Restaurants in Nevada
Carbone made a huge splash when the elevated Italian-American restaurant landed in New York's Greenwich Village in 2013, and its Vegas iteration has dominated local foodie conversation in 2015.
Michael Mina’s Bardot Brasserie in Aria takes French fare and elevates it far beyod the classics: Think onion soup studded with braised oxtail, bubbling with aged Gruyere, and covered in Perigord truffles.
Mizumi's great secret is its outdoor patio, where diners can reserve a floating pagoda table near two 90-foot waterfalls and watch the koi swim by.
Steve Wynn named the beautiful Champagne-and-cognac-colored Andrea's after his wife. Chef Joseph Elevado returned to Vegas from L’Ermitage Beverly Hills to create a vast, eight-page menu of Asian food that plays to a social, sharing crowd.
Bellagio, the Lake Como-themed Italianate hotel, has been lightened up by modern statement restaurant Lago.
The Vegas outpost of Wolfgang Puck's famous Beverly HIlls steakhouse draws a huge following of major Vegas players, who talk shop in the private room behind a retractable bronze glass wall.
Once a sous and sushi chef for Masaharu Morimoto in Philadelphia, chef/owner Dan Krohmer is now making his mark in a cozy little spot on the west side, with some of the freshest oysters in Vegas (purveyors pull them right from under waterfalls at his phone call).
Carson Kitchen has made its mark on formerly run-down Downtown, nearly singlehandedly reviving the dining scene. In the 60-seat room in a former flophouse, "Rock 'n' Roll Chef" Kerry Simon—so nicknamed years ago by Rolling Stone, made this his last venture.
At Bazaar Meat in SLS Las Vegas, Spanish superchef José Andrés deconstructs the Vegas steakhouse: Flaming grills are front and center, and huge legs of Iberico ham hover, waiting for the slicers.
An offshoot of the LA original, this well-loved eatery, located inside Planet Hollywood, serves up all-beef hot dogs with loads of fresh toppings.
France's "Chef of the Century" Joel Robuchon loosens his tie a bit for this sleek, open-plan, black and red kitchen, where diners order from the bar or high-top tables.