One of the most amazing things about the Top of the World restaurant at Stratosphere is undeniably the view. The entire dining room area of the restaurant is on a circular track, which makes a complete rotation around the tower top of the hotel every 80 minutes. Arrive just before sunset for a vista through the two-story windows that goes from high-def panoramas to myriad lights twinkling as far the eye can see. It is literally the perfect place for a romantic, gourmet dinner.

And that dinner, a mélange of cuisines, comes compliments of chefs Rick Giffen and Claude Gaty and their pleasant, helpful crew. Starting with a cocktail isn't mandatory, but makes an excellent way to begin the evening. Mango Madness brings the tropics to your table with a light and fresh combination of mango vodka and rum, orange juice and mango purée.

Bread baskets are sometimes overlooked, but when you serve them with a ginger-orange butter strangely reminiscent of a Creamsicle, you can't help but pay attention. The grilled portobello starter is an excellent way to begin the meal proper—buffalo mozzarella, roasted red peppers and portobello strips, with light balsamic reduction and a chive oil to finish.

Tender scallops are served with a corn salsa. The restaurant sources the scallops from Japan instead of Maine for a more tender morsel. You may find it a bit hard to concentrate on the first course when a display of luscious desserts floats past. Of course, you are doing the moving. Top of the World does not skimp on portion size. A large watermelon salad combines pistachio, shaved manchego cheese, arugula, heirloom tomatoes and a tasty farro and quinoa mix.

Light gnocchi in a pesto sauce is a twist on the dish, blending potato, egg and ricotta for a less-dense result. Gaty came across a similar dish in Chicago and brought the idea to Vegas. Sweet tomatoes add an acidic, tangy pop.

Despite the upscale cuisine, Top of the World remains playful and energetic. On one glass window, you'll find a palm print. It's a nice tongue-in-cheek touch. As you move, you'll also see Skyjump jumpers falling past you. With the arrival of the main course comes a view of the Strip, which is impressive indeed. What might be a simple vegetable plate in another venue is here a work of art. Farro and quinoa, with slightly more hearty flavors than in the appetizer, complement the charred portobello’s meaty taste. It also adds up to a protein-complete dish, ensuring vegetarians don’t feel slighted.

Meat-eaters won’t feet slighted either, as Top of the World offers several cuts, all with different preparation, such as the 12-ounce skirt steak, covered in caramelized shallots, with plenty of chimichurri sauce to accent. You may want to pair your entrees with a wine—Top of the World has an extensive wine list and has won a Wine Spectator Award of Excellence for 18 consecutive years.

Desserts are inventive. A raspberry sorbet is accented by divine mango pearls that dissolve in the mouth, creating a mininiature flood of flavor. The chocolate cake layers cake, mousse and crisped rice enrobed in more chocolate for a decadent bite. It’s the perfect ending to a sparkling evening.

Stratosphere, lunch specials 11 a.m.-4 p.m., dinner 11 a.m.-11 p.m. daily. 702.380.7771