On the Strip: Border Grill

Brunch at Border Grill (Mandalay Bay, 702.632.7403) has been a phenomenon for years, ever since executive chef Mike Minor created the small plate-style, all-you-can-eat Border Brunch concept.

Minor and his creative kitchen squad have evolved and electrified the experience with the all-new Chef’s Table Brunch, which must be reserved for Saturday or Sunday with a 10-person group. Your squad will sit at the colorful, spacious vibrant downstairs bar and feast on 15 courses of brunch fare you can’t find anywhere else in Las Vegas, from steak and eggs to spicy tamales and caviar cones to freshly shucked oysters. Minor’s team creates these innovative dishes right in front of your eyes while you enjoy Bloody Marys, mimosas or Micheladas.

A weekend brunch on the Strip has become a mandatory engagement during any Vegas visit, but the care and attention and brilliant cuisine you’ll encounter at the Chef’s Table might just spoil you for all future brunching. –Brock Radke

 

Off the Strip: Flock & Fowl

Flock & Fowl (150 Las Vegas Blvd. North #100, 702.983.4880) is well-known for dishes such as Our Kaya Toast (coconut egg jam, brioche, foie gras, fried egg and sweet soy), but chef Sheridan Su is also passionate about his signature Hainan chicken. He was inspired to make his own version of the dish when he tried it on vacation in Taipei and couldn’t get it out of his mind. Free-range chicken is poached in 48-hour bone broth and the rice is cooked in the same liquid, mixed with chicken fat, shallots, ginger and garlic. Soy, ginger and chili sauces come on the side, along with a cup of the broth and house-made pickles to cut the richness. –Rob Kachelriess

 

#trending: Pin Kaow

With locations on the east and west sides of the valley, the family-owned Pin Kaow restaurant has been one of the city’s favorite Thai food destinations for nearly two decades. Its newer location (9530 S. Eastern Ave., 702.407.1188; pinkaow.com) recently added a new happy hour menu available from 3-6 p.m. Sunday through Thursday. The ginger and lemongrass-infused Thai Margarita or the tropical taste of the Mango Mojito are perfect with spring rolls served with sweet and sour sauce or creamy, crunchy crab rangoon dumplings. –Brock Radke