"Chef Julian Serrano focuses on small plates at his namesake restaurant at the Bellagio Hotel and Casino. But you’ll hardly go hungry: Each three-course brunch begins with a pastry basket of bombolone (Italian donuts), zeppole (deep-fried dough balls), and pane al cioccolato (chocolate-chip bread), followed by hearty and well-portioned main dishes. That said, you don't just come here for the food—the restaurant overlooks the Bellagio Fountains, guaranteeing front-row seats to this famous Vegas spectacle." - Juliana Shallcross, Andrea Bennett
Anthony Mair