offered is part of the pleasure of Raku. | https://res.cloudinary.com/review-journal/image/upload/v1717014407/RJMAG_Aburiya_Raku_3_copy.jpg | |
| All’Antico Vinaio | Southwest | Italian Sandwiches | At UnCommons | 36.0644392 | -115.2774698 | www.allanticovinaiousa.com | This import from Florence, Italy — <a href="https://www.reviewjournal.com/entertainment/food/the-best-sandwiches-in-the-world-are-coming-to-las-vegas-2745736/" target="_blank">often called the best sandwich shop in the world</a> — debuted a highly anticipated outpost in January 2024 in southwest Vegas. All’Antico practices a particularly Florentine art of placing things between bread to yield something splendid. Sandwiches variously layer rectangles of freshly baked schiacciata (like focaccia but thinner) flatbread, sliced meats like capocollo or Tuscan prosciutto, cheeses like Gorgonzola or stracciatella, tomatoes or spicy eggplant, swipes of truffle or onion porcini cream, and perhaps a gust of basil or a jab of arugula to finish. | https://res.cloudinary.com/review-journal/image/upload/v1716500248/RJMAG_All_Antico_Vinaio_The_New_Yorker_Sandwich-tiny.jpg | |
| Al Solito Posto | West | Italian | At Tivoli Village | 36.166998 | -115.2855643 | www.alsolito.com | Al Solito Posto is that place <a href="https://www.reviewjournal.com/entertainment/food/james-trees-brings-east-coast-italian-taste-to-tivoli-village-2245034/" target="_blank">everyone wants in the neighborhood:</a> friendly, lively, with good food and drink that suits a bite at the bar, a weeknight meal or something more relaxed on the weekend. Chef/co-owner James Trees, a James Beard Award finalist, deploys pasta to bridge the classics (lasagne al forno) with an updated sensibility (frilly malfadine for cacio e pepe). You also can’t go wrong with Nonna’s meatballs or a pizza spread with spicy pork ’nduja. The wine list reaches across the country, including some varietals not traditionally grown in Italy. | https://res.cloudinary.com/review-journal/image/upload/v1716587832/RJMAG_Al_Solito_Posto_Pappardelle_Bolognese-web.jpg | |
| Amalfi by Bobby Flay | The Strip | Mediterranean | At Caesars Palace | 36.1159646 | -115.1769093 | www.caesars.com/caesars-palace | The fish market at Amalfi draws the eye with the bounty of the briny deep presented on ice. Black bass, branzino, dorade, red or golden snapper — <a href="https://www.reviewjournal.com/entertainment/food/can-you-snag-a-table-at-bobby-flays-amalfi-2353229/" target="_blank">whatever is available to be flown in.</a> Guests select a fish to be roasted whole or filleted, then finished with capers and spurts of lemon or a sauce like Calabrian chili pesto. Charred octopus with burnt orange and pancetta practically demands a repeat visit. Pastas are strong, too; if you don’t see the lemon spaghetti on the menu, ask. The bar at Amalfi is especially striking. Does a spritzy Campari call? | https://res.cloudinary.com/review-journal/image/upload/v1716593794/RJMAG_Amalfi_by_Bobby_Flay_Flat_Iron-Crusted_Prawns-web.jpg | |
| Amari Italian Kitchen & Wine Shop | Southwest | Italian | At UnCommons | 36.0644392 | -115.2774698 | www.amarilv.com | Amari takes its name from the plural for “amaro,” the family of bitter Italian liqueurs that aid digestion. <a href="https://www.reviewjournal.com/entertainment/food/1st-look-inside-1-of-the-most-anticipated-new-restaurants-in-las-vegas-2873104/" target="_blank">Amari stocks dozens of its namesake spirits.</a> Focaccia is baked fresh daily and served with dunking sauces. Pizzas — classic Margherita or topped with local mushrooms — draw on a 25-year-old starter. Ravioli are plump with seasonal fillings. Chicken Marsala, a fine old standard, is renewed with Jidori chicken. Ask for a table in the glass-walled wine room. There’s also a roomy terrace with cushioned seating, all screened against the western sun. | https://res.cloudinary.com/review-journal/image/upload/v1716593794/RJMAG_Amari_Italian_Kitchen_Wine_Shop_Salmon_Credit_Chris_Wessling-web.jpg | |
| Anima by EDO | Southwest | Spanish | At The Gramercy | 36.0846196 | -115.2931971 | www.animabyedo.com | Since opening 2½ years ago, the restaurant has received two James Beard nods for chef-owner Oscar Amador and a hat tip from <a href="https://www.reviewjournal.com/entertainment/food/rj-food-writer-the-best-thing-i-ate-in-vegas-in-2023-2967600/#" target="_blank">Yelp as its best U.S. restaurant for 2023.</a> These kudos recognize Anima’s deft layering of Spanish cooking with global influences to fashion a clean, precise internationalism for a frequently changing menu. To understand, simply try the Peruvian scallops crudo with tom kha sauce and kicky lemongrass and lime, or whatever seafood starter the chef is making. If Spanish wines are your thing, this is your list. (By the way, EDO stands for Extra Day Off.) | https://res.cloudinary.com/review-journal/image/upload/v1717014407/RJMAG_Anima_by_EDO_Peruvian_Scallops_Crudo_copy.jpg | |
| Aroma Latin American Cocina | Henderson | Latin American | 2877 N. Green Valley Parkway, Henderson | 36.0715548 | -115.0834255 | www.aromalatinamericancocinanv.com | Chef-owner Steve Kestler, another James Beard Award finalist, cooks the food of his native Guatemala, what’s in his DNA, as he puts it. That cooking, filtered through stints in <a href="https://www.reviewjournal.com/entertainment/food/henderson-chef-named-finalist-in-2024-james-beard-awards-3027907/" target="_blank">some of Vegas’ top fine dining restaurants,</a> yields dishes that honor heritage and move beyond it. Korean enchiladas — like tinga meets bibimbap — testify to this journey. A gaucho sandwich with grilled New York steak owes something to the chef, something to the street. | https://res.cloudinary.com/review-journal/image/upload/v1716593793/RJMAG_Aroma_Latin_American_Cocina_Beef_Shrot_Ribs_with_Mole_Roasted_Sweet_Potatoes_and_Esquites_Rachel_Aston-web.jpg | |
| Azzurra Cucina Italiana | Henderson | Italian | 322 S. Water St., Henderson | 36.0286931 | -114.9792741 | www.azzurracucina.com | A popular Vegas culinary couple — chef Alessandra Madeira and her husband, general manager Walter Ciccone — provide the flavor and flair at Azzurra, <a href="https://www.reviewjournal.com/entertainment/food/popular-italian-restaurant-in-henderson-adding-a-wine-bar-3058650/" target="_blank">which debuted in February 2023 </a>as part of the ongoing makeover of South Water Street in Henderson. Madeira sends out perfect fried calamari, gnocchi in old-school bolognese and pork chops agrodolce into a dining room brightened with images of dogs in the style of 15th century Italian portraits. In warm weather, hit the walled terrace for daily happy hour with beer, wine and cocktails. | https://res.cloudinary.com/review-journal/image/upload/v1716593793/RJMAG_Azzurra_Pork_Chop_Agrodolce_Credit_Bronson_Loftin-web.jpg | |
| Barry’s Downtown Prime | Downtown | Steakhouse | At Circa | 36.171837 | -115.1458384 | www.barrysdowntownprime.com | The luge — a Madeira shot poured down a bone trough and onto a steaming tangle of fettuccine Alfredo and marrow, creating a rich wine sauce — helps define the <a href="https://www.reviewjournal.com/entertainment/food/las-vegas-steakhouse-named-among-worlds-top-restaurants-by-tripadvisor-2661836/" target="_blank">Barry’s steakhouse experience.</a> So do vegan meatloaf and a 12-ounce rib cap roasted over 900-degree coals. The restaurant, named after chef-owner Barry Dakake, is at once cozy and striking, encompassing multiple spaces and dining areas: a club room for cocktail parties, the Sultan’s Table featuring a meat window display and the Garden Room centered around a lush olive tree with glimmering lights. | https://res.cloudinary.com/review-journal/image/upload/v1716595242/RJMAG_Barry_s_Downtown_Prime_Surf_and_Turf-web.jpg | |
| Basilico Ristorante Italiano | Southwest | Italian | At Evora | 36.0765486 | -115.2612917 | www.basilicolv.com | <a href="https://www.reviewjournal.com/entertainment/food/top-new-restaurants-and-notable-closings-in-las-vegas-for-2023-2968092/" target="_blank">Basilico Ristorante</a> cuts a bella figura in the far southwest of the city. A large photograph of a voluptuous Sophia Loren pouring Champagne sets a mood. Roughly globed fixtures, tomato-red chairs and wine in lighted alcoves populate the dining room. Chef Francisco Di Caudo, a James Beard Award semifinalist, makes eggplant, bufala mozzarella and basil feel fresh. For “cigars,” fried egg roll wrappers are filled with duck mousse and dipped in sesame-truffle salt “ash.” What’s that flavor in the Hokkaido scallops? It’s sorrel, lending a lively lemony presence. | https://res.cloudinary.com/review-journal/image/upload/v1716587834/Basilico_Ristorante_Duck_Mousse_Cigar_Credit_Louiie_Victa-web.jpg | |
| Bazaar Meat | The Strip | Steakhouse | At Sahara Las Vegas | 36.142632 | -115.1569838 | www.thebazaar.com | Bazaar Meat, from <a href="https://www.reviewjournal.com/entertainment/food/famed-chef-jose-andres-to-open-2-new-restaurants-on-strip-2753312/" target="_blank">celebrated chef José Andrés, has become a Vegas institution.</a> Fittingly, displays of chops, coiled sausage, hulking dry-aged beef and hanging suckling pigs surround the live-fire grills and ovens. It’s hard to know where to begin. Perhaps with a tasting of jamón Ibérico de Bellota, sold by the quarter-ounce or ounce. Or with applewood-smoked oysters from the raw bar. Whole roasted suckling pig from Salamanca, Spain, requires 24-hour notice. The Vaca Vieja ribeye features more deeply flavored meat from working cows. Elsewhere, gazpacho supplies a bright respite. | https://res.cloudinary.com/review-journal/image/upload/v1716593791/RJMAG_Bazaar_Meat_Lamb_Chops_Anthony_Mair-web.jpg | |
| The Bedford by Martha Stewart | The Strip | Modern American | At Paris Las Vegas | 36.1121506 | -115.17155 | www.caesars.com/paris-las-vegas | The <a href="https://www.reviewjournal.com/entertainment/food/dining-with-martha-stewart-at-her-new-strip-restaurant-2623737/" target="_blank">DIY doyenne launched her restaurant</a> in August 2022 with a party that included pal Snoop Dogg. Panels in glossy faux bois — a painting technique resembling wood grain and the shimmer of moiré taffeta — re-create the dining room in her Bedford, New York, farmhouse. Some of Stewart’s favorite dishes anchor the menu. There’s a basket of bread showcasing the baker’s art, a whole roast chicken carved tableside, and her mother’s pierogis with potato filling and browned butter, perhaps the best dish in the house. The martinis are among the roomiest on the Strip (and priced to match). | https://res.cloudinary.com/review-journal/image/upload/v1717014413/RJMAG_The_Bedford_by_Marth_Stewart_Dining_Room_Ellen_Schmidt_Las_Vegas_Review-Journal__ellenschmidttt_copy.jpg | |
| The Black Sheep | Southwest | Vietnamese | 8680 W. Warm Springs Road | 36.0562763 | -115.2810791 | www.blacksheepvegas.com | When chef-owner Jamie Tran, a James Beard Award finalist, opened Black Sheep in 2017 in southwest Vegas, she was leading a trend of <a href="https://www.reviewjournal.com/rj-magazine/a-star-chef-sheepishly-jamie-tran-helping-to-change-the-game-for-off-strip-cuisine-2589499/" target="_blank">local chefs leaving famous Strip restaurants to open neighborhood spots. </a>The restaurant takes its name from Tran always feeling like the black sheep of her family. The menu offers Vietnamese American dishes, sometimes more comfort, other times more elevated, but always rendered with classical technique. Two recent highlights: oxtail empanadas with a whoosh of coriander chimichurri and vegan sautéed glass noodles with gochujang and heirloom roasted carrots. | https://res.cloudinary.com/review-journal/image/upload/v1718041157/RJ_MAG-JAMIE_TRAN-0429022-es_009_copy.jpg | |
| Blossom | The Strip | Chinese | At Aria | 36.1073485 | -115.1765836 | aria.mgmresorts.com | In the dining room of Blossom, Chinese lattice screens soar to the ceiling, silver leaves branch across walls and columns, ginger jars squat here and there, and tables are provisioned with dark-wood chairs upholstered in sage. The gorgeous room sets the scene for a mix of traditional and modern Chinese dishes. Seafood takes pride of place: live Maine lobster stir-fried in ginger and scallions; jumbo shrimp steamed in garlic, scallions and light soy sauce; giant clam sashimi. On the heartier side, there’s richly savory oxtail and vegetables in a clay pot. | https://res.cloudinary.com/review-journal/image/upload/v1717014408/RJMAG_Blossom_Dining_Room_Credit_MGM_Resorts_International_copy.jpg | |
| Boom Bang Fine Foods & Cocktails | Henderson | Modern American | 75 S. Valle Verde Drive, Suite 160 | 36.0243926 | -115.062828 | www.boombang.restaurant | Elia Aboumrad, a “Top Chef” alum, launched Boom Bang in 2021 with her restaurateur husband and a business partner. <a href="https://www.reviewjournal.com/rj-magazine/7-divine-spots-to-dine-alfresco-around-the-valley-3008525/" target="_blank">Boom Bang has developed a following for its cocktails,</a> bistro dishes and American comfort food, with frequent menu changes. A recent snapshot features roasted and preserved tomato tart, roast half-chicken with tangy-earthy sumac yogurt, Prime New York steak frites and a Mayan Diamond cocktail mingling mezcal and citrus spirits. Ask for the New Haven-style a pizza thin crust, charred rim, wicked foldable. You’ll think you’re back on Wooster Street. | https://res.cloudinary.com/review-journal/image/upload/v1717702685/Boom_Bang_Fine_Foods_Pavolva_1_copy.jpg | |
| Bouchon | The Strip | French | At The Venetian | 36.1220794 | -115.1696214 | www.thomaskeller.com/bouchonlasvegas | Chef Thomas Keller and his <a href="https://www.reviewjournal.com/entertainment/food/chef-thomas-keller-is-excited-about-las-vegas-2330775/" target="_blank">Bouchon bistro celebrated 20 years in Vegas</a> in 2024. The room is beautiful as ever, with its domed entrance gallery, high coffered ceilings, Palladian windows, polished wood pilasters, brass accents and wicker chairs arranged about a terrace fountain. The classics endure at Bouchon. Mussels and oyster by the half-dozen, seafood platters, escargots nestled in puff pastry, smoked salmon with lemon crème fraîche for swiping across pumpernickel points. The croque madame? Rich, soft, smoky, salty, melty. Profiteroles deserve a comeback. Start at Bouchon. | https://res.cloudinary.com/review-journal/image/upload/v1718041782/RJMAG_Bouchon_at_The_Venetian_Resort_Las_Vegas_Interior_Credit_Deborah_Jones_1_copy.jpg | |
| Brezza | The Strip | Italian | At Resorts World | 36.1341269 | -115.167604 | www.brezzaitalian.com | Chef-owner Nicole Brisson has come into her own since opening Brezza in 2021. Brisson, a James Beard Award nominee, takes <a href="https://www.reviewjournal.com/entertainment/food/local-chef-returns-to-strip-with-riffs-on-italian-classics-2345504/" target="_blank">Italian standards and supplies something unexpected:</a> steamed clams with peas, bucatini all’Amatriciana joined by Fresno chiles, bagna cauda potato salad with octopus. Speaking of — her charred octopus spiked with limoncello is the best in the city, unbelievably tender without sacrificing its essential character. The chef knows her way around a steak, too. A brawny 48-ounce wagyu tomahawk is aged 40 days; it arrives with a textbook roasty crust. | https://res.cloudinary.com/review-journal/image/upload/v1716593791/RJMAG_Brezza_Charred_Octopus-web.jpg | |
| Calabash African Kitchen | West | West African | 1750 S. Rainbow Blvd., Suite 8 | 36.1533652 | -115.2425735 | www.calabashafricankitchen.com | After a successful career in finance, Oulay Fisher fulfilled a dream in 2022 by <a href="https://www.reviewjournal.com/entertainment/food/inside-the-only-las-vegas-restaurant-serving-this-kind-of-african-food-2717486/" target="_blank">opening Calabash African Kitchen.</a> But she wasn’t just someone with a few bucks who thought she could run a restaurant. Fisher had cooked the food on the menu — from her native Senegal and Gambia, on the coast of West Africa — all her life. That deep connection finds expression in jollof rice simmered in roasty tomato sauce, with a hum of habanero heat. Or in mafe-domoda, a lusty peanut stew jabbed with scallions that are almost scorched. Dibi afra grilled meats summon the Senegambian street. | https://res.cloudinary.com/review-journal/image/upload/v1717014407/RJMAG_CALABASH_AFRICAN_KITCHEN-Owner_Oulay_Fisher_copy.jpg | |
| Carbone | The Strip | Italian | At Aria | 36.1073485 | -115.1765836 | aria.mgmresorts.com | Carbone, from Michelin-starred chefs Mario Carbone and Rich Torrisi and restaurateur Jeff Zalaznick, <a href="https://www.reviewjournal.com/entertainment/food/3-las-vegas-spots-among-top-20-italian-restaurants-in-us-2759434/" target="_blank">has consistently been one of the toughest reservations to score on the Strip.</a> With good reason. This high-end twist on red-sauce cooking embraces Italian American restaurant tradition — while tasting far better than tradition ever did. Consider rigatoni alla vodka given a spicy spin. Veal Parmesan features a golden fried cutlet swiped with house sauce, then topped with melting puddles of fresh mozzarella and basil. The retro red dining room brings an extra splash of style. | https://res.cloudinary.com/review-journal/image/upload/v1717014407/RJMAG__Carbone_Dining_Room_Credit_MGM_Resorts_International_copy.jpg | |
| Casa Playa | The Strip | Mexican | At Encore | 36.1298784 | -115.1651087 | www.wynnlasvegas.com | Mexican <a href="https://www.reviewjournal.com/entertainment/food/new-restaurant-brings-mexican-coastal-cuisine-to-wynn-las-vegas-2463941/" target="_blank">coastal cooking,</a> courtesy of chef Sarah Thompson, stars at this restaurant with a soothing sandstone palette (punctuated by pops of marigold) and a balmy stylishness that reads fancy-beachy. Crudos are essential, with Mexican blue shrimp ceviche and yellowfin tuna tartare with fruity pasilla chile in the mix. Housemade tortillas, some of the best in Vegas, accompany bone-in beef barbacoa, one of several dishes for the table. Dungeness crab elevates esquites, the corn street snack. Tequila and mezcal flights offer gateway sips and selections for longtime enthusiasts. | https://res.cloudinary.com/review-journal/image/upload/v1717783696/RJMAG_Casa_Playa_Crudos_Credit_Steve_Legato_copy-web.jpg | |
| Catch | The Strip | Steak and Seafood | At Aria | 36.1073485 | -115.1765836 | aria.mgmresorts.com | Part of the catch at Catch is catching sight of celebrities (or those who might be or should be or want to be). In that way, Catch is very Vegas, in the best sense. The menu of sushi, seafood and steaks exactly fits the vibe. Cynar, the artichoke apéritif, adds intrigue to a Manhattan named for New York’s Meatpacking District. Truffles make an appearance, natch: as purée with sashimi and as aïoli in a wagyu surf and turf roll. You might choose grilled shrimp, with kabayaki sweet soy sauce butter. And yes: Truffle butter graces a bicepy porterhouse for two. Catching means sharing. | https://res.cloudinary.com/review-journal/image/upload/v1716593796/RJMAG__CATCH__A5_Japanese_Miyazaki_Wagyu_Credit_MGM_Resorts_International-web.jpg | |
| Crossroads Kitchen | The Strip | Vegan | At Resorts World | 36.1341269 | -115.167604 | www.crossroadslasvegas.com | Plant-based cooking took its place among Strip fine dining options with the opening of Crossroads Kitchen from chef Tal Ronnen in 2022. A dining room rendered in red and gray, with black-and-white rock star photos, provides a backdrop for chestnut foie gras, <a href="https://www.reviewjournal.com/entertainment/food/7-essential-vegan-restaurants-in-las-vegas-2797581/" target="_blank">chips topped with seaweed caviar, and vegan versions</a> of tagliatelle bolognese and sausage and pepper pizza. A recent menu turn showcases roasted baby artichokes with saffron-lemon sabayon and Delta asparagus with poached new potatoes. There are also two tasting menus, plus a Sunday brunch buffet. | https://res.cloudinary.com/review-journal/image/upload/v1717014408/RJMAG_Crossroads_Kitchen_Chips_and_Caviar_copy.jpg | |
| Delilah | The Strip | Modern American | At Wynn Las Vegas | 36.1263057 | -115.1675188 | www.wynnlasvegas.com | Smartphones are banned, famously, at Delilah. That doesn’t stop people from trying to sneak a snap, but the ban does prevent the influencer and selfie behavior that might interrupt everyone’s good time. And what a time it is. <a href="https://www.reviewjournal.com/entertainment/food/delilah-to-channel-glamorous-supper-clubs-of-old-las-vegas-2396701/" target="_blank">Delilah conjures a midcentury supper club</a> — L.A. meets Miami — with four golden palms rising in the center. Reservations are tough, but the bar downstairs offers open seating. Wherever you land, the swingy live music makes beef Wellington for two — filet mignon, porcinis, puff pastry, black truffle pomme purée, madeira jus — taste better. | https://res.cloudinary.com/review-journal/image/upload/v1717014408/RJMAG_Delilah_Interior_2_Credit_Robert_Miller_copy.jpg | |
| Dominique Ansel Bakery | The Strip | French Bakery | At Caesars Palace | 36.1159646 | -115.1769093 | www.caesars.com/caesars-palace | It’s not fair Dominique Ansel is so lean — rock climbing lean, triathlon lean — when he has made a career of exploring the possibilities of flour, sugar, butter, chocolate and cream. <a href="https://www.reviewjournal.com/entertainment/food/its-not-just-a-pastry-its-a-phenomenon-the-cronut-turns-10-2764942/" target="_blank">The Cronut creator</a> and James Beard Award winner, who has been named the world’s best pastry chef, opened his shop in Vegas in 2022. The menu features a monthly Cronut, Dominique Kouign Amann (his version of the flaky Breton pastry), mini madeleines, and sweet and savory croissants. A robot dispenses chocolate cookie shots, the cookie shaped into a shot glass and filled with Madagascar vanilla milk. | https://res.cloudinary.com/review-journal/image/upload/v1717014408/RJMAG_DOMINIQUE_ANSEL_BAKERY_Cronut_copy.jpg | |
| Don’s Prime | The Strip | Steakhouse | At the Fontainebleau Las Vegas | 36.1375353 | -115.1600394 | www.fontainebleaulasvegas.com | Don’s Prime presents an immediate choice: Where to eat in this swellegant restaurant? At the marble bar encircling a column of spirits? In the front dining room populated by capacious green leather booths? Or in the back room, clad in sleek red velvet? No matter where you settle, chef Patrick Munster sends out modern steakhouse dishes. Pat LaFrieda Prime cuts are aged up to six months. Wagyu is sourced from American and Japanese producers. Seasonal roast chicken is graced with morels and spring garlic. A classic wedge salad or cheesy gratin potatoes are good company any time of year. | https://res.cloudinary.com/review-journal/image/upload/v1717702526/DON_S_PRIME-041124-es_005_copy.jpg | |
| Double Zero Pie & Pub | Chinatown | Pizza | 3853 Spring Mountain Road | 36.1261837 | -115.1912022 | www.doublezeropie.com | Michael Vakneen, a <a href="https://www.reviewjournal.com/entertainment/food/meet-the-man-who-might-be-making-the-best-pizza-in-vegas-2922611/" target="_blank">World Pizza Champion, owns Double Zero. </a>The pizzeria is named after the finely milled 00 flour used to make Neapolitan pies. Vakneen experimented with more than two dozen incarnations of his dough to create a light, fragrant, springy, gently crisp crust for the progressive Neapolitan pies issuing from the wood-fired oven. Taste the results in a perfect pizza Margherita: pliable enough for essential folding but sturdy enough so the red sauce, fior di latte mozzarella and a whoosh of basil (plus a hit of sea salt) never become soupy in the middle (a common failing elsewhere). | https://res.cloudinary.com/review-journal/image/upload/v1717014408/RJMAG_DOUBLE_ZERO_Michael_Vakneen_with_Pie_copy.jpg | |
| eat. | Downtown | Breakfast and Lunch | 707 Carson Ave. | 36.1670808 | -115.1390807 | eatdtlv.chefnatalieyoung.com | Eat styles itself as “The Breakfast & Lunch Joint,” a straightforward description for a restaurant with a straightforward philosophy: Eat local, happy, fresh, fast and smart. Chef-owner Natalie Young is straightforward, too, openly discussing for years how she beat addiction to become a chef and restaurateur. Deviled eggs are a signature dish and a must-try. Eggs served all day range from shrimp and grits with two over easy to outstanding biscuits and gravy with two sunny side up. And is there a better lunch pairing than grilled cheese (aged cheddar here, on sourdough) with a side of tomato soup? | https://res.cloudinary.com/review-journal/image/upload/v1718388511/RJ_MAG-TOP_100-JUN15-24_01e_copy.jpg | |
| é by José Andrés | The Strip | Spanish | At The Cosmopolitan of Las Vegas | 36.1099462 | -115.1753911 | www.ebyjoseandres.com | The restaurant occupies an intimate private room within Jaleo, also by José Andrés. A curving steel-topped bar has only nine seats. This restaurant-within-a-restaurant offers two seatings a night, Tuesdays through Saturdays, meaning only 90 diners a week experience é. Vegas loves exclusivity; this is the real thing. In view of diners, chefs prepare and plate what Andrés has called avant-garde comfort food — a butterfly fashioned from beets alighting in a garden — served over about 20 to 25 small courses (with available wine pairings). Guests are mailed a golden ticket that admits them to the restaurant. | https://res.cloudinary.com/review-journal/image/upload/v1717014408/RJMAG_e%CC%81_by_Jose_Andres_Mariposas_de_Remolacha__Credit_Louiie_Victa_copy.jpg | |
| Echo & Rig | Henderson | Steakhouse | At The District at Green Valley Ranch | 36.0215429 | -115.0869939 | www.echoandrig.com | Echo & Rig Henderson debuted in 2023, 11 years after the Tivoli Village original. <a href="https://www.reviewjournal.com/entertainment/food/8-top-restaurants-for-power-lunches-in-vegas-3032091/" target="_blank">A butcher shop lies inside the entrance with a meat locker,</a> dry-aging cases, product displays and a demonstration area. Chef-owner Sam Marvin sends out dishes just for the neighborhood: lamb porterhouse chops with fennel, Ibérico pork shoulder with garlic pea tendrils, and pasture-raised chicken, crisp of skin, in cast iron with red wine grits. Diners select from about 10 different beef cuts (including lavishly marbled zabuton) from various farms and ranches. To finish, anoint the chops with charred onion chimichurri. | https://res.cloudinary.com/review-journal/image/upload/v1716593799/Echo_Rig_Ora_King_Salmon-web.jpg | |
| Esther’s Kitchen | Downtown | Italian | 1131 S. Main St. | 36.1576619 | -115.1533825 | www.estherslv.com | Esther’s Kitchen showed there was plenty more to explore in Italian cooking — and downtown Vegas was the place to do the exploring. Esther’s significantly spurred the ongoing renewal of the area thanks to the <a href="https://www.reviewjournal.com/entertainment/food/behind-the-scenes-on-opening-night-at-new-7m-esthers-kitchen-photos-3014312/" target="_blank">global attention the restaurant attracted.</a> Chef-owner James Trees, a James Beard Award finalist, cooks in a new 10,000-square-foot space. Crusty house sourdough is swiped with fegatini chicken liver and foie gras. Beet juice tints fresh panzotti parcels plumped with beet, ricotta and goat cheese. Fresh strands of tagliatelle coil about clams and prosciutto. The cocktail and wine lists are among the most thoughtfully edited in the city. Even the pinot-averse will find one to like. | https://res.cloudinary.com/review-journal/image/upload/v1717014408/RJMAG_Esther_s_Kitchen_Dining_Room_copy.jpg | |
| Estiatorio Milos | The Strip | Greek | At The Venetian | 36.1220794 | -115.1696214 | www.estiatoriomilos.com | The look of Estiatorio Milos — bright, airy, accents in pale blue — <a href="https://www.reviewjournal.com/entertainment/food/estiatorio-milos-announces-opening-date-for-venetian-location-2296702/" target="_blank">supplies a balmy bit of coastal Greece.</a> (The restaurant, in fact, is an outpost of the global Estiatorio restaurant group.) Whole fish, perhaps swimming only 36 hours earlier, are displayed on ice. Look for fagri, plentiful in Greek waters, with a firm texture and a briny sweetness that is full-flavored but not fishy. Order it grilled whole, or as sashimi with lemon juice, olive oil and a flick of sea salt. A $45 three-course lunch — say, oysters, whole grilled dorade and baklava — ranks among the best deals on the Strip. | https://res.cloudinary.com/review-journal/image/upload/v1716593785/RJMAG_Estiatorioa_Milos_Seafood_Display-web.jpg | |
| Ferraro’s Ristorante | South | Italian | 4480 Paradise Road | 36.1091298 | -115.1517532 | www.ferraroslasvegas.com | For almost 40 years — forever in Vegas restaurant terms — the Ferraro family has owned and operated this spot mixing Italian standards and updates to the classics. In 2024, Gambero Rosso, the authoritative Italian food and wine magazine, named Ferraro’s to its list of the <a href="https://www.reviewjournal.com/entertainment/food/vegas-restaurant-named-1-of-worlds-top-italian-spots-for-2023-3009824/" target="_blank">world’s best Italian restaurants outside Italy.</a> Gambero Rosso praised the vitello tonnato — veal in tuna sauce, brightened with lemon and capers — so why not start there? Lasagna alla Gino defines rich: ricotta, bolognese, béchamel. Ferraro’s offers an expansive wine list and extensive wine education events. | https://res.cloudinary.com/review-journal/image/upload/v1716593784/RJMAG_Ferraro_s_Ristorante_Salmone_Marechiaro_Credit_Gaby_Duong-web.jpg | |
| Fine Company | Summerlin | Modern American | At Downtown Summerlin | 36.1507332 | -115.3334065 | www.finecompanylv.com | The banana bread alone is worth a visit to this <a href="https://www.reviewjournal.com/entertainment/food/former-strip-chef-returns-with-summerlin-neighborhood-restaurant-2904536/" target="_blank">neighborhood favorite.</a> It’s light yet substantial, with a gentle crust adding structure and texture. Slices, from a small loaf, arrive with a tropical flower, a ruffle of whipped French butter, glistening wildflower honey and a spatter of sea salt. At lunch, you might find a kicky salad of orzo, piquillo chiles, fruity Taggiasca olives, giardiniera, feta and pesto. Dinner runs to Verlasso salmon with crisp skin in curry buttermilk sauce. For brunch, there’s Jidori fried chicken glazed in cumin honey and joined by a jab of chili mayo. In fine weather, grab a seat on the terrace. | https://res.cloudinary.com/review-journal/image/upload/v1718151099/RJMAG_FINE_COMPANY_Mom_s_Banana_Bread_copy.jpg | |
| Firefly Tapas Kitchen & Bar | South | Spanish | 335 Hughes Center Drive | 36.1150399 | -115.1569789 | www.fireflylv.com | Firefly, the popular restaurant inspired by Spanish small plates, is something of an off-Strip pioneer, its original location opened by chef-owner John Simmons in 2003. Take a first graze through chilled tapas like tuna tartare sheened with sesame oil or a classic pairing of serrano ham and manchego cheese. Sweet-spicy camarones a la diabla wait among seafood tapas. Serrano and manchego consort again, in croquetas with aïoli for dredging. Paellas possess the proper delicate crisp layer of rice in the bottom of the pan. Sangria comes in red, white and sparkling. Or there’s a G&T with Spanish gin. | https://res.cloudinary.com/review-journal/image/upload/v1717702526/FIREFLY_060424cs_003_copy.jpg | |
| Gaetano’s Ristorante | Henderson | Italian | 10271 S. Eastern Ave., Suite 111, Henderson | 36.0028658 | -115.110645 | www.gaetanoslasvegas.com | For more than 20 years, the Palmeri family has owned and operated this neighborhood spot. The restaurant is named for its founder, the late Gaetano Palmeri. Today, his son and daughter-in-law, Nick and Sarah Palmeri, continue the tradition of warm service and Italian standards. House meatballs need nothing but themselves (though they’re still winners with marinara and a flurry of Parmesan). Freshly made pastas provide a signature pleasure. Spaghetti carbonara (Tuscan guanciale, organic egg, Parmesan) reflects the best of Italian cooking: quality ingredients prepared simply and well. | https://res.cloudinary.com/review-journal/image/upload/v1716587831/RJMAG_Gaetano_s_Ristorante_Brunch_Eggs_in_Purgatory-web.jpg | |
| Garagiste Wine Room & Merchant | Downtown | Wine Bar | 197 E. California Ave., Suite 140 | 36.15716 | -115.1527326 | www.garagistelv.com | Vegas is overwhelmingly a cocktail town. Given that, the importance of <a href="https://www.reviewjournal.com/entertainment/food/5-places-helping-las-vegas-wine-scene-to-branch-out-2611803/" target="_blank">Garagiste in developing a true wine culture</a> here cannot be overstated; where it has led, others have followed. The Garagiste list ranges widely and deeply across the globe, showcasing producers often overlooked by the mainstream trade. And because Garagiste began asking distributors to bring in such wines, it almost single-handedly created the local market for such boutique releases. Choosing to open Garagiste in a raffish section of downtown signaled a willingness to bring new drinkers into the wine conversation. | https://res.cloudinary.com/review-journal/image/upload/v1716595847/RJMAG_Garagiste_Wine_Flight-web.jpg | |
| The George Sportsmen’s Lounge | Southwest | Modern American | At Durango | 36.063495 | -115.283024 | www.thegeorgelv.com | The hospitality group that created The George hopes to deliver the next step in the <a href="https://www.reviewjournal.com/entertainment/food/1st-look-inside-lavish-sports-lounge-and-restaurant-at-durango-casino-2895009/" target="_blank">evolution of sports viewing</a> and a new customer demographic along with it. That starts with the layout of the lounge, which is adjacent to the sportsbook but set in a tier above. This separation affords views of the big screens while allowing minors to dine. The lounge gives onto a huge trellised terrace with a bar, seating and games; it’s almost a separate attraction. The menu, designed to draw that new demo, runs to baked goat cheese, a hummus duo, grilled lamb ribs, seared U10 scallops and a 32-ounce tomahawk ribeye. | https://res.cloudinary.com/review-journal/image/upload/v1717783696/RJMAG_The_George_Brunch_Board_copy-web.jpg | |
| Golden Steer Steakhouse | Central | Steakhouse | 308 W. Sahara Ave. | 36.1441683 | -115.161177 | www.goldensteer.com | Golden Steer, <a href="https://www.reviewjournal.com/entertainment/food/inside-golden-steers-first-expansion-in-almost-50-years-photos-2936743/" target="_blank">a choice center-cut portion of Old Vegas,</a> opened in 1958. One important reason for the enduring appeal is the side of Rat Pack-era atmosphere that comes with capacious martinis, the French onion soup and wet-aged ribeyes. Frank and the fellas frequented the restaurant when they performed on the Strip, and there’s a nameplate on Sinatra’s favorite booth. The exterior signs were recently updated, but they still mark the spot for colossal chops, brandy cream sauce and superlative service. Golden Steer seems frozen in time, and thank goodness for that. | https://res.cloudinary.com/review-journal/image/upload/v1717014408/RJMAG_Golden_Steer_Interior_copy.jpg | |
| Gordon Ramsay Hell’s Kitchen | The Strip | Modern American | At Caesars Palace | 36.1159646 | -115.1769093 | www.caesars.com/caesars-palace | Chef Gordon Ramsay, whose bellowing TV celebrity sometimes overshadows the nearly 20 Michelin stars he’s collected in his long career, <a href="https://www.reviewjournal.com/entertainment/food/gordon-ramsay-makes-surprise-visit-at-hells-kitchens-5th-anniversary-2724051/" target="_blank">scored a prime perch right on the Strip</a> when he launched Hell’s Kitchen in 2018. Six years on, people still line up each day before the 11 a.m. opening. They’re raring to get at signature dishes such as beef Wellington, excellent lobster risotto, pan-seared scallops with bacon lardons (a sort of surf and turf) and sticky toffee pudding. Vegetarians will want to try the white beans in spicy tomato sauce and cashew cream cheese paired with crusty grilled bread. | https://res.cloudinary.com/review-journal/image/upload/v1716593782/RJMAG_Gordon_Ramsay_Hell_s_Kitchen_Beef_Wellington-web.jpg | |
| Gritz Café | Central | Soul Food | 1911 Stella Lake St., Suite 150 | 36.1936471 | -115.1648163 | www.gritzcafe.com | Before Trina Jiles opened Gritz Café, she was <a href="https://www.reviewjournal.com/local/local-las-vegas/las-vegas-cafe-owner-broke-barriers-as-black-female-firefighter-2290746/" target="_blank">Clark County’s first Black female firefighter.</a> In 2008, she traded fires for the range, debuting her Southern and soul food restaurant on the Historic Westside, the traditional center of Black culture (culinary and otherwise) in Vegas. The kitchen has a way with fried chicken and fried fish — light, crisp, golden, never greasy. Plates, like grilled beef hot links, include grits or another side and choice of bread. For a DIY bowl, why not layer grits, fried shrimp, grilled onions and a biscuit? Peach cobbler is the flourish to finish any meal. | https://res.cloudinary.com/review-journal/image/upload/v1718409985/RJ_MAG-TOP_100-JUN15-24__009_copy.jpg | |
| Harlø Steakhouse & Bar | Summerlin | Steakhouse | At Downtown Summerlin | 36.1529342 | -115.3329652 | www.harlosteak.com | Harlø convenes <a href="https://www.reviewjournal.com/rj-magazine/la-strega-harlo-chef-welcomes-award-recognition-2588947/" target="_blank">a modern take on Old Vegas,</a> with tiered chandeliers, leather banquettes and curving booths, a bustling bar, white-jacketed servers and a clubby vibe thanks to a host of regulars. Chef Gina Marinelli, a James Beard Award nominee, helms the kitchen. Enroll in the old school with tableside Dover sole meunière or Chateaubriand. Caviar thrives at Harlø, from briny bites to full service (with a Louis XIII pairing to up the indulgence). Marinelli shines in her monthly tasting menus. Her homage to Japan includes house ramen noodles caressed by lime butter and rich, savory uni. | https://res.cloudinary.com/review-journal/image/upload/v1717014408/RJMAG_Harlo_Steakhouse_Japanese_Tasting_Menu_Spread_Spring_2024_Credit_Luther_Redd_copy.jpg | |
| HaSalon | The Strip | Mediterranean | At The Venetian | 36.1220794 | -115.1696214 | www.venetianlasvegas.com | HaSalon is like two restaurants in one. Traditional sit-down dining occurs early on. Later, the music bumps up, the energy rises and diners get into the groove. HaSalon — <a href="https://www.reviewjournal.com/entertainment/food/global-israeli-restaurant-famous-for-its-party-vibe-opens-on-the-strip-2874028/" target="_blank">“living room” in Hebrew</a> — is the second restaurant in Vegas from celebrated chef Eyal Shani, often called the father of modern Israeli cooking. The changing menu might feature the Terrible Hammer, a strew of herbs and flowers pounded atop beef carpaccio; a sweet corn version of mamaliga, a Romanian-Jewish dish akin to polenta; or roasted calamari in sage butter, resting on tomato foam swirled with yogurt. | https://res.cloudinary.com/review-journal/image/upload/v1717014408/RJMAG_HaSalon_Chef_Eyal_Shani_Headshot_Credit_The_Venetian_Resort_Las_Vegas_copy.jpg | |
| Honey Salt | West | Modern American | 1031 S Rampart Blvd. | 36.1606172 | -115.2929958 | www.honeysalt.com | Culinary power couple Elizabeth Blau and chef Kim Canteenwalla, James Beard Award nominees, own Honey Salt. <a href="https://www.reviewjournal.com/entertainment/food/honey-salt-celebrates-10-years-as-its-founders-explore-expansion-2661741/" target="_blank">The airy restaurant, like a rustic-chic garden room, </a>suits the bright, fresh menu of elevated comfort cooking. Some dishes date to day one in 2012: Grandma Rosie’s turkey meatballs, the fried chicken sandwich, caramelized sea scallops. Newer signatures include a lavish arrangement of crudités with hummus, sticky ribs from the heritage Duroc pig and seasonal Tuscan bean soup with a Parmesan baguette riding sidecar. | https://res.cloudinary.com/review-journal/image/upload/v1716593781/RJMAG_Honey_Salt_Dining_Room_RJ_File-web.jpg | |
| Jaleo by José Andrés | The Strip | Spanish | At The Cosmopolitan of Las Vegas | 36.1099462 | -115.1753911 | www.jaleo.com | In the <a href="https://www.reviewjournal.com/entertainment/food/chef-tackles-multitude-of-tasks-running-jaleo-in-the-cosmo-2636989/" target="_blank">paella pit at Jaleo,</a> pans are elevated on three-legged stands; small woodpiles burn beneath, fragrant with the orange of the dish’s native Valencia. The crew rings a bell each time it issues a paella. But much remains to explore beyond rice. Consider pascualete, a sheep’s milk cheese spread on toast with fig jam or quince paste. Or Berenjenas Fritas a la Malagueña, fried eggplant and honey from Andalusia. Or magisterial Lubina a la Donostiarra, whole grilled sea bass from the Spanish Basque country. Its lively dressing blends lemon, apple cider vinegar and gelatin leeched from fish bones. | https://res.cloudinary.com/review-journal/image/upload/v1718758924/RJMAG_Jaleo_Gambas_al_Ajillo_Credit_Neil_John_Burger_copy.jpg | |
| Joël Robuchon | The Strip | French | At the MGM Grand | 36.1022563 | -115.1699636 | mgmgrand.mgmresorts.com | The late Joël Robuchon, one of the greatest chefs in history, opened his eponymous restaurant in Vegas in 2005. Three years later, when Michelin launched its short-lived Vegas guide, Robuchon received three stars, the top rating (and the only Vegas restaurant ever so honored). Robuchon affirms that its modern renditions of French haute cuisine — impeccable ingredients, exquisite technique — continue to have a place in the digital age. Seasonal tasting menus deliver the meals of a lifetime amid opulent digs. This spring, black cod, a favorite ingredient of the chef, is one of the stars. | https://res.cloudinary.com/review-journal/image/upload/v1716587830/RJMAG_Joe%CC%88l_Robuchon__Black_Cod_Credit_Cashman_Photography-web.jpg | |
| Kaiseki Yuzu | Chinatown | Japanese | 3900 Spring Mountain Road, Suite A5 | 36.1272654 | -115.1924498 | www.kaisekiyuzu.com | Chef-owner Kaoru Azeuchi has made kaiseki, a traditional format from Japan, an island nation, <a href="https://www.reviewjournal.com/entertainment/food/6-vegas-chefs-named-semifinalists-in-2024-james-beard-awards-2987262/" target="_blank">flourish in the Nevada desert. </a>For this alone, the James Beard Award finalist deserves plaudits. He sends out plates that are among the most beautifully composed in Vegas. Many ingredients are sourced from Japan, and the frequently changing menus tell the story of seasonal availability. Exquisite knife cuts and cooking techniques such as searing, simmering and grilling help create dishes with deeply pure flavors. Kaiseki Yuzu’s modest setting makes its food all that much more powerful. | https://res.cloudinary.com/review-journal/image/upload/v1718648414/RJ_MAG-TOP_100-061424-es_004_copy.jpg | |
| Kyu | The Strip | Barbecue-Asian | At the Fontainebleau Las Vegas | 36.1375353 | -115.1600394 | www.kyurestaurants.com | Among the most compelling new restaurants in Vegas, <a href="https://www.reviewjournal.com/entertainment/food/inside-1-of-las-vegas-most-compelling-new-restaurants-3034828/" target="_blank">Kyu showcases American barbecue with Asian influences.</a> (Its name nods to ’cue and to an auto-text glitch (thankyu instead of thank you) among the owners before the first Kyu opened, in 2016.) Chef Christopher Arellanes, raised in a Buddhist monastery, understands East meets West. A wood-fire roasted head of cauliflower arrives in a puddle of whipped goat cheese and shishito-herb vinaigrette. Slices of house pastrami nestle in bao (à la Peking duck). Bone marrow helps bind A5 wagyu tartare spooned on pulls of milk bread. | https://res.cloudinary.com/review-journal/image/upload/v1717014409/RJMAG_KYU_PROFILE_Roasted_Cauliflower_copy.jpg | |
| La Cave Wine & Food Hideaway | The Strip | Modern American-Wine Bar | At Wynn Las Vegas | 36.1263057 | -115.1675188 | www.wynnlasvegas.com | At La Cave, <a href="https://www.reviewjournal.com/entertainment/food/5-places-helping-las-vegas-wine-scene-to-branch-out-2611803/" target="_blank">a moody cellar room leads to the bar and dining area,</a> where wine bottles rise on the back bar. The bar opens to a floral garden room overlooking the Wynn pool and gardens. The wine program encompasses dozens of wines by the glass and a couple of hundred releases by the bottle, with the Old and New Worlds widely represented. That means plenty of pairings for La Cave’s highly grazeable menu: flatbreads, crab ravioli, Moroccan chicken skewers. At weekend brunch, about 20 items are continually passed on trays, along the lines of dim sum. Bottomless bloodys and sangria bring the buzz. | https://res.cloudinary.com/review-journal/image/upload/v1717014412/RJMAG_La_Cave_Brunch_French_Toast_copy.jpg | |
| Lamaii | Chinatown | Thai | 4480 Spring Mountain Road, Suite 700 | 36.1268409 | -115.2013053 | www.lamaiilv.com | You’ll want to <a href="https://www.reviewjournal.com/entertainment/food/8-top-restaurants-for-power-lunches-in-vegas-3032091/" target="_blank">imbibe at this elegant Chinatown restaurant</a> composed of marble, glass, dark woods, upholstered banquettes and gorgeous lighting fixtures. Owner Bank Atcharawan, former sommelier at Lotus of Siam, brings together rieslings, Chablis and Champagnes that naturally consort with Thai food. Bia Hawang, the other owner, leads the pairings on the cocktail front. Three to try (and pair with): shrimp and jicama goong ceviche with lime dressing, kua gling ground pork stir fried with spicy curry paste, and gang pu spicy crab curry with rice vermicelli. | https://res.cloudinary.com/review-journal/image/upload/v1716593778/RJMAG_Lamaii_Interior_Kevin_Cannon-web.jpg | |
| La Neta Cocina y Lounge | Summerlin | Mexican | At Downtown Summerlin | 36.1519745 | -115.3327661 | www.lanetacocina.com | Antique-style crystal chandeliers, in swags, drops and tiers — think “The Gilded Age” — populate the sleek lounge at La Neta and punctuate hanging boughs of greenery that stretch overhead in the dining room. The whole setup just feels cool, a fitting surround for La Neta’s modern Mexican food.<a href="https://www.reviewjournal.com/entertainment/food/at-la-neta-cocina-the-mother-of-all-quesadillas-2626025/" target="_blank"> A special quesadilla</a> makes the point: lobster poached in mezcal butter; a crusty coverlet of Mexican cheeses; Brussels sprouts, pickled onion and Fresno chile slaw; and fat dots avocado mousse, purple beetroot crema and Truff aïoli completing the dish. Set the date for birria and barbacoa on Taco Tuesday. | https://res.cloudinary.com/review-journal/image/upload/v1717014412/RJMAG_La_Neta_Cocina_y_Lounge_Lounge_Credit_Chris_Wessling_copy.jpg | |
| La Strega | West | Italian | 3555 S. Town Center Drive, Suite 105 | 36.1248532 | -115.3251967 | www.lastregalv.com | Chef Gina Marinelli <a href="https://www.reviewjournal.com/rj-magazine/la-strega-harlo-chef-welcomes-award-recognition-2588947/" target="_blank">makes another appearance on this list with La Strega,</a> the Italian sibling to Harlø Steakhouse about 3 miles away. Marinelli has a light hand with her cooking, even in more substantial dishes. Strega means “witch” in Italian; pear and feta consort in a witch’s salad, just so. Braised Spanish rabbit brings out its natural sweetness. Rigatoni bolognese hits the bold flavor notes: wild boar, ’nduja, grana padano. A new daily “witching hour” features beverage specials (spritzes, sangiovese, Peroni) and bites such as vegetables with gigante bean purée and polpettine with whipped ricotta. | https://res.cloudinary.com/review-journal/image/upload/v1717014412/RJMAG_La_Strega_Cocktails_copy.jpg | |
| Le Bon Goût Chez Fa | Central | West African | 3920 W. Charleston Blvd., Suite A | 36.1598079 | -115.1936995 | www.instagram.com/lebongoutchezfa | Chef-owner Fatima Sy is the <a href="https://www.reviewjournal.com/entertainment/food/5-new-restaurants-in-las-vegas-2987205/" target="_blank">“Fa” in Le Bon Goût Chez Fa</a> (“Good Taste by Fa”). She opened her Senegalese restaurant in June 2023. Her take on jollof rice, the national dish of Senegal cooked with fragrant spices, plays foil to rich fish stew with vegetables. Yassa guinar, grilled chicken marinated in onion sauce, is served with white rice. A grilled lamb yassa joins yellow coconut rice. Sy offers vegan, too, with simmered vegetarian curry and jollof rice with vegetables. To finish, think thiakry: Senegalese couscous mixed with yogurt and sour cream, then topped with fruit and shredded coconut. | https://res.cloudinary.com/review-journal/image/upload/v1718409850/RJ_MAG-TOP_100-JUN15-24-MC-11_copy.jpg | |
| Le Cirque | The Strip | French | At Bellagio | 36.1120924 | -115.1769541 | bellagio.mgmresorts.com | The Maccioni family opened the original restaurant on East 65th Street in Manhattan in 1974. Ringmaster Siro Maccioni presided over a big-top swirl of the social and shiny. <a href="https://www.reviewjournal.com/entertainment/food/6-months-after-reopening-famed-le-cirque-at-bellagio-hits-its-stride-2579703/" target="_blank">Today, that spirit remains at Le Cirque,</a> where a tented ceiling in bright stripes (inspired by the circus) and panels of monkeys cavorting in 18th century dress (à la Fragonard) provide the occasion for a focused take on modern French cooking. The standard and vegetarian tasting menus range seasonally: braised leek salad, rabbit with spring peas, black truffle risotto and always caviar. | https://res.cloudinary.com/review-journal/image/upload/v1716596371/RJMAG_Le_Cirque_Tournedos_Rossini_Credit_MGM_Resorts_International-web.jpg | |
| Letty’s de Leticia’s Cocina | Downtown | Mexican | 807 S. Main St. | 36.1627591 | -115.1512981 | www.lettysdeleticias.com | Letty’s occupies a low, modest, stucco building with teal accents in the Arts District downtown. Outside and in, surfaces variously sport bright images: a salamander, an owl, an armadillo, blossoms and Frida Kahlo surrounded by playful figures. Chef-owner <a href="https://www.reviewjournal.com/entertainment/food/mexican-restaurant-opens-in-el-sombrero-space-downtown-2109393/" target="_blank">Leticia Mitchell sends out honest, fast-casual cooking. </a>Chilaquiles hit the right texture between crisp and soft, with choice of sauce. Pork belly, tender and savory, fills tacos spiked with pickled onions. Bolillo rolls are made daily for tortas. Birria consommé hosts ramen noodles, boiled egg, corn and spurts of lime for punchy ramenbirra. | https://res.cloudinary.com/review-journal/image/upload/v1718317163/RJ_MAG-TOP_100-061224-es_004e_copy.jpg | |
| Lotus of Siam | Central | Thai | 620 E. Flamingo Road | 36.1151443 | -115.1498604 | www.lotusofsiamlv.com | What more can be said about Lotus of Siam, <a href="https://www.reviewjournal.com/entertainment/food/opening-date-set-for-new-lotus-of-siam-restaurant-2660016/" target="_blank">consistently ranked among the finest Thai restaurants</a> in North America for more than two decades? Or about its German wines (among the best in Vegas) that link arms so well with Thai food? While a Lotus outpost in Summerlin settles in, and the original location is being renovated, the Flamingo Road restaurant carries the banner under chef-owner Saipin Chutima, a James Beard Award winner. Her khao soi (crisp duck atop egg noodles in curry sauce) and garlic prawns (distinctively butterflied, with crisp edible “potato chip” shells) are as winning as ever. | https://res.cloudinary.com/review-journal/image/upload/v1716596641/RJMAG_Lotus_of_Siam_Garlic_Prawns-web.jpg | |
| LPM Restaurant & Bar | The Strip | Mediterranean | At The Cosmopolitan of Las Vegas | 36.1099462 | -115.1753911 | www.lpmrestaurants.com | The whimsical spirit of Jean Cocteau, the French writer and filmmaker, informs LPM. <a href="https://www.reviewjournal.com/entertainment/food/inside-one-of-the-best-new-restaurants-of-2023-in-las-vegas-2944547/" target="_blank">The Mediterranean menu celebrates the South of France,</a> with excursions to the Italian Riviera next door. You might settle in at the pewter bar or bijou lounge for a Tomatini, a union of muddled Campari tomatoes, vodka, white balsamic, simple syrup, and salt and pepper. Marinated sweet red peppers are thinly sliced and served in a slick of olive oil. In a salad, tart pomegranate balances sweet corn. Warm prawns are classically simple: olive oil, lemon juice, ribbons of fresh basil. | https://res.cloudinary.com/review-journal/image/upload/v1716596763/RJMAG_LPM_Restaurant_Marinated_Peppers_and_Sweet_Corn_Salad-web.jpg | |
| Main St. Provisions | Downtown | Modern American | 1214 S. Main St. | 36.1568485 | -115.1538769 | www.mainstprovisions.com | Tomatoes are typically tasteless in Vegas; the weather quickly becomes too hot, which means they have to be shipped. But Main St. owner Kim Owens somehow manages to obtain juicy, tart-sweet specimens for her tomato salad. Tomatoes, seemingly a simple thing, testify to Owens’ long relationships with suppliers and her commitment to seasonality. Puffy fry bread awaits dipping. Trout crudo offers a lesson in raw simplicity. A short rib dumpling feels a bit like beef Wellington without the folderol. Sitting at the bar? Have one of the knowledgeable barkeeps guide a wine pairing. | https://res.cloudinary.com/review-journal/image/upload/v1717702865/RJMAG_Main_St._Provisions_Chef-Owner_Kim_Owens_copy.jpg | |
| Marché Bacchus | West | French | 2620 Regatta Drive | 36.2079933 | -115.2683903 | www.marchebacchus.com | Bradley Ogden, the James Beard Award winner whose eponymous restaurant was a mainstay of early 2000s Vegas, became culinary director of Marché Bacchus, <a href="https://www.reviewjournal.com/entertainment/food/james-beard-winning-chef-takes-helm-at-marche-bacchus-2725154/" target="_blank">the lakeside French bistro and wine shop in Desert Shores,</a> in February 2023. Traditional and modern French dishes (with departures here and there) meet across lunch, dinner and brunch. Brown bread feels like a different partner for seared foie gras. Flat-iron steak frites feature red wine shallot reduction. When did you last have a savory soufflé? A blue cheese version is here, a specialty of the chef, alongside a spoonful of ladies who lunch. | https://res.cloudinary.com/review-journal/image/upload/v1716593777/RJMAG_Marche_Bacchus_Dining_Room-web.jpg | |
| Michael’s Gourmet Room | South | Steakhouse | At the South Point | 36.0112104 | -115.1751791 | www.southpointcasino.com | Michael’s, aka Big Red, <a href="https://www.reviewjournal.com/entertainment/food/explore-some-of-las-vegas-oldest-restaurants-2576032/" target="_blank">offers a sumptuous salute to the gourmet rooms</a> (what casinos routinely once called their flagship restaurants) of Old Vegas. There are crimson banquettes, wallpaper and serviettes; plateware rimmed in deep red; brass sconces; dark wood molding; and frosted glass partitions between enormous booths. Amid the vintage, classic steakhouse dishes ensue. Spinach salad with warm vinegar dressing. Stone crab claws atop a heap of ice. Dover sole meunière, of course. Tournedos of beef in a spiced marengo vegetable stew. For dining in Big Red, a big red wine is a big yes. | https://res.cloudinary.com/review-journal/image/upload/v1716593765/RJMAG_Stone_Crab_Claws-web.jpg | |
| Milpa | West | Mexican | 4226 S. Durango Drive, Suite 101 | 36.1129719 | -115.2786445 | http://www.milpalv.com | This neighborhood spot is exceedingly modest, just a storefront in random west Vegas, but <a href="https://www.reviewjournal.com/entertainment/food/3-las-vegas-restaurants-make-yelps-top-100-list-for-2024-2986487/" target="_blank">some of the finest tortillas in the city are created here.</a> Chef-owner D.J. Flores, a James Beard Award nominee, practices traditional nixtamalization — the boiling, steeping, rinsing and grinding of heirloom corn imported from Mexico. The resulting masa dough provides a splendid foundation for tacos with local mushrooms or for Oaxacan black bean tetelas topped with a sunny side egg, shimeji mushrooms and salsa macha. Tortillas might also be stacked alongside cauliflower tinga or short rib barbacoa. | https://res.cloudinary.com/review-journal/image/upload/v1716593776/RJMAG_Milpa_Mushroom_Tacos-web.jpg | |
| Mizunara | Southwest | Japanese | At The Sundry Food Hall at UnCommons | 36.0634692 | -115.2777837 | www.instagram.com/mizunaralv | Chef Shotaro Kamio, of Iyasare restaurant in Berkeley, California, brought this <a href="https://www.reviewjournal.com/entertainment/food/top-new-restaurants-and-notable-closings-in-las-vegas-for-2023-2968092/" target="_blank">Japanese spot specializing in temaki hand rolls served open face,</a> the edges of the nori wrapper left unsealed, not rolled into a cone, and served in wooden cradles. The menu also ranges from Japanese smoked potato salad with spicy cod roe to deeply savory chilled ramen with chashu pork belly, tamago, cucumber, bamboo shoots and sesame vinaigrette. The mini rice bowl is furnished with tamari-braised pork belly, a ramen egg and jabs of kimchi. Dessert temaki are made from phyllo and candied fruit. Note: The restaurant closed after press time. | https://res.cloudinary.com/review-journal/image/upload/v1716593776/RJMAG_Mizunara_Temaki_Hand_Rolls-web.jpg | |
| Momofuku | The Strip | Pan-Asian | At The Cosmopolitan of Las Vegas | 36.1099462 | -115.1753911 | vegas.momofuku.com | David Chang, <a href="https://www.reviewjournal.com/entertainment/food/celebrity-chef-david-chang-i-get-way-too-much-credit-2121352/" target="_blank">one of the most important American chefs of the 21st century,</a> brought his Momofuku (“lucky peach”) to Vegas in 2017. It’s still drawing them in. The Peach Bar is there for a slurpy bowl of shoyu ramen with pork belly and pork shoulder. Or for signature pork buns. Or fried chicken and caviar buns with crème fraîche. Large-format dishes — candied walnut lobster and shrimp, say, or chunks of five-spice roasted duck wrapped in crêpes or Bibb lettuce — feed the whole table in the main dining room. The four-course special lunch menu changes seasonally. | https://res.cloudinary.com/review-journal/image/upload/v1717014412/RJMAG_Momofuku_Pork_Buns_copy.jpg | |
| Mon Ami Gabi | The Strip | French | At Paris Las Vegas | 36.1121506 | -115.17155 | www.monamigabi.com | Twenty-five years after its debut, Mon Ami Gabi remains popular, not least because of its <a href="https://www.reviewjournal.com/entertainment/food/treat-your-eyes-tastebuds-at-these-outdoor-dining-spots-2323759/" target="_blank">terrace along the Strip</a> that offers some of the best people-watching in Vegas. Inside lies a tiled conservatory-style dining room that also supplies views to the boulevard. The restaurant reminds us why French bistro standards have enduring appeal. Steak tartare sharpened with Dijon aïoli. A frisée and lardon salad bound by a runny poached egg. Steak frites? Essential, with béarnaise or peppercorn sauce. French green beans of course accompany trout amandine. Somewhere in all this, a Kir Royale is called for. | https://res.cloudinary.com/review-journal/image/upload/v1717014412/RJMAG_Mon_Ami_Gabi__Interior_Credit_Jordan_Johnson_copy.jpg | |
| Monzù Italian Oven + Bar | Central | Italian | 6020 W. Flamingo Road, Suite 10 | 36.1152945 | -115.223397 | www.monzulv.com | Serious pizza always has a story. <a href="https://www.reviewjournal.com/entertainment/food/monzu-chef-bringing-old-school-pizzeria-to-2-new-locations-2276047/" target="_blank">At Monzù, obsession and exploration make the tale. </a>For his dough, chef-owner Giovanni Mauro created a bicameral starter: one strain derived from local apricots, the other from a Neapolitan mother said to be more than 300 years old. The dough is baked in rectangles, in the Roman style, yielding a crust light yet substantial, bubbling and gently crisp, the perfect occasion for a spicy spread of ’nduja or white sauce and rapini or pork five ways, including guanciale and prosciutto cotto. Or place yourself in Mauro’s hands with a tasting menu at the chef’s table. | https://res.cloudinary.com/review-journal/image/upload/v1717702526/RJMAG_Monzu_Robbie_Pizza_Credit_Bronson_Loftin_copy.jpg | |
| Morimoto Las Vegas | The Strip | Japanese | At the MGM Grand | 36.1022563 | -115.1699636 | www.ironchefmorimoto.com | Allez cuisine! Masaharu Morimoto, <a href="https://www.reviewjournal.com/entertainment/food/iron-chef-hosts-1k-a-plate-japanese-dinner-on-the-strip-2772254/" target="_blank">the famed chef and restaurateur who starred in “Iron Chef” Japan</a> and its “Iron Chef America” spinoff, is known for his cross-border excursions to braid his native Japanese cooking with traditions from elsewhere. To be sure, a fine selection of sashimi is on offer (including sea eel and urchin), but so are Brussels sprouts with bonito flakes, oyster foie gras, hamachi tacos, tuna pizza and whole lobster with the chef’s spice blend. A collage of dramatic black-and-white images rises behind the sushi bar, a change from the usual stripped-down sushi bar aesthetic. | https://res.cloudinary.com/review-journal/image/upload/v1716593775/RJMAG_Morimoto_Las_Vegas__Whitefish_Carpaccio_Credit_MGM_Resorts_International-web.jpg | |
| Mott 32 | The Strip | Chinese | At The Venetian | 36.1220794 | -115.1696214 | www.mott32.com | The name Mott 32 pays homage to 32 Mott St., the longest continuously operated business in New York City’s Chinatown. In 2020, chef Alan Ji received a James Beard Award nomination. <a href="https://www.reviewjournal.com/entertainment/food/lucky-8-places-in-vegas-to-eat-for-lunar-new-year-3000266/" target="_blank">The look of Mott 32, steampunk meets Asia,</a> features painted tropical flowers, fixtures on pulleys, an exterior iron fence and a mural of a recumbent Asian woman. Ibérico pork xiaolongbao, often called soup dumplings, reflect a Mott twist on Chinese standards. Lacquered Peking duck, ordered in advance, is roasted on arrival. Plant-based smoked cod is a flavor and texture revelation: You can’t tell it from the original. | https://res.cloudinary.com/review-journal/image/upload/v1716593775/RJMAG_Mott_32_Chinese_New_Year_Spread-web.jpg | |
| Nobu | The Strip | Japanese | At Caesars Palace | 36.1159646 | -115.1769093 | www.noburestaurants.com | Nobu Matsuhisa has taken his essential culinary style — <a href="https://www.reviewjournal.com/entertainment/food/after-a-decade-on-the-strip-whats-next-for-the-king-of-wagyu-2931333/" target="_blank">Japanese classicism married with other influences</a> — and extended that style into a signature free-floating internationalism that seems suited to wherever it lands. You might say miso black cod has conquered the world. At Nobu, you’ll certainly find that dish. You’ll also find yellowtail sashimi with jalapeños. Or luscious A5 wagyu with a scatter of sea salt and a hillock of salted yuzu chili paste — one course in a teppanyaki tasting menu. Like black cod, rock shrimp tempura and lobster shiitake salad are Nobu classics. | https://res.cloudinary.com/review-journal/image/upload/v1716593774/RJMAG_Nobu_Las_Vegas_Caesars_Palace_Yellow_Tail_Sashimi_with_Jalapeno-web.jpg | |
| Ocean Prime | The Strip | Steakhouse | At 63 Las Vegas | 36.1088439 | -115.1740951 | www.ocean-prime.com | A <a href="https://www.reviewjournal.com/entertainment/food/eye-candy-everywhere-1st-look-inside-new-20m-steakhouse-above-the-strip-2792722/" target="_blank">$20 million steakhouse</a> is not the occasion for, say, foraged things on shovels, so the menu cossets diners in familiar luxury: chilled seafoods, caviar and vodka pairings, nigiri with gold leaf and caviar, a tangle of lobster linguine, dry-aged wagyu strip steak, a bone-in ribeye coming in at 2 pounds. Less familiar might be an olive oil-infused vodka martini spiked with Calabrian chilis, or the G&T cart circulating throughout the room on its mission of mercy. In warm weather, take to the terrace overlooking the Strip for brioche French toast or Maryland crab melt at lunch and brunch. | https://res.cloudinary.com/review-journal/image/upload/v1716593773/RJMAG_OCEAN_PRIME_Smoking_Seafood_Tower-web.jpg | |
| Orla | The Strip | Mediterranean | At Mandalay Bay | 36.091957 | -115.1746616 | www.michaelmina.net | At Orla, the latest Vegas restaurant from James Beard Award-winning chef Michael Mina, the seafood-focused menu takes inspiration, especially, <a href="https://www.reviewjournal.com/entertainment/food/mandalay-bay-keeps-new-wave-going-with-james-beard-award-winning-chef-2881873/" target="_blank">from Greek cuisine and fragrant Middle East ingredients.</a> Some highlights: Urfa chili pepper-dusted bigeye tuna with crisp falafel and whipped tahini, chilled lobster salad with avocado and mango, and meatballs made from gnudi cheese dumplings and lamb, with dates, chutney and preserved lemon. Alexandria fish fry, a modern take on a traditional Egyptian version, features white fish in a chickpea spice crust with vegetable slaw. | https://res.cloudinary.com/review-journal/image/upload/v1717014412/RJMAG_Orla_Sizzling_King_Crab_Credit_Anthony_Mair_copy.jpg | |
| Pacific Island Taste | Central | Hawaiian | 545 E. Sahara Ave, Suite 101 | 36.1434671 | -115.1494075 | www.pacificislandtaste.com | Vegas is famously dubbed the Ninth Island of Hawaii because of all the Hawaiians who live here or visit. The family-owned Pacific Island Taste, with its photograph of Diamond Head across one wall and Aloha shirts for sale in one corner, provides Ninth Islanders (and others) with some of the best cooking from back home. The meat in Spam musubi sports the proper sweet-grilled flavor. Poke, sliced in large cubes, is best simply rendered, with shoyu and onion. Short of an imu inground oven, kalua pork couldn’t be smokier or more tender. Springy manapua buns filled with char siu are made in-house. | https://res.cloudinary.com/review-journal/image/upload/v1716593772/RJMAG_Pacific_Island_Taste_Lau_Lau_and_Kalua_Pork_Mix_Plate_Credit_Johnathan_L._Wright-web.jpg | |
| Palette Tea Lounge | Chinatown | Dim Sum | 4601 Spring Mountain Road | 36.1259046 | -115.2034128 | www.palettelv.com | Palette opened in <a href="https://www.reviewjournal.com/entertainment/food/dim-sum-restaurant-with-famous-san-francisco-lineage-opens-in-chinatown-2941167/" target="_blank">Chinatown Vegas with serious dim sum cred:</a> Its owners also own the Koi Palace, Dragon Beaux and Palette Tea restaurants, celebrated for their dim sum, in the Bay Area. Sichuan seafood dumplings tinted with spinach juice sit atop cubed watermelon, the bright sweet fruit balancing the richness of the dumplings. Instead of black vinegar, a traditional partner, xiaolongbao are backed by gelatinized spheres of the vinegar. Rolls of wide rice noodles strike the perfect balance between weight and tenderness; they’re stir-fried in smoky, gently spicy XO sauce. | https://res.cloudinary.com/review-journal/image/upload/v1717014412/RJMAG_Palette_Tea_Lounge_Dining_Room_2_copy.jpg | |
| Panevino Italian Grille & Deli Café | South | Italian | 246 Via Antonio Ave. | 36.0707668 | -115.1623777 | www.panevinolasvegas.com | Even in a city of visually striking restaurants, Panevino stands out. A sinuous expanse of windows, inclined at a 15-degree angle, frames views of the Strip. Ceilings soar 15 feet above big booths and tables draped in white tablecloths. <a href="https://www.reviewjournal.com/entertainment/food/8-top-restaurants-for-power-lunches-in-vegas-3032091/" target="_blank">The menu showcases Italian standards while also embracing changes in dining habits.</a> Pastas are made fresh for lemon linguine with blackened shrimp, say, but also for spinach ravioli stuffed with plant-based ricotta. A fine piece of salmon may be had, and a scallop and ratatouille on puff pastry. Panevino remains one of the city’s power dining spots; deals are on the menu, too. | https://res.cloudinary.com/review-journal/image/upload/v1716597126/RMAGJ_PANEVINO_Scallop_Ratatouille_Puff_Pastry-web.jpg | |
| Partage | Chinatown | French | 3839 Spring Mountain Road | 36.1260545 | -115.190896 | www.partage.vegas | Some of the <a href="https://www.reviewjournal.com/entertainment/food/10-romantic-restaurants-for-a-vegas-valentines-day-2991866/" target="_blank">best modern French fine dining in town</a> takes place at a busy Chinatown strip mall, a few miles from the high-profile French restaurants on the Strip. A trio of business partners launched Partage to showcase their Michelin-starred experience. Partage offers five-, seven- and nine-course tasting menus that change frequently, with caviar and truffle supplements, standard and premium wine pairings, and even a little Louis XIII, if you like. The chef’s table facing the kitchen makes for a distinctive meal: nine courses paired with nine top French pours. (Partage means “sharing” in French.) | https://res.cloudinary.com/review-journal/image/upload/v1718317405/PARTAGE_061224cs_003_copy.jpg | |
| Paymon’s Fresh Kitchen and Lounge | West | Mediterranean | 8380 W. Sahara Ave. | 36.1447822 | -115.273972 | www.paymons.com | Paymon’s, which has had several locations, began about 35 years ago as a neighborhood market and café, <a href="https://www.reviewjournal.com/entertainment/food/1-of-vegas-oldest-restaurants-closes-2-south-valley-locations-2965563/" target="_blank">a pioneer of Middle Eastern and vegetarian dining</a> in Vegas. The current restaurant includes a robust nightlife thanks to its hookah lounge. The menu, still Middle Eastern, now ranges beyond. Classic hummus is here; so is a twist with jalapeños and lime. Stuffed grape leaves are served warm or cold. Fesenjan, the great Persian stew of chicken in walnut-pomegranate sauce, nicely balances sweet and sour. Tandoori chicken? Moroccan lamb kebabs? Yes. Pitas wrap saganaki flambéed in rum. | https://res.cloudinary.com/review-journal/image/upload/v1716593771/RJMAG_Paymon_s_Tilapia-web.jpg | |
| Peter Luger Steak House | The Strip | Steakhouse | At Caesars Palace | 36.1159646 | -115.1769093 | www.caesars.com/caesars-palace | Peter Luger ranked among the most anticipated Vegas restaurant debuts in years. Luger opened its Brooklyn doors in 1887, and the <a href="https://www.reviewjournal.com/entertainment/food/famed-136-year-old-nyc-steakhouse-to-open-on-strip-2889404/" target="_blank">Strip location is its first U.S. expansion since 1960.</a> Beef is dry aged on-site. The marquee item is Steak for Two, an oversized broiled porterhouse butchered in-house; the chop sizzles in butter as it hits the table. A Luger Burger, offered only at lunch, features a patty fashioned from USDA Prime chuck and trimmings from dry aging. Optional accessories are simple: a slice of cheese or some thick-cut bacon. A Holy Cow hot fudge sundae feels like the right thing to follow the beef. | https://res.cloudinary.com/review-journal/image/upload/v1717014412/RJMAG_Peter_Luger_Steak_House_Bar_copy.jpg | |
| Picasso | The Strip | French | At Bellagio | 36.1120924 | -115.1769541 | bellagio.mgmresorts.com | Picasso takes its name from the<a href="https://www.reviewjournal.com/entertainment/food/one-of-strips-most-famous-restaurants-closing-after-nearly-26-years-3051540/" target="_blank"> Cubist master whose artworks still hang in the French restaurant</a> (several others were auctioned off in 2021). Chef Julian Serrano, a James Beard Award winner, leads the Michelin two-star destination. A prix fixe menu might showcase warm quail salad. The tasting menu? Serrano’s choice of available fresh fish. A confectionery apple touches down; break the skin to spoon out the creamy custard flesh. A sigh of pleasure lifts off as you watch, through swagged windows, the Bellagio fountains at play. The restaurant is closing in August as the chef retires after 26 years. | https://res.cloudinary.com/review-journal/image/upload/v1717014412/RJMAG_Picasso_Halibut_Credit_Rouse_Photography_copy.jpg | |
| Piero’s Italian Cuisine | Central | Italian | 355 Convention Center Drive | 36.1317961 | -115.1558643 | www.pieroscuisine.com | Piero’s has been <a href="https://www.reviewjournal.com/entertainment/food/40-years-at-pieros-magical-vegas-moments-and-one-masterpiece-dish-2559089/" target="_blank">a power dining spot for more than four decades.</a> The Tarkanian Room offers low lighting, dark wood and intimate seating. It’s the ideal spot for a meal of Pat’s meatballs, agnolotti, salmon piccata and pastries of the day. Shrimp cocktail works a classic silhouette with spicy cocktail sauce, horseradish and lemon. For folks really in a shrimp mood, there’s jumbo shrimp scampi. The bar seats are among the most coveted in the city. Grab a spot (if you can) for mozzarella fritti, fritto misto, Piedmontese beef carpaccio or a seriously roomy martini. Or all of them. | https://res.cloudinary.com/review-journal/image/upload/v1717014413/RJMAG_Piero_s_Tarkanian_Room_Credit_Anthony_Mair_copy.jpg | |
| Pizza Rock | Downtown | Pizza | 201 N. Third St. | 36.1719279 | -115.142061 | www.pizzarocklasvegas.com | Last year saw another accolade for Pizza Rock and its owner, Tony Gemignani, many times a world pizza champion. 50 Top Pizza, an Italy-based guide to the top pizzas and pizzaioli on the planet, <a href="https://www.reviewjournal.com/entertainment/food/las-vegas-pizzeria-named-among-top-50-in-us-2875508/" target="_blank">listed Pizza Rock at No. 18,</a> the only Vegas pizzeria to be recognized. The guide praised Gemignani’s flair for interpreting different pizza styles: from classic Neapolitan and New York to Sicilian and Detroit to Californian, Roman and gluten-free. The pizzeria also serves must-try coccoli — stretchy fried doughs you split open to cram with salty prosciutto di Parma, creamy burrata and bites of arugula. | https://res.cloudinary.com/review-journal/image/upload/v1717016391/RJMAG_PIZZA_ROCK_002_copy.jpg | |
| Prime Steakhouse | The Strip | Steakhouse | At Bellagio | 36.1120924 | -115.1769541 | bellagio.mgmresorts.com | Prime comes courtesy of Michelin-starred chef Jean-Georges Vongerichten. In a town thick with pampered chops and their pricey adjutants, this steakhouse still grills among the best. (And the waterside location along the Bellagio lagoon only ups the experience.) When it’s in season, start by dragging delicate white asparagus through warm mustard sauce. Mint with spring pea soup? Nothing new. But sesame potstickers? That feels fresh. Braised beef short ribs bed down in aged-cheddar potato purée. Soy rice wine seems an obvious finish to A5 wagyu. Why don’t more steakhouses offer the sauce? | https://res.cloudinary.com/review-journal/image/upload/v1716593795/RJMAG__PRIME_Steakhouse_Pan-Roasted_Dover_Sole_Credit_MGM_Resorts_International-web.jpg | |
| PublicUs | Downtown | Modern American | 1126 E. Fremont St. | 36.165757 | -115.1329336 | http://www.publicuslv.com | PublicUs, in the east end of downtown, styles itself as a neighborhood canteen. That description fits the look and feel: tile, stone, potted plants, warm wood, shelves with vinyl Kaws figures, a display of crusty boules and other baked goods, plus some industrial chic from exposed ducts whooshing overhead. Drop by for a coffee or tea, but stay for the healthy eating. Like chimichurri steak and eggs with organic greens, a togarashi salmon bento or roasted piri piri chicken breast smeared with pesto aïoli on house sourdough. Vegan options abound, like a braised broccolini sandwich or a chickpea patty melt. | https://res.cloudinary.com/review-journal/image/upload/v1718410123/RJ_MAG-TOP_100_061424cs_001_copy.jpg | |
| Red Plate | The Strip | Chinese | At The Cosmopolitan of Las Vegas | 36.1099462 | -115.1753911 | www.cosmopolitanlasvegas.com | Chef Yip “Sam” Cheung, a James Beard Award nominee, sends out a <a href="https://www.reviewjournal.com/entertainment/food/las-vegas-has-3-finalists-for-2023-james-beard-awards-2752655/" target="_blank">menu shaped by modern Chinese food but not limited by tradition.</a> Prawn and vegetable risotto looks to Italy (and perfectly mimics risotto until you taste its Chinese flavors). Lobster is stir-fried in lemongrass, lime and chili sauce: Chinese technique, a taste of Thai. A smoky, meaty, liquored contrail streams from Sichuan peppercorn short ribs finished, in a nod to the U.S., with splashes of bourbon. For anyone who ever relegated the vastness of Chinese cooking to a takeout container, Red Plate stands as proof otherwise. | https://res.cloudinary.com/review-journal/image/upload/v1716593770/RJMAG_RED_PLATE_Stir-Fried_Lobster_with_Lemongrass_and_Thai_Sauce-web.jpg | |
| Restaurant Guy Savoy | The Strip | French | At Caesars Palace | 36.1159646 | -115.1769093 | www.caesars.com/caesars-palace | For almost 20 years, chef Guy Savoy, holder of multiple Michelin stars, has offered <a href="https://www.reviewjournal.com/entertainment/food/5-decadently-delicious-caviar-dishes-in-las-vegas-1902506/" target="_blank">a transportive dining experience at his eponymous modern French restaurant,</a> an offshoot of the Paris original. You enter an airy space with high ceilings, bright images on the walls and china, full of natural light. The tasting menu proceeds through seven or so courses, including artichoke and black truffle soup. On the à la carte side, duck breast is seared, its leg confited, with pops of pomegranate. The Champagne Krug table, the only one in the U.S., features a nine-course tasting menu. | https://res.cloudinary.com/review-journal/image/upload/v1716587829/RJMAG_Restaurant_Guy_Savoy_Artichoke_Black_Truffle_Soup-web.jpg | |
| RPM Italian | The Strip | Italian | At the Forum Shops at Caesars | 36.1190085 | -115.1761278 | www.rpmrestaurants.com | Vibe is on the menu at RPM Italian. And why shouldn’t it be? <a href="https://www.reviewjournal.com/entertainment/food/giuliana-and-bill-rancic-open-restaurant-on-the-strip-2577763/" target="_blank">Bill and Giuliana Rancic, the husband and wife entrepreneurs and reality TV stars,</a> are two of the owners. White-jacketed servers make their way among booths and tables, delivering bucatini pomodoro (a specialty of Giuliana Rancic’s mother), top-notch cacio e pepe (pasta is made fresh), crisp chicken Vesuvio baked with black truffles and Gorgonzola wagyu starring antibiotic- and hormone-free beef. Torta merengata, a take on baked Alaska, is flambéed tableside. The olive oil martini alone is worth a trip to the bar. | https://res.cloudinary.com/review-journal/image/upload/v1716593769/RJMAG_RPM_Italian_Lobster_Caprese__Credit_Lindsay_Eberly-web.jpg | |
| Saffron Flavors of India | Northwest | Indian | 4450 N. Tenaya Way | 36.2417822 | -115.2501105 | www.saffronflavorsofindia.com | Fans of the restaurant don’t come only for the garlic naan, but they recognize its appeal — buttery, garlicky, lightly crisp for extra structure. In fact, garlic naan is one of more than a dozen flatbreads on the menu, including sweet Peshawari naan made with fruit and coconut. Saag aloo — roasted potatoes and wilted greens cooked in spices — <a href="https://www.reviewjournal.com/entertainment/food/popularity-of-indian-restaurants-is-on-the-rise-in-las-vegas-valley/" target="_blank">offers pure Indian comfort food.</a> Madras curries are typically fairly spicy, but heat levels here can be adjusted down (or up). Of special note: Indo-Chinese dishes such as Hakka fish or chicken that originated with Chinese immigrants in Calcutta under the British Raj. | https://res.cloudinary.com/review-journal/image/upload/v1718388385/RJ_MAG-TOP_100-JUN15-24-Jacobi-1_copy.jpg | |
| Scarpetta | The Strip | Italian | At The Cosmopolitan of Las Vegas | 36.1099462 | -115.1753911 | www.scarpettarestaurants.com | Tomato basil spaghetti, the signature dish at Scarpetta, reflects an essential appeal and challenge of Italian cooking. Dishes can be fairly simple, but simple doesn’t mean simple to pull off. If you don’t start with the best ingredients, the dishes don’t work. Happily, the spaghetti draws out the bright sweetness of tomatoes, the pungent gusto of basil. Aging (20 months) distills the delicate cured meat flavor of prosciutto di San Daniele, as antipasto. Braised Prime short rib and butter-poached king crab, from the tasting menu, bring together the best of turf and surf. Check out the Nutella bomboloni, too. | https://res.cloudinary.com/review-journal/image/upload/v1716593768/RJMAG_Scarpetta_Branzino_Credit_Ogara_Bissell-web.jpg | |
| Scotch 80 Prime | Central | Steakhouse | At the Palms | 36.1140617 | -115.1928992 | www.palms.com | If you eat nothing else at Scotch 80 Prime — and you should — <a href="https://www.reviewjournal.com/entertainment/food/whats-new-and-whats-ahead-in-food-and-drink-at-palms-2597663/" target="_blank">be sure to have at the A5 wagyu bites uniting beef from Kamichiku Farm,</a> soy truffle sauce and a troweling of Baerii caviar from Siberian sturgeon. Rich, savory, sweet, briny, umami. Tiradito serves up sliced raw fish, bright and a little sweet from jackfruit leche de tigre marinade. The Japanese beef program, among the best in Vegas, showcases true Kobe (certified by Japanese officials), striploin from snowy Hokkaido (the cold produces finer marbling), and ribeye from cows whose feed includes fatty olive oil pulp. | https://res.cloudinary.com/review-journal/image/upload/v1716593767/RJMAG_Scotch_80_Prime_Spread-web.jpg | |
| ShangHai Taste | Chinatown | Chinese | 4266 W. Spring Mountain Road, Suite 104A | 36.1280765 | -115.1970935 | www.facebook.com/ShanghaiTasteLV | Dumpling makers work behind glass off the entrance to this snug storefront in Chinatown Vegas. The crew offers a master class in the architecture of xiaolongbao, which must be sturdy enough to bulge with hot, savory broth but delicate enough so the tops can be nibbled off, <a href="https://www.reviewjournal.com/entertainment/food/beloved-chinatown-dumpling-spot-expands-to-south-vegas-and-far-east-2981749/" target="_blank">the soup slurped up and the dumpling eaten in one bite.</a> Besides its signature dish, ShangHai Taste succeeds with sheng jian bao (pan-fried soup dumplings), noodles in a slick of scallion oil and Shanghai beef soup. Chef and co-owner Jimmy Li was a James Beard semifinalist in 2023. | https://res.cloudinary.com/review-journal/image/upload/v1717014413/RJMAG_ShangHai_Taste_Making_Dumplings_copy.jpg | |
| Sorry, Not Sorry Creamery | West | Ice Cream | 9484 W. Flamingo Road, Suite 165 | 36.1157576 | -115.2987473 | www.sorrynotsorrycreamery.com | This Vegas-born ice cream purveyor named after a fauxpology has <a href="https://www.reviewjournal.com/entertainment/food/what-many-call-the-best-ice-cream-in-las-vegas-just-opened-its-5th-shop-3054077/" target="_blank">developed an enthusiastic following for its use of hormone-free and antibiotic-free milk</a> and its seasonal and signature flavors. From the debut of Sorry, Not Sorry’s original shop in March 2022, there have been lines out the door. The small-batch approach pays off in texture (silky, creamy, buttery) and in flavors that are integrated, not just sweet. Four flavors rotate seasonally (guava cheese crisp is on this spring). Sixteen other flavors make up the classic roster, including campfire s’mores and sea salt with caramel ribbons. | https://res.cloudinary.com/review-journal/image/upload/v1716593761/Sorry_Not_Sorry_Scoop-web.jpg | |
| SoulBelly BBQ | Downtown | Barbecue | 1327 S. Main St. | 36.1551041 | -115.1534661 | www.soulbellybbq.com | Bruce Kalman, a James Beard Award nominee and “Chopped” champion on Food Network, is pitmaster-owner of SoulBelly. <a href="https://www.reviewjournal.com/entertainment/food/popular-downtown-barbecue-spot-expands-to-food-hall-in-southwest-3011053/" target="_blank">The restaurant celebrates American regional barbecue, </a>with Texas brisket, pork spare ribs, turkey breast, burnt ends and other smoked meats. Combos feature a choice of meat from the pit and one side. Brisket forms the patty in a smoked burger; it’s also piled high for The Belly of Soul sandwich. Beyond barbecue, SoulBelly helps nourish downtown through its live music, frequent events and collaborations with other local chefs. | https://res.cloudinary.com/review-journal/image/upload/v1717014407/RJMAG_Belly_of_Soul_copy.jpg | |
| Sparrow + Wolf | Chinatown | Modern American | 4480 Spring Mountain Road, Suite 100 | 36.1265479 | -115.2012681 | www.sparrowandwolflv.com | You could call the menu seasonal new American, and that works as a start. <a href="https://www.reviewjournal.com/rj-magazine/a-street-of-hidden-gems-2442698/" target="_blank">What could be more American than green goddess dressing?</a> It’s paired with grilled broccolini, for a twist. Chef-owner Brian Howard, a James Beard Award nominee, also excels at integrating international flavors. A Vietnamese salad roll stuffed with duck pays direct homage. Other times, there’s a nod or glance: oxtail hummus with curry oil, grilled oysters scampi with miso butter, lamb chops with Sichuan mashed potatoes. A precision, a love of craft, animates every aspect of Sparrow + Wolf, including the bar program. | https://res.cloudinary.com/review-journal/image/upload/v1718151704/RJMAG_Sparrow_Wolf_Banh_Cuon_Rice_Roll_with_Duck_Thai_basil_and_Nuoc_Cham_Credit_Sabin_Orr_copy.jpg | |
| Stanton Social Prime | The Strip | Modern American | At Caesars Palace | 36.1159646 | -115.1769093 | www.caesars.com/caesars-palace | Chef Chris Santos spun off Stanton Social, his old New York City restaurant, as Stanton Social Prime, <a href="https://www.reviewjournal.com/entertainment/food/a-manhattan-mainstay-spins-off-to-the-strip-2737825/" target="_blank">his Vegas take on a modern steakhouse.</a> French onion soup dumplings, an OG New York dish, made it to the Strip. A smoked butter board with Thumbelina carrot crudités, however, is new. Steaks are seasoned with house dry rub, rested in churned French butter and finished with pink Himalayan salt. Eau de Poivre and Chanterelle No. 5 steak sauces are drizzled from vintage perfume bottles. Dulce de leche ice cream, caramelized bananas and popcorn come together for a movie theater sundae. | https://res.cloudinary.com/review-journal/image/upload/v1716593766/RJMAG_Stanton_Social_Prime_Movie_Theater_Sundae-web.jpg | |
| StripSteak | The Strip | Steakhouse | At Mandalay Bay | 36.091957 | -115.1746616 | www.michaelmina.net | Chef Michael Mina, a multiple James Beard Award winner, <a href="https://www.reviewjournal.com/entertainment/food/a-1st-look-inside-michael-minas-reopened-stripsteak-2708982/" target="_blank">reopened StripSteak early last year.</a> Menu (and interior design) makeovers have endowed the restaurant with new energy. One winning new starter: black truffle cornbread with a fluff of truffle butter. Prime rib roasts swaddled in duck fat are dry aged for 45 days in glass-front cases like sacred objects. For A5 wagyu, butter poaching, then wood grilling, produces a roasty char, tender meat and rich umami. Chicken and dumplings, a beloved pairing, have been reimagined as roast free-range bird with plump foie gras gyoza. | https://res.cloudinary.com/review-journal/image/upload/v1718151894/RJMAG_STRIPSTEAK_Crisp_Dungeness_Crab_Cake_copy.jpg | |
| Table 34 | South | Modern American | 600 E. Warm Springs Road, Suite 180 | 36.0573087 | -115.1496413 | www.table34lasvegas.com | Table 34 had been a <a href="https://www.reviewjournal.com/entertainment/food/8-top-restaurants-for-power-lunches-in-vegas-3032091/" target="_blank">business dining destination for about 20 years</a> when it was purchased in June 2022. The new owners updated the menu, introduced wine and cocktail programs, and significantly remodeled the interior and exterior. But they kept the name, a reference to the power table at two restaurants where the previous owners worked. A starter of shrimp Savoy in sherry cream tastes nicely old-timey (like something Newburg). Dinner entrées offer what the neighborhood wants: pizza Margherita, seared salmon, a great burger built with brisket, short rib and chuck. | https://res.cloudinary.com/review-journal/image/upload/v1716593764/RJMAG_TABLE_34_Anchor_Steam_Pork_Chop-web.jpg | |
| Top of the World | The Strip | Steakhouse | At The Strat | 36.1473845 | -115.1566778 | www.thestrat.com | The lights of the valley glisten and glow at this <a href="https://www.reviewjournal.com/entertainment/food/10-romantic-restaurants-for-a-vegas-valentines-day-2991866/" target="_blank">circular restaurant more than 800 feet above the Strip.</a> Panoramic views unfurl from a dining room that revolves 360 degrees every 80 minutes. In a city of superlatively situated dining, there are no views like the views from the Top. You can’t eat views, of course, but you can tuck into wild mushroom ravioli, duck confit pappardelle and a 12-ounce rib cap. The restaurant offers frequent holiday menus. One recent menu included sips of highly allocated 15-year Pappy Van Winkle Special Reserve bourbon, like boozy liquid caramel. | https://res.cloudinary.com/review-journal/image/upload/v1716593762/RJMAG_Top_of_the_World_Berkshire_Pastrami_Pork_Chop_Credit_Anthony_Mair-web.jpg | |
| 1228 Main | Downtown | Modern American | 1228 Main St. | 36.1563402 | -115.1541256 | www.1228mainlv.com | The restaurant sports a power provenance: It was opened by a top executive for Wolfgang Puck, <a href="https://www.reviewjournal.com/entertainment/food/8-top-restaurants-for-power-lunches-in-vegas-3032091/" target="_blank">one of the country’s (and Vegas’) OG celebrated chefs.</a> Breads and baked goods lie just inside: baguettes, ciabatta, sourdough boules, croissants, pain au chocolat, lemon cruffins (croissant muffins) and more. Breakfast: shakshuka fried eggs in spiced red pepper stew. Lunch: smoked bacon BLT with heirloom tomatoes on freshly baked and toasted milk bread. Dinner: roast chicken pot pie with market vegetables and thyme velouté. Nightcap: D.R. Negroni with Spring 44 gin and Aperol. | https://res.cloudinary.com/review-journal/image/upload/v1717014407/RJMAG_1228_MAIN_Breads_copy.jpg | |
| Twin Creeks Steakhouse | South | Steakhouse | At the Silverton | 36.0423304 | -115.1845495 | www.silvertoncasino.com | Casinos know from beef and have for decades. Top-tier steakhouses abound on the Strip (sometimes with astonishing prices). <a href="https://www.reviewjournal.com/entertainment/food/cowboy-cut-steaks-5-of-the-best-in-las-vegas-for-nfr-2686161/" target="_blank">But off Strip, stellar steaks sizzle too, often with lower prices</a> (although quality cow is never cheap in Vegas). Consider Twin Creeks Steakhouse south of the airport. When you order the 40-ounce tomahawk steak lavished with lobster mashed potatoes, grilled asparagus, béarnaise, red wine demi and truffle butter, you get to roll three dice tableside. You win prizes depending on your roll, including a free Tomahawk spread (worth $190) for three sixes. Don’t you love Vegas? | https://res.cloudinary.com/review-journal/image/upload/v1716587829/RJMAG_Twin_Creeks_Spread-web.jpg | |
| Vanderpump à Paris | The Strip | French | At Paris Las Vegas | 36.1121506 | -115.17155 | www.caesars.com/caesars-palace | Restaurateur and reality <a href="https://www.reviewjournal.com/entertainment/food/oh-la-la-lisa-vanderpump-opens-2nd-eatery-on-the-strip-2547776/" target="_blank">TV star Lisa Vanderpump unites moody art nouveau Paris with Vegas sexy,</a> and with her take on craft cocktails and French bistro standards, at the restaurant. A decorative window frames the Eiffel Tower in a storm; real water runs down the panes. Try the Louvre at First Sight, a mezcal cocktail in a smoke-filled glass pyramid that nods to the glass pyramid in the main courtyard of the museum. Cheese (brie, Truffle Tremor, chèvre, Humboldt Fog blue) and accoutrements are offered on tiers in an open birdcage. Vanderpump baguettes stuffed with triple crème brie and black truffles are chewy, oozy, earthy all at once. Skepticism sometimes greets celebrity restaurants; Lisa’s is worth a visit. | https://res.cloudinary.com/review-journal/image/upload/v1717014413/RJMAG_VANDERPUMP_A%CC%80_PARIS_Cocktails_copy.jpg | |
| Vetri Cucina | Central | Italian | At the Palms | 36.1140617 | -115.1928992 | www.palms.com | Vetri Cucina, from James Beard Award-winning chef Marc Vetri, occupies the 56th floor of the Palms. The restaurant is the Vegas outpost of the original Vetri Cucina in Philadelphia, <a href="https://www.reviewjournal.com/entertainment/food/vetri-cucinas-reopening-at-palms-almost-didnt-happen-2668014/" target="_blank">often named among the best Italian restaurants in America.</a> In Vegas, as in Philadelphia, Vetri demonstrates a deft mingling of alta and rustica, innovation and tradition. Sweet-spicy mostarda crowns foie gras pastrami on toast points. Culurgiones, a Sardinian ravioli, are stuffed with pecorino and potato; ramp pesto makes a fresh change from the usual tomato sauce. Order the duck breast just for the duck fat potatoes. | https://res.cloudinary.com/review-journal/image/upload/v1717014415/RJMAG_Vetri_Cucina_Foie_Gras_Pastrami_Credit_Steve_Legato_copy.jpg | |
| Wakuda | The Strip | Japanese | At The Venetian | 36.1220794 | -115.1696214 | www.venetianlasvegas.com | The menu at Wakuda, from Michelin-starred chef Tetsuya Wakuda, <a href="https://www.reviewjournal.com/entertainment/food/famed-chef-tetsuya-wakuda-chats-about-his-new-las-vegas-restaurant-2604584/" target="_blank">draws on his access to top global ingredients through longtime supplier relationships.</a> Like Australian black truffles — just coming into season Down Under — showered on soba noodles. Or firm fatty toothfish prepared saikyo yaki style: marinated in sweet miso, then grilled. Modern Japanese art, including a pair of sculpted sumo wrestlers, adds to the dynamism of the dining room. Down a hidden hallway lies an omakase chamber serving multiple courses inspired by the chef’s preference, artistry and seasonal ingredients. | https://res.cloudinary.com/review-journal/image/upload/v1716597706/RJMAG_Wakuda_Chef_Tetsuya_Wakuda-web.jpg | |
| Wing Lei | The Strip | Chinese | At Wynn Las Vegas | 36.1263057 | -115.1675188 | www.wynnlasvegas.com | Wing Lei is the <a href="https://www.reviewjournal.com/entertainment/food/8-lucky-places-to-eat-in-las-vegas-for-chinese-new-year-2714338/" target="_blank">first Chinese restaurant in North America to be awarded a Michelin star.</a> Its menu harnesses Cantonese, Sichuanese and other traditions in a glowing golden dining room. Imperial Peking Duck equals in technique and flavor any wagyu or haute French food on the Strip. The duck is carved tableside and classically accompanied by crêpes or steamed buns, hoisin sauce, cucumber and scallions. Chili paste-soy reduction bathes Sichuan beef short ribs. Live seafood might include geoduck, the giant “elephant clam” that can be sliced thin for sashimi or stir-fried with scallions, ginger and garlic. | https://res.cloudinary.com/review-journal/image/upload/v1717014415/RJMAG_Wing_Lei_Garden_Dim_Sum_Barbara_Kraft_copy.jpg |
From Strip standouts to neighborhood hangouts, here’s our guide to the finest food and drink in Las Vegas
By Johnathan L. Wright
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Contact Johnathan L. Wright at jwright@reviewjournal.com. Follow @JLWTaste on Instagram and @ItsJLW on X.