Aromi Italian Restaurantfrom executive chef German Castellanos and his partner, pastry chef Alessandro Stoppa, debuted in the formerNittaya’s Secret Kitchenspace in Summerlin after the Thai restaurant moved around the corner. They met at the formerValentinoat the Venetian, where Castellanos worked as chef de cuisine and Stoppa was the pastry chef. In 2016, the pair opened Vanilla and Pepper Catering. Now the two friends have a restaurant featuring classic Italian dishes for lunch and dinner. Castellanos highlights some of his favorite dishes on the menu. A duck prosciutto salad comes in a sweet Maui onion dressing and burrata tops a golden beet carpaccio to start. Spaghetti neri in lobster bisque, rabbit ragout pappardelle, and octopus and cioppino are just some of the dishes Castellanos recommends. Other favorites include bread and thyme-crusted New Zealand lamb chop or branzino in Prosseco sauce. The restaurant also features a risotto of the day. Come for lunch or head out to the tiny patio

This “little dreamy watering hole“在拉斯維加斯市中心淬滅了沙漠口渴智慧h a Palm Springs vibe: pastels hues, a canopy of lights, and a lot of patio seating with more than 200 cacti. For dinner look for heirloom tomato summer squash tart; mini shrimp toast topped with wild smoked salmon roe; big plates of fried chicken with bourbon gravy to share with friends; and risotto made with Carolina Gold rice. Brunch means mini country ham baguettes, breakfast burritos, and a redeye burger.

This semi-secret, 40-seat Mexican eatery hums behind a set of sliding doors and then up a set of stairs. A risk-taking kitchen plates creative, coursed dishes such as a whole roasted branzino and roasted corn salsa served over rice noodles with poblano Parmesan sauce; as well as tamales with yellow curry shrimp and crab. Meanwhile, the bar is mixing noteworthy cocktails like a piña colada made with horchata. La Cocina Exclusivo sits next toEl Dorado Cantina, a restaurant from the same operators, at Tivoli Village.

Mexican restaurantLa Neta Cocina y Loungeopened atDowntown Summerlinwith stained glass murals and modern takes on traditional Mexican fare along with mezcal and margaritas. The restaurant from Ryan Labbe and his company, 81/82 Group, features dishes from chef Israel Castro and Lanny Chin, bringing options such as cochinita pibil with braised and slow-roasted pork with habanero onions and topped with chicharron crumble. The Taquero Mucho comes with choices such as chicken, carne asada, escabeche, mushroom, and panela cheese. Castro also has his rendition of paella, served with shrimp, calamari, lobster, oysters, and fish topped with white wine lemon butter. Other menu highlights include a chicken relleno, a stuffed chicken with arroz verde and poblano cream, and a savory roasted acorn squash served with sauteed seasonal veggies, garlic, and spritzed with a herb vinaigrette. Do look for the 10-foot living sugar tree in the dining room and brunch on the weekends.

Nicole Brisson, a James Beard Foundation semifinalist for Best Chef Southwest in 2020, teamed up with Jason Rocheleau, who worked atWolfgang PuckFine Dining Group and Mina Group, to openBrezzaatResorts World. The coastal Italian restaurant, Eater Vegas’s Restaurant of the Year, features a menu that spans antipasti, fresh crudo, handmade pastas, and a Tuscan-style wood-fired grill, where sustainable seafood, dry-aged prime steaks, heritage breed poultry, and pork, as well as seasonal produce are all grilled over white oak and olive branches. The patio makes for excellent people-watching when the weather is nice.

Casa Playafeatures coastal Mexican fare that celebrates the playacitas of the seaside communities. The restaurant sits next toEncore Beach Clubwith a menu from executive chef Sarah Thompson, cocktails from Wynn resort mixologist Mariena Mercer Boarini, and a mezcal and tequila collection from agave expert Noah Arenstein. Thompson’s menu features main courses such as whole cauliflower al pastor featuring pineapple butter and cashew salsa macha; branzino a la talla topped with guajillo adobo, herbs, and salsa cruda; and Yucatan chicken pibil made with orange annatto adobo and potato, or choose to order family-style dishes such as whole roasted carnitas with crispy skin, smoked agave syrup, chipotle slaw, chile toreado, and charred cucumber salsa or the Casa Playa surf and turf featuring wagyu carne asada, lobster, and chorizo, short rib suadero, green chorizo, and serrano.

Delilah, the breathtaking supper club from H.Wood Group at Wynn Las Vegas, features a two-level space with lavish chandeliers, a fireplace, refined American fare, and entertainers dancing alongside a live jazz band. A wagyu beef Wellington comes with a 12-ounce filet mignon, herbed crepe, and porcini mushroom duxelles madeira wine jus. Executive chef Josh Smith took a stab at a reinvented chicken TV dinner by featuring Bobo Farms chicken, peas, carrots, pomme puree, and vin jaune gravy. The smoked salmon and caviar latke comes with chive mascarpone, acme salmon, Russian Osetra caviar, and garnitures, while the Delilah fish and chips features potato-crusted Dover sole, pommes soufflé, malt vinegar beurre blanc, and classic tartar sauce. No supper club is complete without a surf and turf dish, and the Delilah version features glazed short rib, day boat scallops, wild mushrooms, sunchoke fondant, and shallot jus. The decadence extends to the desserts, where a strawberry shortcake baked Alaska leads the way.

Matteo Ferdinandi and chef Angelo Auriana, the team behind Matteo’s Italian Ristorante at the Venetian, openedBrera Osteria,接管他們的第六格蘭+機空間d Canal Shoppes with a massive indoor patio that takes diners to the streets of Milan. The restaurant serves dishes such as a braised pork shank, cacio e pepe, and lamb chops. Ferdinandi recommends ordering steak tartare, a pizza to share, the risotto alla Milanese, and one of the Bryan Flannery steaks. Consider this a happy hour destination.

ConsiderMilpaa healthy Mexican restaurant with its hearty roasted vegetable bowls, tetelas, and tacos. Chef DJ Flores opened his first solo project, open for dine-in and takeout. Milpa combines a molino and cafe-style restaurant serving contemporary Mexican food with different grain and roasted vegetables bowls. The molino side of the restaurant offers heirloom corn from Mexico in tetelas, triangular masa pouches filled with eggs and black beans or mushrooms and squash, and taco kits that feature cauliflower tinga, beef barbacoa, or pollo adobado. The bowls come with avocado, quinoa, and chickpeas; roasted corn, squash, and lentils; cilantro farro with butternut squash and spinach; or roasted squash, beets, Brussels sprouts, and mushrooms. Customers can add chicken thighs or cilantro lime shrimp.

This “Italian American psychedelic food” restaurant at the Cosmopolitan comes with themed bars, lounges, and dining rooms waiting to be explored. The Artery offers a dining room filled with technicolor art, while the Studio brings a deejay spinning as diners sit down for a meal or grab a drink at the bar. The Ski Lodge, dubbed an aprés-ski cocktail bar, features a fireplace and a picture window overlooking winter skiing destinations, while the Bottle-O sells house-blended and bottled cocktail flasks and small-batch beverages in a gift shop setting. Of course, there’s even a secret polka room. Food and drink include the usuals from the Italian American catalog: chicken parm, martinis, pizzas, and more.

Chef Kris Yenbamroong says he opened what he calls “our biggest and most ambitious restaurant to date” withNight + Market, his LA-inflected Thai restaurant atVirgin Hotels. Los Angeles serves as a visual motif in the restaurant, where Thai food is meant to pair with a roster of natural wines, a specialty here. A crispy rice salad and the restaurant’s fried chicken sandwich made the trek to Las Vegas, as do specials just for Sin City, such as whole crispy catfish with sizzling ginger scallion and lobster pad Thai. Pad kee mao uses pastrami from L.A.’s Langer’s Deli. About 80 percent of the specials, such as larb ped with rough chopped duck with lime, fish sauce, and pla raa; uni fried rice topped with salmon caviar; XO wagyu rib-eye finished in the wok with Chinese broccoli; and a Thai-style wagyu steak and frites, are specific to Vegas. Yes, those are disco balls hanging overhead.

Gabi’s Gorditasoffers a counter-service restaurant that specializes in the pastry stuffed pockets using ingredients from across the Latin world. The gorditas come stuffed with nopales, a grilled cactus with house-made pickled corn, pickled red onions, and avocado garnished with oven-dried tomatoes, jicama strings, avocado salsa, and crema; Colorado pork loin filled with chili Colorado sauce, Peruvian beans, spicy Latin giardiniera, and cotija; tuna poke packed with ahi tuna, sesame soy ginger cactus, cucumber, edamame, spicy Latin giardiniera, avocado salsa, and tostones chips; and tinga de pollo stuffed with shredded chicken that has been brined for 24 hours, onion, and chipotle tomato sauce garnished by pickled cabbage, queso fresco, avocado salsa, and pickled red onion. Vegetarian versions come tucked with charro beans, Peruvian beans, or roasted poblanos. All cost less than $5.50 each.

Boom Bang Fine Foods & CocktailsfromTop Chef明礬伊利亞Aboumrad-Page,基督教頁麵,和托尼Angotti features a playful mash-up of classical French cuisine and technique and definitive American diner food. It’s a menu that takes recognizable American standards and brings to them the attention and thought that comes from experienced chefs. For example, Boom Bang uses wagyu for the steak frites before sending it to the table with a bright Italian salsa verde. The restaurant’s burger comes on a house-made bun and the chefs are frying house-made corn dogs. A duck confit takes 20 hours to make and shares a plate with lentils, a poached pear, and chive and scallion oil. Check out the patio during warmer weather.