On the Strip: Yellowtail

Chef Akira Back made his name in Las Vegas, first at Japanese restaurant Yellowtail (Bellagio, 702.693.8865) and then through other resort projects before creating his own restaurant brands for hotels in major cities around the world. He achieved a culinary artist's dream when he earned his first Michelin star for Dosa in his hometown of Seoul, South Korea. But he maintains his connections to Las Vegas and to Yellowtail, where you can access his traditional and contemporary take on Japanese cuisine.

Consider the omakase tasting menu, which blends Yellowtail's most popular dishes with some of Back's unique creations, from the bigeye tuna pizza with truffle oil to the daring but simple jeju domi, Korean red snapper with spicy, funky chojang and orange masago. Don't skip a sampling of Yellowtail's new-style sashimi, your favorite raw fish served with hot oil, yuzu soy, garlic and Thai basil. This is one Vegas restaurant where the chef's vision comes to life on the plate every night.

Big B's

Big B's

Off the Strip: Big B's Texas BBQ

It was only a matter of time before Las Vegas' favorite Texas-style barbecue joint expanded. The new southwest location of Big B's (6115 S. Fort Apache Road #110, 702.844.8206) gives the valley a proper brisket blanket, with its most popular dish now available on both ends of town. The smoky, rich flavors imparted in the beef keep the regulars coming back for more here and at the original Henderson location, with tri-tip (a rare cut for a traditional barbecue eatery), ribs and pulled pork also among the top sellers. Grab a side of macaroni and cheese to make your meal complete.

Santos Guisados

Santos Guisados

trending: Santos Guisados

It had already become one of the most popular taco shops in downtown Las Vegas in a short period of time. Then Santos Guisados (616 E. Carson Ave., 702.826.3515) doubled down by adding a mezcal bar and cocktail menu, taking the flavors to the next level at this colorful hangout a block off Fremont East. Sample the Downtown Paloma, made with dried chili, grapefruit and hibiscus salt, with some slow-cooked birria santa beef tacos topped with fresh salsa verde.