The RESTAURANTS
In Caesars Palace
BRADLEY OGDEN
Famed Bay Area chef Bradley Ogden, whose new take on classic “farm fresh” American cuisine has earned him national acclaim and a gallery of top culinary awards, opened his first restaurant outside of California at Caesars Palace.
Ogden rose to national prominence as the executive chef for San Francisco’s renowned Campton Place Hotel. Later, Ogden and partner Michael Dellar opened Ogden’s signature restaurant, The Lark Creek Inn in Marin County, just north of San Francisco, which has been acclaimed by leading critics and publications as one of the best restaurants in the nation. It was followed by One Market Restaurant in San Francisco, Lark Creek in Walnut Creek and San Mateo, Yankee Pier in Larkspur, Parcel 104 in Santa Clara and Arterra in Del Mar.
Ogden rose to national prominence as the executive chef for San Francisco’s renowned Campton Place Hotel. Later, Ogden and partner Michael Dellar opened Ogden’s signature restaurant, The Lark Creek Inn in Marin County, just north of San Francisco, which has been acclaimed by leading critics and publications as one of the best restaurants in the nation. It was followed by One Market Restaurant in San Francisco, Lark Creek in Walnut Creek and San Mateo, Yankee Pier in Larkspur, Parcel 104 in Santa Clara and Arterra in Del Mar.
Bradley Ogden at Caesars Palace is the first Las Vegas restaurant to be given the prestigious "Best New Restaurant 2004" award by the James Beard Foundation.
GUY SAVOY
Restaurant Guy Savoy in Caesars Palace is a truly unique experience indeed.
Located in the Spa Tower, Guy Savoy features a secluded private dining experience that is removed from the noisy casino floor, guests with over-sized suitcases, and anything else that would distract from a perfect meal.
The staff is trained to anticipate what the guest wants before they even know they want it.
When you think “fancy French restaurant” the word “simple” is not the first thing that jumps into your head. But at Restaurant Guy Savoy, simplicity is key. French Chef extraordinaire Savoy has created a truly exceptional dining experience that is surprisingly warm, welcoming and throws the stereotype right out the window.
Savoy’s menu includes simple yet creative and flavorful dishes like the signature artichoke and black truffle soup. The soup is absolute perfection with simple flavors that create a harmonious duet, topped with shavings of reggiano parmigiano cheese.
Other appetizing delights include tout petit pois, a delicious dish of pea puree, whole peas, and a poached quail egg. Crispy veal sweetbreads with petite potato and black truffle and crispy sea bass with delicate spices are other options.
As for desserts, Restaurant Guy Savoy does not disappoint. The pastry selection includes a mignardise carte, grapefruit terrine and a selection of daily prepared, fresh desserts. The desserts are light and fruity, and for a reason.
Restaurant Guy Savoy in Caesars Palace is the sister of Savoy's five other restaurants in France. The menu is 90 percent the same as the menu in Paris, with 10 percent being American adaptation. In addition to the à la carte menu, Restaurant Guy Savoy also has tasting menus starting with a four-course menu for $170, and ranging up to $270.
Restaurant Guy Savoy has a unique take on French cuisine that is unparalleled to anything else in Las Vegas. Savoy’s commitment to using fine ingredients to create simple, delicate, mouthwatering culinary masterpieces is the critical and crowning achievement to its success. As if that weren’t enough, the modern décor, exceptional service and scenic views are three more reasons why Restaurant Guy Savoy is a truly outstanding place to dine.
In Paris Las Vegas
Eiffel Tower Restaurant
High atop the illustrious Strip, crafted inside the replica landmark, Chef J. Joho’s Eiffel Tower Restaurant serves the most acclaimed French cuisine available in Las Vegas, with lamb seasoned to perfection and foie gras unlike any other. While each meticulously prepared dish is a treat for the palate, the restaurant itself is a feast for the eyes – sitting more than 100 feet above Las Vegas Boulevard; the Eiffel Tower Restaurant provides one of the most vibrant views in all of Nevada.
Les Artistes Steakhouse
Les Artistes Steakhouse is a distinctive, two-level, art deco restaurant with twin spiral staircases that lead to the dining room above. The à la carte menu offers such specialties as grilled rack of lamb, a 50-ounce porterhouse, roasted whole Maine lobster and seared ahi tuna. Enjoy decadent desserts like spit-roasted Granny Smith apples and caramelized rice pudding.
In the Mandalay Bay
Aureole
Celebrated Chef Charlie Palmer's expanded version of his New York City classic is architecturally stunning (it boasts a nice three-story wine tower in the middle of the restaurant as well as a private pond with its own swans) and has an extensive wine list. Then there's the food. The menu changes seasonally, and the tasting menu (which really shows off the abilities of the kitchen) changes almost weekly. If you see the pork tenderloin with sage wrapped in prosciutto, don't think twice.
Fleur de Lys
Chef Hubert Keller brings his signature restaurant to Las Vegas. The décor at Fleur de Lys is smashing. Nestled on the natural stone wall are massed pink roses encased in a dramatic wood frame. The roses are real and beautiful. Only the florist knows how this lovely feat is contrived.
Fleur de Lys carte features three-course, four-course and five-course dinners. Wine pairing is offered for an additional fee. Choose from such appetizers as chilled Maine lobster salad, roasted boneless quail breast, artisan foie gras "au torchon," "Baeckeoffe" escargots from Burgundy and more.
Among the fish, crustacean and mollusk selection are outstanding grilled diver scallops and roasted Maine lobster. Carnivores will adore the filet mignon with oxtail tortellini, braised beef ribs and a duo of veal tenderloin and braised veal cheek (a most tender enjoyment).
Executive Chef Laurent Pillard was at Fleur de Lys San Francisco before coming to Las Vegas. Chef Keller divides his time between the restaurants and Burger Bar.
InPlanet Hollywood
Strip House
When describing a fine steakhouse, sultry and sexy aren’t typically the words that come to mind.
But the Strip House at Planet Hollywood isn’t like other fine steakhouses. Here the spicy atmosphere and scintillating menu combine to tantalize all the senses and provide satisfaction.
The feeling is palatable as soon as one steps inside. Vintage black and white Studio Manasse images representing the golden age of cinema and cabaret in the 1920s and 1930s adorn the walls throughout the restaurant and bar/lounge. The antiquity of the images along with the red textured wallpaper of sexy silhouettes and matching cloth napkins on the tables contrasts with the sleek modern architecture of David Rockwell.
Executive Chef John Schenk points out that all eight Strip Houses are designed slightly differently, but the spacious layout of the Las Vegas-based restaurant, which includes a main dining room, three private dining rooms and a bar/lounge, makes it a pleasure for the staff to accommodate hundreds of guests.
The steaks, including a 16 or 20-ounce New York Strip and a 10 or 14-ounce filet mignon, are grilled to perfection and simply melt in your mouth in a sensuous manner matching the décor of the restaurant.
Those not in the mood for steak will find plenty of other main course choices, including sesame crusted yellow fin tuna, pan seared red snapper, classic chateaubriand, veal T-Bone, Colorado lamb rack or Maine lobster.
Entrees are served à la carte, but there are plenty of tempting side dishes to choose from. A pairing of the crisp goose fat potatoes and black truffle creamed spinach provides the tongue with a tasty medley of textures, ranging from crunchy to creamy.
The restaurant also provides an extensive wine list and a scrumptious dessert menu.
In the MGM
Joël Robuchon
The exquisite Joël Robuchon at MGM Grand is a nonpareil dining experience. This represents the master chef's first fine dining restaurant in the United States.
There are two separate menus at Joël Robuchon: 6-courses and 16-course, not including wine and other beverages. Dress is business casual with jackets required for men. Joël Robuchon at MGM Grand was honored in 2006 with a Mobil Five-Star Award by Mobil Travel Guide.
Joël Robuchon is the only restaurant in Las Vegas to receive three Michelin stars in 2009's Michelin Guide.
Joël Robuchon was named Best Chef in Las Vegas Life magazine's 2007 Epicurean Awards.
Joël Robuchon was named Best French restaurant in Las Vegas Life magazine's 2007 Epicurean Awards.
Craftsteak
Craftsteak is a 2005 Epicurean Award winner for Best Steak House. It also is a 2004 Epicurean Award winner for Best American and Best Restaurant Overall and a 2003 Epicurean Award winner for Best New Restaurant on the Strip.
Tom Colicchio should run for Mayor of Las Vegas because he could easily solve all the problems in the city by simply cooking. Craftsteak's design belies its size there is room for 260 diners. Booths are open yet afford a sense of privacy. Party rooms can accommodate up to 60 people. The exotic natural-wood flooring, highlights of leather and bronze and the fine wood tables with butcher-block appeal reflect the restaurant's natural approach to food as well as to decor.
Craftsteak's menu is different from other steakhouses. It is a celebration of natural flavors, the finest ingredients and aged steaks. Along with the expected grilled steaks, there is a choice of grain-fed or grass-fed New York strip steaks. There are many braised dishes, including veal breast, beef cheeks, duck leg confit and lobster. The lobster is gently braised in butter. Seafood, fish and poultry are among the many roasted dishes.
Emeril's New Orleans Fish House
Emeril Lagasse's New Orleans Fish House has undergone a complete renovation and now boasts a larger café, oyster bar and a handsome new look. But New Orleans' favorite chef and the Food Network's biggest star wisely added only a few new dishes. And Chef Jean Paul Labadie says the savory barbecued shrimp are as hot as ever, the Louisiana cedar-planked campfire steak is a joy and the sweet-and-spicy seared salmon served with blue potato hash is memorable. All the signature dishes from the New Orleans Emeril's are still featured.
The newly expanded outdoor café near the ever-popular oyster bar is always busy. Come early to get a seat at the oyster bar.
No matter how much you eat at Emeril's, save room for the famous banana cream pie with a banana crust and drizzles of caramel sauce. It can be shared by two, but you won't want to give up one crumb of this most requested dessert.
In the Four Season's Hotel
Charlie Palmer Steak
Opened in November 1999, Charlie Palmer Steak is Charlie Palmer’s second venture in Las Vegas having opened Aureole at Mandalay Bay Resort & Casino to critical acclaim. In the tradition of a great steakhouse, Charlie Palmer Steak is a comfortable, spacious restaurant with an understated, clubby atmosphere. The restaurant is located off the main lobby of the Four Seasons Hotel, Las Vegas’ only five-diamond hotel.
In the Venetian
Bouchon
Chef Mark Hopper’s Bouchon offers authentic French bistro fare of a quality not to be found elsewhere in the United States. The restaurant features a magnificent French zinc bar, a vibrant mosaic floor and an outdoor patio for dining. The exquisite décor is the perfect setting for Bouchon’s culinary delights serving award-winning French cuisine. Flawlessly executed in every aspect, Bouchon delights both the palate and the eye, creating a singular dining experience of global proportions.
.
Delmonico Steakhouse
Chef Emeril Lagasse has done it again. Delmonico Steakhouse is a classic American steakhouse with Creole influences. Emeril's newest establishment takes its name from the legendary, century-old New Orleans institution, Delmonico Restaurant & Bar.
Valentino
Veteran restaurateur Piero Selvaggio, known for cultivating one of the finest wine cellars in the world, brings his famed Los Angeles restaurant 'Valentino' to The Venetian. Valentino at the Venetian showcases an innovative menu that is faithful to the Italian culinary tradition. The cuisine is contemporary Italian focusing on the quality of ingredients, revisiting traditional recipes, and adapting to the local market. Many of the ingredients in the kitchen are imports from Italy, including white truffles, fresh porcini mushrooms, burrata cheese from Puglia, and Mediterranean and Adriatic Sea fish. Breads are baked fresh daily. Luciano Pellegrini, executive chef for Valentino, is the 2004 winner of the American Express Best Chef: Southwest category at the James Beard Awards.
Valentino is a 2003, 2004 and 2007 Epicurean Award winner for Best Italian.
Valentino was named Best Wine List restaurant in Las Vegas Life magazine's 2007 Epicurean Awards.
David Burke Las Vegas
David Burke is a master of his trade. He has to be. With a unique sense of humor and distinct style in the culinary world, Burke effectively delivers a delightfully playful meal - food with personality. By age 26, Burke had won France’s coveted award, France Diplome d’Honneur, an award given to a chef who shows unparalleled creativity in cuisine. He also received the Award of Excellence at the same competition.
Being a huge success in Chicago and New York, Burke brought his gutsy dining persona to Las Vegas with the opening of David Burke, Modern American Cuisine at the Venetian. The Culinary Institute of America graduate takes his extensive culinary expertise, which spans from New York to Paris, and gently plays with your palate and your mind with creative dishes with names like Angry Lobster on a Bed of Nails.
David Burke Modern American Cuisine is the place to go for an artful, inventive twist on traditional food. It’s the place to go for top quality service in a casual, comfortable-upscale environment. The great thing about David Burke is it’s the complete package: great food, great service, and a great atmosphere. With a triple threat like that, David Burke can’t miss.
is a registered service mark of the Prudential Insurance Company of America. Equal Housing Opportunity.