– Travel Food & Wine
Gone are those days when Las Vegas’ culinary scene was all about 99-cent shrimp cocktails and all-you-can-eat buffets. Sin City is now one of America’s very best cities for foodies, thanks to a number of restaurants opened by some of the most well-known, award-winning, Michelin-star touting celebrity chefs.
José Andrés has been named one of Time magazine’s “100 Most Influential People,” as well as a James Beard Outstanding Chef. Quality with imagination and extra ordinary talent of this powerful Spanish chef places him as one of the top chefs in Las Vegas. É by José Andres, in the Cosmopolitan, shows off why—it’s a hidden enclave serving avant garde Spanish cuisine; there are just two nightly seatings for eight people each, and the lucky patrons get treated to 21 courses of full-flavored surprises. Bazaar Meat, his most recent Las Vegas wander, is the leader feasting spot for the SLS resort, offering an imaginative turn on the commonplace steakhouse idea. His other Las Vegas restaurants are Jaleo, a tapas restaurant serving Mediterranean and Spanish dishes in Washington, D.C. and China Poblano, serving Chinese-Mexican fusion food in a brightly coloured dining room.
Beloved Louisiana chef Emeril Lagasse is the owner of four Las Vegas restaurants. For his passion and dedication, Emeril is one of the top 10 chefs in Las Vegas. Lagasse owns three remarkable restaurants in Las Vegas, namely Emeril’s New Orleans Fish House, Lagasse’s Stadium and Delmonico Steakhouse. Chef Emeril brings his love of fresh seafood and signature “New New Orleans” style of cooking — a twist on Louisiana’s classic Creole dishes — to his New Orleans Fish House located at the MGM Grand Las Vegas. The restaurant also sells his signature dishes like gumbo, BBQ shrimp, and Creole-seasoned flavourful steaks. Lagasse’s Stadium is the ultimate sports bar: a restaurant with stadium-seating featuring elevated game-time classics and gourmet options from Lagasse. Delmonico Steakhouse, owned and operated by Chef Emeril, delivers soul-stirring New Orleans-style cuisine with classic steakhouse traditions, complemented by an extensive whiskey collection.
Wolfgang Puck is one of the world’s best-known chefs. His restaurant Cut has become one of the most prominent celebrity chef restaurants in Las Vegas. The Palazzo’s fancy steakhouse is modern and vast; rectangular chandeliers elevate the dining room, while expert servers help you choose your cut. Options include Japanese and American wagyu, New York sirloin, a 12-ounce ribeye, and filet mignon. Wolfgang Puck fans will want to visit his other Las Vegas restaurants too: Spago, Wolfgang Puck Bar and Grill, Cucina and Lupo. Wolfgang Puck Bar & Grill modernizes the traditional “bar and grill” concept with approachable fine dining in a dynamic and energetic atmosphere. Spago is a beautifully situated restaurant for al fresco dining in front of the Bellagio Fountains. Its re-imagined menu features Puck’s signature California fare paired with modern technique and inspiration from his weekly trips to the Santa Monica Farmer’s Market.
Buddy Valastro is a naturally introduced person into culinary business possessed and worked by his folks. He experienced childhood in Hoboken, New Jersey in an antiquated Italian family. Buddy Valastro is the pioneer of taking humble Italian home cooking to the swanky city of Las Vegas. Experiencing childhood in a group of mind boggling cooks, Buddy conveyed his family’s great Italian formulas to the table, opening his first eatery called Buddy V’s Ristorante at the Grand Canal Shoppes at the Venetian/The Palazzo. According to him, grand Italian home cooking is basically simple yet absolutely wholesome dishes such as meatballs, spaghetti, carbonara, shrimp scampi, ravioli, pizza and chicken piccata. And the meal can never end without Buddy’s to-die-for desserts like Nutella cake, butterscotch creme brulee, cannoli, tiramisu and lemon raspberry cheesecake.
Named Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, and additionally Restaurateur of the Year 2005 by the International Food and Beverage Forum, acclaimed chef Michael Mina makes strong eating ideas that have added to San Francisco’s notoriety for being a world-class luxurious goal. He has been a necessary piece of the making of the now regarded Las Vegas feasting scene. Mina’s culinary and business vision prompted the establishing of his organization, Mina Group, with accomplice Andre Agassi, in 2002. Under the sponsorship of Mina Group, Mina opened Sea Blue at MGM Grand in Las Vegas, City Center in Las Vegas and in addition StripSteak at Mandalay Bay in Las Vegas. Mina likewise remains Managing Chef of Michael Mina Bellagio (in the past Aqua Bellagio) and Nobhill Tavern at MGM Grand, both in Las Vegas.