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Detractors have cited Oxos limited presentation, but frills are kept to a minimum-its all about the food at Oxo, which is nothing short of stunning.
Aureole, Mandalay Bay, chef Charlie Palmers extraordinary progressive American food has survived the transition from Manhattan to Las Vegas, but the new Adam Tihany-designed interior is so far away from the flower-filled townhouse on New Yorks Upper East Side, you wont believe its the same.
Yet even through verifier grille lotto belge all these distractions, Serrano manages to shine.
Its all a bit sycophantic, but thats an integral part of the restaurants decades-long appeal.
Fiore, Rio The first of the Rios restaurants to go all out was Fiore, a sophisticated, metropolitan grill with floor-to-ceiling windows, an exhibition kitchen, bowls of spicy cracked olives on the bar, and a cigar terrace.Following a chilled shellfish platter or a dish of carpaccio, guests choose a cut of meat or fish with any of ten different sauces and potatoes.Entrees range from filet mignon and lamb chops to broiled Maine lobster and Dover sole, prepared tableside, of course.But make no mistake, this is foremost a steakhouse.Make sure you get some of those foil-wrapped vegetables (the French call it en papillote slit open at the table and cooked in nothing but their own juices.Dishes are brought to the table when theyre ready, period.Sublime and refined, Aureole Chef Charlie Trotter took over the lackluster Grill Room just off the lobby of the ultra-posh (and nearly unknown) Four Seasons.
And there is the wine list, not as extensive as New Yorks, but still an impressive collection.
This is where Emeril Lagasse honed his skills for seven years before branching out on his own.
Pinot Brasserie at the Venetian is his immaculately designed version of an authentic Paris bistro, with nearly all of the decoration imported directly from France-including the wooden French door façade from a hotel in Lyon, the copper pots, mirrors, kitchen utensils and Coq dOr, the.Yet even with several restaurants having shuttered, a couple of others have achieved tremendous acclaim-particularly Spiedini, a funky, high-end Italian by renowned chef Gustav Mauler.Braised shortribs are served tapis de base poker with horseradish potatoes, shallots and red wine, and roasted baby lamb is accompanied by a vegetable fricasee, almonds and spiced apricots.And you cant beat the view: Every night, as the sun goes down, the blinds on enormous picture windows are lifted, revealing the glittering Strip in all its glory.Still, his Boston roots come shining through in his luscious white clam pizza and his fondness for Yankee vegetables like butternut squash.Second Street Grill, Fremont Pressed to identify the biggest sleeper hit of the Vegas food scene, it would have to be the Second Street Grill at the recently remodeled Fremont.This is a high-energy place, with gorgeous, honey-colored wood, expensive tile and canvas lamps that cast a golden glow on the tables.Coyote Café Grill Room, MGM Grand.