Sage, Las Vegas
Chef Shawn McClain made his name at Spring and Green Zebra, in Chicago. Sage hews to the same farm-to-table approach—or, in Vegas’s case, FedEx-to-table. Order the foie gras crème brûlée, laced with cocoa nibs and bing cherries, spiked with brandy and Grand Marnier. The yellowtail crudo, incongruously plated with black truffles and trumpet mushrooms, is a brilliant mix of ethereal and earthy, ocean and forest floor.