Vegas Travel Tips: Top New Restaurant Openings

Off The Strip at The Linq has contemporary decor and can accommodate up to 335 people.
Off The Strip at The Linq has contemporary decor and can accommodate up to 335 people.

Casinos and big-budget entertainment aren’t the only things sizzling in Las Vegas. Every hotel worth its salt offers a variety of culinary treats from gourmet to fast food. We’ve rounded up some of the more recent developments streaming out of the kitchens along the Strip and brought it here to dish it out to you.

A TASTE OF MILAN: Bellagio in Las Vegas just opened its newest restaurant, Lago, by Michelin-starred Chef Julian Serrano. Lago serves Milan-inspired Italian small plates paired with “food-centric” cocktails. Menu items include Crudo Elegante, a raw seafood dish with fruits and vegetables, and Tonno, tuna paired with seasonally changing citrus. The Piatti Grandi offers guests heartier selections including Piedmontese beef tenderloin with gorgonzola cheese, and the Bistecca one-pound ribeye trimmed with sea salt.

Bellagio’s master mixologist Ricardo Murcia created Lago’s cocktail menu. Selections include the Rosso Bellini, which has a caramel nest holding a golden raspberry over a mixture of Hangar One Raspberry, Toschi Fragoli Wild Strawberry Liqueur, prosecco, raspberry syrup and fresh lemon juice. The Sgroppino cocktail has a frozen sphere comprised of prosecco, lemoncello, lemon sorbet and cocoa butter, sitting atop a scoop of lemon sorbet.


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The restaurant’s wine menu offers 750 bottles from highly sought-after labels including Sassicaia and Gaja, as well as small production Italian varietals like Nebbiolo and Sangiovese. The collection also has a selection of wines from vineyards in California and Oregon. Chef Serrano also presides over the menus at Picasso at Bellagio and his eponymous tapas restaurant at the nearby Aria hotel.

TRES FRANCAISE: Aria is also home to Bardot Brasserie, Las Vegas’ debut French concept from James Beard award-winning Chef Michael Mina. Replacing Mina’s American Fish, it serves both traditional and modern French cuisine — such as duck wings á l’orange, mussels marinieres, lobster thermidor, foie gras and steak frites — accompanied by a selection of New World and Old World wines from the regions of Alsace, Burgundy, Bordeaux and the Rhone and Loire Valley.

Chef Mina’s interpretation of a Parisian brasserie pays homage to the culinary acumen and seductive atmosphere for which The City of Light is famous. Bardot’s mix of low lighting and dramatic shadows is inspired by early film noir. Continuing the Parisian theme, one can order such cocktails as The Ritz, Charlemagne, Notre Dame, Voltaire and, in a nod to French cinema, And God Created Woman.

A NEW OPTION FOR GROUPS: The recently opened Off The Strip Bistro & Bar at The Linq is now available for group bookings such as corporate gatherings, cocktail parties, wedding receptions, birthday parties, bachelor/bachelorette parties and more. Between its two floors, the restaurant offers 11,000 square feet of casual, contemporary decor and can accommodate up to 335 people for a full buyout.

Downstairs, Off The Strip seats 140 guests for dinner and accommodates another 35 at bar seating and 24 on the outdoor patio.

Aria’s Bardot Brasserie, from Chef Michael Mina, serves both traditional and modern French cuisine.
Aria’s Bardot Brasserie, from Chef Michael Mina, serves both traditional and modern French cuisine.

Upstairs, the restaurant offers flexible, private dining space that can be divided into three private rooms, each with the capacity to host 20 guests for dinner. The main dining area of the second floor can accommodate an additional 75 diners.

The restaurant is open 23 hours per day, so groups looking for breakfast, lunch, dinner or late-night dining experiences can be accommodated. Group menus can be customized for any occasion and emphasize comfort-food favorites such as steaks, chops, seafood and pasta dishes, including “Fresh and Fit” selections. A full wine list, craft beers and cocktails are also available.

FROM GUY FIERI: At The Linq Hotel & Casino, Guy Fieri’s Vegas Kitchen & Bar offers guests a taste of Fieri’s signature cuisine, featuring bold flavors and unique twists on traditional dishes. The 200-seat restaurant serves a variety of casual foods including an extensive variety of burgers, wings, tacos, small bites and shareable food items.

The extensive drink menu includes 16 craft beers, in addition to the Sonoma County wine selection and a frozen tap system shot bar that creates a one-of-a-kind experience for guests. Instead of having shots strained or mixed with ice, which then run the risk of getting diluted, the frozen tap system bar dispenses eight different shots straight out of an iced dispenser.

The 6,500-square-foot space has a large outdoor patio and dining area with panoramic views of the Las Vegas Strip. Guests at The Linq Hotel can order room service from Guy Fieri’s and other dining outlets in the hotel and at The Linq Promenade.

YARD HOUSE NUMBER THREE: The Linq is also home to the Yard House franchise’s third and newest location. Offering a prime view of the High Roller observation wheel, this is also the largest Yard House to date, with a massive outdoor patio. The menu offers more than 130 items including sliders, lettuce wraps, burgers, flatbreads and street tacos. To wash it down, guests have a choice of 160 taps of imported, craft and specialty ales and lagers, plus cocktails and sake.

FOR FOOD NETWORK FOODIES: Not quite a year old yet is Giada — Emmy-Award winning Chef Giada de Laurentiis’ very first restaurant — on the second story of The Cromwell. It can accommodate nearly 300 guests and encompasses three dining experiences: a dining room, a lounge and a terrace. The space offers views of the Bellagio fountains, Caesars Palace and Bally’s Grand Bazaar Shops.

The restaurant’s antipasti bar offers separate pizza and bread ovens and a pasta stand where chefs roll homemade pasta. Giada’s menu embraces de Laurentiis’ Roman heritage, combining Italian cooking with California influences. Signature dishes include lemon spaghetti, roasted chicken for two cacciatore-style, chicken marsala meatballs, vegetable Bolognese rigatoni and bone-in Tuscan ribeye. The dessert cart offers fresh cookies, zeppoles, tiramisu and homemade gelatos. Five varieties of espresso are available to top off the meal.

DELLA’S AT DELANO: The Delano Las Vegas, which opened on the Strip in September, is home to Della’s Kitchen, which serves breakfast and lunch. The dishes are classic with a twist, such as macaroni and cheese with Gruyere. Occasionally, the chef will even serve a surprise dish alongside the heirloom Bloody Mary. Guests can enjoy small plates, custom cocktails or beer at the Franklin bar in the lobby. Franklin provides plenty of bar seating, as well as lounge seating in front of the fireplace. There is also a more private seating area surrounded by large drapes, adding a touch of romance.

BAZAAR MEAT AND MORE AT SLS: The culinary highlight of sbe’s SLS Las Vegas Hotel & Casino, which debuted late last summer on the site of the former Sahara, is Bazaar Meat by Jose Andres, where the restaurant’s namesake James Beard award-winning chef takes carnivores beyond the steakhouse for a social, shared plates dining experience. Other dining options include another Andres creation, Ku Noodle; Katsuya by Starck, the dynamic pairing of Master Sushi Chef Katsuya Uechi and design impresario Philippe Starck; Cleo, for contemporary Mediterranean cuisine; 800 Degrees pizzeria; and Unami Burger, as well as The Perq coffee bar — a partnership between sbe and Lamill Coffee.

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