On the Strip: Favorite Bistro

The Linq Promenade has quickly become a favorite destination for both locals and visitors, thanks to major Strip attractions like the High Roller observation wheel and the endorphin-producing FlyLinq zipline. There are plenty of other entertainment options, retail shops and fun food and drinks along the promenade, too, and one of the newest arrivals brings a refined French-American experience to the collection.

Favorite Bistro (702.844.4700), which opened in December, already lives up to its name, offering an upbeat approach to classic bistro fare in a lively environment and a patio space perfect for people-watching. On the menu: surf and turf with lobster or shrimp, braised short ribs Bourguignon and the “hangover burger” with caramelized onions, Swiss cheese, bacon cheese curds and fried egg.

Rooster Boy

Rooster Boy

Brunch is served on Saturday and Sunday, so get ready for sweet brioche French toast, lobster Benedict and the trendy Liege waffle, considered superior to the traditional Belgian thanks to its round, thicker shape and the little clumps of sugar baked inside. –Brock Radke

Off the Strip: Rooster Boy Cafe

If you haven’t been to chef Sonia El-Nawal’s ingredient-focused Rooster Boy Cafe (2620 Regatta Drive No. 113, 702.560.2453), you’re missing out on some of the valley’s best brunch dining. Be sure to arrive early for tastes of El-Nawal’s savory quiches, flaky galettes and ever-rotating daily specials solely dependent upon what strikes her fancy from her hauls from local artisan purveyors. And do take your time, as the inviting space adorned with the eponymous fowl encourages diners to linger. You’ve been forewarned. –Jim Begley

Trending: Rosina

Some secrets are too good to keep. Rosina (The Palazzo, 702.607.1945), an intimate lounge perfect for refined cocktails, has a big one: an off-the-books menu that riffs on classics such as juleps and Old Fashioneds. Rosina currently offers five variations of the Manhattan, that beloved cocktail made of whiskey, sweet vermouth and bitters. While the traditional Manhattan is made with rye, these mixologists have stretched the very definition of the drink by using tequila, rum, mezcal and more. –Genevie Durano