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Mandarin Oriental, 23rd floor, 3752 Las Vegas Blvd. S., Las Vegas, NV, United States

The first stateside restaurant from chef Pierre Gagnaire. Gagnaire’s cooking is quirky and cerebral, which doesn’t mean it can’t be fun. The amuse-bouche: shards of cumin flatbread to dip into tuna-infused Chantilly, then into a ramekin of dehydrated shrimp that crackle like Rice Krispies upon contact with the cream. Each course includes three separate dishes on three separate plates: foie gras–and-fig terrine, studded with Sauternes-soaked apricots and cosseted in speck; The rhubarb-and-eggplant mousse; a bracing salad of pickled chanterelles, pickled onions, and mâche, drizzled in beet syrup.

Restaurant
Twist by Pierre Gagnaire

The first stateside restaurant from chef Pierre Gagnaire. Gagnaire’s cooking is quirky and cerebral, which doesn’t mean it can’t be fun. The amuse-bouche: shards of cumin flatbread to dip into tuna-infused Chantilly, then into a ramekin of dehydrated shrimp that crackle like Rice Krispies upon contact with the cream. Each course includes three separate dishes on three separate plates: foie gras–and-fig terrine, studded with Sauternes-soaked apricots and cosseted in speck; The rhubarb-and-eggplant mousse; a bracing salad of pickled chanterelles, pickled onions, and mâche, drizzled in beet syrup.