Water Grill Las Vegas

"Twice a day, Water Grill at the Forum Shops at Caesars changes its menu to showcase a roster of 16 different oysters, sushi, and fresh catches such as a wild Maryland black sea bass and wild Brittany Dover sole. The restaurant with roots in California features its own in-house distribution center in Southern California, cutting out the middleman to deliver fresh fish and seafood daily. For example, the opening menu features Maryland soft shell crabs, king salmon from the Columbia River, and Santa Barbara spot prawns, housed in salt water holding tanks in front of the open kitchen at the back of the restaurant. North American hard-shell lobster, Oregon Dungeness crab, California spiny lobster, and live Barents Sea red king crab reside there." - Janna Karel

"For $72 per adult and $26 for children under 12, Water Grill at the Forum Shops will offer a three-course Thanksgiving menu that will be available all day. Starters include a choice of clam chowder or mixed organic greens. The main course includes roasted turkey, mashed potatoes, homemade sourdough apple-celery stuffing, traditional cranberry sauce, and turkey gravy, plus a dessert of either pumpkin cheesecake or caramel bread pudding. The full menu will also be available all day." - Emmy Kasten

"Water Grill at the Forum Shops at Caesars offers a simple version of the lobster roll dressed in butter and topped with a little chive." - Susan Stapleton

"For $68 per person and $24 for children under 12, get a choice of either clam chowder or mixed organic greens. The main course includes roasted Diestel Family Ranch turkey, mashed potatoes, homemade sourdough apple-celery stuffing, traditional cranberry sauce, and turkey gravy, plus a dessert of either pumpkin cheesecake or caramel bread pudding." - Janna Karel

"Water Grill’s Lunar New Year menu is packed with traditional Chinese dishes. Guests taking a shopping break will find shrimp shumai, garlic noodles, a whole crispy black sea bass, and a wok-fried spiny lobster among the celebratory dishes." - Ryan Slattery