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What's Hot: 
Las Vegas

What's Hot: 
Las Vegas

Bar Masa
3730 Las Vegas Blvd., Aria Resort & Casino
in CityCenter (877) 230-2742

Seats: 150. Cuisine: modern Japanese. Specialties: naked oyster in citrus sauce; soba, mizuna, daikon and nuts with white-sesame sauce; braised black cod with daikon; Kobe beef sukiyaki udon noodles; grilled Peking duck with foie gras in moo shu skin. Main courses: $24-$120. Chef: Andrew Terp. Owner: Masa Takayama and MGM Mirage.

Brasserie PUCK

3720 Las Vegas Blvd., Crystals at CityCenter 
(720) 238-1000
Seats: 200. Cuisine: French. Specialties: steak tartare with Dijon aïoli; frisée with poached egg, lardons and bacon dressing; pan-roasted filet mignon au poivre; spaghetti with slow-braised veal cheeks; pizza with bufala mozzarella, tomato sauce and basil. Main courses: $12-$46. Executive chef: Dustin Lewandowski. Owner: Wolfgang Puck Fine Dining Group.

Johnny Smalls
4455 Paradise Road in the Hard Rock Hotel 
& Casino (800) 473-7625

Seats: 140. Cuisine: small plates. Specialties: “tater tots” with Parmesan and truffle oil; “surf & turf,” a duo of filet bites, lobster, vanilla butter and mint; “Chinese take out flatbread” with soya chicken, cashews, chile sauce and scallions; “salad three ways” with Caesar, Mediterranean and Southwestern versions; fried macaroni and cheese ball sliders with heirloom tomatoes, arugula and garlic aïoli. Main courses: $6-$12. Executive chef: Scott Minervini. Owner: The Dolce Group.

Silk Road

2600 W. Harmon Ave., Vdara Hotel & Spa at City-
Center (866) 745-7767
Seats: 180. Cuisine: eclectic Mediterranean. Specialties: eggs poached, fried and scrambled; maple-sugar waffles with whipped cream, berries and citrus curd; buttermilk-fried organic chicken; pan-roasted halibut with artichokes, tomato fondue and preserved lemon; spaghetti frutti di mare; grilled flatbread pizza. Main courses: $9-$20. Chef: Martin Heierling. Owner: MGM Mirage.

Todd English P.U.B.
3720 Las Vegas Blvd., Crystals at CityCenter (702) 489-8080

Seats: 206. Cuisine: modern British-pub fare. Specialties: Welsh rarebit on toasted sourdough; a selection of rotisserie-cooked meats, such as chicken, duck, and Greek leg of lamb; bangers and mash; fish and chips. Main courses: $12-58. Executive chef: Isaac Carter. Owners: Todd English and MGM Mirage.

— Lisa Jennings

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