Restaurants in Nevada
A fanciful departure from the usual Vegas buffet (generally characterized by harsh décor and overcooked, institutional food), the Buffet at Wynn, lit overhead by natural light, evokes a garden party.
The 1,200-pound front wheel of an enormous replica Sportster juts forth from the façade of this casual All-American eatery.
At dinner, fill up on more than 160 entrées at the Fresh Market Square Buffet, where Friday nights include a serious seafood spread).
Julian Serrano's tapas restaurant serves up great pan con tomate, rafts of toasted bread rubbed with tomato, garlic, and grassy olive oil. Serrano is also the chef behind Picasso at the Bellagio.
Reservations are a must at this tiny Japanese restaurant, located in an unassuming Chinatown strip mall.
A charming old-school ambiance, delightfully kitschy décor and tasty homemade Italian dishes have made Battista’s a beloved Vegas staple for decades.
Romantic souls easily fall in love with Chef Jean Joho's Eiffel Tower Restaurant, which sits on the 11th floor Paris Las Vegas’ half-scale replica of the famous Parisian landmark.
Stratta's haute Mediterranean cuisine has all the robust earnestness you'd expect, given his Midwestern roots: roast squab, rabbit fricassée, foie gras ravioli in truffle bouillon. And the space, as majestic as a vintage ocean liner, is the perfect setting for his culinary heft.
Gigantic aquariums holding hundreds of goldfish mark the entrance to Caesars Palace's casual outpost of Northern Chinese-style cuisine. Soup dumplings, dim sum, and noodle dishes featuring house-made, hand-pulled, noodles are served surprisingly quickly.
VooDoo Steak & Lounge, the premiere eatery at the Rio All-suite Hotel & Casino Las Vegas, offers stunning views of the Strip from its perch on the 50th and 51st floors of the hotel’s Masquerade Tower.
Situated in the Forum Shops at Caesars Palace, this sleek steakhouse is designed with brown leather booths, dark wood tables, and stark, twisted tree branches, all illuminated by red box lights.
Opened in May 2010, Monta specializes in tonkatsu ramen, a nutty pork broth of unfathomable depth, laden with wood-ear mushrooms, scallions, and a boiled egg. To this bowl of id you can add strips of roast pork belly that dissolve on the tongue.