Desert Companion Restaurant Awards 2019

Image(Restaurant of the Year)

Big deal dining is back! Big box Chinese makes a splash, Asian eats remain awesome, and some classics never go out of style.

That’s how we’d characterize the DESERT COMPANION RESTAURANT AWARDS 2019.

Or as we like to refer to them: “the only restaurant awards that count.”

They’re small in number, but they also mean something — representing sustained excellence that enhances not just their customer’s palates, but the Vegas food/restaurant scene as a whole.

Image(2007 aka The Stone Age)

The text below represents the awards written by yours truly (as I’ve been doing for over 20 years). In the beginning, I was a committee of one (see the ancient artifact above). Now, they are orchestrated by Editor-in-Chief Andrew Kiraly and my fellow writers, and year in and year out, they stand for the best Las Vegas has to offer.

(Ed. note: We’d like to take credit for all of the stunning photography below, but most of it has been brazenly lifted/plagiarized/stolen from the brilliant photographer Sabin Orr and Desert Companion magazine.)

HALL OF FAME – Picasso

Veal Chop(Look no further for the world’s best veal chop)

There are very few restaurants in the world that truly can be called unique, and Las Vegas — spiritual home of the absentee celebrity chef — is not the first place you’d expect to find one-of-a-kind dining.

Picasso gave the lie to this reputation from the beginning. It wasn’t an offshoot of anything, and from the moment it swung open its doors at Bellagio in 1998, it offered something no other eatery in the world could match: a gallery of masterworks from Pablo himself hanging on the walls and filling the spaces — a mini-museum, if you will, where the art matched the food and vice versa. Those paintings and sculptures proved to be the perfect backdrop for Julian Serrano’s cuisine, and night after night the room is filled with knowledgeable patrons dividing their time between gazing at the art or becoming absorbed in the beauty on their plates.

Serrano has always been the antithesis of the gallivanting media star, and his Spanish-inflected Mediterranean menu is as eye-catching as the cubism on display. Whatever alchemy brought him and those paintings together was sheer wizardry, and for 21 years it’s given Las Vegas a restaurant experience unlike any other, anywhere.

EXCELLENCE IN SERVICE AND MANAGEMENT – Michael Mina

Michael Mina(The Big 3 at MM)

Great service should be not too fast, not too friendly and almost invisible. Think of it as the inverse of pornography – you know it when you don’t see it.

A great restaurant operates with the concealed efficiency of a fine-tuned watch, every joint, mechanism and movement dependent upon the other, coiling and uncoiling every second, seamlessly sweeping you through the time spent enjoying your meal. Time spent at Michael Mina has always been a good investment, and one of the reasons is unfailingly great service.

Since 1998 it has held down its corner of the Bellagio as a bastion of seafood and San Francisco-inspired elegance. The food and the decor have always been stars in their own right, but the unsung heroes at work every night are the management and staff, who seat the customers, mix drinks, pour the wines and toss the tartares. Holding them all together is General Manager Jorge Pagani (pictured above with Executive Chef Nick Dugan and Sommelier Kayla Krause), a maestro who performs in the lowest key, quietly charming a steady stream of customers while keeping his troops in shape.

Chefs and sommeliers have come and gone over the years, but Pagani, has been a constant. From the moment you approach the hostess stand until you pay your bill, you sense the quiet hum of a restaurant that is doing everything right. Watching the staff shift from table to table, filleting fish, unveiling pot pies, and carving and mixing is a symphony without music. Michael Mina makes you feel as cosseted and cared for as any restaurant in Las Vegas, and like all real pros, they make it look easy. In fact, you almost don’t see it at all.

PASTRY CHEF OF THE YEAR – Pierre Gatel

Pierre Gatel

You might be excused for wondering what all the shouting is about when you roll up on Café Breizh for the first time. It sits towards the far end of one of those generic strip malls that are as Las Vegas as slot machines in a grocery store.

But do not be deterred by the surroundings, for once inside you will find the best French pastries in town. The selection is small but the craftsmanship, artistry and intense flavors will grab you from the first bite. There is no better croissant in Vegas, on or off the Strip; the chocolate éclair is so packed with custard it threatens to burst its pastry case, and the picture-perfect tarts do that tri-level taste thing (crusty, creamy, and fruity) that the French perfected around the time the musketeers were buckling their swashes.

Pierre Gatel is the chef, owner and hand-maker of each of these, and from the day he opened three years ago (after a stint at the Wynn), Francophiles, Napoleon nabobs and Danish devotees have made a beeline here for his creations. He also does a limited number of baguettes every day which sell like hotcakes, so go early if you want to grab a loaf and feel like les Français on your way home.

Las Vegas is blessed with a wealth of pastry talent, but most of it stays in the hotels. Now we have one of them staging his magic right on south Fort Apache, in a spot that feels like a slice of Paris, and the alchemy he performs daily with butter, flour, cream and sugar is something to behold.

 NEW RESTAURANT OF THE YEAR – Vetri

Vetri(Vetri got our goat)

Vetri, if you let it, will take your breath away. The qualifier is important because, magnificent as it is, Vetri isn’t for everyone. Crowd-pleasing isn’t in its vocabulary, and pizzas and chicken parm are nowhere to be found. This is sophisticated Italian fare, the kind well-heeled northern Italians eat.  All of it served in a nonpareil setting — 56 floors up, without a doubt the most spectacular of any Italian restaurant in the country — a location that puts to lie the old adage that the higher you get off the ground the worse the food gets.

Marc Vetri made his name in Philadelphia, running what many consider the best Italian restaurant in America. With this offshoot he has bestowed upon Las Vegas a jewel box of restaurant loaded with Piemonte gems foreign to most people’s Italian vocabulary — casoncelli, tonnarelli cacio e pepe, Swiss chard gnocchi, not to mention smoked roasted goat — all of it unique to Las Vegas and every bite a revelation.

No restaurant enhanced Vegas’s foodie cred more than it did in the past year, and at a time when everyone is announcing the death knell of fine dining, The Palms brought a dose of big city sass to our scene. You don’t have to dress to the nines to go there, but the food on your plate (and that view) will make you feel like a million bucks. Quite a splash for something residing so high in the sky.

CHEF OF THE YEAR – Matthew Hurley

Matthew Hurley(You can’t beat this man’s meat)

In the past few years, it’s become deliciously obvious to us that Wolfgang Puck’s CUT ought to be re-named Matthew Hurley’s CUT. We’re kidding of course, because it is Puck’s gastronomic gravitas that enables Las Vegas to have one of the world’s greatest steakhouses in our backyard.

But calling CUT just another celebrity beef boutique would be a grave injustice, because by flexing his own culinary muscles, Hurley has taken CUT to a level few meat emporiums could ever dream of.  No doubt his creations are highly vetted by his corporate masters, but they give him more than a little latitude to play with his food, and what he has done with his freedom, and all the top shelf ingredients at his disposal, is stunning.

Hurley uses CUT like a painter uses a palette — toggling back and forth between the raw and the cooked like no steakhouse you’ve ever seen. It’s not easy to pull off a cheese cart, a raw bar, world-beating steaks, and gorgeous pasta, and never miss a beat. The elegant fish cookery alone would be right at home in some hoity-toity French joint, and he and his minions are equally adept at slicing high-grade sashimi and various Italian carpaccios.

If those aren’t enough, and you’ve got a hankering for Yukhoe (Korean steak tartare) or some maple-glazed pork belly, well, he’s got you covered there, too. It would be all too easy for a  CIA graduate like Hurley  (who has been at the restaurant since its opening in 2008) to sit back, go through the motions, and rake in the dough. Instead, his restless spirit has transformed CUT Las Vegas into one of the best restaurants in America.

RESTAURANT OF THE YEAR – Lotus of Siam

Image(Girl power is Lotus’s secret weapon)

When the roof literally caved in on Lotus of Siam two years ago (after a deluge), many feared it would be the death knell for Las Vegas’s most famous restaurant.

The previous seventeen years had seen the Chutima family (Saipin, Penny, and Sabrina above) build an obscure Thai kitchen in a run-down shopping center into a Las Vegas institution. It had already been called “The Best Thai Restaurant in America” for over a decade when Saipin Chutima won her James Beard award in 2011, and once the recession subsided, it was the restaurant on every foodie’s lips the minute they landed at McCarran.

Instead of throwing in the towel after that flood, the family quickly found a new location on East Flamingo, and faster than you can say koong char num plar, what had been a hole-in-the-wall was transformed into a sleek, modern restaurant that was suddenly as on-fire as one of Chutima’s nam prik noom. Instead of being a set-back, the move created a boom. Being closer to the heart of the Strip brought in a flood of new customers and the new digs provided a more fitting backdrop for this award-wining cuisine.

What distinguishes Lotus from its competitors are its refined northern Thai dishes that retain the soulful authenticity (and pungent, pulsating electricity) that more Americanized Thai places sacrifice to please the American palate. Be it khao soi or koi soi these recipes crackle with the energy (and chilies) Siamese food is known for. (It is a crime to order anything here below “medium spicy.”) This grander stage seems to have caused the whole operation to snap to attention and also befits the elegance of one of America’s greatest white wine lists.

Maybe it was the flood, or the inspiration from a new home, but everything from the service to the spicing seems crisper and more consistent these days. Sometimes it takes a disaster to bring out the best in us. Because of one, Saipin Chutima finally found a space to match her transformative, one-of-a-kind cooking. It was the late, great Jonathan Gold who first bestowed “the best” accolades upon Lotus of Siam, and now, finally, it looks the part.

Click on this link to read about the rest of these worthy recipients from Jim Begley, Mitchell Wilburn, Lissa Townsend Rogers and Greg Thilmont:

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ASIAN RESTAURANT OF THE YEARTatsujin X

COCKTAIL BAR OF THE YEARThe Sand Dollar Lounge

HIDDEN GEMS OF THE YEARHardway 8 and Trés Cazuelas

Image(Paella at Très Cazuelas)

STRIP RESTAURANT OF THE YEAR Mott 32

Image(Peking duck at Mott 32)

RESTAURATEUR OF THE YEARDan Krohmer (Other Mama, Hatsumi, La Monjá)

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The List – Summer 2019 Edition

 

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We are elbow-deep in writing the 2020 edition of EATING LAS VEGAS – The 52 Essential Restaurants, so postings on this site have been slim this month.

While we’re in the process of gleaning and vetting and grooming and culling the herd of worthy restaurants down to manageable size (as well as re-writing the intro and other chapters), we thought we’d give you a little sumpin sumpin to chew on….

…and by “chew on” we mean a list of all the worthy places we’ve dined over the past several months, as well as a few unworthy ones.

As always, if you find anyone who eats out in Las Vegas even half as much as we do, lunch is on me.

As usual, all restaurants come highly recommended unless otherwise noted:

Image(Trés cazuelas at Trés Cazuelas)

Trés Cazuelas – Fab food in a funny location. And when I say “fab” I mean our most interesting, pan-Latin cooking, in a tiny, 40 seat space that is quite inviting once you get inside. Ignore the shitty building and dive in. You can thank me later.

Le Cirque – Ivo Angelov has left after 11 years of handling the front of the house like a maestro. As great as he was, no doubt the old pros running things will keep it humming along smoothly. Alan Mardonovich’s food fits the setting like pearls in a gorgeous oyster.

Joël Robuchon Christophe de Lillis keeps this place at or near the top of America’s (and the world’s) best restaurants.

Esther’s Kitchen that place is so crowded no one goes there anymore.

Flock & Fowl I don’t know what’s going on here, but two mediocre meals in a row tell me this place has lost its mojo.

Image(This soup won’t leave you wonton)

Nuro Bistro – our best Hainanese chicken. Don’t argue with me about this. Killer wonton soups, too.

Bazaar Meat – 1-2 with CUT for Vegas’s best steaks.

Jammyland – come for the drinks; stay for the Jamaican meat pies.

Image(Two terrific Thais, less than a half-mile apart)

Lamaii – Las Vegas is Thai’ing one on these days, haven’t you heard?

Weera Thai Kitchen – already a tough ticket at peak hours. Worth the wait.

Cipriani – my Friday fave.

Vesta Coffee – our hangout.

PublicUs – our hangout with good pastries and great bread.

Water Grill a chain seafood place for those who miss McCormick & Schmicks.

Image(Duck panang curry at Lotus)

Lotus of Siam – our greatest Asian has gotten even better.

88 Noodle Papa – brand new, and a solid second place in the Hainanese chicken sweepstakes.

Ocha Thai – always solid, if unspectacular, Thai favorites.

Orchid Vietnamese by-the-numbers Vietnamese.

Good Pie – others get more pub, GP makes the best pizza pies.

Pop-Up Pizza – another unsung hero in our pizza revolution. The stromboli is out of this world.

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Sin Fronteras Tacos – way up on Tenaya. Frightfully good Mexican food, not out of a can, made with real passion. Quite a find.

District One – best pho broth in Vegas….says noted pho expert The Food Gal® (honest to Christ, she’s tried them all).

Jaleo – we love the D.C. original, but the paella here is nonpareil.

Maker’s & Finders – the charms of this place never cease to escape me.

DE Thai Kitchen the best Jerry, the BEST! (Thai street food)

Santos Tacos – the best tacos within a 5 mile radius of downtown. Fight me.

Image(We’re secretly in love with Mio-san. Please don’t tell The Food Gal®)

Raku Sweets – Mio-san (above) makes our best sweets, and the sweetest weekend lunch in town.

Hatsumi – get skewered and sake’d in downtown’s hottest new joint.

Mabel’s BBQ – our best barbecue. Something else you shouldn’t argue with me about.

The Kitchen at Atomic – casual vibe, serious food. Not sure if downtown realizes exactly how good it is.

Image(Righto, Guv-nah!)

The Smashed Pig I’m not going out on a limb and recommend the whole menu, but the fish and chips (above) are worthy. A pleasant surprise on East Fremont Street when I was famished one weekday.

Gauchos Sacred Flavors – This place will be a lot nicer when it’s not 105 degrees outside (the only place to sit).

Pamplona – 5 years ago I would’ve been at Pamplona every week. Now, there’s too many good restaurants to choose from. #firstworldproblems

Locale – been once, liked it. Too fucking far to rush back….especially with downtown and Chinatown practically in my backyard. 

La Strega – been twice, want to like it more than I did. Cookie-cutter Italian menus just don’t tingle my nethers anymore. That said, the ingredients are top-drawer, the cooking is precise and the wine list is great.

Daigu Rice Noodle another in a tsunami of Asian chains (Korean, mainly) threatening to swamp Chinatown. This one advertises for you to buy your own Daigu Rice Noodle franchise….right on the menu! The food isn’t worth investing in.

Image(José Andrés would be proud)

Valencian Gold – $10 bowls of paella never tasted so good. Neither did patatas con bravas (above).

Vetri – the polar opposite of cookie-cutter Italian. Not for everyone, but the food is as awesome as the view.

The Goodwich – I have dreams about the Reuben-ish and The Patty.

Saga Pastry + Sandwich – Gert’s sandwiches and pastries could make a new Nordic lover out of me.

Image(James Trees puts the putta in the puttanesca)

Ada’s – I like Ada, but I like her big sister Esther better.

Rooster Boy Cafe – Las Vegas’s best breakfast.

Serrano’s Mexican Food – a hole-in-the-wall worth seeking out.

Old Soul – Outstanding food in a less-than-outstanding location. If it makes it, it’ll be a miracle, but I’m rooting for the miracle.

Café Breizh – our best French pastries. I’m glad they’re so far from my house.

The Black Sheep – fantastic fusion food. Jamie Tran is a treasure.

Image(In heaven, all cookies are warm and chocolate chip)

Spago – our best old reliable. The people-watching isn’t as good as it was at the Forum Shops (how could it be?), but the place feels cozier and the food never misses a beat. And the chocolate chip cookies (above) might be the best on the planet.

New York Bagel and Bakery the best bagels in town. I’m tired of telling you this. Go see for yourself. Loser.

CUT – a meat lover’s fantasy come true. Not sure any steakhouse in America has a better selection of top grade beef.

China Mama – soup dumplings, crispy shrimp, cumin lamb and pepper beef…what more does a man need?

Not bad for one summer, considering we took two week’s vacation and visited a number of them more than once.

With a little luck, and a lot of hard work at Huntington Press, the 2020 edition of ELV should be released in November….and boy will there be some surprises…

Image(Chilaquiles at Rooster Boy Cafe)

 

 

VETRI

Italian food and Las Vegas have had a stressful relationship for decades.

Like a lousy marriage, lots of things suck, but familiarity keeps us together. There are zero surprises, but at some level, that’s all you want from each other.

Bad Italian and Vegas have always gone together like Stella and Stanley, or Sunday gravy and melted mozz, but the good stuff has been harder to find than a goomba with a good vocabulary.

To keep the metaphor going, think of great Italian food like a good marriage: it’s simple, and relaxing, but also full of wonderful little grace notes that reassure you you’ve made the right decision, and with occasional surprises that remind you why you fell in love in the first place.

Sure, we’ve had plenty of celeb chef phone-ins (Giada, Scarpetta), and sea of red sauce joints (Rao’s, Buddy V’s, Maggiano’s, a bajillion joints off Strip), but anything close to authenticity has always taken a back seat to stuffing the conventioneers with as much chicken parm as they can swallow.

And fuggidabadit if you expect dedicated Italian chefs to refine their craft here. The kind of genre-expanding cooking that big cities take for granted, e.g. Sarah Grueneberg in Chicago, Fabio Trabocchi in Washington D.C., or Andrew Carmellini in New York City, is unknown in these parts.

Make no mistake: Las Vegas is the spiritual home of bad Italian food. There may be worse Italian restaurants in Nebraska and North Carolina, but we have more of them, per capita, than anywhere in the country.

Around here, quality not only doesn’t sell; in fact it’s actively spurned. Around here, people like being bored by their Italian food, and numbed into complacency.

A good Italian restaurant is ingredient-driven. A great Italian restaurant takes the world’s greatest raw ingredients and gives them a higher purpose — much as a preeminent musician takes their instrument to heights no one else can achieve.

Even at its most basic level, Italian food is soothing (that’s why it thrives on mediocrity). Average Italian satisfies the way pop music does: it is catchy and popular and forgettable. Great Italian food, like opera, will take your breath away.

Image may contain: food(Tonnarelli grana arso with seafood)

VETRI, if you let it, will take your breath away.

The qualifier is important, because, splendid  as it is, Vetri isn’t for everyone. There are no easy answers here, toe-tapping is kept to a minimum, and crowd-pleasing isn’t in its vocabulary. And like all great Italian food, it often accomplishes more with less.

Consider the following:

Clichés of all kinds have been canned.

Pizzas are kaput.

Soups and scampi have been scuttled.

Meatballs are missing in action.

Caesar is nowhere to be found.

Place settings are spartan.

No giant hunks of cheese or curled ribbons of prosciutto will be ceremoniously brought to your table.

The bread basket is oddly modest.

Something-for-everyone proteins (pork chops, salmon, chicken breasts) are non-existent.

In other words, if you’re looking for a typical Italian meal, as defined by your typical upscale Italian restaurant, you’ve come to the wrong place.

But if you have the chops for a black belt modern Italian food experience — like the best ristorante in Italy are putting out these days — you’ll think you’ve died and gone to Bergamo.

(Fusilli with saffron)

Consider this #2:

Your typical dinner here will might go foie gras pastrami with brioche and mostarda ($28); Swiss chard gnocchi with brown butter ($30), tonnarelli grano arso (toasted wheat pasta, with seafood, $38); and some whole roasted baby goat (more than enough for a couple, $52).

Or perhaps you’d like something a bit lighter, like a squid and artichoke galette ($22), raw fish crudo, a pickled veggie/antipasti platter ($32), and some simple spaghetti with chunky San Marzano tomatoes and basil ($26).

(Veal tartare with crispy sweetbreads)

Or maybe you want to throw in with the big boys and take down some veal tartare with sweetbreads, a sweet onion crepe (really more like a thick tarte) served with white truffle fondue, followed by either a whole roasted branzino for two ($110), or a a brontosaurian bistecca Fiorentina (also for two, $195), that, like the sea bass, is enough to keep 3-4 trenchermen occupied.

Mere plebes may be happy with a gorgeous stuffed guinea hen breast ($48, also enough to split), and the cutest little bone marrow raviolini ($30) you’ve ever seen:

However you want to slice it, Vetri can make it work.

Make it work, mind you, if modern, intense, thoughtful, elegant Italian cuisine is what you are after.

To put it bluntly, if you’re the type who sings the praises of Piero’s, do yourself a favor and stay put.

If you’re looking for volume with your starches and proteins, look elsewhere.

Because Vetri is something of a contradiction — one both underwhelming at first (minimalist decor, an unfussy look, short, simple menu, that bread basket) and then one that dazzles with its attention to detail.

In short, it is sophisticated Italian food, the kind that well-heeled Italians eat.  Food that echoes the shuttered B&B Ristorante , only more finely-tuned. Food to be enjoyed, contemplated, and discussed, not gorged upon. The kind that you’ll find at Dal Pescatore in Mantova, or Del Posto in New York. All of it served in a nonpareil setting — without a doubt the most spectacular of any Italian restaurant in the country —  56 floors up. The location puts to lie the old adage that the higher you get off the ground the worse the food gets.

Those breads, you will discover, are baked in-house, with artisanal wheat (from Arizona, of all places), which is ground into flour in-house. (Nothing says “don’t try this at home” like grinding your own flour.) And when you bite into the bread, or dip it into superb olive oil, or get that firm, toothsome, sweet-wheat sense from your noodles, you realize the payoff is worth it.

And when you inhale the nut bread they bake for the cheese selection here, you’ll wonder if you’ve ever tasted any better.

Between the breads and the pastas, it’s hard not to fill up and forget about the rest of the menu. You can craft an ideal meal here without ever venturing into the “secondi” section, and to my mind, the starters and pastas are where the kitchen does its best work.

Las Vegas had the benefit of B&B’s stylish pastas for almost a decade, but it’s gone now and we live in constant threat of regression. This may be just fine with many — let’s face it, Piero’s and The Bootlegger are packed every night — but to a certain level of epicurean, they just don’t cut it. Not when there are goodies like thinly-sliced porchetta with tuna sauce to be had ($22), or casoncelli alla bergamasca with sage and olives ($32), or foie gras pastami on the bill of fare:

Before you get to your table, a stop at the bar to take in the view and one of David Cooper’s cocktails is mandatory. After that you’ll want to navigate Rafael Garcia’s wine list, which isn’t exactly chock full of bargains, but didn’t piss me off, either — which means there’s plenty of drinkable stuff that mere mortals can afford. The by-the-glass list is a treat unto itself, and covers the Italian peninsula from Sicily to Venice.

After three meals here, I can’t claim to have conquered the entire menu, but I’m close. The only disappointing dishes have been the mesquite grilled seafood misto ($52 and very much by-the-numbers), and an antipasti platter that was more style than substance.

The cheese selection is also a little thin, but what they had was in peak condition. My guess is bets are being hedged to see how much of the stuff actually moves. This is Las Vegas, after all, land of the fromage-frightened….unless, of course, it’s mountains of melted (cheap) mozzarella.

(Casoncelli alla bergamasca with sage and olives)

All of this urbane elegance 50+ floors above Flamingo Road begs the question: How did Vetri get here and how is Las Vegas going to react to his stylish cuisine?

He got here somewhat serendipitously because the Lorenzo Fertitta’s son was graduating from Villanova two years ago. The son had booked his graduation party at the original in Philadelphia,  and when Marc saw the name on the reservation book, he realized it was the same people who had previously approached him about coming to Vegas. He then knew he could kill two birds with one spectacular dinner, so he cooked up a storm, the Fertittas were suitably impressed, and now we may have the second best Vetri in our backyard — which means we might have the second greatest Italian restaurant in America right here.

Which doesn’t mean a goddamn thing to your average Vegas visitor.

So I had to pop the question to MV: was How he was going to adjust his food for the sake of the Vegas market?

“Not at all,” he assured me.

Having tackled his menu, I believe him. For the time being.

The second thing I did was warn him that he would soon have hotel honchos telling him more basic Italian food is “what our customers want,” and “Why can’t you put a meatball on the menu?”

He pooh poohed the idea. They all pooh pooh it at first.

It’s bound to happen. It’s happened with everyone from Joël Robuchon to Sirio Maccioni. RESIST MIGHTILY, MARC VETRI!

Sooner or later (usually sooner) some hotel executive gets tired of hearing customers (or casino hosts) complain about the food at their fancy restaurant. “Would it hurt them to put a scallop dish on the menu?” the refrain usually goes, or “If it’s Italian, why isn’t there any pizza? My kids wanted pizza and I just dropped 50gs at the craps table fer chrissakes.”

Silly boy, I thought to myself. I should’ve bet him a bottle of Barolo it will happen…but I respect the guy too much to take his money.

Yes, Marc, your cuisine is stellar, and the room is gorgeous, the service is precise, and on any given night you might be running the first and second best Italian restaurants in America. But that doesn’t mean people won’t want you to dumb yourself down for the sake of the good old dollar.

Welcome to Las Vegas.

VETRI CUCINA

Palms Hotel and Casino

4321 W. Flamingo Road

Las Vegas, NV 89103

702.944.5900

http://www.palms.com/vetri-cucina.html