The Best Restaurants in Vegas Right Now

Henderson is now home to one of the most ambitious steakhouses in Southern Nevada. 138° (named after the ideal temperature for finishing steaks as well as a Misfits song) fully captures the talents of chef and owner Matt Meyer, a guy who takes his red meat seriously. Beef is sourced from top California ranches–plus one in Nevada Meyer tracked down outside Ely. The steaks are dry-aged in house and cooked over an open flame with the aroma of orangewood and hickory charcoal gently floating through a stylish, contemporary dining room with a decorative fire pit between tables. The same grill is also used to bring to life chicken, vegetables, and seafood. Meyer takes things up a notch by dry-aging fish as well, requiring strict attention to detail and a shorter aging window. You don't get the funkiness of dry-aged beef. Instead, the technique brings out natural oils, adding complexity to the flavor. See what it's all about with a salmon aguachile appetizer brightened with jalapeño and lime. The cocktails by head bartender Adam Carroll are the restaurant's secret weapon. Try Just A Sip, a modified Manhattan that appears in a cloud of smoke from a wine barrel stave.
How to book: Call 702-272-0839 to book a reservation.

CHĪ Asian Kitchen is one of the most welcome surprises in The Strat's restaurant portfolio, which is becoming more impressive by the day under the guidance of Golden Gaming Executive Chef Bradley Manchester. The secluded dining room feels a world away from the chaos of the casino floor, designed to resemble an Asian street alley with graffiti, neon, and even a "bicycle repair shop." It's one of the few places to find quality dim sum on the Strip, with a selection that includes a variety of dumplings (including soup-filled xiaolongbao), crispy spring rolls, and barbecue pork buns. Noodle and rice dishes are expertly prepared, including a great take on Beef Chow Fun and a Yakisoba that combines large chunks of seafood with a tangy ginger-soy sauce. The cocktails are colorful, with house-infused spirits making the occasional appearance. In a rare move for a Strip restaurant of this caliber, CHĪ is gearing up to offer delivery via Grubhub and a window for pickup orders next to the West Valet, where it's easy to pull up your car without entering the casino.

Azzurra Cucina Italiana is an engaging contrast to the casual eateries that dominate Henderson's revived Water Street, giving the neighborhood a much-needed example of destination dining. The intimate restaurant seats just 30 guests, taking inspiration from Milan with sleek, contemporary design elements. The owner is also the architect and adds a few fun touches, such as portraits of his dogs against a gray brick wall. The menu consists of traditional recipes done right, with Chef Alessandra Madeira (formerly of Bratalian) perfecting each bite in the kitchen while husband Walter Ciccone works the front of the house like it's a private dinner party. Relish the simplicity of penne in vodka sauce and a tender, juicy pork chop in tangy agrodolce. An outdoor patio, lined with olive trees, offers additional seating and will only increase the social energy of the restaurant once warmer weather arrives.
How to book: Reservations are taken at 6 and 8 pm. Book online.

Gordan Ramsay's presence in Las Vegas continues to grow with the opening of his sixth restaurant on the Strip. Ramsay's Kitchen adds a welcome splash of style to the Harrah's casino floor, tucked away from the crowds in the old Oyster Bar space. The dining room, dark and sophisticated with copper accents, is divided between two main sections with a lower area that makes an impression with tall ceilings, an open kitchen, and a seafood bar with a fresh catch on display. The menu is based on Ramsay's favorite recipes (what he might serve guests in his own home), with global touches in familiar vessels, including Indonesian Blue Crab in the jumbo lump crab cake, Marcona almonds from Iran in the foie gras appetizer, and seared salmon snatched from the waters of Patagonia. Prices are relatively restrained for a high-profile celebrity chef restaurant opening. Even the cocktails are "only" $18 in an era when $22 is becoming the new standard. Ramsay's Kitchen succeeds at being a fashionable dinner experience but is also positioning itself as a power lunch spot, taking advantage of traffic from the neighboring Caesars Forum expo hall.

Las Vegas is a better place the more you have Shawn McClain around. The James Beard Award-winning chef remained on the Strip with Libertine Social after the untimely closure of Sage, and is now raising his profile in dramatic fashion with Balla Italian Soul. Modern, farm-fresh Italian restaurants aren't in short supply these days, but McClain oversees a tight, efficient menu with reasonable Strip prices and welcome creative accents. Chewy Roman-style pizzas are brought to life in a white oak-fired oven along with hearty proteins. Try the Sea Bream (served whole and deboned with lemon preserve, leeks, and a caper butter sauce) or the Pork Delmonico (tender slices topped with a sweet-and-sour black garlic agrodolce), complemented nicely with a selection of pastas, Italian wines, and cocktails, including the Curo di Alessandro, which is almost like a smoky take on a Penicillin. Begin any meal with the Caesar Salad (given a hint of bitterness with chicory lettuce) and Lamb Tartare. Meals are served in a charming dining room with an arched brick ceiling and charcuterie sliced market-style near the front entrance.
How to book: Make reservations via Seven Rooms.

Brian Howard already has a bucket-list-worthy restaurant with Sparrow + Wolf, but the chef is now tailoring his eclectic touches for the masses with Half Bird, a more casual restaurant where pasture-raised, cage-free chickens are the stars of the show. While there's a spicy Hot Chicken sandwich and an awesome take on chicken nuggets (or "nugs") on the menu, the chef is especially proud of the rotisserie chicken, a healthier option brined in lemon, garlic, thyme, and sea salt. The menu is rounded out by fun stuff like mac 'n cheese with furikake and Spam chunks, champagne splits in red solo cups, and an after-dark walk-up window. Stop by after 11 pm on Fridays and Saturdays when a ramen special is available, with rotisserie chicken bones simmered in a miso broth and spicy bacon fat. Howard is aiming to expand Half Bird with multiple locations, so check it out now and say you were there first. Don't forget to order the Cockfight Pilsner, made in collaboration with HUDL Brewing.
How to order: Just walk in or order in advance for pickup or delivery.

You get what you pay for. More than $10 million was spent on the Las Vegas version of Toca Madera, a lavish, lounge-like space with a sophisticated dining room, courtyard patio, and a secluded, speakeasy-style lounge. You could impress a date here no problem. Fire is a theme, whether in the surrounding fireplaces or in the presentation of the cocktails, some of which can be made with the restaurant's own private barrels of Codigo tequila. Toca Madera previously earned fans in LA and Scottsdale with an upscale take on Mexican cuisine, but the new edition in Vegas takes the identity further, evolving as a steakhouse that highlights certified A5 Kobe and other premium cuts. All steaks are enhanced with fat rendered from Japanese Wagyu. Through it all, the Latin influence remains strong, so don't shy away from the Chipotle-Mezcal Prawns, Bluefin Tuna Tacos, or a Mushroom and Truffle Quesadilla.
How to book: Make reservations via Seven Rooms.

Despite the presence of restaurants like Mizumi, Morimoto, and two versions of Nobu, Wakuda proves that even more can be done with Japanese fine dining on the Strip. The first US restaurant for Tetsuya Wakuda, who earned two Michelin stars for his work at Waku Ghin in Singapore, took over the old Morels space at the Venetian, keeping a serene patio overlooking Las Vegas Boulevard while adding a quiet bar area (with its own dedicated menu) and a stylish dining room inspired by Tokyo's vibrant Shinjuku district. A sushi counter in the back prepares delicate bites, letting the quality of the seafood speak for itself, whether it's New Zealand Ora King salmon, Canadian lobster, or Kuruma emi (Japanese prawn). Japanese A5 Wagyu is served by the ounce, and Wakuda's own brand of caviar appears throughout various dishes. An omakase room has been in the works since day one and is expected to open soon, although guests can currently order a tasting menu for the table before 9 pm. The drink selection includes Asian-inspired cocktails, an impressive Japanese whisky lineup, and more than 100 sakes.
How to book: Make reservations via Seven Rooms.

Anima is a tapas restaurant from the team behind EDO (a bucket-list dining destination in its own right) at the Gramercy near Summerlin. Chef Oscar Amador has perfected a menu that retains its core Spanish influence while mixing in inspired global elements. More than simply "EDO West," Anima has a larger, more contemporary dining room with food stations and hand-painted murals, adding to the charm and energy of the space. A few items carry over from EDO (such as the croquetas and a fantastic dry-aged strip loin carpaccio), but most of the menu is brand new. There's a notable emphasis on seafood, so order the Peruvian-style scallop crudo, spicy Bluefin sashimi, and skin-on branzino with sauteed pork cheeks for the table to share. Pastas are also a priority. The truffle cavatelli is topped with bone marrow tableside, while a single large ravioli (with Dungeness crab, sweet corn, ricotta, and poached egg) is an ultra-popular special on its way to the regular menu any day now. The hardest decision is choosing between one of 150 wines (with an emphasis on small producers) or a cocktail from the roving gin and tonic cart.
How to order: Book a reservation online or call 702-202-4291.

Brezza is one of the best things about Resorts World. The restaurant offers a modern interpretation of classic Italian cuisine via inventive recipes by Nicole Brisson, who formerly ran the groundbreaking dry-aging program at Carnevino. After helping to launch Locale and the Vegas outpost of Eataly, she's finally in her own element, with the freedom to stretch some creativity and showcase a fierce dedication to fresh, local ingredients. The dining room is bright and open, but the large outdoor patio steals the show, surrounded by the glow of the Strip and 65-year-old olive trees preserved from when the property was the Stardust. The food is best enjoyed as a complete multi-course experience, beginning with farm-focused antipasti and some of the best salads on the Strip before continuing with vibrant pastas and meat or seafood entrees. There's thoughtful consideration given to vegetarian recipes, and you can't go wrong with the cappellacci with spinach, lemon, garlic, and crispy capers. Steaks are dry-aged locally in collaboration with Creekstone Farms and flame-cooked over white oak.
How to order: Book a reservation via Seven Rooms.

Aroma Latin Cocina is a small operation in a quaint strip mall dining room, but it's producing incredibly inspired, beautifully plated cuisine with a strong emphasis on Guatemalan and Peruvian flavors. The restaurant is led by chef Steve Kestler, former executive sous chef at EDO and a veteran of Bazaar Meat and Bouchon. With Aroma, he's carrying out his own vision with astute execution and a devotion to quality ingredients that more than compensates for any lack of flash and style in the setting. The soft, juicy filling of beef, olives, and raisins in the enchilada comes alive against the soft crunch of the dough exterior. A similar balance of textures is felt in the pork belly appetizer with small bites of meat served on crispy plantains with a lightly pickled onion slaw. Most of the entrees mix a variety of elements on one plate; nicely presented and separated to appreciate every bite.

RPM Italian gets a lot of press and attention thanks to the high profile of co-owners Bill and Giuliana Rancic. Still, it is a complete, indulgent, Vegas-worthy experience that justifies the prices. The dining room's modern design is a dramatic improvement over the space's previous and short-lived role as the Slanted Door, while the menu offers an easy layout to build a meal with multiple components. Complement hot and cold appetizers with fantastic 600-day aged prosciutto (more melt-in-your-mouth than salty), six-inch pizzas, and small shareable pastas (especially stuffed options like Lobster Pansotti and Corn Agnolotti) to leave room for ambitious entrees. The Lobster Fra Diavolo is steamed and served without mess, accompanied by a Calabrian chili butter, while a Wagyu strip is cured in whipped gorgonzola for a funky, nutty flavor similar to what you'd get from dry-aging without diminishing the heft of the cut. A newly introduced Sommelier Experience is a multi-course menu that changes nightly while tapping into exceptional wines from the cellar.

You can never have too many quick and affordable dining options on the Strip, especially when so much care is put into the quality of the food. Top Round is a California fast-casual concept, expanding into Nevada with a semi-industrial space and roll-up garage-style windows in The Park near T-Mobile Arena. Roast beef sandwiches are the house specialty, made with 100% pure beef (no additives or preservatives) marinated in spices for 24 hours, slow-roasted for at least seven hours, and sliced to order. All sauces are made in house, including a take on Cheez Whiz that's more like a soft condiment than the heavy product it's inspired by. The same beef is used in the gravy fries and chili. Hot dogs are made with Vegas' own Snap-O-Razzo natural franks. The juicy fried chicken is marinated in buttermilk and pickle juice, lightly breaded, and available in sandwiches or as tenders. Save room for a shake blended with Top Round's own gelato.

20,000 Leagues Under the Sea is a wild, fun, aggressively experiential dining spectacle that delivers on the ticket price. The restaurant has just one or two seatings a night (Thursday-Saturday) at a communal table for 12 people inside AREA 15's Lost Spirits Distillery, where booze is a tourist attraction. Rum and other spirits are featured prominently in the recipes, often uncooked, so take it easy on the sparkling rum. Everyone enjoys the same 16-course tasting menu based on the Jules Verne novel that shares the restaurant’s name. That means a heavy focus on proteins from land and sea. Fatty slices of Japanese bluefin otoro (soaked in strawberry rum) join Tazmanian white sturgeon caviar atop savory chicken and herb baklava. A "whale" course is actually Japanese A5 Wagyu with toasted black sesame, a grape rum sauce, and your own mini-harpoon. The showstopper is a whole-roasted pig, carved and served from an altar in dramatic fashion.

Boom Bang Fine Foods follows the vision of Elia Aboumrad-Page, the first female sous chef under Joёl Robuchon, who offers an elevated take on American comfort food with a few surprises and global influences. The dining room has a cozy touch of vintage decor and colorful wallpaper, with a grill on the outdoor patio. The menu is shaped by the seasonal availability of ingredients, reflected in the restaurant’s evolving series of savory tarts. The corn dogs are the most popular appetizer—a clean bite of natural Niman Ranch franks, honey-sweetened batter, and mustard sauce. Yet Boom Bang shines brightest with its entrees, especially hearty proteins like a slow-cooked, tender pork shank with Asian soy sauce, short rib rolled onto itself on a tomahawk bone, and duck confit cooked in its own fat for 20 hours and oven-roasted to order for a crispy exterior with poached pear on the side. Aboumrad-Page pays tribute to her old boss with creamy Robuchon-esque mashed potatoes that pair well with any dish.

You may have heard: We're in a new Roaring '20s. And while the best speakeasy bars in Las Vegas offer Prohibition-era style in small doses, old-school supper clubs are also having a moment. Just walking into Delilah is an experience all by itself, with the scene unfolding like a Martin Scorsese exposition shot. Guests enter through a bar and lounge that overlooks the main dining room, soaking in art deco extravagance before being led downstairs. It's almost like dining on a movie set with a stage for live entertainment, but executive chef Joshua Smith's food seals in the authenticity. Keep the phone in your pocket and respect the no-camera/no-social-media policy. Much like the venue itself, the menu is an exercise in indulgence with the best in prime steaks, seafood, and caviar. Even the elevated spin on "Fish and Chips" (potato-crusted dover sole) is $74. The Wagyu Beef Wellington, sliced tableside for two, is the showcase piece, but you'll find small doses of joy in the carrot side dish, presented in a souffle so sweet, it could almost be dessert.