Las Vegas's Best Restaurants
Coral Von Zumwalt
Chef Shawn McClain made his name at Spring and Green Zebra, in Chicago, and Sage hews to the same farm-to-table approach—or, in Vegas’s case, FedEx-to-table. Try the foie gras crème brûlée; laced with cocoa nibs and bing cherries, spiked with brandy and Grand Marnier, it sounds ridiculous, but is, in fact, ridiculously good. And a yellowtail crudo, incongruously plated with black truffles and trumpet mushrooms, turns out to be a brilliant mix of ethereal and earthy, ocean and forest floor.