Expert recommendations for the best places to eat in four price ranges: budget ($), moderate ($$), expensive ($$$), and luxury ($$$$)
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Capriotti’s
“Giant, fresh, inexpensive Italian subs will make you never want to eat at a chain sandwich shop again.”—Rick Garman, author, Moon Handbooks’ Las Vegas. Signature creation: The “Bobbie” sub (turkey, cranberry sauce, stuffing, mayonnaise); a block west of the Strip. 322 W. Sahara Avenue; tel. +1 702 474 0229. www.capriottis.com
In-N-Out Burger
“To know them is to love them. Order your fries well-done, and ask for your burger ‘animal style,’ off the secret menu.”—Thom Wise, editor, Las Vegas Life. A California classic; slow-rising sponge dough for buns; fresh, never-frozen beef patties; hand-diced potatoes. 4888 Dean Martin Drive; tel. +1 800 786 1000. www.in-n-out.com
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Artem Eliseevsky
"Authentic Russian, and a favorite of Cirque du Soleil performers. You’ll feel like you’re an extra in Gorky Park."—Heidi Knapp Rinella, restaurant critic, Las Vegas Review–Journal. Live entertainment; homemade vodka shots. 4825 W. Flamingo Road; tel. +1 702 247 8766. www.russianrest.russianvegas.com
Burger Bar
"Innovative burgers—beef, lamb, salmon—from chef Hubert Keller, with choose-your-own toppings that include foie gras, black truffles, and a grilled half-lobster."—Heidi Knapp Rinella. Vegetarian and vegan options, tasty microbrews available. Expect a line. Mandalay Place, 3930 Las Vegas Boulevard S; tel. +1 702 632 9364. www.mandalaybay.com/dining
Firefly
“A locals hang-out, serving Spanish-style tapas, which means everyone can get a little something of whatever they’re craving.”—Thom Wise. House-made sangria; DJs often spinning into the wee hours; try the stuffed dates and filet mignon sliders. 3900 Paradise Road; tel. +1 702 369 3971. www.fireflylv.com
The Buffet at the Golden Nugget
“Recently renovated on the second floor overlooking the pool; food presented in small dishes, rather than huge steam tables, makes for more freshness.”—Thom Wise. Weekend all-you-can-eat seafood dinners and champagne Sunday brunch. 129 E. Fremont Street; tel. +1 702 385 7111. www.goldennugget.com
The Buffet at Wynn Las Vegas
“More expensive than many traditional restaurants, but worth every penny for near-gourmet quality and delightful atmosphere.”—Rick Garman. Airy, almost museum-like dining rooms and 16 live-action cooking stations. Wynn's Terrace Pointe Café and Sugar & Ice are just as yummy. Wynn Las Vegas, 3131 Las Vegas Boulevard S; tel. +1 702 770 7000. www.wynnlasvegas.com
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Alizé
“Impeccable New French/New American food; after-dark view shows Las Vegas laid out like a giant bowl of gems.”—Heidi Knapp Rinella. Respected local chef André Rochat’s high-flying crown jewel is built around a wine tower. Palms, 4321 W. Flamingo Road; tel. +1 702 951 7000. http://andrelv.com/alize/
RM Seafood & RBar Café
Overlooked inside Mandalay Bay’s mall, East Coast chef Rick Moonen puts sustainable seafood on your plate. Sleek dining room upstairs; downstairs café also serves perfectly cooked, market-fresh fish, hearty chowders, gumbo; raw, sushi, and biscuit bars. Mandalay Place, 3930 Las Vegas Boulevard S; tel. +1 702 632 9300. www.rmseafood.com
Rosemary’s Restaurant
“Don’t be put off by the humble strip-mall trappings: Rosemary’s is worth the cab ride for their creative take on American cuisine.”—Jonathan Grotenstein, author, All In: The (Almost) True Story of the World Series of Poker. Exceptional beer and wine pairings. 8125 W. Sahara Avenue; tel. +1 702 869 2251. www.rosemarysrestaurant.com
Stripsteak
“Showcasing Michael Mina’s meticulous style, but with meat—and top-drawer Scotches.”—Heidi Knapp Rinella. Earth tones and metalwork; New American classics like duck-fat fries and truffled mac 'n cheese. Mandalay Bay, 3950 Las Vegas Boulevard S.; tel. +1 702 632 7414. www.michaelmina.net/stripsteak
Tableau
Rotunda-shaped room, airy atrium, and elegant patio inside Wynn’s luxurious Tower Suites. Inventive breakfasts and weekend brunches (strawberry-rhubarb ricotta pancakes, poached eggs with duck hash, Kobe beef short ribs). Wynn Las Vegas, 3131 Las Vegas Boulevard S; tel. +1 702 248 3463, 888 352 3463. www.wynnlasvegas.com
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Alex
French Riviera chef Alessandro Stratta triumphs with epicurean inventions like seared foie gras with sweet onion compote and caviar with coconut-cucumber custard. Prix-fixe menus conclude with artful desserts and cheese platters; seven-course tasting menus have divine wine pairings. Wynn Las Vegas, 3131 Las Vegas Boulevard S; tel. +1 702 248 3463, 888 352 3463. www.wynnlasvegas.com
L’Atelier Joël Robuchon
“Flawless preparation and presentation; ‘Chef of the Century’ considered among the world’s best.”—Heidi Knapp Rinella. Less aloof than The Mansion’s signature dining room. Exhibition kitchen and bar; tasting-size modern French menu; Old and New World wines. MGM Grand, 3799 Las Vegas Blvd S; tel. +1 702 891 7358. www.joel-robuchon.com
Restaurant Guy Savoy
“Experience three-star cuisine without flying to Paris. At least try the ‘Bites and Bubbles’ bar menu, with menu samples and amazing champagnes by the glass.”—Thom Wise. Masterful, modern French cuisine in operatic surrounds. Caesars Palace, 3570 Las Vegas Blvd. S; tel. +1 702 731 7286, 877 346 4642. www.guysavoy.com
