"In recent years, Red Rock Casino Resort & Spa, 20 miles west of The Strip, has laser focused on its dining venues. A recent addition is Naxos Taverna, a dead ringer for a coastal Greek taverna, sunlit through delicate reed ceilings, with hewn stone and bleached woods. The menu stays true to dining on the island of Naxos—using local olive oil and flavors like bergamot and wild fennel that are prevalent there. It’s a tough line balancing great design and authentic food in a city whose casinos are sometimes tempted to get heavy handed with the interiors or go way off-script with the food. Here, you’ll find elevated but unfussy traditional mezze like red pepper and walnut muhammara with pomegranate molasses and crushed fava bean with puffy pita hot off an apricot wood charcoal grill. You’ll find all the lavraki, skorpina, whole langoustines, and dorade you could wish, grilled with charred lemon or baked in a salt crust. Although the restaurant adheres to tradition, it does zhuzh up a few dishes; notably dessert, with an olive oil frozen yogurt with swirls of pistachio." - Andrea Bennett
