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"At Red Rock Casino, a sun‑splashed Greek taverna of hewn stone and bleached woods delivers the flavors of Naxos with fidelity—local olive oil and notes of bergamot and wild fennel shine through elevated but unfussy mezze like red pepper–walnut muhammara with pomegranate molasses and crushed fava with puffy pita hot off an apricot‑wood charcoal grill. I come for whole lavraki, skorpina, langoustines, and dorade, either simply grilled with charred lemon or encased in a salt crust." - Andrea Bennett
