The Strip

Restaurants in The Strip

Bubble Bar, located in the Guy Savoy restaurant in Las Vegas’ Caesars Palace, offers diners a more affordable way to experience the innovative cuisine of award-winning French chef Guy Savoy.

Original paintings and ceramics by the restaurant’s eponym brighten this Bellagio dining room, which is also adorned with vibrant flowers, colorful upholstered chairs, and large windows overlooking the hotel's famous fountain show.

Ideal for date nights and pre-show dinners, this modern trattoria in the MGM Grand showcases authentic Italian cuisine from executive chef Pierpaolo Pittia.

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.

From caviar sushi topped with gold flakes to a roaring 95-foot waterfall, every aspect of Okada exudes Vegas-style drama.

Whether you’re gearing up for the day or winding down after a night on the Strip, it’s always a good time for breakfast at Tiffany’s, served 24 hours a day.

Located in the MGM Grand, this gourmet sandwich shop from celebrity chef Tom Colicchio is ideal for a quick, affordable bite on the Strip. Here, patrons can either order meals to go or settle into bright green chairs surrounded by large red columns and white tables on blond hardwood floors.

One of the Wynn Las Vegas’ more casual dining options, Red 8 is an attractive option because many of the tables overlook the action on the casino floor. True to its name, the space places heavy emphasis on the color red, from the columns and wall panels to the placemats and booth cushions.

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.

Society Café dishes out late-night comfort food. Cap of the night with roasted tomato bisque, with a salad of Rosso Bruno tomatoes and creamy, tangy burrata.