Resorts World Las Vegas offers a vibrant blend of modern amenities, top-notch service, and a unique vegan dining experience, making it a prime getaway in Sin City.
"Take up to 40% off rooms and suites at Resorts World Las Vegas between now and December 3. Spend your extra money exploring The Strip, enjoying the Vegas nightlife, or simply ordering some decadent room service."
"For one weekend only, Sushi by Scratch, the Michelin-starred, 17-course nigiri tasting from award-winning Chefs Phillip Frankland Lee & Margarita Kallas-Lee will return to Las Vegas. The pop-up sushi experience will take place at RedTail inside Resorts World and will accommodate 10 guests for each of the three seatings on June 28, 29 and 30. Priced at $225, the menu includes signature dishes such as hamachi painted yellow with sweet corn pudding and aged bluefin tuna. Three different beverage pairings are available as add-ons ranging from $105-$125. Reservations can be made via Tock." - Emmy Kasten
"With more than 40 bars and eateries, a 5.5-acre pool deck, and a privately gated Crockfords tower with $15,000-a-night “palaces” there's much to explore within this Vegas playground." - Travel + Leisure Editors
"Another modern Vegas pool scene to lose yourself in can be found at the Resorts World Las Vegas, the first entirely new hotel to be built on the Strip in over a decade. The pool deck is one of the largest in town, spanning 5.5 acres with seven different pools including an adults-only infinity-edged pool looking out over the Strip. And no new pool scene is complete without headliner DJs performing which they do on the regular at Ayu Dayclub throughout the spring and summer." - Juliana Shallcross
"Through Tuesday, June 8, the Michelin-starred Sushi by Scratch Restaurants will host a 17-course omakase experience at RedTail inside Resorts World Las Vegas. The tasting menu will feature fish and shellfish primarily flown in from Tokyo’s Toyosu Fish Market. Only ten tickets are available per seating and tickets are $225 per person and available online." - Janna Karel