On and Off the Strip: Bavette's Steakhouse, Jinya Ramen Bar and Ferraro's
On the Strip: Bavette's Steakhouse
The somewhat-hidden back bar at Bavette’s Steakhouse (Park MGM, 702.730.6700) has become a hip spot to see and be seen on the Strip, especially after a superstar concert at nearby Park Theater. In fact, you might see said superstar relaxing and mingling a bit in this speakeasy-style space after his or her show.
But the best way to enjoy Bavette’s is to escape to this quiet space after you’ve had a Hardy Cognac Old Fashioned at the main bar and then retired to your booth for a feast. That’s right, dinner is the show when you’ve chosen this stylish spot, with its classy vintage vibes and classic chophouse menu. Start with the baked blue crab cake with preserved lemon and graduate to the Chicago cut ribeye with a side of blue cheese and caramelized onion-laden creamed spinach.
Don’t feel bad about tacking on a slice of lemon meringue pie. It’s worth it.
Off the Strip: Jinya Ramen Bar
Just a few minutes off the Strip at an easy-access location perfect for visitors or locals, Jinya Ramen Bar (4860 W. Flamingo Road, 702.868.8877) has long been a hot noodle spot. But what do you do when the summer means a steaming bowl of soup sounds too heavy? You go back to Jinya for the hyashi ramen, a lighter version of one of Las Vegas’ favorite comfort foods. The cold, brothless ramen is refreshing with a sesame or sweet soy sauce and delectable toppings of pork chashu, seasoned egg, cucumber, bean sprouts, spinach and pickled ginger.
Ferraro’s (4480 Paradise Road, 702.364.5300) is a Vegas Italian institution and it reached that status because there’s always something new to try. This creative kitchen recently introduced an expanded vegan menu with roasted rainbow carrot salad, almond ricotta ravioli and sweet potato gnocchi, and also created the new Summer Regional Menu Series with a new four-course offering by chef Francesco DiCaudo every two weeks, each time focusing on a different region of Italy. That’s a tasty education.