Peyote

"This “little dreamy watering hole” in downtown Vegas quenches the desert thirst with a Palm Springs vibe: pastels hues, a canopy of lights, and a lot of patio seating with more than 200 cacti. For dinner look for heirloom tomato summer squash tart; mini shrimp toast topped with wild smoked salmon roe; big plates of fried chicken with bourbon gravy to share with friends; and risotto made with Carolina Gold rice. Brunch means mini country ham baguettes, breakfast burritos, and a redeye burger." - Susan Stapleton

"While dining on the patio of Peyote, one can enjoy the Palm Springs-style cactus decor, the choreographed string lights, and the massive Big Rig Jig sculpture that sits just feet away from the restaurant’s entrance. The towering amalgam of big rigs was purchased by late downtown pioneer Tony Hsieh following its appearance at Burning Man and now sits at the entrance to Fergusons Downtown." - Janna Karel

"Psychedelic neon lighting, an inviting outdoor patio, and irreverent food and drink menus make Peyote’s happy hour hard to beat. Try three grilled oysters, served “Bufadora” style with salsa negra and pico de gallo, for $10, or opt for the ceviche tostada of the day for $6. Crispy barbacoa croquetas, served with pickled onion and spicy mayo, run for $9, while the $7 chipotle chicken wings make for a kicked-up happy hour classic." - Ryan Slattery, Eater Staff

"The Palm Springs vibe at Peyote is complete with a sizable patio decked out in pastel pinks with 200 cactus and paired with food that leans upscale New American. The drink menu is full of surprises that will entertain you all night, including a chorizo fat-washed margarita and pear gin & tonic. Nibble on shrimp cocktail and beef tartare or enjoy a real dinner of chiles relleno or a pork porterhouse." - Janna Karel

"This indoor-outdoor restaurant and bar at Fergusons Downtown really shines after dark. Take to the patio to lounge beneath the color-changing string lights for a vibey Palm Springs-inspired take on Vegas nightlife. The drinks are good — and made all the better when ordered with a side of papalonas fries topped with garlic sauce, cotija cheese, and pico de Gallo." - Janna Karel