est 2012; "chef-driven, farm-to-table cuisine with an emphasis on locally and regionally sourced ingredients in an approachable and comfortable setting" (from its website)
Lnam Prik Ong (Red Chili Dip) combination of ground pork and spices (spaghetti sauce-like texture); use vegetables and pork rinds to dip; "I guarantee you it'll be the best thing you put into your mouth in Vegas...bar none!"-Ming Tsai
Khao Soi (Crispy Duck) crispy duck served on a bed of egg noodles in a curry base sauce, garnished w/ sliced red onions, lime & pickled vegetables; looks good
est. 1967; first Japanese restaurant in Las Vegas; offers patrons 3 different Japanese dining experiences in one building (Sushi Bar, Teppanyaki Grill & Traditional Tatami Rooms)
Chicken and Red Pepper Pasta breaded chicken breast stuffed w/ fresh herbs & cream cheese accompanied by penne pasta tossed in red pepper cream sauce; looks good
French Toast Ambrosia warm slices of thick French toast w/ cinnamon & vanilla, crowned w/ succulent chunks of seasonal fresh fruit, choice of whipped topping or sour cream, served w/ blueberry syrup; it's huge
Chile Rubbed Double Rib Eye 28-day wet-aged steaks roasted in 1300-degree oven; served on cast-iron pan (sizzling when served); Scott adds seasalt per bite; looks good
"The Works" Cheesesteak 10" hoagie w/ thinly shaved beef ribeye, white American cheese, onions, mushrooms & green peppers; option of provolone or whiz instead of white American; looks good
BBQ Maui Wowie Pizza BBQ sauce, pulled pork, house made bacon, pineapple, pickled jalapenos & cilantro
Double Elk Chop served w/ lemon fork crushed potatoes, grilled delta asparagus, luxardo cherry demi-glace
Wild Boar Schnitzel served w/ rye spaetzle, pickled mushrooms, apple cider & onion gravy, arugula; "one of the best schnitzel/spaetzle combos I have had...out of bounds!" -Guy Fieri; looks good
since 1975; "old world" deli serving fresh meats & cheeses, homemade soups & salads, imported food & beverages from around the world as well as their own "unique" & innovative recipes w/ an inspired passion for home-cooked food; former fireman now runs the joint
Buffet specialize in seafood that includes Alaskan crab legs that is shipped in every morning & sushi; also slow-roasted Black Angus prime rib as well as 16 live-action stations
part of the Grand Pool Complex of 6.8 acres of deck-space, pools & "relaxation"; you can order poolside; may be only for hotel guests...and may have to pay to get in (check website); opened seasonally
serving Fieri's signature cuisine, featuring bold flavors and unique twists on traditional dishes; high-energy experience in a comfortable atmosphere w/ large outdoor patio ideal for people watching; in The LINQ Casino
Fried Wings award-winning burg-style wings, double-fried & coated in specialty wing sauce & tossed w/ Parmesan, garlic & scallions; served w/ house-made ranch; "if you want a wing that has more flavor in one than most do in a dozen wings, this is the wing to have." -Guy Fieri; looks good
T-Pane Pizza oven-fired pizza topped w/ caramelized fennel-apple-onion, granny smith apples, sausage, sharp provolone & aged pecorino; "wow...that dough is one of the best" -Guy Fieri; looks good
