"Chef Alain Ducasse brings a menu of French and Italian influences up to the 64th floor of the Delano Las Vegas. Expect dishes like those of grilled octopus in bell pepper confit, sauteed calamari and prawns with baby artichokes, sea scallops with rainbow cauliflower, and pepper-crusted bison tenderloin. Sit outside to take in views of the mountains surrounding Las Vegas." - Janna Karel