Coral Von Zumwalt

Sage

5 of 17

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.

Las Vegas's Best Restaurants

Sage

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.

Coral Von Zumwalt

Las Vegas's Best Restaurants

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