On and Off the Strip: Lavo's Party Brunch, Graffiti Bao and more
If you thought those cooler temperatures bring the end of the big daytime bash on the Las Vegas Strip, think again. Lavo’s Party Brunch is back for another season, setting the hip restaurant and club space (The Palazzo, 702.791.1800) on fire every Saturday starting at 11 a.m. all the way until March.
But don’t let the bottle-popping and confetti-blasting fool you; this event is all about the food. New additions to the menu include lobster scampi pizza with creamy fontina cheese, one pound of sweet Maine lobster meat, potatoes and garlic butter, and the Kobe beef truffle sliders with cherrywood smoked bacon, truffle cheese and a fried egg. If those options aren’t decadent enough, try the new Tournedos Rossini, eight ounces of prime filet mignon with foie gras, mushroom duxelle and madeira demi-glace. No place does weekend brunch quite like Las Vegas, and no Strip venue elevates the food and environment the way Lavo does it. See for yourself. –Brock Radke
Chef Marc Marrone worked as executive chef for the Tao Group for nearly a decade, traveling the world to develop new experiences and recipes. He fell in love with Asian street food in Singapore, and that inspiration sparked the creation of Vegas’ hottest new neighborhood eatery, Graffiti Bao (7355 S. Buffalo Drive, 702.323.6033). Don’t miss the namesake steamed-bread delights, filled with kung pao chicken, barbecue pork, Szechuan beef and more, and definitely share the scallion pancakes, seven-chili chicken wings and crab fried rice. –BR
There’s a certain romanticism to the idea of a European café: unhurried mornings with a cappuccino and a freshly baked croissant, afternoons with a friend and artisanal sandwiches. That’s what you’ll find at La Belle Terre Bakery & Café (8390 W. Sahara Ave. 702.685.7712). The shelves are lined with loaves of bread, croissants, Danish pastries and sweet rolls, while the pastry cases showcase eclairs, mille-feuilles, profiteroles and macarons. And everything is made fresh, seven days a week. –Genevie Durano