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Postcard auto-generates content from this account to provide the most up-to-date info from the web.
Restaurant · Northern Strip
"For this steak-meets-bottle service presentation, servers parade through the dining room with a glowing, diamond-encrusted briefcase cradling a 55-ounce Australian wagyu steak. The meat gets branded with a hot iron during a high-energy ritual that involves enough smoke and strobe lights for a Pitbull music video. The beef case disappears for a quick kitchen encore, then reemerges with a crust that crackles and a center that’s still blushing." - Emmy Kasten
Mediterranean restaurant · South Las Vegas
"The Valencia-style paella at Pisces is a steaming seafood celebration crowned with shrimp, crab, mussels, clams, and spiny lobster tail. The server torches a rosemary sprig tableside, sending up a cloud of herby smoke that makes the whole thing smell like a gourmet campfire. The socarrat crust (the crispy part we all want) is scraped off the pan and folded into the rice to add a caramelized texture." - Emmy Kasten
Chinese restaurant · South Las Vegas
"Mott 32’s roasted Beijing duck (called Peking duck on the menu) takes more than 48 hours to prepare and is smoked with applewood to give it a deep flavor. The server slices it tableside with surgical precision, ensuring every piece is as juicy as it looks. You get the whole parade: paper-thin pancakes, hoisin, cucumbers, scallions, and a little dish of sugar for dunking the shatteringly crisp skin. Plan ahead: the duck is limited to preorders only." - Emmy Kasten
Restaurant · South Las Vegas
"Many restaurants serve tableside steak tartare, but at Boa Steakhouse, the raw steak is ground tableside in a hand-cranked metal grinder. Once fully minced, the beef is tossed with Tabasco, cognac, Worcestershire sauce, extra-virgin olive oil, shallots, whole-grain mustard, and more before it is neatly plated and crowned with a bright-orange raw egg yolk and a dusting of sea salt and Parmesan. To top it off, the server pours water over the dry ice surrounding the plate for a smoky, picture-perfect moment." - Emmy Kasten
Greek restaurant · South Las Vegas
"At Estiatorio Milos, the excitement builds when the servers roll out a whole fish encased in a thick salt crust to preserve the meat’s moisture. Steam rises as they crack it open to descale, de-bone, and plate the delicate fillets with classic accompaniments of spinach, lemon-butter-caper sauce, olive oil, and white pepper." - Emmy Kasten
Restaurant · South Las Vegas
"A massive 64-ounce tomahawk makes a spectacular entrance at Stanton Social Prime, dangling on what looks like a light-covered bird cage. A server spoons flaming cognac over the hanging steak, while the drippings collect in a pool of bone marrow butter below to use as a sauce. The meat is sliced right at the table and served with Barolo-braised short ribs and two bones full of marrow. The dish can easily feed three or four people, but it will entertain every table in the room." - Emmy Kasten
Asian fusion restaurant · South Las Vegas
"As if Michael Mina’s twist on a comfort food staple wasn’t indulgent enough, the lobster pot pie’s theatrical deconstruction sends it over the top. The pie arrives straight from the oven in a copper pot, and a rush of flavorful steam escapes as its flaky top crust is carefully cut around the circumference and placed on a plate to create a bed for the full lobster, truffles, and vegetables inside. Finally, the remaining brandied lobster cream sauce in the pot is poured over the plate for a mouthwatering finale." - Emmy Kasten
The Palazzo at The Venetian Resort, 3327 S Las Vegas Blvd Suite 2884, Las Vegas, NV 89109 Get directions