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Issue 9: Las Vegas

Discover a locally curated guide to the city's finest experiences

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    Lobster knuckle over basmati rice with tandoori spices. Photographs by Melissa Valladares.
     
    A Joie de Vivre cocktail.
     
    The understated dining room.
     
    Foie gras with beets.
    • Issue 9: Las Vegas

      A new addition to the posh shopping area, Tivoli Village, Echo and Rig’s chic, sun-drenched space contains an array of carnivorous delights, including an upscale butcher shop, a carefully curated market, and an elegant dining room. Start your meal with one of the delicous cocktails, and remember: because everything is butchered on site, this is a great place to try some tasty cuts–like ribeye cap, flat iron, or tri-tip–that you won’t find all over.

      • Issue 9: Las Vegas

        Since opening in early 2013, this downtown Art District bar has become a favorite watering hole for Vegas’s discerning drinkers and growing gallery crowd, thanks to an impressive menu of craft cocktails from the golden age of mixology and playful neo-Victorian décor. (Think trompe l’oeil wallpaper and antique furniture.) You can’t go wrong with the God’s Gift, a bright, citrusy, sparkling cocktail, or one of the ever-rotating punch specials that are ladled from vintage bowls.

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        The twenty-vegetable fried rice. Photographs by Melissa Valladares.
         
        A salt-air margarita.
         
        Festive masks adorn the walls.
         
        Preparing dumplings.
      • A trio of sauces, a peppercorn New York strip with red onion compote, and a scene from the dining room. Photograph by Melissa Valladares.
        A trio of sauces, a peppercorn New York strip with red onion compote, and a scene from the dining room. Photograph by Melissa Valladares.

        Issue 9: Las Vegas

        When celebrity chef Jean George Vongerichten opened Prime 15 years ago, he reinvented the Vegas steakhouse, combining the elegance of a 4-star Michelin French restaurant with a menu that would excite even the country’s staunchest carnivores. Today, he’s still going strong. Breathtaking views of the Bellagio fountains, plush velvet drapes and brilliant Baccarat crystal chandeliers add to the posh ambience. But it’s the food–like gratin Dauphinois with comte cheese and dry-aged bone in ribeyes–that remains the star.

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        A view into the kitchen. Photograph by Melissa Valladares.
         
        An iwakaki oyster.
         
        Fresh fish.
         
        An assortment of skewers.
      • Sponge cake, strawberry mousse and white chocolate. Photograph by Melissa Valladares.
        • Issue 9: Las Vegas

          In the swank Westside development of Summerlin, this upscale farm-to-table spot, launched by two of Vegas’s most admired food industry tastemakers, has a bright, rustic-chic vibe (think: whitewashed brick and antiqued mirrors) that defies all the Vegas stereotypes. Come for a leisurely lunch or a romantic dinner, and don’t miss the buttermilk fried chicken sandwich or grilled octopus Niçoise salad with fried egg.