Restaurants in Nevada
The restaurant at Loews Lake Las Vegas Resort, offers sushi, Kobe beef, and modern Asian specialties.
Located in a stucco hut across from a pet-grooming service, most would not have glanced twice at this place and none would have guessed that Archi’s would serve killer chicken satay.
Almond chip, scotch crème, lemon, maple walnut, apple spice, peppermint, peanut butter, champagne cherry—with flavors like these and a secret family recipe that dates back to 1973, Luv-It Frozen Custard is a longtime Las Vegas landmark.
Build your own gourmet burger at this Mandalay Place mainstay from celebrity chef Hubert Keller, also the owner of Fleur (Las Vegas) and Fleur de Lys (San Francisco).
One of the six fine dining options in the Mirage, Stack’s design outshines even the food. Pieces of curved blond wood are stacked all the way to the ceiling, mimicking the shape of a canyon, while circular hanging lamps cast a warm glow across the main dining room.
Try the traditional Picon Punch, with family-style oxtail stew, rabbit, lamb, and sweetbreads
Easy to overlook due to its ho-hum location, Lotus of Siam has nevertheless firmly entrenched itself in many folks’ minds as the foremost Thai eatery in the country.
B&B Ristorante, located inside the Venetian Hotel in Las Vegas, is a joint venture from Italian cuisine experts Mario Batali and Joe Bastianich.
Southwestern cuisine from Iron Chef Bobby Flay draws Food Network fans to this restaurant in Caersars Palace Las Vegas.
For dinner, forgo the unreliable buffets in favor of filet mignon, osso buco, or king crab legs at this restaurant in the Primm Valley Resort & Casino.
Of the six whacked-out burgers on offer, the highlight is an homage to the Vietnamese banh mi, blending beef, pork, shrimp, and pork pâté with pickled carrots and daikon. Fresh lemongrass, mint, and basil add brightness, while fish sauce supplies depth. It is intensely satisfying.
Almost embarrassingly decadent, a meal at David Burke, the vibrant chocolate brown and purple restaurant in the Venetian, might start with a colossal ostrich eggshell full of lobster scramble, caviar, and crème fraîche, and go on to DB speci
Renowned for his inventive New American cuisine and commitment to the farm-to-table concept, James Beard Award-winning chef Bradley Ogden opened this namesake restaurant in 2003.