"Vegas is a king crab city, and chef Alon Shaya recently upped the ante with his opulent take at this outpost of Safta, a limited-run residency at the Wynn Las Vegas hotel with no clear end date in sight. The menu is built around the fantastical idea of what Shaya’s grandmother would have cooked had she headed for Vegas in her 20s in 1964, and king crab is how he believes she would have approached tagine when Sin City budgets provide access to any ingredient in the world. The reveal is three colossal hunks of perfectly picked pink crab, gently cooked in a turmeric-tinged coconut sauce, brightened with curry leaf and fresh cilantro, and served with orange-scented hand-rolled couscous. Sometimes it’s nice when no work needs to be done to enjoy the prickliest and most luxurious members of the crab family in a city where money is no object, and guests are here for the show." - ByThe Bon Appétit Staff & Contributors
