Hot dining spots in Vegas: Joël Robuchon, Evel Pie and more
On the Strip: Joël Robuchon
There’s no question that dining in Las Vegas continues to move in a casual, approachable direction, but the Strip still boasts the finest collection of fine-dining destinations in the world. Cemented at the top of the list is the essential Joël Robuchon (MGM Grand, 702.891.7925), a temple of creative cuisine that has earned three Michelin Stars as well as the Forbes Five Star and AAA Five Diamond designations.
Sophisticated signatures include Le Caviar Imperial, Osetra caviar in crustacean gelée with dots of cauliflower purée, and La Langoustine, truffled langoustine ravioli in foie gras sauce with green cabbage. Each plate is a feast for the eyes before it plays with your palate, which means the sumptuous tasting menu is an artful masterpiece in five volumes.
That doesn’t include the wondrous bread cart or the brilliant sweet treats that close the experience, including an irresistible hazelnut milk chocolate crémeux with coffee Chantilly and praline ice cream. –Brock Radke
Off the Strip: Evel Pie
It may appear to be a 1970s-style downtown dive bar paying homage to Evel Knievel and classic rock, but Evel Pie (508 E. Fremont St., 702.840.6460) is also one of the most celebrated pizzerias in Las Vegas; it even placed second in the gluten-free category at the International Pizza Challenge. The kitchen’s innovative methods continue with the recent introduction of a vegan menu, including pies such as the 420 with extra virgin olive oil, shiitake, Portobello and baby button mushrooms and fresh parsley, and the Makin’ Bacon with house-made barbecue sauce, vegan pulled pork and bacon and red onion. –Brock Radke
#trending: Dandelion Chocolate
The magic of chocolate starts with the humble cacao bean. Dandelion Chocolate (The Venetian, 415.349.0942) pays homage to that simplicity, which begins and ends with cacao, sugar and nothing else. The café and storefront near the hotel lobby marks the only U.S. location outside San Francisco, where Dandelion launched in 2010. Every bean is roasted, cracked, sorted, ground and molded into velvety-rich chocolate. Guests can sample each bar and its regional flavor profile in-store, a process not unlike tasting a new wine. –Leslie Ventura