  IN PARTNERSHIP WITH LAS VEGAS  Heami Lee By Chris Cohen The last time I was in Las Vegas, I was there to rest and recharge, not party and gamble. It was the tail end of a Utah hiking trip, and I was ready for nice restaurants and a comfortable hotel bed. The city delivered, big time. My room at the Aria was ridiculously plush, and downstairs there was an outpost of the world-conquering Taiwanese restaurant chain Din Tai Fung. On the first morning of my stay, I dragged my achy body down for a dim sum feast—perhaps the best way to replenish one’s energy stores—and marched right back up to my room.  Heami Lee My point is, there’s not a single right way to visit (or eat your way through) Las Vegas, whatever The Hangover might have you believe. Nobody knows that better than the chefs who live there year round. Take Jennifer Chow, the Hawai‘i native who runs the kitchen at the Strip’s legendary Nobu outpost. She recently told SAVEUR that, while she spends her working hours overseeing high-end sushi and teppanyaki operations, her go-to meal is a Hawaiian-style plate lunch from Generations Kitchen, a humble yet satisfying strip-mall eatery.  Heami Lee For Nicole Brisson, who runs the traditional Italian restaurant Brezza (and oversees the rest of the food at Resorts World Las Vegas, the newest casino resort on the Strip), it’s all about neighborhood restaurants that “feel like Cheers,” such as Sparrow + Wolf and Anima. And according to Momofuku Las Vegas chef James Bailey, nothing beats a big night out at the always-packed Carbone—even if the meatballs at the more-relaxed Esther’s Kitchen in the Arts District might be just as good. On that recent trip, after an afternoon’s rest, I caught a serious second wind and embraced the pull of Vegas’ vibrant dining scene. I made it out for a rib eye and a martini at the Golden Steer, a delightfully old-school steakhouse, then impulse-bought a last-minute ticket to a show back on the Strip. After that, I all but jogged to catch the last water show at the Bellagio fountains at midnight. My breakfast of dumplings and rice rolls must have been remarkably restorative. Stay Here Next Courtesy MGM Resorts In Vegas, you used to have to choose between a high-energy mega-resort or a sleepier, smaller hotel. Happily, these days, there’s a middle ground in this “boutique” property housed entirely within the MGM Grand. The chic, slot-machine-free casino is at your fingertips; I love gazing up at the Tiffany glass ceilings with a cocktail in hand. The restaurant, outfitted with all wood paneling and soft carpeting, is also an oasis. Of course, this is still Vegas: It may look like a Gilded Age library, but you can still get a seafood tower and a wagyu prime rib for two. Read This NextCook This Next Anthony Mair (Courtesy MGM Resorts International)  Photo: Murray Hall • Food Styling: Jessie YuChen  Photo: Murray Hall • Food Styling: Jessie YuChen  Photo: Julia Gartland • Food Styling: Jessie YuChen Pop QuizLas Vegas is credited with popularizing this style of restaurant: |
From: Eat Here Next from SAVEUR - Tuesday Mar 25, 2025 09:12 pm
