Naxos Taverna
Greek restaurant · Capri At The Vistas
11011 W Charleston Blvd, Las Vegas, NV 89135, USA
Highlights
Fresh Greek seafood, whole fish & Mediterranean plates
Fresh Greek seafood, whole fish & Mediterranean plates
"With standing room for casual gatherings, up to 45 guests can enjoy fresh seafood dishes like charred Spanish octopus, kataifi-wrapped prawns and freshly shucked oysters in the intimate private dining room at this upscale Greek restaurant. Neutral tones, natural textures, and an arched, vaulted ceiling make the space feel airy, and a dedicated entrance directly from the casino floor makes it easy to get in and out." - Emmy Kasten
"If you want to feel like a yacht owner who gets to summer (yes, as the verb) on the Greek islands every year, head to this spot in the Red Rock Casino that has an olive tree with twinkling lights in the middle of the room. The move here is an early dinner of the seasonal prix-fixe that’s only available daily from 4-6pm. For $55, you’ll get three courses with entree choices like juicy lemon-garlic Jidori chicken and grilled lavraki. Add on a side of the sweet and spicy muhammara dip or the bay scallop served with cucumber, mint, and a hint of jalapeño, which is so fresh you’ll temporarily forget you’re desert-locked." - emmy kasten
"If you want to feel like a yacht owner who gets to summer (yes, as the verb) on the Greek islands every year, head to this spot in the Red Rock Casino that has an olive tree with twinkling lights in the middle of the room. The move here is an early dinner of the seasonal that’s only available daily from 4-6pm. For $55, you’ll get three courses with entree choices like juicy lemon-garlic Jidori chicken and grilled lavraki. Add on a side of the sweet and spicy muhammara dip or the bay scallop served with cucumber, mint, and a hint of jalapeño, which is so fresh you’ll temporarily forget you’re desert-locked." - Emmy Kasten
"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
"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
