En español | Las Vegas used to be a parched food desert, known for its soggy pancakes, leather steaks and wedges of iceberg lettuce smothered with creamy Roquefort dressing. Not any more! Today, this sun-drenched casino haven has become a hot cuisine mecca, with dining for every palate and any food fantasy.
3950 Las Vegas Blvd. S.
Executive Chef Michael Mini serves up all-natural corn-fed Certified Angus and Japanese Kobe meat any way you want it - rare, medium or well done, along with steak fries deep fried in duck fat, macaroni and cheese adorned with truffles, and scalloped potatoes with caramelized onion and goat cheese. Try the appetizers, too, such as tuna poppers and cauliflower soup with Asian flavors like ponzu sauce and vadouvan curry that add unexpected zest. And leave room for dessert, another treat for the palate.
Table 10 by Emeril Lagasse
Palazzo Resort - Hotel - Casino
3325 Las Vegas Blvd. S.
Emeril Lagasse does Las Vegas as only this New Orleans chef can, bringing his signature flair to Table 10. It's a menu that emphasizes market fresh ingredients - locally grown products, sustainable meats and seafood from within the Gulf region. Here's a sample - candied north country farm bacon with bourbon, barrel-aged maple syrup and whole roasted suckling pig "Porchetta." Not to be missed - side dishes such as truffle mac-n-cheese and "Anson Mills Hominy." And never skip deserts at Emeril's place - try the warm white chocolate malassadas or Portuguese beignets rolled in cinnamon sugar with vanilla bean crème anglaise dipping sauce. It's a good way to top off a meal by the master.