| NAME | Group | NEIGHBORHOODS | CUISINE | LOCATION | ADDRESS | LAT | LNG | WEBSITE | INTRO | PHOTO | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Aqua Seafood & Caviar Restaurant | top100 | Strip | Seafood | At Resorts World | 3000 Las Vegas Blvd. South | 36.1346099 | -115.1654787 | aqualv.com | Shaun Hergatt, a Michelin-starred chef, sends out one of the most compelling menus (with appropriate seasonal changes) in the city. The restaurant, a glittering space in cobalt blue and black and gold, features Kaluga caviar atop shigoku oysters jabbed by yuzu oil. The oysters slip across the palate, buttery and bright. Scallops are fried in a thin cloak of shredded phyllo, then plated with a whoosh of green curry and wild lime oil. The chef is also a partner in a caviar business, so he knows his roe. | https://res.cloudinary.com/review-journal/image/upload/v1749585366/cropped_AQUA_SPRING-MARXX-25-MC-007_copy_i5oboy.jpg | |
| Balla Italian Soul | Italian | At Sahara Las Vegas | 2535 Las Vegas Blvd. South | 36.1423554 | -115.154625 | saharalasvegas.com | A striking mural features a head composed of fruits, vegetables and flowers gazing across the restaurant. Images by Giovanni Arcimboldo, the 16th century Italian artist known for painting such heads, inspired the mural, which sets a stylish tone that also informs the menu. Tangy tomato mignonette elbows a duo of West Coast oysters. Spanish chorizo, red onion and pickled Basque peppers, spicy and sweet, top the spagnola pizza. The restaurant, a project from James Beard Award-winning chef Shawn McClain, has a particular way with fish: sea bream on one visit, rainbow trout with prosecco butter on another. Tables at the back sport great Strip views. | https://res.cloudinary.com/review-journal/image/upload/v1749590104/cropped_Balla-Italian-Soul_Cappelletti_copy_ldgvzd.jpg | |||
| Bar Centro by José Andrés | Spanish | At The Shops at Crystals | 3720 Las Vegas Blvd. South | 36.1075219 | -115.1745806 | thebazaar.com | This bar downstairs from Bazaar Mar could be a place for before- or after-dinner drinks, and plenty of people do just that. But the bar is also a destination in its own right. Its botanical prints and forest green back bar and porcelain centaurs standing sentry feel like a very cool garden room. One that offers warm croissants swiped with Nutella cream, alfajores cookies spread with dulce de leche ganache, sea urchin and scallop cones with a jolt of ginger, chicken or ham croquetas bursting with béchamel, and a properly made martini. | https://res.cloudinary.com/review-journal/image/upload/v1749590005/cropped_RJMAG-TOP_100-25-BAR_CENTRO_003_copy_nprhj5.jpg | |||
| Bardot Brasserie | French | At Aria | 3730 Las Vegas Blvd. South | 36.1066412 | -115.176827 | aria.mgmresorts.com | Brunches have overtaken Vegas; too many showcase plonky prosecco, bad Benedicts and thumping music that mugs the meal. And then there is brunch at Bardot Brasserie, where lingering is always on the menu. Begin with deviled eggs punctuated by beads of caviar, or with an everything croissant and lox, then mosey over to a sumptuous seafood platter kitted out with condiments. A perfectly thin-skinned French omelet enfolds melty Gruyère, backed by a heap of greens and a hot, crisp hash brown baton. Finish with a giant glossy chocolate macaron emblazoned with a Bardot B; it’s a paean to pastry potential. Glass, brass and marble convene a classic brasserie feel — but with the right Vegas razzle. | https://res.cloudinary.com/review-journal/image/upload/v1749591837/Bardot-Brasserie_Spread_ReSized_Credit-Anthony-Mair_dgz8pg.jpg | |||
| Bazaar Mar by José Andrés | Seafood | At The Shops at Crystals | 3720 Las Vegas Blvd. South | 36.1075219 | -115.1745806 | thebazaar.com | This seafood spot from the celebrated chef lies open to the soaring Shops at Crystals, creating a sense of spaciousness for the restaurant. The interior imparts a sense of intimacy through earth tones and natural materials. The menu, as helmed by head chef Daniela Romero, finds Hokkaido sea scallops in a pool of green aguachile, with huacatay (Peruvian black mint) lending an aromatic citrusy bite. Sweet coins of Alaskan king crab and umami-bomb kombu custard consort in foam for a take on chawanmushi, the Japanese steamed custard. Seasonal red mullet in a vodka, cornmeal and tempura flour batter testifies to the lightness of fried fish in the right hands.The wine list ranks among the most intelligently edited in town. Must try: sparkling white Bordeaux. | https://res.cloudinary.com/review-journal/image/upload/v1749590593/cropped_RJMAG-TOP_100-25-BAZAAR_MAR-01_kwgjzu.jpg | |||
| Bourbon Steak | Steakhouse | At Four Seasons | 3960 Las Vegas Blvd. South | 36.0956873 | -115.1762089 | bourbonsteak.com | Spray-painted murals of dripping blooms, walls covered in leopard print or gamboling cheetahs, feathered chandeliers and moody lighting present a backdrop for renowned chef Michael Mina’s latest exploration of the modern steakhouse. Buttery cornbread forms a Twinkie-like cake; yuzu crème fraîche stands in for vanilla cream filling. A drift of caviar on top is wholly Vegas. Black truffle agnolotti are plumped with burrata and finished with white truffle butter on a tableside trolley. A tomahawk steak for two draws its salty, smoky char from a salt crust, a turn baking in hay and a bourbon flambé. Mina understands that Vegas drama must always serve the food, not the other way around. | https://res.cloudinary.com/review-journal/image/upload/v1749591990/croppBOURBON_STEAK_cropped_120924cs_006_copy_iparj1.jpg | |||
| Caramella Italian Restaurant & Lounge | Italian | At Planet Hollywood | 3667 Las Vegas Blvd. South | 36.1111576 | -115.1686113 | caesars.com | Caramella gets style points for the ceramic leopard standing guard, a palette of desert pinks and reds, marbled accent panels, and lounge chairs upholstered in what resembles a vintage Missoni print. The candy shop (“caramella” means “candy” in Italian) conceals a speakeasy called Caramella Hidden Lounge; the terrace offers primo Strip views. The Italian-ish menu doesn’t break new ground, but it does what it does exceedingly well: quintessential shrimp cocktail (because Vegas), a righteous Caesar salad, frilly malfadine with blue crab. And even humble garlic cheese bread, baked and served in parchment, attains a bit of elegance. | https://res.cloudinary.com/review-journal/image/upload/v1749608750/CARAMELLA-cropped_tgu9il.jpg | |||
| Casa Playa | Mexican | At Wynn Las Vegas | 3131 Las Vegas Blvd. South | 36.1264947 | -115.1681885 | wynnlasvegas.com | Executive chef Sarah Thompson, a James Beard Award finalist in 2025, summons her vision of coastal Mexico at this very grown-up beach house with a sandstone palette. Superlative, deeply flavored fire-roasted salsa is prepared tableside. The house masa program features tortillas of textbook texture and body. You might take to Skull Island prawns with aji amarillo salsa or a half roasted chicken with fruity guajillo chiles. Or you could head straight to one of the large-format dishes for the table — a Casa Playa specialty — say, pork belly pastor with roasted pineapple, the chef’s take on the traditional method. Tequila fan? The selection is expansive. | https://res.cloudinary.com/review-journal/image/upload/v1749665282/Casa_Playachips_ipflvm.jpg | |||
| Caspian’s Rock & Roe | Caviar | At Caesars Palace | 3570 Las Vegas Blvd. South | 36.1159646 | -115.1769093 | caspianslv.com | Up front, Caspian’s appears as a modestly sized (about 50 seats) casino cocktail lounge, albeit one serving caviar with classic fixings, plus Pringles with Kaluga caviar (crunch meets salty pop), sweet blue crab and buttery Kaluga in corn taco shells, and several other instances of this famously costly ingredient slumming with humble companions (but elevating those companions, too). Behind the floor-to-ceiling portrait of a 19th century sea captain lies the rock in rock and roe: a 2,300-square-foot speakeasy with art deco stylings, live music (Sir Rod Stewart one evening) and a host of craft cocktails. Try the Pear-fecta with pear vodka, cucumber, lemon and an herby whisk of thyme. | https://res.cloudinary.com/review-journal/image/upload/v1749609053/CASPIANS-cropped03_nzsm2d.jpg | |||
| Chyna Club | Chinese | At Fontainebleau | 2777 Las Vegas Blvd. South | 36.1387904 | -115.1603834 | fontainebleaulasvegas.com | The design of Chyna Club works a Sino-Euro, Old Shanghai, dining-on-the-Bund feel, which makes Michelin-star chef Richard Chen’s modern Chinese cooking feel all the more au courant. If you can, score a seat in the book-lined library with plush red seating. Start with a lobster and pomelo salad or a steamer of slurpable xiao long bao filled with uni, pork and superior broth. Peking duck is carved tableside, its crisp delicate skin an exemplar of the art. Steamed sea bass is sharp and savory with pickled olive, salted black bean and scallion soy jus. Desserts are sometimes an afterthought in Chinese restaurants, but the black sesame crème brûlée would stand out on any pastry menu. | https://res.cloudinary.com/review-journal/image/upload/v1749592568/FB_ANNIVERSARY-DEC15-24_121124kc_011_hmz3g6.jpg | |||
| Crossroads Kitchen | Vegan | At Resorts World | 3000 Las Vegas Blvd. South | 36.1346099 | -115.1654787 | crossroadslasvegas.com | Three years after becoming the first plant-based fine dining spot on the Strip, Crossroads Kitchen has become a Vegas mainstay, with dishes that customers return for: eggplant caviar and potato chips, zucchini blossoms stuffed with almond ricotta, Bolognese pastas, deep-fried spring roll cigars filled with Impossible meat. But Crossroads Kitchen also lives by its seasonal menu rotations, with a recent spring snapshot featuring Delta asparagus with asparagus purée and carrot gnocchetti with spring peas. The restaurant celebrates plant-based dishes for their inherent appeal; meatless doesn’t mean something is “missing.” | https://res.cloudinary.com/review-journal/image/upload/v1749593215/crossroads_cropped_hslcav.jpg | |||
| Diner Ross | Modern American | At The Linq | 3535 Las Vegas Blvd. South | 36.1182022 | -115.1716411 | spiegelworld.com | This spot belongs to the food and drink attractions at “DiscoShow,” a Spiegelworld production showcasing 1970s hits. For many, a trip to Diner Ross (and its sibling bars) is part of a “DiscoShow” evening, although the restaurant stands on its own. The menu puts a spin on diner classics with dishes like popovers (instead of rolls) with pâté or Oscietra caviar, a dirty martini Bibb salad with martini olives and roquefort, French onion soup and mac and cheese in one dish, high-low wagyu meatloaf, a fancy wagyu patty melt and a banana pudding milkshake. The cocktail menu, including a back-from-the-’90s Midori sour made with Thai basil, is equally entertaining. | https://res.cloudinary.com/review-journal/image/upload/v1749741297/Diner_Ross_ditry_martini_salad_fkepcg.jpg | |||
| Dominique Ansel Marché | French | At Paris Las Vegas | 3655 Las Vegas Blvd. South | 36.1124405 | -115.1714074 | caesars.com | Ansel, the Cronut creator and James Beard Award winner once called the world’s greatest pastry chef, opened this Strip shop (his second on the boulevard) in December. The market highlights savory made-to-order buckwheat crêpes (galettes) like the Bretonne Complète Crêpe, a chewy classic wrapping thinly sliced Paris ham, aged Gruyère and a sunny-side egg. Galettes, as opposed to white flour crêpes, are made from fermented dough (hence the chew). The marché also features Paris-style rotisserie chickens (a favorite of the chef) cooking on spits while their drippings flavor potatoes roasting below. | https://res.cloudinary.com/review-journal/image/upload/v1749593355/DOMINIQUE_ANSEL_MARCHE-01_copy_fvuoha.jpg | |||
| Don’s Prime | Steakhouse | At Fontainebleau | 2777 Las Vegas Blvd. South | 36.1387904 | -115.1603834 | fontainebleaulasvegas.com | The buzzing bar at Don’s Prime offers a, well, prime perch for grazing the restaurant’s modern take on steakhouse standards. Like a cocktail of fat jumbo shrimp arriving in a small brazier atop a mound of ice, an icy flute of Champagne riding sidecar. Or dry-aged Prime cuts — rib cap, strip steak, porterhouse and more — delivering robust flavor and tenderness. The sumptuous dining room of green leather, marble and red velvet offers plenty of room to spread out. Much of the menu shifts seasonally: a half roast chicken with morels or charred spring onion, halibut with a fennel crust or a bed of farro. A side like mac and cheese with 1½ pounds of Maine lobster is an event in itself. | https://res.cloudinary.com/review-journal/image/upload/v1749593898/DON_S_PRIME_cropped_-041124-es_007_1_copy_2_th6vqo.jpg | |||
| Eiffel Tower Restaurant | French | At Paris Las Vegas | 3655 Las Vegas Blvd. South | 36.1124405 | -115.1714074 | caesars.com | This Vegas institution nestles in the replica Eiffel Tower at Paris Las Vegas. The location, with one of the best views on the Strip, overlooks the surging Fountains of Bellagio (and, when the race is in town, the cars of Formula One hurtling past below). At dinner, a French classic like duck à l’orange receives an update with Pekin breed duck breast (mild and tender), wild rice pilaf and Valencia orange. Vegetarians aren’t forgotten here — greens, wild mushrooms and nutty aged Gruyère provision a gluten-free crêpe. Eiffel Tower takes brunch seriously, too: Its three-course prix fixe menu has more than two dozen choices. A sure bet? Pancake soufflé. | https://res.cloudinary.com/review-journal/image/upload/v1749609153/00_Eiffel_tower_cropped_bp4pk1.jpg | |||
| Hard Shake | Cocktail Bar | At Waldorf Astoria | 3752 Las Vegas Blvd. South | 36.1059747 | -115.17465 | hilton.com | Hard Shake occupies a portion of the renovated 23rd floor of the Waldorf Astoria, next door to its sibling bar, Peacock Alley. Floor-to-ceiling windows frame views that make you feel you’re floating above the Strip. The lounge itself inhabits a moody vision, with mosaic tile floors, indigo banquettes, dark stone tables, a front bar in marbled black stone and a back bar glowing in matte gold. A Katana cocktail — katana means “sword” in Japanese — draws on sharp-edged Hibiki Harmony Japanese whisky and the spiced honeyed complexity of house Drambuie, finished with a dash of pecan bitters. Mishima wagyu sliders with toppings shine among the small plates. | https://res.cloudinary.com/review-journal/image/upload/v1749594325/Hard-Shake-cropped.1_copy_lzm2qu.jpg | |||
| Havana 1957 | Cuban | At Flamingo | 3555 Las Vegas Blvd. South | 36.1177922 | -115.1710835 | havana1957.com | Havana in the 1950s was something like Vegas is today: a draw for gamblers, a place for pleasure-seeking, a city a bit louche in certain aspects, but cheerfully so. That connection (and the Flamingo’s tropical theme) make the Cuban-American restaurant a great fit here. Ropa vieja empanadas stand at the helm, filled with braised flank steak, their dough wonderfully crisp and flaky, then tender. Rice and sweet plantains play foil to shrimp sautéed in the bright aromatic union of olive oil, garlic and white wine. Graze some restaurant highlights with La Orquesta Sampler of citrus and spice roast chicken, roast pork, ropa vieja and sides. A Cuban band performs on weekends, adding even more flavor. | https://res.cloudinary.com/review-journal/image/upload/v1749594492/RJMAG-TOP_100-25-HAVANA_1957-011_mnca47.jpg | |||
| La Fontaine | French | At Fontainebleau | 2777 Las Vegas Blvd. South | 36.1387904 | -115.1603834 | fontainebleaulasvegas.com | This French restaurant, a sea of soothing taupe, started out serving dinner, and a fine dinner it was: endive roquefort salad, cheese soufflé (a grand old dish), roast chicken. La Fontaine became a breakfast, lunch and brunch only spot, but without losing its quality. What does that look like now? Endless Champagne or sparkling wine (this is Vegas, after all), a stack of three miniature bagels with caviar and garnishes (ditto, Vegas), and a croque monsieur gratiné layering milk bread (very on-trend), béchamel, and smoked ham and cheese. Along the same lines, Le Royal Benedict richly unites brioche, smoked salmon and silky lemon hollandaise. | https://res.cloudinary.com/review-journal/image/upload/v1749594670/LA_FONTAINE_cropped-01_copy_koymv9.jpg | |||
| Liam’s Den & Bubble Bar | Cocktail and Wine Bar | At Palazzo Tower at The Venetian | 3325 Las Vegas Blvd. South | 36.1231748 | -115.1692097 | liamslasvegas.com | Is there ever a bad time for bubbles? At Liam’s, the answer is ebulliently effervescently no. The menu encompasses global fizz — Champagnes, Italian sparklers, the Russian River Valley and beyond — along with rosés, still wines by the bottle, red wines and spirits. Cocktails have a sprightly quality, too, like a Demure & Mindful mingling Champagne and raspberry sherbet. The art deco design of Liam’s features plush velvet seating, sleek finishes and, in the center, a bar wrapping around a spreading cherry blossom tree. Sit, sip. Bites like mini lobster rolls and beef empanadas await pairing. | https://res.cloudinary.com/review-journal/image/upload/v1749609377/Liam-s-Den–Bubble-Bar_Interior_2_le92mx.jpg | |||
| LPM Restaurant & Bar | Mediterranean | At The Cosmopolitan | 3708 Las Vegas Blvd. South | 36.1097892 | -115.1735152 | lpmrestaurants.com | LPM harnesses a balmy breeze blowing along the Mediterranean coasts of France and Italy. Browse the cocktail menu, a novella inspired by French artist and poet Jean Cocteau, all bound in a textured, tomato-red cover. What about Beauty & the Beast, a floral honeyed, gently bittersweet communion of vodka, elderflower liqueur and yellow chartreuse? If not, there’s always a sweet-savory Tomatini made with juicy muddled tomatoes, vodka, white balsamic, simple syrup, and salt and pepper. Escargots have been a hit since day one, prepared with butter, parsley and a gust of Pernod. Whole grilled sea bass, needing only olive oil and spurts of lemon juice, calls for sharing. | https://res.cloudinary.com/review-journal/image/upload/v1749609708/LPM-Restaurant–Bar_Escargot-in-Garlic-Butter_gkubuz.jpg | |||
| Momofuku | Asian Fusion | At The Cosmopolitan | 3708 Las Vegas Blvd. South | 36.1097892 | -115.1735152 | vegas.momofuku.com | The best table at the 200-seat Momofuku is, arguably, the deuce in the northeast corner of the dining room. From there, you look south onto the characters promenading the Strip. Bigeye tuna touches down, with frozen foie gras shavings beginning to melt atop the fish. A savory hollandaise of mirin, white soy and sesame drapes asparagus. A hum of heat plays in the background of briny, crunchy, spicy cucumber. Chicharron crumbles and collard greens cooked in coconut milk join with Jidori chicken presented as a drumstick and an airline breast. Don’t miss a dessert sicle of strawberry, lychee and gochujang. | https://res.cloudinary.com/review-journal/image/upload/v1749609836/MOMOFUKU-cropped-042017-bh-005_mjokqg.jpg | |||
| Morimoto | Japanese | At MGM Grand | 3799 Las Vegas Blvd. South | 36.1024339 | -115.1678067 | mgmgrand.mgmresorts.com | Aromas from the restaurant sashay over to the promenade just outside, tempting folks to stop in even if they don’t have reservations (which are strongly suggested at this spot created by Masaharu Morimoto, a star of “Iron Chef” in the U.S. and Japan). Chew the fat, so to speak, with oh-toro fatty tuna and chu-toro medium-fatty tuna. Cross borders with hamachi or tuna tacos lined in guacamole. Live scallops might be sautéed. A5 wagyu might be deployed for carpaccio beneath a pile of edible blossoms. Foie gras takes a bow atop oysters, their brine balancing the lush texture of the foie, and sautéed atop a domestic filet. Ask about dessert specials; the kitchen excels in sweet whimsy. | https://res.cloudinary.com/review-journal/image/upload/v1749609932/MORIMOTO-cropped-032317-bh-006_lqbw1l.jpg | |||
| Netflix Bites | Modern American | At MGM Grand | 3799 Las Vegas Blvd. South | 36.1024339 | -115.1678067 | netflixbites.com | A mashup that is quintessentially Las Vegas — the entertainment capital of the world meets a streaming giant, finger sandwiches meet devouring Demogorgon — this MGM Grand restaurant residency based on hit Netflix titles will run through February. “Bridgerton” Regency Tea, designed by Lady Whistledown, features a three-tiered curate stocked with bites. Eleven’s Fried Feast nods to the main character from “Stranger Things,” with crisp chicken and waffle sliders served Hawkins- and Upside Down-style. La Casa del Sangria, a cocktail with gold-dusted mint leaves, arrives in a lockbox, with a puzzle challenge worthy of the “Money Heist” crew. | https://res.cloudinary.com/review-journal/image/upload/v1749610213/00_NETFLIX_BITES_OPENS_cropped-FEB11-25_021025kc_003_copy_odawcy.jpg | |||
| Ocean Prime | Seafood | At 63 CityCenter | 3716 Las Vegas Blvd. South | 36.1088439 | -115.1740951 | ocean-prime.com | Since the restaurant opened in 2023 atop the 63 CityCenter complex, its terrace has become a prized place for watching the floor show of the Strip: Formula One drivers making the turn at Harmon Avenue, parades for victorious athletic teams, the daily sights and sounds of the neon jungle. Hit the terrace in good weather for thickly sliced brioche French toast. Inside, Venetian plaster walls in ocean green complement the bounty of the ocean: intensely flavored lobster bisque, seafood towers billowing with dry ice, tangy shrimp scampi, and Chilean sea bass paired with Prime-grade ribeye. Standards like chocolate torte and crème brûlee — dense greets creamy — taste even better served together. | https://res.cloudinary.com/review-journal/image/upload/v1749610511/OCEAN_PRIME_cropped_OPENS-JUN12-23__013_copy_nd6swr.jpg | |||
| Peacock Alley | Cocktail Bar | At Waldorf Astoria | 3752 Las Vegas Blvd. South | 36.1059747 | -115.17465 | hilton.com | Waldorf Astoria hotels around the world include a Peacock Alley, the signature bar for the brand. In Las Vegas, Peacock lies a short stroll from its sibling, Hard Shake, on the renovated 23rd floor of the Waldorf. During the day, Peacock glows with natural light admitted by soaring windows; at night, the bar shimmers with bird’s-eye views of the lights and neon of the Strip. Peacock Alley — creams and pastels, with a bar inspired by a peacock feather — presents the perfect palette for afternoon tea featuring global steeps, delicate sandwiches, freshly baked scones and house pastries. Timeless Sips pay homage to stars of Old Hollywood, like a floral Poitier: gin, lemon, crème de violette. | https://res.cloudinary.com/review-journal/image/upload/v1749610348/Peacock_alley_cropped2_copy_rjpij8.jpg | |||
| Peppermill Restaurant and Fireside Lounge | Traditional American | 2985 Las Vegas Blvd. South | 36.1339423 | -115.1634664 | peppermilllasvegas.com | For more than 50 years, the Peppermill coffee shop has delivered its signature mix of pink and purple neon, luxuriantly faux flora, birdbath-size cocktails, hugely portioned plates, staffers who never leave and a proudly Vegas vibe. In 2024, the James Beard Foundation recognized this history and connection by honoring the restaurant with its America’s Classic Award. A facelift in 2024 refreshed the design and mechanicals without changing the essential character (as some fans had feared). Southern fried steak and eggs, a stacked Reuben, mountains of nachos, shrimp scampi and a wedge of mud pie rising like a bluff all remain. | https://res.cloudinary.com/review-journal/image/upload/v1749610646/PEPPERMILL_cropped_121422cs_022_copy_jhyvom.jpg | ||||
| Pinky’s by Vanderpump | Modern American | At Flamingo | 3555 Las Vegas Blvd. South | 36.1177922 | -115.1710835 | caesars.com | Lisa Vanderpump, a successful restaurateur long before she was a reality TV star, launched her third Vegas venture with Pinky’s (a nod to her nickname). A flock of decorative flamingos adds whimsy to the elegant green and gold space (with tropical touches) that feels like Emerald City meets art deco meets Miami supper club. Daddy Issues, a Freudian sip featuring a white peach French 75 crowned by a fluff of cotton candy, continues Vanderpump’s reputation for cocktail legerdemain. The food? Playful takes on American classics, like deviled eggs hollowed out, plated upright, and dabbed with lobster, caviar, blue cheese, bacon and other toppings. | https://res.cloudinary.com/review-journal/image/upload/v1749610831/PINKY_S_VANDERPUMP_cropped_-DEC06-24_120624kc_010_1_copy_v00tht.jpg | |||
| Pisces Bar & Seafare | Mediterranean | At Wynn Las Vegas | 3131 Las Vegas Blvd. South | 36.1264947 | -115.1681885 | wynnlasvegas.com | The restaurant design, inspired by a luxury yacht, voyages with glass fixtures from Italy, tiled floors with fish mosaics, gold and copper accents, chairs upholstered in leather made from fish skins, custom monumental urns and a topographical map of the ocean floor. The menu sails in Mediterranean waters — orata (sea bream) is dry aged, grilled and served head-on with harissa and tzatziki. Soccarat, the crisp layer of rice that forms on the bottom of Valencia-style paella, is scraped tableside from the pan for plating. Chocolate cake with feuilletine crunch arrives atop a fish “skeleton,” for a bit of confectionery trompe l’oeil. Before dinner, Italian pull-apart bread is wickedly addictive. | https://res.cloudinary.com/review-journal/image/upload/v1749610977/Pisces_Paella–Credit_-Steve-Legato_aldpu1.jpg | |||
| RPM Italian | Italian | At the Forum Shops | 3500 Las Vegas Blvd. South | 36.1186415 | -115.1755533 | rpmrestaurants.com | Vegas abounds with vibey restaurants, but too often, the vibe outdoes the food. Not at RPM Italian, which always favors the menu over atmosphere. For quick bites, think Prime beef meatballs, a roasty charred pepperoni pizzetta or truffled garlic bread. Cacio e pepe is an RPM specialty, the sauce correctly integrated, never clumping. Sometimes, the cacio might be made with strand pasta, other times with malfadine ruffles to capture the butter and cheese. The kitchen also sends out specials for wine dinners or holidays, like earthy Alba white truffle risotto in season or tortelli loaded with sweet king crab. And is there anything more snazzy in a restaurant than servers in white jackets? | https://res.cloudinary.com/review-journal/image/upload/v1749588285/cropped_RJMAG-TOP_100-25-RPM_09_copy_lykprh.jpg | |||
| Toscana Ristorante & Bar | Italian | At Eataly at Park MGM | 3770 Las Vegas Blvd. South | 36.1044682 | -115.1791908 | eataly.com | Although Toscana is the flagship experience at Eataly food hall, the restaurant still has a relatively modest profile. Toscana goes about its business with quiet distinction while also being welcoming and lively. Come for the pillowy house focaccia swiped with oozy house burrata. Stay for the pea, asparagus and fava bean risotto in season; for the ideal lightness of expertly crafted gnocchi; and for the creamy pleasure of coconut semifreddo. Oh, yes, and for the earthy indulgence of macaroni showered with truffles. Toscana also has one of the best wine lists, Italian or otherwise, in Vegas. Ask the sommelier to select pairings that will become your new favorites. | https://res.cloudinary.com/review-journal/image/upload/v1749611326/TOSCANA_cropped-12_copy_ed7prt.jpg | |||
| Wakuda | Japanese | At Palazzo Tower at The Venetian | 3325 Las Vegas Blvd. South | 36.1231748 | -115.1692097 | wakudajapanese.com | The restaurant, from Michelin-starred chef Tetsuya Wakuda, harnesses modern Japanese art and the street culture of Tokyo to fashion a vibrant look and feel, boldly registered. The cooking is vibrant, too, but in a nuanced register that blends tradition and innovation. Sushi, sashimi and rolls flourish, of course: clean and mild akami tuna, kanpai carpaccio sporting a citrus chili punch from yuzu kosho, a lobster roll with asparagus and chives. Duck on the Rocks, a standout among cooked dishes, features a Maple Leaf Farms breast that is rubbed in shichimi spice blend (chili, citrus, umami), then seared, thinly sliced and served on a hot stone. Edamame cilantro pesto cools the heat. | https://res.cloudinary.com/review-journal/image/upload/v1749612038/Wakuda_Lanterns_k5ibhm.jpg | |||
| OFF THE STRIP | |||||||||||
| Ada’s Food + Wine | West | Modern American | At Tivoli Village | 400 S. Rampart Blvd. | 36.1673921 | -115.2868145 | www.adaslv.com | Ada’s doesn’t receive as much attention as Esther’s Kitchen and Bar Boheme, its sibling restaurants also owned by chef James Trees, but a more modest silhouette allows chef de cuisine Jackson Stamper and lead sommelier Kat Thomas to freely explore. Stamper has sent out bay scallop ceviche heaped atop corn panna cotta. The dish sounds odd on paper, but the scallops deliver sweet briny pops amid lush panna cotta. Coca-Cola steps up for a red wine glaze that enrobes lamb ribs instead of chops. Thomas, a World of Fine Wine winner in London in 2024, tastes globally for pours like a Portuguese sparkler or an underrated fifth-growth Bordeaux that’s ready to sip now. With lamb ribs. | https://res.cloudinary.com/review-journal/image/upload/v1749612252/RJMAG-TOP_100-25-ADAS-01_qs76nf.jpg | ||
| Amari Italian Kitchen & Wine Shop | Southwest | Italian | At UnCommons | 6880 Helen Toland St. | 36.0634639 | -115.2776465 | amarilv.com | Two years after opening in July 2023, Amari has made itself a part of the culinary warp and weft of the city through pop-ups, events, deals on national food and drink holidays, no corkage fee on wines purchased in the shop and, of course, its seasonally changing menu of modern Italian-American food. Anchovy breadcrumbs, salt meets umami, punch up a Caesar salad. Could shrimp scampi, a dish with a long-settled recipe, be improved? It could with uni-tomato butter: creamy, a bit of ocean flavor, tomato brightness and sweetness. Warming nutmeg ricotta makes beef and pork Bolognese, a comfort food standout since opening day, even more comforting. | https://res.cloudinary.com/review-journal/image/upload/v1749612379/AMARI-cropped_02_copy_2_twsadn.jpg | ||
| Anima by EDO | Southwest | Spanish | At The Gramercy | 9205 W. Russell Road | 36.0841842 | -115.2937597 | animabyedo.com | Chef and co-owner Oscar Amador’s questing internationalism — grounded in Barcelona, embracing Peru, nodding to Asia and beyond — has earned the chef two James Beard Award nominations in the past two years, including a semifinalist nod in the national Outstanding Chef category. Anima’s borderless approach features crisp pani puri shells wrapped in house-cured striploin, then stuffed with payoyo sheep and goat’s milk cheese, for a crunchy, salty, creamy communion. Lemon ricotta, with dried ricotta for extra bite, fills sacchetti pasta parcels luxuriating in pomodoro lobster bisque. Mousse whipped with ground popcorn tastes like popcorn air atop intensely flavored strawberry granita. | https://res.cloudinary.com/review-journal/image/upload/v1749612522/ANIMA_BY_EDO-cropped_pjchys.jpg | ||
| Aroma Latin American Cocina | Henderson | Latin American | 2877 N. Green Valley Parkway | 36.0715562 | -115.0834273 | aromacocinalv.com | From an unprepossessing Henderson storefront, chef-owner Steve Kestler braids the cooking of his Latin American childhood with his classical culinary training and big-name restaurant experience. Queso fundido showcases the melting properties of nutty, slightly sweet Gruyère and mild, slightly salty queso Oaxaca; dredge up the cheese with folded tortillas. Pork belly tacos jabbed with pickled onions remind us why Aroma was named one of the country’s top taco spots. Gochujang chicken tinga offers a Korean-inflected spin, served with Korean pickles and kimchi rice. Kestler deploys picanha (top sirloin cap) with pops of fat for a version of his signature gaucho sandwich. | https://res.cloudinary.com/review-journal/image/upload/v1749612788/JAMES_BEARD-cropped_FINALIST-APR03-24__012_copy_tsrx8z.jpg | |||
| Bar Boheme | Downtown | French | 1401 S. Main St., Suite 100 | 36.1546259 | -115.153645 | barbohemelv.com | Chef James Trees returns to his roots with this high-minded French bistro-meets-brasserie in downtown Vegas. Parisian-style baguettes — crisp crust yielding to airy crumb — lead the menu; swipe with Échiré butter. Croquettes de branade, fashioned from salt cod and potato, are dredged in rémoulade. Roast chicken features a deboned leg stuffed with truffled forcemeat; a swaddle of luxuriant albufera sauce (stock, Cognac, butter, cream) accompanies the bird. For Paris-Brest, crashy rings of choux pastry enclose praline crème. The dish will be one of the best desserts you eat this year. Before dinner, try on a French cocktail at Petite Boheme, the sister bar next door. | https://res.cloudinary.com/review-journal/image/upload/v1749612989/RJMAG-TOP_100-25-BAR_BOHEME-01_i4sgqy.jpg | |||
| Bar Code Burgers | Southeast | Burgers | 1590 E. Flamingo Road | 36.1148779 | -115.1318022 | barcodeburgerbar.com | Numerous screens await (including a humongous one just inside the entrance) at this central Vegas sports bar. You could drop by only to watch the game and have a beer, but why visit without checking out the roster? Crushed Flamin’ Hot Cheetos glow unearthly orange, humming with heat atop french fries for this take on elote street corn. A Bar Code Burger layers a fat patty, thickly sliced tomato, pickled onion and bell pepper, swipes of blue cheese aïoli and bacon jam, and the peppery bite of arugula. The creamy sharp savory burger is gloriously messy, juices streaming down your hands. You’ll need extra napkins. | https://res.cloudinary.com/review-journal/image/upload/v1749613082/00_Bar_code_burgers_cqky30.jpg | |||
| Barry’s Downtown Prime | Downtown | Steakhouse | At Circa | 8 Fremont St. | 36.171837 | -115.1458384 | www.barrysdowntownprime.com | Barry’s celebrates the carnivore: Philly cheesesteak reborn as filet mignon-filled egg rolls with aged cheddar sauce, classically outfitted steak tartare spread in silky swipes across toasted brioche, a burger fashioned from splendidly rich and tender Mishima Reserve wagyu, a 10-ounce Tasmanian wagyu strip steak from animals raised in pasture, then finished on grain. But who knew the lion’s mane mushroom steak would be so good, with slice-into-it texture and a zippy tapenade? Barry’s offers an Old Vegas sweep of dining room chiaroscuro, booths upholstered in deep tones, custom millwork and burnished brass. A place where, as Barry’s puts it, beef is sacred and cocktails are morally fit. | https://res.cloudinary.com/review-journal/image/upload/v1749613197/BARRY_S-cropped_050625cs_016_copy_gv13gy.jpg | ||
| Basilico Ristorante Italiano | Southwest | Italian | At Evora | 6111 S. Buffalo Drive, Suite 100 | 36.0765784 | -115.2613375 | basilicolv.com | With walls and columns clad in mosaic tiles, slatted ceilings and parquet-inspired floors, black-and-white images and a glassed-in wine room and pops of matte tomato red, Basilico feels very adult (and looks especially lovely at night). So, go ahead, dress up for puffed-up gnocco fritto surrounded by prosciutto di Parma, stretchy stracciatella, vegetables preserved sott’olio (in olive oil) and a hillock of red onion jam. Or ricotta cavatelli with sottocenere, an herbed and truffled cheese aged with an ash rind. Basilico’s special menus, like its regional tastes of Italy with Lombardy sausage risotto, are also worth a great outfit. And leave the other desserts; take the blood orange cannolo. | https://res.cloudinary.com/review-journal/image/upload/v1749613403/Basilico-cropped_Vanilla-Gelato-with-Espresso-Espuma_copy_lr4pue.jpg | ||
| Big Dan Shanxi Taste | Chinatown | Chinese | At Shun Fat Supermarket | 5115 Spring Mountain Road | 36.1254739 | -115.2113833 | bigdanshanxitaste.gotoeat.net | The restaurant, scooped from a corner of the smaller Shun Fat Supermarket in Chinatown, is almost literally a hole in the wall. But what Big Dan lacks in atmosphere, it more than makes up for in flavor (as recognized by its James Beard nomination in 2022). The restaurant honors the bold, spicy, fragrant cooking of Xi’an, the owners’ home city in northwest China. Start with No. 11, special hot oil noodles, featuring wide, hand-pulled biangbiang mian doused and tossed in hot oil. The noodles have a signature texture, tender yet sturdy, and they’re particularly good at soaking up the sauce. A cumin lamb burger — flatbread softened with meat juices — comes straight from the Xi’an street. | https://res.cloudinary.com/review-journal/image/upload/v1749613684/RJMAG-TOP_100-25-BIG_DAN-04_lfw6fx.jpg | ||
| The Black Sheep | Southwest | Vietnamese | 8680 W. Warm Springs Road | 36.056157 | -115.2813044 | blacksheepvegas.com | In the past few years, the southwest has become the latest Vegas dining destination, with a splashy new casino resort, mixed-use villages with food options, and a host of independent restaurants. But Black Sheep was there before all of them, now open almost a decade. Chef-owner Jamie Tran, a James Beard nominee, left big gigs on the Strip to serve her modern Vietnamese menu. If they’re available, go for the salmon skin tacos filled with salmon tartare, bursts of tobiko, smoked Anaheim chiles and micro cilantro. Braised short rib topped by a sunny-side egg, with kimchi fried rice and pickled red radish on the side, presents a sort of deconstructed bibimbap. Oxtail empanadas? They’re a Black Sheep classic. | https://res.cloudinary.com/review-journal/image/upload/v1749613769/RJMAG-TOP_100-25-THE_BLACK_SHEEP-03_n37bly.jpg | |||
| Bodeau’s Caribbean Cuisine | Southeast | Caribbean | 4922 E. Tropicana Ave. | 36.1013825 | -115.065342 | https://bodeaus-caribbean-cuisine.res-menu.com | Bodeau’s mashes up Haitian, Jamaican and American soul foods. The action starts at the door, with menu pages covering the glass. There it is, the oxtail leading the lunch and dinner specialties of the house. Step inside for a plate of lusty oxtail made tender and richly flavored through slow cooking. The beef beds down with rice and beans or mac and cheese, plus cabbage and plantains. Jerk chicken, another Caribbean standard, hits the right aromatic mix of sweet, heat and spice. Oxtail, jerk chicken and other specialties (like curried goat) may be ordered as a side, a medium portion or large portion, at lunch and dinner. For something fun, try jerk chicken and penne pasta rasta. | https://res.cloudinary.com/review-journal/image/upload/v1750468922/RJMAG-TOP_100-25-BODEAUS_20250620_LP_094_copy_m42kbx.jpg | |||
| Boom Bang Fine Food & Cocktails | Henderson | Modern American | 75 S. Valle Verde Drive, Suite 160 | 36.0243926 | -115.062828 | boombang.restaurant | Chef-owner Elia Aboumrad has made a name for herself on Food Network shows, including “Top Chef,” but the appeal of the restaurant isn’t her fame. Boom Bang is the spot every neighborhood needs: independently owned, approachable enough for weeknights, nice enough for special occasions, with a good bar and a changing menu. Salmon tiradito draws on bracing yellow aji leche de tigre. Could poutine loaded with seared foie gras, truffle sauce and bordelaise be any richer? Grilled shrimp in creamy chipotle fondue, flour tortillas on the side, is like DIY tacos meets queso fundido. Cherries, a classic duck partner, appear as bruised fruit, compote and dust with duck confit. | https://res.cloudinary.com/review-journal/image/upload/v1749618040/opener_RJMAG-TOP_100-25-BOOM_BANG_052125cs_003_yifoho.jpg | |||
| Cafe Breizh | Southwest | French | 3555 S. Fort Apache Road, Suite 141 | 36.1250934 | -115.2979085 | cafebreizh.com | The cafe reminds us of the French genius for the pastry arts — and the pleasure of sitting somewhere soothing over something sweet or savory that embodies those arts. Natural light and rattan bistro chairs, subway tiles and chalkboard-style menus and displays of freshly prepared items all say: Relax. At Breizh, baked goods are made daily in-house. Croissants are quintessential: puffy, flaky, airy pockets between buttery layers. Galettes, the nutty chewy crêpes of Brittany, show egg, ham and Gruyère (a classic trio) to great advantage. A glossy seasonal strawberry fraisier seems impossibly beautiful sliced into cross-sections layering cake, fruit and pastry cream. No fraisier? Lemon tarts tempt. | https://res.cloudinary.com/review-journal/image/upload/v1750438542/CAFE_BREIZH_cropped-20250618_LP_020_fhjc6e.jpg | |||
| Calabash African Kitchen | West | West African | 1750 S. Rainbow Blvd., Suite 8 | 36.1526193 | -115.2424074 | calabashafricankitchen.com | African food is not widely offered in Vegas — perhaps two dozen restaurants — and a chunk of those are Ethiopian (the cuisine that represents African cooking for many Americans). Calabash, by contrast, serves the foods of Senegambia, the native region (on Africa’s west coast) of owner Oulay Fisher. For egusi soup, a favorite dish, Fisher adds egusi paste (from ground melon seed) and water to a sauté of palm oil, red bell pepper, onions, scallions and habaneros; the chili heat cuts the oiliness of egusi seed. For yassa, a beloved comfort food, chicken is marinated in ginger, garlic, lemon juice and house seasoning, grilled, then combined with sweet caramelized onions, an essential ingredient. | https://res.cloudinary.com/review-journal/image/upload/v1749618223/CALABASH_KITCHEN-JAN20-23-006_n0frzd.jpg | |||
| Casa de Juliette | Northwest | Mexican | 7585 Norman Rockwell Lane | 36.2989708 | -115.2801932 | lacasadejuliette.com | Soon after its July debut, Vegas restaurant watchers agreed that Casa de Juliette ranked among the best restaurants in years to open off the Strip. The team behind the Sand Dollar Lounge and Sand Dollar Downtown created Juliette, so the cocktails shine. Must try: a pineapple margarita with cold-pressed pineapple juice cutting the agave syrup. A family platter highlights slow-cooked brisket, left a little fattier on the back side for braising. Citrus fennel salad with papalo, a peppery Mexican herb with hits of citrus and mint, accompanies butterflied sea bass. Enchiladas are reimagined as strata of braised chicken or brisket, corn tortillas and queso fresco in a puddle of smoky salsa tatemada. | https://res.cloudinary.com/review-journal/image/upload/v1749618387/LA_CASA_DE_JULIETTE-AUG26-24__003_obn3mu.jpg | |||
| Casa de Raku | Chinatown | Spanish | 5040 Spring Mountain Road, Suite 3 | 36.1264711 | -115.2099778 | tapasbarlasvegas.com | This Spanish tapas place (with Japanese accents) joins the other two Raku restaurants owned by chef Mitsuo Endo, a James Beard finalist. Croquetas stuffed with potatoes and jamón are swaddled in panko, then deep-fried. The pillowy croquetas are like clouds with crunch. Pintxos? There is pan con tomate: a swath of bright fresh tomato and parchment-thin slices of jamón. A seared foie gras pintxo is scattered with Ishikawa rock salt held in a small wooden bowl. Ibérico katsu, a signature dish, features panko-crusted Ibérico tenderloin served with a brushstroke of katsu sauce, a jot of French mustard and a tangle of microgreens. Slice the katsu with the small cleaver provided. | https://res.cloudinary.com/review-journal/image/upload/v1749618898/opener_RJMAG-TOP_100-25-CASA_DE_RAKU-06_bzzycn.jpg | |||
| China Mama | Central | Chinese | At Palace Station | 2411 W. Sahara Ave. | 36.1434067 | -115.1746622 | palacestation.com | The first China Mama in a casino takes the setting as an opportunity to go large: soaring ceilings, a roomy bar, the precise slicing of chefs at the sushi counter, sizzling drama from a row of woks, prayer wheels outside a private dining room. A multicourse tasting menu (called a premium dumpling banquet) features, among its dishes, delicate abalone and pork dumplings fashioned tableside, mild and chewy shredded bean curd (anoint with chili oil), sole fillets served atop the fried carcass, and roasty lamb chops in black pepper sauce with a hint of sweetness. Longtime China Mama fans, be assured: The crisp beef is on the menu here, too. | https://res.cloudinary.com/review-journal/image/upload/v1749686155/CHINA-MAMA-cropped-REOPENS_010725cs_007_copy_fwtoju.jpg | ||
| Ciao Vino | West | Italian | At Boca Park | 740 S. Rampart Blvd. | 36.1634563 | -115.2893285 | ciaovino.com | A sumptuous chandelier — tiers of swagged crystal candelabra — crowns the soaring ceiling at Ciao Vino. Below: a profusion of creamy white leather covering studded chairs and quilted banquettes. Across the room: horizontal ranks of wine arranged behind glass. At the bar: a happy hour glass of rosé and a mini antipasti board. In the dining room: meatballs with airy ricotta fritters, coils of spaghetti studded with sweet scallops and lobster, and manchego sformato (flan) with candied delicata squash. The dish, among the best of the past year, lifted what could easily have been a cousin of cheese soufflé into something special by expertly balancing creamy, sweet, savory, and light texture from breadcrumbs. | https://res.cloudinary.com/review-journal/image/upload/v1749619062/RJMAG-TOP_100-25-CIAO_VINO-02_copy_j4svwm.jpg | ||
| A Different Beast — Pintxos, Tapas & Wine | Chinatown | Spanish | 5420 Spring Mountain Road, Suite 108 | 36.1261458 | -115.2153209 | adifferentbeastlv.com | The restaurant showcases Basque and Catalonian small plates. Some of the pintxos change daily, so keep an eye out for miniature puff pastry vol-au-vents topped by confit cherry tomato and a seared shrimp, all skewered upright, or a bread round mounded with chorizo papas and crisp broccoli, a little lemon juice sharpening matters. On the tapas side, there is pan con tomate brightened with fleur de sel, or gorgeously arranged charcuterie skewered and piled on a wooden platform set across a wine glass, or fried tubes spilling from a calamari sandwich. Churro loops are in your future, with Spanish chocolate ganache for dipping. | https://res.cloudinary.com/review-journal/image/upload/v1749619140/DIFFERENT_BEAST_cropped_051525_008-Recovered_nr4rrl.jpg | |||
| Doberman | Downtown | Cocktail Bar | 1025 S. First St., Suite 100 | 36.1595366 | -115.152393 | dobermandtlv.com | This mashup of cocktail lounge and social club brims with “beautiful chaos,” as owner Ryan Doherty puts it. Stuffed animal heads, stacks of vintage books, gilt-framed reproductions of paintings by Goya and Chardin, brocade-swaddled fauteuils, stained glass, putto heads in the manner of Della Robbia and more. Who collected this trove? An adventurer? An English second son for his set in Albany? The stories flow. So do superlative cocktails from Juyoung Kang, a top Vegas mixologist. Among her signature sips: a Peter Pepper martini (gin or vodka) with lemongrass shochu and a Bird’s Eye View with a bitter aperitif, vermouth, passion fruit, coconut and a singe of bird’s eye chili heat. | https://res.cloudinary.com/review-journal/image/upload/v1749664925/Doberman_y6wxzv.jpg | |||
| Durvo | Southwest | Vegan | 5225 S. Decatur Blvd., Suite 107 | 36.0945484 | -115.2078499 | durvolv.com | In the past few years, several vegan restaurants have closed in Vegas, land of the steakhouse, so the fall 2024 debut of Durvo was especially heartening. The owner is Bulgarian, and the name means “tree” in that language. The regularly changing menu branches out globally. You might find breaded artichoke with avocado mousse and saffron aïoli, barbacoa and tempura shrimp street tacos, farfalle pomodoro with cashew ricotta or a meat-and-potatoes plate anchored by a thick plant-based steak draped in mushroom demi-glace. Jackfruit steps in for light and crisp crab cakes. Crystal chandeliers, potted greenery, a pergola-style ceiling and slatted partitions make Durvo feel like an elegant garden room. | https://res.cloudinary.com/review-journal/image/upload/v1750468922/RJ_MAG-TOP_100-EXTERIORS-MC-01_copy_jxt5wt.jpg | |||
| Echo & Rig | Henderson | Steakhouse | At The District | 2270 Village Walk Drive, Suite 200 | 36.0212993 | -115.088051 | echoandrig.com | A grid centers the Echo & Rig menu: 10 steak cuts (like lean and tender bavette or richly marbled zabuton) listed on the vertical axis, current farm and ranch suppliers arranged horizontally at top and prices found at the intersection of the two, with sauces (try the brandied mushrooms) presented at bottom. Other areas of interest orbit the sizzling center. Like fatty marrow and roasty carne asada scooped from the bone, a spritz of orange juice lifting and focusing the dish without compromising its fundamental character. Or a meatless Drunken Goat sandwich of red wine-marinated goat cheese and brie brightened with green apple. At weekend brunch, you’ll want to keep snacking on the portobello fries. | https://res.cloudinary.com/review-journal/image/upload/v1749665464/Echo_and_Rig_cropped_08_copy_rtz2ee.jpg | ||
| Echo Taste & Sound | Downtown | Modern American | 1301 S. Main St., Suite 160 | 36.1558459 | -115.153368 | echotastesound.com | Groove is in the heart … of downtown Vegas. Chef Natalie Young (who opened the erstwhile Eat restaurant) debuted Echo, which she described as a hi-fi listening spot. Bins, shelves and cubbies stocked with vinyl records populate Echo; a top-notch audio system creates the house sound. On the food side, look for chicken skewers striped with tzatziki or a Mexican shrimp cocktail, the chef’s campechana take on a Vegas classic, with spicy tomato sauce (plus house chips and a grilled lime for a squeeze of citrus). The cocktail menu includes flavor descriptions, like tangy-zesty for Along Came Betty with on-trend shochu and apple brandy. Or groove to a cold-brew espresso martini. | https://res.cloudinary.com/review-journal/image/upload/v1749665840/Echo_taste_and_sound_cropped.00_pijw9n.jpg | |||
| Edge Steakhouse | South | Steakhouse | At Westgate | 3000 Paradise Road | 36.135182 | -115.1514897 | westgateresorts.com | Vegas abounds in steakhouses; many with the biggest name-draw lie on the Strip. But steakhouses worth their flesh flourish off the Strip, too. Edge doesn’t fly under the radar, not exactly. It simply goes about providing an outstanding steakhouse experience. Start with a dry martini at the paneled bar. In the dining room, chef Dante Garcia sends out his take on beef tartare, the bite of cornichon and pickled shallots balancing the richness of truffled egg and bone marrow aïoli. A salad of foie gras and burrata — fatty and velvety, fresh and creamy — delivers a play of textures. Explore juicy buttery wagyu with rib cap, striploin or skirt steak, a fairly unusual wagyu cut. And leave room for a chocolate dome. | https://res.cloudinary.com/review-journal/image/upload/v1749668290/EDGE_steakhouse-cropped-20250513_LP_0077_copy_okfewd.jpg | ||
| Esther’s Kitchen | Downtown | Italian | 1131 S. Main St. | 36.1576619 | -115.1533825 | https://www.estherslv.com | Chef-owner James Trees, a pioneer of downtown renewal with Esther’s Kitchen, just keeps on pioneering. He recently opened a French bar and French restaurant down the block from Esther’s, but the new projects haven’t distracted the chef from his flagship. Almost a decade in, he still follows his heart with Italian cooking — since March 2024, from new 10,000-square-foot digs where diavolo pizzas pooled with ricotta issue from a wood-fire oven and plump panzotti stuffed with beet, ricotta and goat cheese emerge from the pasta station. Heritage-breed pork chops sprinkled with Calabrian chili crisps give new meaning to pork chop possibility with every robust, juicy bite. | https://res.cloudinary.com/dvzahcavb/image/upload/v1753206842/Esther-s-Kitchen_Pachamamma-Calabrian-Chili-Pork-Chop_thqbsr.jpg | |||
| Fisher’s Deli | Henderson | Delicatessen | 2744 N. Green Valley Parkway | 36.0697544 | -115.0798907 | fishersdeli.com | For more than 30 years, a delicatessen has occupied this strip mall space, a reminder that longtime spots, not just new or famous restaurants, help define the valley’s culinary culture. Early in 2025, new owners bought what had been Weiss Deli for 20-plus years, renaming it Fisher’s Deli. Though some needed physical refreshes will take place, the new owners assured customers that menu mainstays would stay. Like chicken soup stuffed with brawny matzoh balls and chunks of chicken. A jaw-stretching pastrami Reuben sagging under its own weight. A Ceily’s Stack of two potato latkes filled with brisket, topped with a melt of cheese and drizzled with brown sauce. Pastrami to go? Order at the counter. | https://res.cloudinary.com/review-journal/image/upload/v1749668883/FISHERS_DELI-cropped01_wqnwkl.jpg | |||
| Fukuburger | Chinatown | Burgers | 3429 S. Jones Blvd. | 36.1266042 | -115.2252645 | fukuburger.com | The restaurant specializes in burgers with nods to Japan. Here, burgers don’t care about striking a polite pose: ingredients nicely stacked, as if existing only for a photo shoot. Here, burgers list, lean and let it all hang out. A beef patty, crisp onion strings and a fried egg spilling from a Tamako burger. A Chicken Katsu bun barely sandwiching shredded cabbage and its panko-crusted patty. Classic fixings shooting from a Fukuburger. Everywhere, squiggles of wasabi mayo and fries with togarashi heat contribute to the flavorful jumbles. Fukuburger’s design, a riot of anime, graffiti and general graphic mayhem, feels as lively as the food. | https://res.cloudinary.com/review-journal/image/upload/v1749668948/Fukuburger_cropped_copy_fzzrte.jpg | |||
| Garagiste Wine Room & Merchant | Downtown | Wine Bar | 197 E. California Ave., Suite 140 | 36.15716 | -115.1527326 | https://www.garagistelv.com | More than any other purveyor in Vegas, Garagiste distinguishes local wine culture, even if most people are unaware of its role in bringing in wines likely to be found nowhere else in the city through its advocacy with producers and distributors. A passionate globe-girdling ecumenicism is at work here, whether that means a lesser known Alsatian riesling or an aromatic moschofilero white from Greece, a fortified wine from Uruguay or a low-intervention Bordeaux blend from Slovenia. Champagne fans, particularly, have found their home. Although the list is undeniably sophisticated, the friendly staff finds pours for every level of wine drinker. And don’t miss the salmon rillettes. | https://res.cloudinary.com/review-journal/image/upload/v1749669467/WINE_BAR-cropped_gosyy3.jpg | |||
| Gritz Cafe | Central | Soul Food | 1911 Stella Lake St., Suite 150 | 36.1936471 | -115.1648163 | gritzcafe.com | The story of chef-owner Trina Jiles is well known by now: Clark County’s first Black female firefighter who left her career to open a restaurant in the Historic Westside. But that backstory, while inspiring, wouldn’t matter if Gritz didn’t honor so well the traditions of Southern and soul food. A Big Gritz Breakfast with catfish fillets or wings testifies to the way deft frying enhances these staples: crisp golden pleasure, never greasy. Waffles with sweet potato chunks will spoil you for waffles elsewhere. A coverlet of gravy chockablock with sausage blankets the house biscuits. And the namesake grits (gritz) play foil to everything on the menu, and should be ordered even if they don’t come with a dish. | https://res.cloudinary.com/review-journal/image/upload/v1749670062/GRITZ_CAFE-cropped_yitkuq.jpg | |||
| Hachi Japanese Yakitori Izakaya | Chinatown | Japanese | 3410 S. Jones Blvd. | 36.1277742 | -115.2246671 | hachilasvegas.com | The restaurant proudly touts its use of binchotan charcoal to grill its yakitori skewers. Binchotan, made from Japanese oak, is prized for a clean, long-lasting burn that is almost smokeless. Thirty or so yakitori include sweet corn, scallops with butter and soy sauce, chicken skin or thigh with soy mirin sauce, duck with balsamic vinegar, house tsukune pork meatballs and sirloin steak marinated in miso. Hachi also offers nigiri, sushi rolls, and raw seafood like hamachi sashimi or thin slices of halibut topped by flame-seared uni. Chu-hai, the mix of shochu, sparkling water and fruit juice popular in Japan, comes in several flavors and sizes. | https://res.cloudinary.com/review-journal/image/upload/v1750440268/HACHI_cropped_061925cs_001_1_ekj1oy.jpg | |||
| Honey Salt | West | Modern American | 1031 S. Rampart Blvd. | 36.1606172 | -115.2929958 | honeysalt.com | When the restaurant launched almost 15 years ago, it led a new trend: culinary professionals with Strip or restaurant group experience deciding to go entrepreneurial and open fine dining spots in the neighborhoods of the city. Today, owners Elizabeth Blau and her husband, chef Kim Canteenwalla, have restaurants in Vegas, Dallas and Vancouver, British Columbia, but Honey Salt remains their spiritual home. A lavish bouquet of crudités with hummus for dredging has become a signature. There are seasonal dishes like thick rings of calamarata pasta in a bright mix of lemon, ricotta and English peas. Summer corn bisque, sweet and thick and rich, will have you counting the days to corn season. | https://res.cloudinary.com/review-journal/image/upload/v1749673590/HONEY_SALT_cropped_xz7ouo.jpg | |||
| Jamón Jamón Wood Fired Kitchen | Henderson | Spanish | 1465 E. Lake Mead Parkway, Building D, Suite 100 | 36.0754761 | -114.951945 | jamonjamonwoodfired.com | Chef-owner Rafael Salines- Catalá moved to Vegas from his native Spain to open Jaleo by José Andrés in The Cosmopolitan. He later worked as executive chef at Julian Serrano Tapas in Aria. His east Henderson restaurant, though a trip for some, is the next best thing to a trip to Spain. Ranks of jamón hanging from the ceiling find their way into pintxos (small snacks) of grilled Ibérico pork loin and red quinoa. Take to tapas: classic pan con tomate, meatballs in sherry tomato sauce, crisp potatoes spiked with piquillo vinaigrette. Cocas de Xàbia flatbreads, named for the coastal Spanish town of Xàbia, are topped with caramelized onions or delicate bonito flakes. | https://res.cloudinary.com/review-journal/image/upload/v1749674657/Jamon_jamon_CALICO_RIDGE_JUN27-24__001_pqpoa6.jpg | |||
| Kassi Beach House | South | Italian | At Virgin Hotels Las Vegas | 4455 Paradise Road | 36.1102253 | -115.1553178 | kassibeach.com | That Kassi Beach has a vibe is undeniable. Its woven mat ceilings, natural woods, low-slung couches and white stucco arches — not to mention a pergola-covered terrace and a lagoonlike pool just outside — conjure the feel of a zhooshy beach getaway. Wannabe influencers striking elongated selfie poses only underscore the vibe. But don’t let the party people (or the music) obscure the fact that Kassi has great food. Keep things simple. A Caprese salad of fat bocconcini, campari tomatoes (known for their juiciness) and gusty basil vinaigrette. Or tender meatballs in spicy pomodoro. Or the ideal pizza Margherita, eminently foldable, with a puffy blistered cornice. | https://res.cloudinary.com/review-journal/image/upload/v1749674990/KASSI_BEACH_HOUSE-cropped01_sgd9ai.jpg | ||
| Las Vegas Distillery | Henderson | Distillery | 7330 Eastgate Road, Suite 100 | 36.0546848 | -115.0192483 | lasvegasdistillery.com | The operation has settled nicely into its renovated space with a full distillery (raw grain to bottling), a tasting room paying homage to classic Vegas, craft cocktails, bites and bottle sales. Releases are available only at the tasting room. New make bourbon and single-malt whiskey — “new make” being the term for the clear unaged spirit from a fresh distillation — are released every six months or so until the spirits have reached maturity. Elvis, a sculpted golden leopard, welcomes guests to the tasting room with TV loops and photographs of legendary Vegas moments. Go for an Eastgate Sour harnessing distillery vodka, prickly pear, lemon matcha green tea foam and a flurry of raspberry dust. | https://res.cloudinary.com/review-journal/image/upload/v1749675151/LAS_VEGAS_DISTILLERY-cropped_ojdaj1.jpg | |||
| Lefty-J’s Island Favorites | East | Hawaiian and Filipino | 860 E. Twain Ave., Suite 102 | 36.122856 | -115.1458378 | Jeanette Battulayan (an Oahu native) and chef Lefty Battulayan (from Kauai) launched this Hawaiian and Filipino favorite in a modest center in 2018. Vegas is famously known as the ninth Hawaiian island, and diners of Hawaiian descent or connection are especially picky about Hawaiian food. So Lefty’s enduring popularity testifies to its quality. Hot dog musubi (a spin on Spam) are not nibbles here — they are the size of a medium burrito, with sweet, salty and tangy katsu sauce for dipping. Two scoops of rice (dusted with furikake seasoning) or two scoops of mac salad (beautifully creamy) accompany smoky, tender kalua pork. Moist pork adobo sports the right vinegared snap. | https://res.cloudinary.com/review-journal/image/upload/v1750468922/RJ_MAG-TOP_100-EXTERIORS-MC-04_copy_h6ajmi.jpg | ||||
| Mae Daly’s Fine Steaks & Whiskeys | Downtown | Steakhouse | 2211 Las Vegas Blvd. South | 36.1453121 | -115.1558811 | maedalys.com | Richard Femenella, a longtime Vegas hospitality executive, opened Mae Daly’s in July. The restaurant takes its name and inspiration from a famous saloonkeeper during Prohibition-era Vegas. Mae Daly’s combines cozy with swank, a friendly bar and welcoming service meet chandeliers, tiled floors and quilted oval-back chairs in the dining room. The oysters Rockefeller are the best in the city, thanks to Pernod sabayon and top-quality Parmigiano-Reggiano. Lobster Thermidor, a grand old dish, bathes the seafood in creamy Cognac tarragon sauce. Filet mignon au poivre is flambéed with Frey Ranch whiskey from Northern Nevada. Soufflés, yes, are made to order. | https://res.cloudinary.com/review-journal/image/upload/v1749675284/MAE_DALYS-cropped_nijcev.jpg | |||
| Main St. Provisions | Downtown | Modern American | 1214 S. Main St. | 36.1568263 | -115.1538602 | mainstprovisions.com | The sun always shines at Main St. Provisions. That’s down to the open smile and easy laugh of owner Kim Owens, who runs her restaurant as part den mother, part impresario in the best tradition of independent restaurateurs. Greeting arrivals, touching tables, pouring wine, expediting orders, showing the grace that got her restaurant through the pandemic. The crudo starter highlights the best from suppliers, including mild, fine-textured trout, a nice change from all the hamachi everywhere. Wrap silky filet mignon tartare in torn strips of ruffled butter lettuce. Dip grilled bread into the savory broth of Cajun barbecued shrimp. Foie gras — you can still add it to any dish. Toffee cake: Mmm. | https://res.cloudinary.com/review-journal/image/upload/v1749675450/DUCK_DUCK_SHED-SEP25-23-005_xctxcm.jpg | |||
| Michael’s Gourmet Room | South | Steakhouse | At South Point | 9777 Las Vegas Blvd. South | 36.0112104 | -115.1751791 | southpointcasino.com | Vegas is sometimes called a city that forgets its history, that devours its past, and the restaurant industry here often equates new with better, saluting change for its own sake. All of which makes Michael’s even more essential as it keeps alive traditions of Old Vegas fine dining. You can almost feel the Rat Pack swagger as you sweep past brass sconces, dark wood and the tri-level dessert cart on your way to a curving crimson booth. What matters here are steakhouse standards: model Caesar and warm spinach salads, bubbling baked escargots and coquille St. Jacques, steak au poivre with Cognac sauce, red wines with big biceps. And how can you not order something tableside for a sweet finish? | https://res.cloudinary.com/review-journal/image/upload/v1749675545/Michael-s-Gourmet-Room_Dining-Room_cropped_khjxt0.jpg | ||
| Mijo Modern Mexican Restaurant | Southwest | Mexican | At Durango | 6915 S. Durango Drive | 36.0634002 | -115.2826731 | mijomexican.com | A certain type of Mexican restaurant has emerged in the past few years in Vegas: contemporary and coastal in its approach to the food, stylishly (even lavishly) designed, and infused with a balmy revelry that means the music is sometimes too loud (while also making you want to wear white in the winter). Mijo is the best of the breed, with dramatic whole charred octopus, sea bass ceviche, tacos with shrimp swaddled in guajillo crema, and a 2-pound lobster poached in butter, grilled and presented with chili lobster cream. Simple black beans with pico de gallo is so good, you can’t stop. And don’t miss Wax Rabbit, the speakeasy hidden within Mijo that offers hundreds of tequilas and mezcals. | https://res.cloudinary.com/review-journal/image/upload/v1753117379/neon/top100/RJMAG-TOP_100-25-MIJO-03.jpg | ||
| Milpa Mexican Cafe | Southwest | Mexican | 4226 S. Durango Drive, Suite 101A | 36.1129188 | -115.2786188 | milpalv.com | Thanks, tortillas. Since opening in 2021, Milpa, under the direction of chef-owner D.J. Flores, has developed a reputation among diners and food professionals for providing some of the finest tortillas in Vegas. Two James Beard nominations and a spot among the top 100 taco places in the U.S. have followed this recognition. The tortillas begin as heirloom imported corn that Flores turns into masa dough using traditional nixtamalization practices. Tortillas are made to order, with masa balls weighed, pressed and quickly griddled; when they smell like roasted corn, they’re done. Tortillas find their way to barbacoa or oyster mushroom tacos, to black bean tetelas and to stacks with shrimp and pollo bowls. | https://res.cloudinary.com/review-journal/image/upload/v1749675955/Milpa_croppped-MAR13-23__007_copy_vjybne.jpg | |||
| Moia Peruvian Restaurant | Central | Peruvian | 2301 W. Bonanza Road | 36.1767792 | -115.1733298 | moialasvegas.com | To many, Moia will feel a bit off the beaten path, roughly where West Bonanza Road meets Rancho Drive, just north of the freeway in the Historic Westside. But Moia is worth a trip. The restaurant blends Peruvian cooking with Japanese influences, something that reflects the long Japanese presence in Peru. Moia excels, as you’d expect, with raw fish: hamachi tiradito with mango, for one, or a Ceviche de Barrio mixing raw fish and seafood marinated in lime, crunchy Peruvian corn nuts and lightly fried soft shell crab for a tussle of textures. Lomo saltado, perhaps the most well-known Peruvian dish in the U.S., is offered in a handful of styles, including with tallarín pasta in aji amarillo chile sauce. | https://res.cloudinary.com/review-journal/image/upload/v1750303382/RJ_MAG-TOP_100-25-MOIA_20250617_LP_020_copy_bqvt7m.jpg | |||
| Monzù Italian Oven + Bar | Central | Italian | 6020 W. Flamingo Road, Suite 10 | 36.1152945 | -115.223397 | monzulv.com | It’s challenging to nail down the look and feel of Monzù. Exposed ducts and low-slung Edison bulbs. A country chic bookshelf and brick walls. A scaffold acting as a partition; a stack of open shelves suspended in front of the open kitchen. And is that a grand piano over there? Whatever you call the design — loftish cozy? comfy industrial? — it’s the right setting for chef-owner Giovanni Mauro’s explorations. The chef stops by Catania, in Sicily, for beef, pork and lamb croquettes cooked in lemon leaves. He heads north to central Italy for crespelle al forno: paper-thin crêpes enclosing layers of meat sauce, eggs, peas and béchamel. His Roman pizzas are a journey in themselves. | https://res.cloudinary.com/review-journal/image/upload/v1749677427/MONZU-croppedJ_pizza_UL08-18-bh_008_pz25x5.jpg | |||
| Other Mama | Southwest | Sushi | 3655 S. Durango Drive, Suite 6 | 36.1236123 | -115.2798253 | othermama.com | In early 2024, chef-owner Dan Krohmer expanded his highly regarded sushi and seafood spot, adding a lounge and more room for sushi chefs to work. This year, he shut his breakfast place, saying he wanted to return to dinner service (though he is too modest to say it, breakfast hardly needs a chef of his caliber). The changes seem to have re-energized Krohmer, and his cooking feels as nimble as ever. Ocean trout carpaccio sizzles in a seared vinaigrette. Oh, the aroma! Baked Blue Point oysters are loaded with wild shrimp, blue crab, spinach and Japanese breadcrumbs — a take on oysters Rockefeller. A signature other Mama Roll — tempura shrimp, snow crab, scallops, eel sauce — always wins. | https://res.cloudinary.com/review-journal/image/upload/v1749677472/OTHER_MAMA_cropped__01-Recovered_ybbf3u.jpg | |||
| Palate | Downtown | Modern American | 1301 S. Main St., Suite 110 | 36.1559672 | -115.1532916 | palatelv.com | This downtown newcomer serves a sort of kooky glamour, what with its red and purple velvet chairs (the red ones like small thrones), swaggy crystal chandeliers, a sleek (and very ably staffed) bar with orange bucket seats, and trees rising to the ceiling here and there (if you’re gonna flora, flora). But there’s nothing kooky about the modern American menu. Don’t skip the biscuits striking the right balance between crumble, cake and flake, or the Friday special of Champagne and fried chicken (a dish that executive chef Sterling Buckley knows his way around). At brunch, longganisa sliders are made with a milder version of the sausage. Even a side like kimchi mac and cheese excels, creamy and tangy. | https://res.cloudinary.com/review-journal/image/upload/v1749678005/PALATE_cropped_aplpv4.jpg | |||
| Pasabocas Colombian Bakery | East | Colombian | 953 E. Sahara Ave., Suite E8 | 36.14253 | -115.142539 | pasabocasbakery.com | Arrive early at Pasabocas for the baked goods — not long after the 8 a.m. opening, there’s a line for buñuelos fritters with fluffy cheese filling, almojábana cheese breads and pan aliñado, a braided yeast bread that’s sometimes made with powdered milk. While you’re at it, pick up a couple of roscón arequipe sweet bread rings stuffed with dulce deleche. A case by the register holds flaky empanadas shaped from seasoned cornmeal dough or wheat flour dough, each sheltering ground beef or pork and potatoes. The bakery has a cheery feel with strings of lights and artificial parrots perched about and Colombian flag pennants flapping from the ceiling. | https://res.cloudinary.com/review-journal/image/upload/v1750439357/PASABOCAS_cropped-061925cs_001_copy_yxw4td.jpg | |||
| Pin Kaow Thai Restaurant | West | Thai | 1974 N. Rainbow Blvd. | 36.1953903 | -115.2413654 | pinkaowrainbow.com | Family-owned Pin Kaow sits in a standard-issue strip center. Pass through the usual glass front door, and you’re enfolded in serenity: glossy wood paneling, fresh flowers, intricately carved overdoors, framed Thai art, a glass case with Thai figurines. Is a sweet salad of scallops and mango offered as a special? Order it stat. Pork pad see ew is sweet and salty in the proper measure and built with sufficient rice noodles. A Thai sukiyaki take on Japanese hot pot features a light yet deeply savory broth with glass noodles, chicken, seafood and leafy greens. If you’re a fiend for spicy, try the hell curry made with fresh chilis — but without coconut milk that would mellow the heat. | https://res.cloudinary.com/review-journal/image/upload/v1749678130/PIN_KAOW_THAI_cropped042325kc_012_jhiezm.jpg | |||
| Pink Duck Kitchen | Henderson | Filipino | 1205 W. Sunset Road, Suite 180 | 36.0630833 | -115.0382036 | pinkduckkitchen.com | In 2023, four friends who had worked at Strip restaurants opened this Filipino-influenced spot. One friend drove a Jeep, and the restaurant name nods to the practice of Jeep owners placing rubber ducks on each other’s vehicles in camaraderie. Pink Duck serves breakfast, lunch and brunch. You might lead off the morning with ube pancakes that actually taste like ube (unlike so many ube dishes); toasted coconut spatters the pancakes, a ramekin of thick coconut whipped cream alongside. Tapsilog employs kalbi short rib instead of the traditional cured beef, a choice that elevates the dish. If ginataan na hipon (shrimp cooked in coconut milk) is offered, take Pink Duck up on that offer. | https://res.cloudinary.com/review-journal/image/upload/v1749678242/PINK_DUCK_cropped_w059d1.jpg | |||
| Ramen Sora | Chinatown | Japanese | 4490 Spring Mountain Road | 36.1265201 | -115.201794 | ramensoralasvegas.com | Chef Tomio Takada, born in Sapporo, Japan, and chef Yoshinari Ichise, a native of the former imperial capital of Kyoto, joined to launch the restaurant, whose name means “noodle soup sky.” The namesake dish certainly reaches heights, built from four flavors of broth: classic slightly sweet miso, clear shio made with sea salt, savory shoyu featuring roasted soy sauce and vegetarian mingling vegetable stock and soy milk. Nests of thicker-style noodles inhabit the broth for basic ramen or a corn butter version, for ramen supplied with slices of fatty pork belly or an earthy blast of black garlic oil. Killer spicy ramen enthusiastically lives up to its lethally incendiary name. | https://res.cloudinary.com/review-journal/image/upload/v1750458700/RAMEN_SORA_cropped062025kg_104_copy_xoo9ra.jpg | |||
| Rika Arepa Express | East | Venezuelan | 3650 E. Flamingo Road | 36.1158285 | -115.0954429 | rikaarepaexpress.thefoodygram.com | Rika opened as a food truck more than a decade ago and debuted in bricks and mortar about seven years ago. As its name indicates, this Venezuelan family-owned spot specializes in arepas, the griddled rounds of maize dough stuffed with various fillings. Standout arepas: the No. 6 Carne with a mix of shredded beef and cheddar cheese, a No. 8 Domino overflowing with black beans and mozzarella cheese, the No. 9 Perico starring a mix of scrambled eggs, tomatoes and onions (“perico” is Venezuelan slang for this mix), and a No. 15 La Catra offering shredded chicken and cheese in a kicky sauce. Creamy red salsa whirring with heat in the background completes the arepas. | https://res.cloudinary.com/review-journal/image/upload/v1749678556/AREPAS_051723_1_itdcid.jpg | |||
| Scotch 80 Prime | Central | Steakhouse | At Palms | 4321 W. Flamingo Road | 36.1140617 | -115.1928992 | palms.com | Scotch 80, named for an affluent Old Vegas neighborhood not far from the restaurant, offers the sumptuous beef you’d expect from a Vegas steakhouse. U.S. Prime grade filets, yes, but also boutique top-grade A5 beef from Japan. Consider olive beef in which pulp from olive oil making is roasted and then added to the cattle feed. Or snow beef, from chilly Hokkaido, with extensive fine marbling resembling snowflakes. A puff pastry empanada rocks a filling of ground A5 wagyu, tomato, carrots and peas — like a high-end pasty. Spoon smoked marrow and wagyu beef cheek into fried bao. During weekday Social Hour, certain menu items are 30 percent off. It’s one of the best fine dining deals in Vegas. | https://res.cloudinary.com/review-journal/image/upload/v1749678646/Scotch-80-Prime-cropped_8-ounce-Filet-Mignon_copy_zbc68g.jpg | ||
| Shàng Artisan Noodle | Central | Chinese | 4983 W. Flamingo Road, Suite B | 36.1148685 | -115.2097115 | shangartisannoodle.com | Shàng celebrates the Chinese tradition of handmade noodles, remaking that art form for contemporary tastes. Hand-pulled noodles (longer and thinner) and knife-shaved noodles (shorter and thicker) are the stars. Eat pork rib straight from the bone with pork rib noodle soup; the chewy knife-shaved noodles obligingly soak up the deeply savory broth. The hand-pulled version takes a turn in dan dan noodles spiked with mildly spicy soy sauce and pickled vegetables; toss to combine, then lift the noodles to show their length. The dining room features four-tops, communal-style tables and seats along the open kitchen where you can watch the cooks pulling and shaving. | https://res.cloudinary.com/review-journal/image/upload/v1750304182/SHANG_cropped061825cs_001_copy_zasod2.jpg | |||
| ShangHai Taste | Chinatown | Chinese | 4266 Spring Mountain Road, Suite 104A | 36.1271146 | -115.1972023 | The slurp is strong in this one. Every day, thousands of xiaolongbao, the delicate Shanghainese dumplings bulging with hot, savory pork broth, issue from the hands of the dumpling makers at this Chinatown storefront. It would be easy to stay with steamer after steamer of the xiaolongbao (and diners often do just that), but there’s more to explore: a snarl of ropy Shanghai noodles, a brimming bowl of Shanghai beef noodle soup, a plate of shenjiangbao, the chewy pan-fried cousins of xiaolong bao. Chef and co-owner Jimmy Li is a James Beard Award semifinalist, and the restaurant now has an outpost in southwest Vegas and two siblings in Texas. | https://res.cloudinary.com/review-journal/image/upload/v1749678849/ShangHai_Taste_cropped013_copy_htm1mp.jpg | ||||
| Slater’s 50/50 Bacon, Burgers, Beer | West | Burgers | 7511 W. Lake Mead Blvd. | 36.1956204 | -115.257298 | slaters5050lasvegas.com | At Slater’s, excess breeds success. Or, as owner Andy Kao likes to put it, every day is cheat day. And so we have the 24K Burger, a Brobdingnagian lollapalooza layering a half-pound of American wagyu, thickly sliced bacon bedazzled with gold, truffled cheese, arugula, jalapeño bacon jam, swipes of roasted garlic aïoli and gold-dusted brioche buns. Other ways to be calorically heedless: jumbo potato tots (called kegs) stuffed with bacon and cheddar, or a towering milkshake with marshmallow fluff, crumbled graham cracker, toasted marshmallows, chocolate syrup and a roasted s’more. For a respite, of sorts, there’s a Southern fried chicken Cobb salad. So, yeah. | https://res.cloudinary.com/review-journal/image/upload/v1749678918/SLATERS_croppedcopy_zxybxt.jpg | |||
| Solamente Pizza | West | Pizza | 8390 W. Sahara Ave., Suite 130 | 36.1443668 | -115.2743251 | solamentepizza.com | Ethan Spiezer, a special education teacher, founded Solamente out of the old Vegas Test Kitchen downtown, later sharing digs at Town Square. Last fall, Solamente moved into its own space. The new location offers more room for the pizzeria to send out its widely praised pies, assembled with dough fermented for days to produce a crust balancing soft, crisp and chew, with an airy bubbled, blistered cornice. The modern Neapolitan pies in red and white styles range from classic Margherita to a Spicy Special (pepperoni, Calabrian chilis, mozzarella, Pecorino Romano, hot honey) to an A.P.B. (prosciutto di Parma, arugula, mozzarella, burrata, Pecorino Romano). Get the word out — Solamente soars. | https://res.cloudinary.com/review-journal/image/upload/v1749679413/Solemente_Pizza_cropped_ncbrsp.jpg | |||
| Sparrow + Wolf | Chinatown | Modern American | 4480 Spring Mountain Road, Suite 100 | 36.1265479 | -115.2012681 | sparrowandwolflv.com | Chef-owner Brian Howard (a James Beard Award nominee) chose to open his modern American spot in Chinatown, in 2017, because he liked the vibrant international mix of restaurants. That mix suited his own instincts to cook globally, without borders, and without worries over ingredients or styles. Oysters on the half shell have been a menu staple in recent years. Raw? Apple ponzu hones their briny slurp. Grilled? Red miso and wild lime take on the job. A delicate seasonal pasta brings together agnolotti, sweet Maine lobster and mild favas. Golden tilefish is prepared pibil, with salsa verde and pungent epazote. The bartenders are experts at their craft; let them guide you to something spirited. | https://res.cloudinary.com/review-journal/image/upload/v1749680235/Sparrow–Wolf_Oysters-on-the-Half-Shell_Credit-Sabin-Orr_copy_vaktya.jpg | |||
| Spring by China Mama | South | Chinese | 4480 Paradise Road, Suite 700A | 36.1094326 | -115.151096 | springbychinamama.com | Spring offers an intimate fine dining option in the China Mama family of restaurants. Spring refers to spring pancakes — thin wheat-flour rounds traditionally used to wrap foods (like roast duck) in northern China. Owner Ivy Ma’s grandfather founded a leading spring pancake company. A trolley provisioned with pancakes, fillings (meat, vegetables, eggs) and condiments trundles up. The server assembles the first few wraps; after that, you’re on your own. The wraps enfold the sweet-savory play of roast duck, hoisin and green onion. You might profitably make a meal of just wraps, but fresh, clean tofu duck soup and drier-style dan dan noodles repay a detour. | https://res.cloudinary.com/review-journal/image/upload/v1749682225/Spring-by-China-Mama_Lao-Chang-Spring-Wraps_2_epb8ci.jpg | |||
| The Stove NV | Henderson | Modern American | 11261 S. Eastern Ave., Suite 200 | 35.9871511 | -115.1014183 | thestovenv.com | Vegas loves a party brunch, but the key to being a real restaurant, and not just a place for rowdy bachelorettes and plonky rosé all day, is to never let the party become more important than the food. The Stove, a popular neighborhood draw for breakfast, lunch and brunch, understands this truth. A stack of bananas Foster pancakes is dramatically flambéed, the cinnamon bourbon brown sugar sauce and melting vanilla ice cream coursing down the sides. Lobstah eggs Benedict is packed with chopped tail meat and drizzles of seasoned hollandaise atop a Hawaiian roll. Yes, owner Tyra Bell’s Stove gets lively at times, but you can always take a break on the terrace with views peering down to the Strip. | https://res.cloudinary.com/review-journal/image/upload/v1749682775/RJMAG-TOP_100-25-THE_STOVE_20250424_LP_0999_ktv1bf.jpg | |||
| Tamba | South | Indian | At Town Square | 6671 Las Vegas Blvd. South, Suite A-117 | 36.0677384 | -115.1757849 | tambalasvegas.com | This modern Indian destination ranks among the best restaurants to open in Vegas in the past few years. Tamba — “copper” in Hindi — requires thoughtful dining. Some dishes, like sea grass sushi, are not at all Indian, while others, like tamarind spiced hamachi, are brushed by India. But much more of the menu reimagines Indian standards or regional specialties. There’s a pomelo salad, sweet-tart, juicy and crunchy, with chili heat. Murgh makhani butter chicken features a free-range bird. Chilean sea bass reports for lemongrass tikka. For a spin on sweet ras malai, flattened balls of Indian cheese are soaked in lime, mango and pistachio clotted cream, with matcha added during the clotting process | https://res.cloudinary.com/review-journal/image/upload/v1749682627/Tamba_Spiced_Tamarind_Hamachi_Smaller_Credit_Anthony_Mair_copy_k9qnf2.jpg | ||
| Ten Seconds Yunnan Rice Noodle | Chinatown | Chinese | 5040 Spring Mountain Road, Suite 6 | 36.1264711 | -115.2099778 | www.10secondsricenoodles.com | Ten seconds refers to the quick cooking time for rice noodles in bubbling broth, abetted by proteins and other ingredients, for this hot pot from Yunnan in southwest China. The dish is also known as Crossing the Bridge noodles. Ingredients come to the table in separate bowls. The rice noodles are thin, but they hold their shape and texture in the spicy broth, along with brisket, say, and raw egg, pickled cabbage, corn, fish cake, green onion, ham and what have you. Afterward, slurp the soup (with a hint of sweet) that remains. A snarl of hot dry (as in not in soup) noodles incorporates soy sauce, a slick of chili oil and beef slices or tripe. | https://res.cloudinary.com/review-journal/image/upload/v1750439766/10_SECONDS__cropped_061925cs_001_copy_uideyf.jpg | |||
| Tim Ho Wan | Central | Chinese | At Palms | 4321 W. Flamingo Road | 36.1140617 | -115.1928992 | timhowanusa.com | For a restaurant with its pedigree — the original in Hong Kong earned a Michelin star in 2010, a year after opening — the Vegas outpost of Tim Ho Wan has an oddly modest profile, especially given the made-to-order quality of the dim sum. Baked pork buns, the signature dish, have gently crisp and flaky exteriors that shelter chunks of barbecued pork. They’re a welcome change from the usual spongy steamed bao. Spicy steamed dumplings, fat and roughly pleated, cluster in a pool of sauce spiked with red chili; use a soup spoon to scoop up a dumpling and some sauce. Shrimp balls are fried in strips of spring roll wrapper, the strips shooting away like streamers when the balls emerge from the fryer. | https://res.cloudinary.com/review-journal/image/upload/v1749683024/Tim_HoWan_BakeBarbecue_Pork_Buns_Credit_Palms_2_dxfaqx.jpg | ||
| Vegas Valley Winery | Henderson | Winery | 7360 Eastgate Road, Suite 123 | 36.0548933 | -115.0165895 | vegasvalleywinery.com | Vegas is much more of a cocktail town than a wine town, and part of that is geography: The regional climate is largely inhospitable to growing fine wine grapes, so there is no nearby wine country. But that hasn’t stopped Vegas Valley Winery from producing several appealing releases made with grapes sourced from Northern California and the state’s Central Coast. The ’23 off-dry riesling possesses a desirable petrol note, gently done. The ’24 chardonnay is leaner in style: lightly oaked, tropical aromas, not buttery. La Casa Cuvée, a Bordeaux-style blend (dark fruit, spices, balanced tannins), won a Double Gold in its category at the 2024 San Francisco Chronicle Wine Competition. | https://res.cloudinary.com/review-journal/image/upload/v1749683244/VEGAS-VALLEY-WINERY-JAN24-18-bh–007_e4chml.jpg | |||
| Wild Fig BBQ | Summerlin | Barbecue | 9555 Del Webb Blvd. | 36.2074553 | -115.2987511 | https://www.wildfigcatering.com/ | With its growing reputation for superlative barbecue, Wild Fig is going to need a dining room sooner rather than later. But for now, this barbecue joint still operates as take out only (with a few outside tables) from an unlikely location: a center in the Sun City development. The owners acknowledge they run out of most items by the end of the day, to maintain freshness and quality. The brisket receives lavish praise: moist, juicy, with a nicely seasoned bark and appealing smoky flavor imparted by post oak. One day a week, the brisket might fill a melt on rye with cheddar, caramelized onions and horseradish cream. Another day, tallow-fried brisket patties on brioche turn Wild Fig into a burger spot | https://res.cloudinary.com/review-journal/image/upload/v1750114971/Wild_Fig_BBQ_Smoked_A5_Wagyu_Brisket_Credit_Wild_Fig_BBQ_copy_l9mp77.jpg | |||
| Weera Thai | Central | Thai | 3839 W. Sahara Ave., Suite 9 | 36.144019 | -115.1932996 | weerathai.com | The original Weera Thai opened in 1976 in Chiang Mai in northeast Thailand. Fifteen years ago, the family owners brought their cooking to Vegas, launching the first local Weera on the west side. Today, the OG has three siblings, with a fourth on the way. Since the days in Thailand, Weera has been known for its way with duck. Boneless ground duck grounds a larb ped salad with bursts of spice, lime and chilis. Crisp duck emerges aromatic and roasty from the wok after being stir-fried with curry paste and sweet basil, or with wide rice noodles for pad kee mow. At happy hour, graze on kung sarong: prawns wrapped in egg noodles, then deep fried. Dunk the crisp snacks in Thai sweet chili sauce. | https://res.cloudinary.com/review-journal/image/upload/v1750114955/Weera_Thai_Roast_Duck_Curry_copy_isvblp.jpg | |||
| Wineaux | Southwest | Wine Bar | At UnCommons | 6880 Helen Toland St. | 36.0634639 | -115.2776465 | wineauxlv.com | Every afternoon should be like an afternoon at Wineaux, lingering over wine and small plates amid natural light unfurling through windows enclosed by arches. James Beard Award winner Shawn McClain (also of Balla Italian Soul), master sommelier Nick Hetzel and longtime restaurateurs Richard and Sarah Camarota opened the wine bar in early 2024. That combination means wine and food aren’t just paired — they’re partners. Like mineraly Sancerre linking arms with smoked salmon flatbread or a buttery, salty mix of hamachi and caviar or a dip of roasted eggplant, kicky feta, breezy mint and mellow garlic confit. Wineaux also holds seasonal tastings of 20-plus wines matched with chef snacks and bites. | https://res.cloudinary.com/review-journal/image/upload/v1749686940/WINEAUX-022424-es_009_xbwlkg.jpg | ||
| Winnie & Ethel’s Downtown Diner | Central | Traditional American | 1130 E. Charleston Blvd., Suite 140 | 36.158257 | -115.1377752 | winnieandethels.com | In May 2022, Winnie & Ethel’s won The Great Las Vegas Coffee Shop Giveaway, besting almost 90 other entrants for a free restaurant, part of the Huntridge neighborhood renewal. Winnie’s pays homage to classic American roadside spots with retro counter stools, lace curtains, 25-cent bottomless coffee and a modern take on diner standards. Pork country fried steak is blanketed in gravy studded with huge chunks of sausage. Rustic hash browns — more thick chop than hash — are smashed on the grill. A scratch biscuit is so good, you’ll order another. Chef’s salad tossed in chive ranch, a turkey melt updated with Hatch chiles and hot fudge sundaes also summon the nostalgia. | https://res.cloudinary.com/review-journal/image/upload/v1749684208/WINNIE_AND_ETHELS-cropped-11_copy_asprjb.jpg | |||
| With Love, Always | Northwest | Burgers | 6441 N. Durango Drive, Suite 140 | 36.2776855 | -115.2883118 | eatwithlovealways.com | The founders of this smash burger spot call the restaurant their love letter to Las Vegas. Angus beef patties formed all day are smashed on the flat-top, then griddled to create a caramelized crust with crisp edges. A Classic burger comes equipped with American cheese, pickles, onions and Love sauce. The All-American, a take on the McDonald’s standard, features American cheese, pickles, onions, ketchup and mustard. For a Smashed Onion Burger, white onions are smashed into the patty; American, pickles and Love sauce go on top. A lightly toasted Martin’s potato roll sandwiches all the smashes and accoutrements. Cooking in wagyu beef tallow gives the fries an umami boost. | https://res.cloudinary.com/review-journal/image/upload/v1750122644/With_Love_Always_Big_Smash_Burger_croppedcopy_bxbrwk.jpg | |||
| Xiao Long Dumplings | Chinatown | Chinese | 4275 Spring Mountain Road, Suite D101 | 36.1260493 | -115.1971569 | https://www.xiaolongdumplings.com | Chairman Bao, a smiling, winking, lip-licking anthropomorphic dumpling with a twirled topknot, greets customers. The Chairman proffers a steamer of xiaolongbao (often called soup dumplings), and who could resist? House special pork dumplings and their brethren demonstrate ideal xiaolongbao construction: skins sturdy enough to hold the hot soup inside but thin enough to be almost translucent. Chili and pork dumplings provide a rush of spiciness, then a hum of heat in the background. Shrimp and pork xiaolongbao deliver a house take on surf and turf. A pork and cream cheese version will irk purists, but they’re a savvy twist popular with younger customers. | https://res.cloudinary.com/review-journal/image/upload/v1749684423/reworked_Xiao-Long-Dumplings_Xiao-Long-Bao_3_vxjh0s.jpg | |||
| Yi’s Traditional Korean Beef Soup | Chinatown | Korean | 3560 S. Jones Blvd. | 36.1244343 | -115.2246011 | yistraditional.com | Yi’s specializes in seolleongtang, or ox bone soup, made by simmering ox bones for more than a day, releasing the marrow and gelatin to create a milky, creamy broth housing a tangle of clear noodles. The seolleongtang comes in four versions, including thinly sliced brisket and tender- chewy tendon and tripe. It’s served with a side of purple rice, a mix of white and black rice that turns lavender when it’s cooked. You season the soup with sea salt and pepper to taste. Before it arrives, graze on the house kimchi and the kkadugi, a juicy and crunchy style of kimchi made from diced Korean radish. | https://res.cloudinary.com/review-journal/image/upload/v1750304496/Yi_s_cropped061825cs_001_copy_spoim8.jpg | |||
| Yukon Pizza | Central | Pizza | 1130 E. Charleston Blvd., Suite 160 | 36.158257 | -115.1377752 | yukonpizza.com | The pizzeria began as a pop-up at the Vegas Test Kitchen. A bricks-and-mortar shop debuted in late 2022. The sourdough crust draws on a starter that co-owner Alex White’s great-great-grandfather began nurturing more than 125 years ago while mining in the Yukon in the late 19th century. The crust — soft enough to be pliable, sturdy enough to support toppings, with a crisp snap — provides the occasion for a classic Margherita sporting a blistered bottom and cornice. The Stewart pie convenes sausage, pepperoni, garlic oil, chili flakes and rich ricotta florets. Yukon also does a solid smash burger with white American cheese for a twist. | https://res.cloudinary.com/review-journal/image/upload/v1749684613/RJ_MAG-TOP100_YUKON_PIZZA_052725_012_kxnfjc.jpg | |||
| HALL OF FAME | |||||||||||
| Le Cirque | Hall of Fame | Strip | French | Bellagio | 3600 Las Vegas Blvd. South | 36.1132923 | -115.1767238 | bellagio.mgmresorts.com | Le Cirque opened when Bellagio did in late 1998, part of a clutch of late-1990s restaurants that helped transform Vegas into a global culinary destination. Le Cirque brought its signature social swirl from New York. The ceiling tented in circus stripes conjures the ideal setting for modern French dishes and, of course, heaps of caviar. | https://res.cloudinary.com/review-journal/image/upload/v1750118276/LE-CIRQUE-cropped_REOPENS-0509-22-002_1_copy_xsz1vj.jpg | |
| é by José Andrés | Strip | Spanish | The Cosmopolitan | 3708 Las Vegas Blvd. South | 36.1097892 | -115.1735152 | ebyjoseandres.com | Vegas loves exclusivity; é puts the e in the word: a hidden private dining room, two seatings a night with only nine seats at each, 20 to 25 small courses designed by one of the world’s most accomplished chefs. A golden ticket, fittingly, admits diners to the éxtraordinary. | https://res.cloudinary.com/review-journal/image/upload/v1750123284/e%CC%81_by_Jose_Andres_Mariposas_de_Remolacha__cropped_Credit_Louiie_Victa_yc1o0h.jpg | ||
| Ferraro’s Ristorante | South | Italian | 4480 Paradise Road | 36.1087873 | -115.150957 | ferraroslasvegas.com | The Ferraro family opened their restaurant 40 years ago, an epoch in Vegas restaurant time. In recent years, Gambero Rosso, the leading authority on Italian food and wine, has recognized the continuing vitality of Ferraro’s by naming it one of the world’s best Italian restaurants outside of Italy. | https://res.cloudinary.com/review-journal/image/upload/v1750118276/Ferraro_cropped-JAN21-24__003_copy_wstinn.jpg | |||
| Golden Steer Steakhouse | Central | Steakhouse | 308 W. Sahara Ave. | 36.1440928 | -115.1611434 | goldensteer.com | Almost 70 years after its debut, Golden Steer is still drawing throngs of customers for tableside service, French onion soup and wet-aged ribeyes. Part of that appeal is the side of Rat Pack-era swing that’s always on the menu, from the days when Frank Sinatra and the boys stopped by after gigs on the Strip. | https://res.cloudinary.com/review-journal/image/upload/v1750119166/GOLDENSTEER-cropped-040517-bh-009_wwhjop.jpg | |||
| Joël Robuchon | Strip | French | MGM Grand | 3799 Las Vegas Blvd. South | 36.1024339 | -115.1678067 | mgmgrand.mgmresorts.com | The namesake spot of one of history’s greatest chefs is the only restaurant in the city ever to receive three stars, the top rating, when Michelin produced its short-lived Vegas guide. The stars reflect the late chef’s devotion to French tasting menus anchored by impeccable ingredients and exacting technique. | https://res.cloudinary.com/review-journal/image/upload/v1750123602/Joe%CC%88l_Robuchon__Black_Cod_Credit_Cashman_Photography_hx1nwl.jpg | ||
| Lotus of Siam | Southeast | Thai | 620 E. Flamingo Road | 36.1151443 | -115.1498604 | lotusofsiamlv.com | Lotus began in an East Sahara Avenue strip center in 1999. A year later, the late Pulitzer Prize-winning food critic Jonathan Gold of Gourmet magazine named Lotus the best Thai food in the U.S. Encomia followed, including a James Beard Award for chef/co-owner Saipin Chutima. Long before the current age of independent Vegas spots, Lotus of Siam proved that a world-class restaurant could exist off the Strip. | https://res.cloudinary.com/review-journal/image/upload/v1750118276/NEW-LOTUS-OF-SIAM-cropped_JUL31-22-CXS-007_copy_okkiba.jpg | |||
| Nobu | Strip | Japanese | Caesars Palace | 3570 Las Vegas Blvd. South | 36.1159646 | -115.1769093 | caesars.com | Chef Nobu Matsuhisa leads a global hospitality empire, marrying Japanese classicism with a modern sensibility in dishes like yellowtail sashimi with jalapeños (now copied everywhere), A5 wagyu jabbed by yuzu chili paste and the famous miso black cod. In Vegas, a 10,000-square-foot penthouse crowns the Nobu Hotel within Caesars. | https://res.cloudinary.com/review-journal/image/upload/v1750118276/NOBU-cropped_10TH-OCT31-23-MC002_iz04n1.jpg | ||
| Piero’s Italian Cuisine | Central | Italian | 355 Convention Center Drive | 36.1317961 | -115.1558643 | pieroscuisine.com | For more than 40 years, Piero’s has been a waypoint for the powerful and celebrated (and for the just plain hungry). They arrive for Italian-American standards — fritto misto, meatballs, shrimp scampi — and for the discreet clubbiness of low lighting and dark wood. | https://res.cloudinary.com/review-journal/image/upload/v1750118276/PIEROS-cropped-APR06-21-bh-004_1_copy_kbhntz.jpg | |||
| Restaurant Guy Savoy | Strip | French | Caesars Palace | 3570 Las Vegas Blvd. South | 36.1159646 | -115.1769093 | caesars.com | Chef Guy Savoy, another modern French master showered with Michelin stars, imported this offshoot of his Paris original to Vegas almost two decades ago. Tasting menus replete with truffles, lobster, pampered beef, Champagne and other treasures of land and sea create meals to remember for years. | https://res.cloudinary.com/review-journal/image/upload/v1750122921/Guy_Savoy_cropped._Dining_Room_qi0dex.jpg | ||
| Spago | Strip | Modern American | Bellagio | 3600 Las Vegas Blvd. South | 36.1132923 | -115.1767238 | bellagio.mgmresorts.com | Spago is widely acknowledged as the fount of the fine dining movement in Vegas. Chef Wolfgang Puck took a big chance when he opened Spago in the Forum Shops at Caesars in late 1992. His California cuisine depended on fresh seasonal ingredients that were often challenging to obtain at the time in the desert. Spago moved to Bellagio in 2018 without missing a beat, and the restaurant is still vibrant as it enters the Hall of Fame. | https://res.cloudinary.com/review-journal/image/upload/v1750123137/Spago_Terrace_at_Sunset_Credit_MGM_Resorts_International_copy_m4jss9.jpg |
From Strip standouts to neighborhood hangouts, here’s our guide to the finest food and drink in Las Vegas
By Johnathan L. Wright
Photos by Las Vegas Review-Journal staff
Putting together our annual list of the Top 100 restaurants in Las Vegas was an exercise in pleasure (and sometimes pleasurable excess) — from the smallest bites to the grandest spreads. At the same time, creating the list was an exercise in purpose: to celebrate the fact that more outstanding restaurants than ever can be found all across the valley.
What to know about this list before you take a bite.
What to know about this list before you take a bite.
SEARCH THE LIST
No results found. Please adjust your search filter and try again
HALL OF FAME
Our second annual list of Top 100 Restaurants is joined by another list: our inaugural Hall of Fame. These 10 restaurants, because of their longevity and enduring quality and contributions to the culinary texture of Las Vegas, have moved from excellence to mainstay to icon. As members of the Hall of Fame, they are no longer included among the Top 100 — they’re beyond all that.
Contact Johnathan L. Wright at [email protected]. Follow @ItsJLW on X.
Photo Credits
- Yellowtail crudo with avocado, radish, cucumber, lime and jalapeño lime vinaigrette from Edge Steakhouse (Liv Paggiarino/Las Vegas Review-Journal).
- Cheesecake as a trompel’oeil wedge of Swiss cheese and spiced apple chutney as a trompe l’oeil mouse from Aqua Seafood & Caviar Restaurant (Madeline Carter/Review-Journal).
- Brunch dishes from Bardot Brasserie (Anthony Mair).
- The bar at Bazaar Mar (L.E. Baskow/Review-Journal). Twinkie-inspired caviar, cornbread and cream filling bites from Bourbon Steak (Chase Stevens/Review-Journal).
- Shrimp cocktail from Caramella in Planet Hollywood (Madeline Carter/Review-Journal)
- Pringles potato chips, French onion dip and Kaluga caviar from Caspian’s Rock & Roe (Jose Salinas).
- The library dining area of Chyna Club (K.M. Cannon/Review-Journal).
- Spring greens and peas with watermelon radish from Crossroads Kitchen (Crossroads Kitchen).
- Pan-roasted halibut with heirloom tomato broth, zucchini and toasted farro from Don’s Prime (Ellen Schmidt/Review-Journal).
- Pancake soufflé from Eiffel Tower Restaurant (Madeline Carter/Review-Journal).
- The dining room of Havana1957 (L.E. Baskow/Review-Journal).
- Escargots de Bourgogne from LPM Restaurant & Bar (LPMRestaurant & Bar).
- The bar at Liam’s Den & Bubble Bar (Liam’s Den & Bubble Bar). The dining room at Momofuku (Review-Journal).
- Chef Masaharu Morimoto at Morimoto restaurant (MGM Resorts International).
- The entrance to Netflix Bites restaurant (K.M. Cannon/Review-Journal).
- A smoking seafood tower from Ocean Prime (Review-Journal).
- The front area of Pinky’s by Vanderpump (K.M. Cannon/Review-Journal).
- Mama DePandi’s pasta pomodoro from RPM Italian (Rachel Aston/Review-Journal).
- Lanterns at Wakuda restaurant (Wakuda). Flambéed octopus from Casa de Raku (Chase Stevens/Review-Journal).
- House-baked breads from Amari Italian Kitchen & Wine Shop (Chris Wessling).
- Sacchetti pasta parcels filled with lemon ricotta from Anima by EDO (Bronson Loftin).
- The dining room at Bar Boheme (Madeline Carter/Review-Journal).
- No. 11 special hot oil noodle from Big Dan Shanxi Taste (Review-Journal).
- Salmon tiradito from Boom Bang Fine Foods & Cocktails (ChaseStevens/Review-Journal).
- Mafedomoda peanut butter stew from Calabash African Kitchen (L.E.Baskow/Review-Journal).
- Durango flan from La Casa de Juliette (Review-Journal).
- Pintxos (snacks) from Casa de Raku (Chase Stevens/Review-Journal).
- Meatballs with ricotta fritters fromCiao Vino (Ciao Vino). Cocktails from Doberman (Corner Bar Management).
- Sliced tomahawk ribeye and other dishes from Echo & Rig (Echo & Rig). Mexican shrimp cocktail from Echo Taste & Sound (Liv Paggiarino/Review-Journal). Beef tartare with smoked bone marrow aïoliand cured hen egg yolk from Edge Steakhouse (Liv Paggiarino/Review-Journal).
- Pastrami Reuben sandwich from Fisher’s Deli (Chase Stevens/Review-Journal).
- The interior of Gritz Cafe (Review-Journal).
- Summerlin crudités from Honey Salt (K.M. Cannon/Review-Journal).
- Pizza Margherita from Kassi Beach (Kassi Beach).
- Bartender Joe Reeves at Las Vegas Distillery (Review-Journal).
- An Eastgate Sour cocktail from Las Vegas Distillery (Review-Journal).
- The diningroom of Michael’s Gourmet Room (South Point).
- Sea bass ceviche from Mijo Modern Mexican Restaurant (Jose Salinas).
- Chef-owner D.J. Flores making tortillas from housemade masa at MilpaMexican Cafe (Review-Journal).
- Fried chicken with Champagne special from Palate (ChaseStevens/Review-Journal).
- Sea scallops and mango salad from Pin Kaow Thai Restaurant (K.M.Cannon/Review-Journal).
- An 8-ounce filet mignon from Scotch 80 Prime (Palms).
- Signature xiao long bao and other dishes from ShangHai Taste (Review-Journal).
- Chef-owner Brian Howard of Sparrow + Wolf (Review-Journal).
- Owner Tyra Bell of The Stove NV (Liv Paggiarino/Review-Journal).
- Flambéed bananas Foster pancakes with vanilla ice cream from The Stove NV (Liv Paggiarino/Review-Journal).
- Spiced tamarind hamachi from Tamba (Anthony Mair).
- Baked barbecued pork bun from Tim Ho Wan (Palms).
- The barrel room at Vegas Valley Winery (Review-Journal).
- West Coast oysters from Wineaux (Ellen Schmidt/Review-Journal). Xiao long bao from Xiao Long Dumplings (Johnathan L. Wright/Review-Journal).
- Co-owners Alex White, left, and Dani Garcia-White at Yukon Pizza (Chase Stevens/Review-Journal).
- A Stewart pizza from Yukon Pizza (Chase Stevens/Review-Journal).
- Julie’s enchiladas from La Casa de Juliette (Review-Journal).