On the Strip: Harvest by Roy Ellamar

The name is friendly and conveys a farm-to-table spirit focusing on seasonal ingredients and veggies. Those assumptions are true of Harvest by Roy Ellamar (Bellagio, 702.693.8865) but that doesn’t mean this is one of those fancy restaurants that doesn’t satisfy.

Take advantage of those sublime veggies by starting with a grilled asparagus salad with charred cucumbers and avocado, but pair it with the pork belly lechon board, a create-your-own-wraps experience built around the luscious Filipino-style pork. When selecting an entrée, consider stone oven-roasted Maine lobster with citrus and seawood butter plus a side of truffle Parm fries. Now that doesn’t sound like something from a “healthy” restaurant, does it?

It’s not about eating light or indulging at Harvest. Instead, the focus is on spotlighting the best ingredients and letting them shine, with a dash of unrestricted creativity. And the results add up to a consistently delicious and wholly satisfying culinary experience. –Brock Radke


Off the Strip: Marc’s Trattoria

More and more Vegas visitors are discovering their own personal “hidden gem” restaurants, but perhaps only locals have been properly enjoying the rustic, authentic Italian fare by chef Marc Sgrizzi. It’s time for the food at Marc’s Trattoria (8615 W. Sahara Ave., 702.233.6272) to be shared with the rest of the world. Made-fresh-daily pasta dishes like shortrib malfatti and rigatoni amatriciana rival the finest in the city, and daily specials include the likes of a thick veal chop with wild mushrooms in truffle cream sauce and a prime New York steak with bone marrow butter. –Brock Radke


#trending: Barrymore

For classic appetizers like roasted bone marrow and chilled shrimp cocktails, step into the golden-hued, swanky glow of the Barrymore (99 Convention Center Drive, 702.407.5303). The glamorous nook in the Royal Resort is filled with a vintage Hollywood vibe with modern verve. The roster of gourmet starters goes on: Caesar salad, pan-seared foie gras, crab cakes, lobster-studded mac ’n’ cheese and beyond. Still hungry? The 28-day dry-aged ribeyes with bordelaise sauce is on the enticing menu, too. –Greg Thilmont