From casual spots to over-the-top fine dining, Las Vegas has some of the best food in the world.
Where can you go to get a good meal around here ? Betweensteakhouses , Italianjoints , and evenveganrestaurants , the Las Vegas dining tantrum is on fire , featuring solid food from some of the best chefs in the industry . Whether you ’re craving a piece of pizza pie or an lenient multicourse spread , Sin City has something for everyone . It ’s not just the Strip either , the neighborhood dining conniption is booming in the areas like theDowntown Arts District , Southwest Valley , andChinatown . It ’s an exciting time with mint of great restaurants in Las Vegas , and while you ca n’t go wrong with the tried - and - truedining experiencesthat define this town , the following collection of intriguing eatery is your quick - and - easy rig canvass for some of the best meal around .
Best Restaurants on the Strip in Las Vegas
Brezza
Resorts WorldBrezza is one of thebest things about Resorts World . The eatery offers a modern interpretation of classic Italian cuisine via inventive recipe by Nicole Brisson , who formerly ran thegroundbreaking dry - aging curriculum at Carnevino . After helping to launch Locale and the Vegas outstation of Eataly , she ’s at last in her own ingredient , with the freedom to stretch some creative thinking and showcase a savage allegiance to fresh , local fixings . The dining elbow room is lustrous and opened , but the magnanimous outdoor patio steal the show , surrounded by the lambency of the Strip and 65 - twelvemonth - sure-enough olive Tree keep up from when the property was the Stardust . The food is well enjoyed as a complete multi - course experience , beginning with farm - focused antipasti and some of the in force salads on the Strip before continue with vivacious pastas and heart and soul or seafood entrees . There ’s heedful circumstance given to vegetarian formula , and you ca n’t go incorrect with the cappellacci with prickly-seeded spinach , lemon , garlic , and crispy antic . steak are dry - aged locally in quislingism with Creekstone Farms and flame - cooked over white oak .
Delilah
Wynn Las VegasYou may have heard : We ’re in a new Roaring ' 20s . And while thebest speakeasy streak in Las Vegasoffer Prohibition - epoch style in pocket-sized Lucy in the sky with diamonds , old - school supper society are also having a second . Just walking into Delilah is an experience all by itself , with the scene unfolding like a Martin Scorsese expo guesswork . guest enter through a stripe and waiting area that leave out the main dining way , soaking in art deco highlife before being lead downstairs . It ’s almost like dining on a pic set with a stage for live amusement , but executive chef Joshua Smith ’s solid food seal of approval in the genuineness . Keep the phone in your pocket and esteem the no camera or societal media insurance . Much like the locus itself , the menu is an exercise in lunacy with the safe in prime steak , seafood , and caviar . The Wagyu Beef Wellington , slice tableside for two , is the showcase opus , but you ’ll witness small Department of State of joy in the carrot side dish , presented in a souffle so sweet , it could almost be afters .
é by José Andrés
The CosmopolitanJosé Andrés has an impressive collection of Las Vegas restaurants — include the promising , newly openedBazaar Mar — but one has curated an aura of exclusivity that ’s rare in a town that does n’t render to make reservations hard . é by José Andrés is an informal dining room inside the chef ’s larger , busierJaleoSpanish eating house , but instead of hearty paella , Edgar Guest get a playful , multi - course menu of small pungency , rooted in inventive European gastronomy . Expect at least 20 recipe that vary by the season , although a few staples ( like a " Wonder Bread " sandwich of foie gras , peach , and black earthnut or a spirit - forward cava sphere that dissolves in your mouth ) have cling around . The card catalog draftsman that line the walls are a metaphor for Andrés ' noesis and imagination — a looking inside his judgement . arriere pensee are only usable at 5:30 or 8:30 autopsy with a pocket-size group of up to nine people gathered around the same communal counter . There ’s a machinery to the rabidness , but also an upbeat , social atmosphere — almost like a dinner political party . You ’ll make friends with the other diners in little clip .
Estiatorio Milos
The VenetianEstiatorio Milos only got good after act from the Cosmopolitan to the Venetian , keeping everything that made it slap-up in the first place and adding new element like a sashimi programme and house - strained yogurt , served with dearest for dessert . Yet impudent fish is the main draw , featuring a pinch that was probably swimming in the Mediterranean less than 24 hours before it reach your plate . Simple presentations are all you want — baked whole in a salt crust or filet with stinker , joke , and Olea europaea oil . signature tune appetizer like a vivacious tomato salad and crispy zucchini never go out of style , and sample even better in a minimalist dining way that lets the day ’s seafood selection bid most of the care while on display .
Joël Robuchon
MGM GrandThe bequest of the previous Joël Robuchon cover in Las Vegas with two eating place side by side on the casino floor of the MGM Grand . The eponymic Joël Robuchon is dedicated to the corking hits — foie gras , caviar , and quite peradventure the existence ’s skilful comminute potatoes — prepared with uncommon tending - to - contingent under the direction of executive chef Eleazar Villanueva . The dining room define elegance with posh furniture , crystal pendant , and an enviable cognac ingathering . Even the dough is unbelievable . The neighboring L’Atelier de Joël Robuchon is a fiddling more experimental , helmed by executive chef Anthony Taormina with French wine-coloured ready to pour with each pungency . It ’s a more interactive , societal affair with the good seats at the counter facing a busy , open kitchen .
LPM
The CosmopolitanLPM follow the flavors of the French Riviera , but touches on elements of Italian , Greek , American , and even Nipponese cuisine , funneled through a focussed imagination that observe simplicity in taste and grain . nontextual matter is a theme , from hand - depict murals to the computer menu itself , establish on dish , cocktail , imagery , enliven by Jean Cocteau . refreshed , clean ingredients are the priority , whether it ’s a finespun service of strong prawns or New Zealand dear chops , grilled tender like a steak . Whatever you order , get the Tomatini , a combination of vodka , muddled tomato , and whitened balsamic vinegar , deform over a martini glass with smart , cracked peppercorn .
Michael Mina
BellagioThe signature seafood restaurant by Michael Mina is one of the near rationality to visit the Bellagio . It ’s located alongside the resort ’s iconic Conservatory and even offer a bucket - lean worthytable inside the attraction . Either way , you ’ll love an assortment of seafood from around the earth , presented by a skilled kitchen squad led by Raj Dixit . Regulars retort for the five - bed caviar parfait with smoked salmon and the soft lobster pot pie , but the fish selection varies by the day , served as steak with minimal flavourer , oven broil whole fish with ginger and leek , or as a spice - crusted whole Pisces tiddler . Mina has five restaurants ( with a sixth , Bourbon Steak at the Four Seasons , on the way ) , but you ca n’t go wrong if you start here .
Restaurant Guy Savoy
Caesars PalaceIf money is no object , Restaurant Guy Savoy may be the best meal you ’ll experience in Las Vegas — or anywhere else for that matter . The only North American restaurant by Gallic culinary master Guy Savory is a multi - course experience , carried out by a squad trained with the precision of a small US Army in a quiet dining room overtop the Strip . Indulgent bread and Malva sylvestris courses are balanced by signature stunner like the artichoke and bleak truffle soup , A5 Japanese Wague , and the " colouring material of Caviar , " stacked with cream and pureed vegetables . For true luxury , Bible the Krug table , facing the action in the kitchen with the eatery ’s best bubbly quick to pelt .
RPM Italian
Forum Shops at CaesarsRPM Italian find a lot of press and attending thanks to the high profile of co - owner Bill and Giuliana Rancic . Still , it ’s a complete , soft , Vegas - worthy experience that justifies the price . The dining room ’s New design is a dramatic improvement over the space ’s previous and brusque - hold up role as the Slanted Door , while the card offers an light layout to work up a repast with multiple components . Complement hot and cold appetiser with fantastic 600 - day aged prosciutto ( more melt - in - your - sass than salty ) , six - inch pizzas , and small shareable pastas ( specially block options like Lobster Pansotti and Corn Agnolotti ) to leave room for ambitious entrees . The Lobster Fra Diavolo is steamed and served without mess , accompanied by a Calabrian chili butter , while a Wagyu landing strip is cured in whipped gorgonzola for a fetid , nutty flavor similar to what you ’d get from dry - aging without diminishing the heftiness of the cut . rev also has one of thebest happy hourson the Strip .
Scotch 80 Prime
PalmsScotch 80 Prime cover a slew of ground , allowing the Palms eating house to suffer out among a crowded batting order of steakhouses in Las Vegas . especial cuts from a variety of American ranches divvy up actual estate on the menu with gamy - end A5 Wagyu from Japan , include rich , buttery Hokkaido Snow Beef . The excerption of seafood is strong as well , but half the fun is stumbling across surprises by chef Marty Lopez like brie fondue with Roger Bacon pickle or Wagyu - choke up empanadas . The eating house recently introduced incredible Social Hour deal , with half - off select items , including a few steaks , available twice a night .
Best Restaurants Off the Strip in Las Vegas
Anima by EDO
West ValleyAnima is a tapas eatery from the squad behind EDO ( abucket - tilt dining destinationin its own rightfulness ) at the Gramercy near Summerlin . Chef Oscar Amador has perfect a menu that retains its core Spanish influence while commix in inspired world-wide elements . More than simply " EDO West , " Anima has a larger , more contemporary dining elbow room with food station and hand - painted mural adding to the charm and energy of the infinite . A few items carry over from EDO ( such as the croquetas and a fantastic ironic - of age strip loin carpaccio ) , but most of the menu is new . There ’s a far-famed accent on seafood , so order the Peruvian - style scallop crudo , butter - poached lobster crostini , and a whole - roast Dorade with sunchoke and yuzu toppings . Pastas are also a precedency . The truffle cavatelli is topped with bone marrow tableside , while a single large ravioli with Dungeness crab louse , honeyed corn , ricotta , and poached orchis is a popular off - menu special . The hardest conclusion is choosing between one of 150 wines ( with an accent on small producers ) or a cocktail from the ramble snare and quinine water cart .
Aroma Latin American Cocina
HendersonAroma Latin American Cocina is a small surgical operation in a quaint strip shopping mall dining room , but it ’s producing fantastically inspired , beautifully plated cuisine with a unassailable emphasis on Guatemalan and Peruvian flavour . The restaurant is head by chef Steve Kestler , former executive sous chef atEDOand a seasoned ofBazaar Meat and Bouchon . With Aroma , he ’s carry out his own vision with astute execution and a cultism to timber ingredient that more than compensates for any want of flash and style in the mount . The soft , fat fill of beef , olives , and raisins in the enchilada comes alive against the soft compaction of the lucre outside . A alike balance of texture is felt in the pork belly starter with small bites of meat serve on crispy plantains with a lightly pickle onion slaw . Most of the entrees mix a variety of elements on one plate ; nicely presented and separated to treasure every sting .
Barry’s Downtown Prime
CircaBarry ’s Downtown Prime is everything you need a Vegas chophouse to be : a striking , morose , dining way with a strong presence , attentive serving , and a menu that mix modern elements with sometime - school touches and top - nick ingredients . Chef Barry Dakake is a fan of tableside presentations , from a smoked Old Fashioned cart to lobster sauteed to guild with truffle , gnocchi , and asparagus . But the steaks are the main attraction , featuring a variety of wet- and juiceless - older cut . cognoscente will be eager to share the 46 - Panthera uncia Mishima Tomahawk , but do n’t overlook the simpleness of the signature ribeye cap , marinated in Olea europaea oil , garlic , shallots , rosemary , and thyme .
Basilico Ristorante Italiano
SouthwestAfter facilitate Oscar Amador launch Anima by EDO in other 2022 , Francesco Di Caudo is nowdoing his own thing with Basilicoin the same southwest corner of Las Vegas . The restaurant anchor the retail component of the always under - building Evora flat building complex , but is already drawing fans while the first tenants trickle in . Di Caudo ’s take on Italian cuisine ranges from traditional ( a Sicilian - trend eggplant parmesan ) to modern ( bottarga bauletti , like a crisscross between stuff pasta and lasagna ) and playful ( a " cigar " of duck , foie gras , and mushroom , presented in a glass ashtray with black sesame and truffle " ash tree " for dipping ) . The chef is eager to stretch his creative thinking with a diversity of seafood and a thick , chunky risotto that ’s give frequent seasonal update . The chief dining way is bold and contemporary with accordion style windows behind the bar that open wide to a roomy , temperature - controlled terrace — a perfect place to love the daily Social Hour discounts from 4 to 6 pm .
Boom Bang Fine Foods
HendersonBoom Bang Fine Foods pursue the sight of Elia Aboumrad - Page , the first female sous chef under Joёl Robuchon , who offers an elevated take on American comforter nutrient with a few surprises and global influence . The dining room has a snug touch of vintage decor and colorful wallpaper , with a grill on the outdoor terrace . The menu is mold by the seasonal availability of ingredients , muse in the restaurant ’s evolving series of savory prostitute . The corn heel are the most democratic appetizer — a clean sting of natural Niman Ranch franks , honey - sweetened slugger , and mustard sauce . Yet Boom Bang struggle brightest with its entry , specially hearty protein like a slow - ready , tender porc shank with Asian soy sauce , short costa rolled onto itself on a tomahawk pearl , and duck confit cooked in its own fat for 20 hours and oven - ridicule to order for a crispy exterior with poached pear tree on the side . Aboumrad - Page pays protection to her old genus Bos with creamy Robuchon - esque mashed potatoes that partner off well with any dish .
Carson Kitchen
DowntownCarson Kitchen carry on to be the good dinner party terminus for anyone hang out on Fremont Street ( although it ’s technically one cube south on Carson Avenue ) . The collaboration between Cory Harwell and the late Kerry Simon has been around for more than a decade now , but retain a sharp contemporary sharpness with industrial decor , a disorderly opened kitchen , and servers dressed in ' 80s concert triiodothyronine - shirts . The recipes put unexpected twists on conversant ease - food dearie . Much of the menu varies by time of year , but a few raw material stay on from day one , including the addictive crunchy chicken skins with dip honey , bacon jam , and iconic Butter Burger .
Double Zero Pie & Pub
ChinatownLas Vegas is full of heavy pizza pie , but Double Zero Pie & Pub ( or " 00 " ) is the thoroughgoing vehicle for the talents of chef Michael Vakneen , who already get the hang New York - style slices at Pop Up Pizza at the Plaza . This metre around , he ’s hone a progressive take on wood - fired Neapolitan pizzas , go past with exceptional ( and often unexpected ) ingredients and an regalia of imported meats and cheese . The red pesto , made with pistachio and chili puree , in the new Salami Rossa pizza underscores the restaurant ’s creativity , while the in - theater pickling curriculum and surprisal like a scallop crudo testify that anything is average game . The food is Italian - focused , but the personal identity is inspired by a Japanese izakaya with some Asiatic sprightliness and beer on understudy .
Esther’s Kitchen
Downtown Arts DistrictEsther ’s Kitchen reflect a young epoch of Italian culinary art in Las Vegas , feature fresh ingredient and neighbourhood hospitality that reflect grow off - Strip preferences . While it ’s not uncommon for tourist to show up with suitcases by their side , Esther ’s is a eating place for the people — and for the region , raise the Arts District as a dining destination and kicking off an unpredictable waving of development and development . That include Esther ’s itself , which recently act into a larger next - doorway space to oblige demand . The familiar favorite remain in place : theatre - bake bread , anchovy butter , and a compelling lineup of wines and cocktails that do n’t bust the bank . But the newly expand kitchen now has a woodwind - burn down pizza oven , station to roll , curve , and make pastato order , and a smoky fireside for proteins . Stick around after dinner and enjoy one more drink in the " Treehouse , " a saturnine upstairs waiting area that overlooks the main dining room .
Kabuto Edomae Sushi
ChinatownKabuto is n’t the only multi - dollar - signal omakase experience in Chinatown . Some may preferYui , Kame , orKaiseki Yuzu(for seasonal kaiseki meal ) , but Kabuto was the first to vulgarize the conception at this level in Las Vegas , featuring fresh seafood that tastes like it was just purchased from the Toyosu Fish Market in Tokyo . The place setting is extremist - minimalist , showcasing a team of chef that piece sashimi and intricate appetiser on the spot . On any given night , you may have jellyfish , seaweed , and quail egg alongside octopus with plum and caviar ; every ingredient serving a purpose . Only the o.k. seafood is feature , from specially glean Shigoku huitre to fat piece of otoro horse mackerel tuna . The experience blossom out over multiple course , winding down with miso soup before afters . fling for the optional sake pairings , which may admit unexpected surprise — like one made with sunflower yeast .
ShangHai Taste
Chinatown & SouthwestShangHai Taste built its repute in Chinatown and recently open up a second location in the Southwest Valley , which is becoming a mini - hub for Asian cuisine . Chef Jimmy Li specialize in insouciant Shanghainese street food with the greatest attention give to perfectly prepared Xiao Long Bao ( or soup dumplings ) , include sheng jiad , a pan - fried version . New addition to the bill of fare let in quality beef , slowly - ready in a wok with power oyster mushroom , peppers , and garlic in XO sauce , and a seafood combo that fuse Chinese , Thai , and Japanese versions of curry into a racy combination of flavors with shrimp , escallop , calamari , and mahi - mahi .
SoulBelly BBQ
Downtown Arts DistrictA fierce disputation over thebest BBQ in Las Vegaswill rage constantly , but SoulBelly has the format locked down in the Arts District . Bruce Kalman smokes meats low and dull over Texas post oak , producing the correct balance of racy flavors and tender textures . The dining room feels straight out of Austin or Nashville , featuring indoor string lights and a stage for lively medicine . Whether snack on pulled porc , ribs , or brisket , everything tastes correct with a Bacon Old Fashioned or a handbag of Jiggle Juice — a spicy assortment of whiskey and lemonade .
Sparrow + Wolf
ChinatownSparrow + Wolf is the perfect vehicle for chef Brian Howard to stretch his culinary creative thinking . The chef immix a full mixture of style — Asian , European , American — with meats and vegetables brought to life in a wood - fired oven that adds a smoky touch to the external collection of flavour . new dishes admit a rural area pate with Thai basil pesto , cold - water lobster in tomato dashi with smoked roe , and octopus with robust North African spices . The cocktail are exceptional , but the restaurant was an other helper of thelow - intervention wine movementas well . A new " Bar Snacks " popup take place on the last Saturday of every other month , featuring dim sum - esque dishes from a invitee chef and bartender .
Photo courtesy of Esther’s Kitchen
Photo courtesy of Delilah
Spanish Pizza|Photo by Louiie Victa
Photo courtesy of LPM
Photo by Louiie Victa
Photo courtesy of Boom Bang Fine Foods
Photo courtesy of Double Zero Pie & Pub
SoulBelly BBQ|Photo by Bronson Loftin
