ML - Vegas Magazine

Vegas - 2017 - Issue 2 - Late Spring - Cher

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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only natural to bring the concept to Vegas—and quadruple the space, of course. Don't miss the tableside Caesar salad and the immense veal parmigiana, divided into four sections by your Zac Posen tuxedo-clad waiter in the stylish, theater-inspired room in Aria. Aria, 702-590-2663; CARNEVINO ITALIAN STEAKHOUSE Mario Batali and Joe Bastianich's sig- nature Italian style comes to a carefully curated pretheater menu. Try the sim- ply grilled tagliata di manzo with arugula, meaty homemade tagliatelle Bolognese, and pear budino with whis- key butterscotch (or in warmer weather, the semifreddo). If you're here for reg- ular dinner service, the reserva steak, aged locally for six to eight months—and with sauces such as truffle vinaigrette and Barolo ristretto—is the must-order. Grand Canal Shoppes at Venetian and Palazzo, 702-789-4141; CHART HOUSE The many locations of Chart House across the country serve exceptional seafood and steaks, but only the newest outpost—in Golden Nugget— dazzles with a 75,000-gallon tropical aquarium. INSIDER TIP: Go for lunch and ask for a seat behind the aquarium for one of Las Vegas's best, and most discreet, power lunches. Golden Nugget Hotel & Casino, 702-386- 8364; COSTA DI MARE Chef Mark LoRusso flies in exquisite seafood and exotic shellfish from Italy daily at this Wynn favorite, where the emphasis is on seasonal and unusual catches. INSIDER TIP: Look for rari- ties like moleche (Venetian soft-shell crab) in fall and spring, centrolofo (imperial blackfish) in summer, and its legendary live langoustines, whose source ships to only a dozen restau- rants in the world. Wynn Las Vegas, 702-770-3305; DELMONICO STEAKHOUSE Star chef Emeril Lagasse puts a modern, Creole spin on his own New Orleans steakhouse, a century-old restaurant that he purchased and DINING ANDIAMO ITALIAN STEAKHOUSE The Downtown outpost of Andiamo— Joseph Vicari's acclaimed family of Detroit-area restaurants serving meats from the nation's top providers (think Pat LaFrieda and Strauss)—is an old- school steakhouse treasure hidden on the second floor of the D hotel. The tableside Caesar salad is worth the trip alone, as are the handmade pastas, though carnivores shouldn't miss the 32-ounce rib eye. The D Las Vegas, 702-388-2460; ANDIRON STEAK & SEA The high, whitewashed ceilings and relaxed vibe of Elizabeth Blau and chef Kim Canteenwalla's modern steakhouse recall dining in the Hamptons. It's all about elevated simplicity, with steaks charred over an apricot wood-burning grill, whole branzino, and seasonal specials. Don't miss witty starters like Nueske bacon-wrapped matzo balls or the crispy/gooey mac-and-cheese waffle. INSIDER TIP: "Local Love Tuesdays" mean $1 oysters, plus $5 martinis all night in the bar and on the patio.1720 Festival Plaza Dr., Summerlin, 702- 685-8002; BARDOT BRASSERIE Gold lettering on the windows, Laguiole cutlery, and a central zinc bar epitomize the singular quality of Michael Mina's elevated French brasserie in Aria, where classics like onion soup are refined with aged Gruyère and Périgord truffles in one of the most romantic and transporting dining rooms in town. INSIDER TIP: Simple roasted chicken? Mina treats his all-natural Hudson Valley heirloom birds like Peking duck—brined, blanched, and hung to dry before being roasted with artisanal soy and vin jaune from France's Jura region. Aria, 877-230-2742; BAZAAR MEAT José Andrés's elegant ode to carnivores is, as you might expect, all about the meat, with dishes like wild boar sausage and even an entire 10-pound suckling pig. INSIDER TIP: Though the meaty menu can be daunting, the restaurant's new Bar Centro menu, offered nightly beginning at 5 pm, provides an intro with smaller bites like gazpacho shots, beef tartare sliders, and a just a taste of that suckling pig (in a sandwich). SLS Las Vegas, 702-761-7610; BOUCHON BISTRO This airy Thomas Keller bistro is hid- den away on the 10th floor of the Venezia Tower of Venetian, looking out onto fountains and gardens. In good weather, take your breakfast on the patio; it starts with a basket of fabu- lously flaky French pastries. (Try the giant, gooey pecan sticky bun.) Venetian, 702-414-6200; BUDDY V'S The lines to get into "Cake Boss" Buddy Valastro's Carlo's Bakery wound through the Venetian when it opened, and his family-style Italian place across the corridor gets the same kind of atten- tion. Can't-miss favorites include Jersey City-style fried mozzarella named for his Aunt Nina, his grandmother's meatballs, and My Wife's Eggplant Parm. Head to Carlo's Bakery for an after-dinner cannoli. Grand Canal Shoppes at Venetian and Palazzo, 702- 607-2355; CARBONE When Major Food Group launched Carbone in New York's Greenwich Village, the company envisioned a high-end red sauce restaurant celebrat- ing the distinctive interpretations of Italian food in the five boroughs. It was ‒ Secret Source ‒ AMANDA KOURETAS WHO: Mrs. Nevada-America 2011, influencer, TV personality, philanthropist, style icon. SKIN GAME: "I can't live without the team at Couture Dermatology and Plastic Surgery (2615 Box Canyon Dr., 702-919-6144; They are number 1 in my phone contacts because I'm there every week!" UP-DO: Anna Marie Ramirez at Square Salon (1225 S. Fort Apache Road, #160, 702-255- 7050; is amazing and does it all for me—from cut, color, and extensions to blow-outs and unique up-dos. She will even travel to you!" TACO TUESDAYS: "My family has always loved Lindo Michoacán (10082 Flamingo Promenade Shopping Center and other locations, 702-838-9990; We dine in, pick up, and have them cater our parties. Because who doesn't love tacos and churros?" ALTERED STATE: "Boutique Stefanovic (1215 S. Fort Apache Road, #105, 702-242-1200) is the only one I let alter my gowns and clothes. They are friendly, professional, accommodating, and always get it right the first time." The SOURCE: SCENE 90 VEGASMAGAZINE.COM

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