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.

Issue link:

Contents of this Issue


Page 97 of 119

Nutella-stuffed bomboloni. Red Rock Casino, Resort & Spa, 702-797-7311; SPAGO Gourmet dishes like smoked salmon pizza and fresh salads—plus a devoted following of local socialites and power brokers—makes Wolfgang Puck's orig- inal Vegas outpost one of the Strip's best options for closing a deal over lunch. The Forum Shops at Caesars, 702-369-6300; SUGARCANE RAW BAR GRILL The Vegas location of the James Beard Award-nominated Miami hot spot debuted in November. Early favorites include the sea urchin tostada and shellfish hot pot rice with clams, cuttlefish, and Alaskan king crab. Venetian, 702-414-4525; vene- SW STEAKHOUSE Overlooking Wynn's Lake of Dreams, SW Steakhouse is one of a small handful of restaurants in the country to serve certified-authentic Kobe beef. INSIDER TIP: Like the comfortable dining room chairs? So does hotel mogul Steve Wynn. He's had them shipped to his offices around the world and to SW in Wynn Palace in Cotai. Wynn Las Vegas, 702-770- 3325; TWIST Pierre Gagnaire's Mandarin Oriental restaurant—his only presence in the States—offers whimsical, modern takes on French fare (broccoli ice cream, anyone?). Mandarin Oriental, 888-881-9367; VERANDA The ideal brunch destination (in -the-know guests go for the mini doughnut machine) also hosts after- noon tea and has an intimate lounge on its lush, pool-facing patio. While it's also a great power breakfast and lunch spot, its secret strength is as a sanctuary from Vegas's evening chaos. The Four Seasons, 702-632- 5121; island of Hokkaido. Wynn Las Vegas, 702-770-3320; MORIMOTO LAS VEGAS Masahuru Morimoto's long-awaited Vegas outpost swankily serves up the original Iron Chef's famous teppanyaki, Wagyu beef sukiyaki, soups, pork belly, and some Vegas exclusives in a sleek, Yabu Pushelberg-designed room. MGM Grand, 702-891-3001; NOBU Nobu Matsuhisa's Caesars Palace res- taurant—which anchors his own hotel tower—was the first Nobu in the US to offer teppanyaki, as well as signature dishes like his famous black cod miso and his squid "pasta," all in the dining room David Rockwell designed to make you feel as if you're inside a Japanese ikebana basket. (Look for the "tea whisk" light fixtures.) Caesars Palace, 702-785-6628; OTHER MAMA Chef-owner Dan Krohmer, who has worked with Masaharu Morimoto and toured as a chef for rock stars (T-Swift! Jay Z!), combines a casual aesthetic with pristine, spot-on oysters and sashimi served with innovative cocktails. Hidden in a west-side strip mall, its only marketing through word-of-mouth, it's become a favorite of gourmands and off-the-clock chefs. 3655 S. Durango Blvd., 702-463-8382; PICASSO Run by Spanish favorite son Julian Serrano, Bellagio's AAA and Forbes Travel Guide five-star-rated fine dining destination is also graced by the work of another famous Spaniard. Authentic Pablo Picasso paintings and ceramics are a gorgeous accompani- ment to Serrano's own works of art: regional Spanish and French dishes such as pan-seared U10 day-boat scal- lops with silky potato mousseline and jus de veau, served with a spectacular view of the fountains. Bellagio, 888- 987-6667; RAKU Specializing in robata and oden cook- ing, this Japanese grill, which has been nominated for a number of James Beard Awards, is well-known to gour- mands as one of the best Japanese restaurants in the country. It stays open late to accommodate chef fans like Guy Savoy and Mario Batali, who eat here after service. INSIDER TIP: Call three days ahead to reserve chef Mitsuo Endo's 10- or 15-course kaiseki tasting menu. 5030 W. Spring Mountain Road, 702-367-3511; RESTAURANT GUY SAVOY Chef Guy Savoy attracts serious foodies with his traditional nine-course menu and his playful, 13-course Innovation menu, featuring fanciful creations like spot prawns in a "sweet and sour fish- net" of mesh-cut daikons. INSIDER TIP: Savoy's new Caviar Room offers guests a taste of legendary dishes—like his Colors of Caviar, paired with a Krug or Belvedere martini—without booking an entire evening's experience. Caesars Palace, 702-731-7286; RIVEA Not-to-miss items at Rivea include tangy Provençal caponata and a lob- ster and purple artichoke salad whose vibrancy rivals the spectacular view of the mountains and the Strip from your perch on the 64th floor. Be sure to try the crispy socca (the chickpea street food sold in the South of France) for a feeling of endless summer on the Riviera. Delano Las Vegas, 702-632- 7888; RX BOILER ROOM Chef Rick Moonen—often called the "godfather of sustainability" in sea- food circles—indulges his love of comfort food in a steampunk-themed room upstairs from his RM Seafood, complete with an alchemy bar and "nourishment chart." Don't miss witty bites like Devils on Horseback (dates stuffed with Shaft's blue cheese and wrapped in smoked bacon), chicken pot pie nuggets, and duck confit pou- tine. Mandalay Bay, 702-632-9300; SALUTE TRATTORIA ITALIANA The refined Southern Italian offerings at this Red Rock hot spot range from pastas prepared tableside to a whole, salt-roasted branzino to Summer in a glass: the Orchard martini at Parasol Up. PHOTOGRAPHY BY JEFF GREEN The SOURCE: SCENE 92  VEGASMAGAZINE.COM

Articles in this issue

Links on this page

Archives of this issue

view archives of ML - Vegas Magazine - Vegas - 2017 - Issue 2 - Late Spring - Cher