On the Strip: Emeril's New Orleans Fish House

Bam! Celebrity chef Emeril Lagasse’s trademark exclamation perfectly sums up both his personality and his flair for bold, memorable flavors. And for 20 years Emeril’s New Orleans Fish House (MGM Grand, 702.891.7374) has been setting the standard for authentic regional fare. A recent menu update makes a return visit absolutely essential.

Classics like barbecue shrimp, fried Florida frog legs and banana cream pie will undoubtedly always be mainstays, but new additions from chef de cuisine Ken Lum seriously up the flavor quotient. Start with garlic Carolina gold rice and make your way to Creole seared salmon served with black-eyed pea succotash and deviled creamers, king crab remoulade salad with cucumbers and tomatoes, and grilled Spanish octopus served with tomato and cucumber pico de gallo, agua chile and crispy taro.

Don’t miss amazing desserts like bread and butter bread pudding, Meyer lemon cheesecake, and chocolate torte with ganache. –Ken Miller

Off the Strip: Locale Italian Kitchen

Nicole Brisson cultivated a legion of fervent fans at her chef gigs at Carnevino, formerly at The Palazzo, and at Manzo at Park MGM. Now foodies are following her to the new Locale Italian Kitchen (7995 Blue Diamond Road, 702.330.0404) for creative dishes like garganelli with braised oxtail, brisket polpette with cannellini beans, escarole and roasted chicken with polenta, and pollo al forno, baby chicken with polenta. Her crispy pizzas feature delectable charcuterie from prosciutto to mortadella. For dessert, the plantation rum budino, a light custard with fried rosemary and caramel sauce, is irresistible. Mangia! –Greg Thilmont

#trending: Broken Yolk Café


Broken Yolk Café (Town Square, 702.671.9655) has quickly become one of the valley’s favorite breakfast and brunch destinations. The Southern California favorite has settled into Vegas just fine, serving a diverse menu with everything from classic bacon and eggs to the Crunchy French Toast rolled in crushed Frosted Flakes, with raspberries and almonds. Or take on the BYC Challenge, a dozen-egg omelet filled with mushrooms, onions and American cheese, then smothered with chili. –Brock Radke