Gourmet Greatness

Honoring excellence in all things epicurean

By Jen Smith & Melinda Sheckells

Between the ever-growing list of James Beard Foundation Award nominations, new restaurant openings, Strip-to-local crossovers and general chatter about who is eating what with whom and where, it is safe to say the off-Strip dining scene has arrived. In this issue, The Town honors the innovative and inspiring chefs, restaurants and menus delivering the best in flavor, experience and service. Dig into our picks that continue to put Las Vegas on the culinary map (and, of course, a few Strip faves, too).

Beautiful plates and places

Stubborn Seed

Stubborn Seed, the Michelin-starred restaurant helmed by Bravo’s Top Chef season 13 winner, Chef Jeremy Ford, and powered by the award-winning Miami-based Grove Bay Hospitality Group, offers guests a truly unforgettable dining experience. The newly opened location at Resorts World, with a chic art deco-inspired design, brings Miami’s South of Fifth flair to the Strip. There is a sleek bar-lounge, private dining room and an enclosed patio. Guided by the vision of Chef Ford, a 2022 James Beard Award semifinalist, Stubborn Seed delivers an impeccably curated dining experience, highlighted by its signature tasting menu, starting at $135 per person for eight courses and $175 per person for ten courses. Don’t miss the Kaluga caviar macaroon with champagne citrus crema and dill, Hudson Valley foie gras tart, sake and citrus-cured Japanese yellowtail and winter truffle ricotta gnudi topped with maitake mushroom, pine nuts, buttery greens and black truffle.

The Guest House

The Guest House at Town Square is exactly what locals have been craving: a luxurious dining, bar and lounge experience that is conveniently located off the Strip with free parking. Even better, The Guest House Las Vegas (there is a sister restaurant in Austin) brings a new approach to vibe dining and a fresh take on progressive American cuisine with Executive Chef Todd Mark Miller at its helm. Standout dishes include the TGH buttermilk chicken tenders, steak tartare, beet salad, free-range Berkshire pork chop, spicy rigatoni and Wagyu burger. Don’t miss the extensive raw bar items such as Maine lobster, hamachi crudo and coastal oysters. An abundant selection of large plates such as seared diver scallops and the Butchers Cut Wagyu steak are offered. A place to see, be seen and make a scene with your besties, The Guest House brings a new level of sophistication to off the Strip dining.

Bourbon Steak

Michael Mina introduces Bourbon Steak to Four Seasons Las Vegas, his celebrated reimagined modern take on the quintessential American steakhouse. Mina and his culinary team researched more than 50 cuts of steak to curate Bourbon Steak’s final selection of high-quality meats, including 14oz NY Strip and 20oz bone-in ribeye, in addition to Wagyu options such as A5 Striploin from Japan and a filet mignon from Australia, all from the wood-fired grill. Shellfish and caviar displays offer an eye-catching presentation, including a wild shrimp cocktail with gin-spiked cocktail sauce. Steak accompaniments include Bourbon Steak sauce, black truffle butter, red wine demi and more. The menu also offers lots of non-steak entrees such as pastrami-spiced Wagyu short rib with shallot jam and roasted bone marrow; roasted duck breast with red beet cream and red wine jus and the peppercorn-crusted Big Eye tuna “Foie-Poivre.”

From the Sea to the Desert

Bazaar Mar

Bazaar Mar by José Andrés, located in the Crystals retail center, is the seafood followup to the chef’s popular Bazaar Meat at Sahara (which will soon relocate to The Venetian). For over a decade, Andrés has topped every best of Las Vegas list with his inventive cuisine and Bazaar Mar continues that tradition. The restaurant churns out a curated theater of seafood-focused dishes prepared creatively and precisely. Every presentation is rooted in the traditions of Spanish coastal cuisine and served in a playful, artistic, interactive style that evokes the sea. Enjoy an assortment of fish from around the globe and shellfish prepared grilled in a wood-burning oven, baked in salt, fried or sashimi style. Begin with a Little Snacks section that showcases the Bazaar Mar interpretation of tapas, such as the California “Funnel Cake,” featuring traditional California roll ingredients or the Bagel and Lox with smoked salmon, air bread, cream cheese and pickled onions.

Naxos Taverna

Channeling the Greek isle of the same name (known as the island of Dionysus), Naxos Taverna at Red Rock Resort serves seafood as it’s supposed to be: fresh, pristine and simple. The open kitchen enthralls with a parade of fresh-baked bread, artfully prepared whole fish deboned with charred lemon and sea salt, (including Lavraki and Skorpina), kataifi-wrapped prawns and traditional small plates as they all make their way from kitchen to table. This is everything we love about going to Greece without the flight or the boat–grilled meats, dips such as tzatziki and hummus and salads round out the offerings. Seafood comes raw, grilled, cooked, chilled and charcoal roasted. Naxos serves lunch, Saturday and Sunday Mediterranean brunch featuring traditional Greek and Israeli breakfast staples accompanied by bottomless Spartan Sangria, dinner and a prix-fixe menu.

Oyster Bar

The 24-hour, 18-seat Palace Station Oyster Bar is a legendary Las Vegas experience for locals and tourists. People line up for hours for the live-action culinary show that unfolds before their eyes–including steamed clams, freshly shucked oysters, homemade chowders, seafood pasta and their signature pan roasts. Now you can experience the same decadence at Red Rock in Summerlin, which boasts its very own Oyster Bar right next to Naxos Taverna. Expect 25 types of fresh fish, different styles of oysters and seafood specialties such as cioppino, creamy clam chowder, savory Creole gumbo or the rich-and-flavorful Bourbon Street Jambalaya. All the best without the commute east. However, you will have to time it just right as this one is not open 24 hours a day.

Straight From the Pit

Smokin T’s

Tucked away in a bustling strip mall off Flamingo Road, Smokin T’s is the family-owned neighborhood barbecue joint you’ve been craving, featuring daily specials, lunch deals and happy hour from 3 to 7 p.m. Menu highlights include ribs, brisket and pulled pork, all crafted with a philosophy of pit-smoked perfection. Each plate comes with two sides and Texas Toast—an excellent way to sample all the signature flavors. The loaded baked potatoes, fries and macaroni stacks offer a choice of meat, providing a unique option you won’t find anywhere else. Sure to amaze your palate and taste buds, the jalapeno brisket burnt-ends sausage plate is a fiery choice, literally and metaphorically. Enjoy the full bar with a selection of beer and cocktails, making this the perfect spot to dine in or take out. Open all day, Smokin T’s has you covered whenever the barbecue craving strikes.

Wild Fig BBQ

Wild Fig BBQ defines hidden gem and transforms how Las Vegas thinks about barbecue. Tucked away in an unassuming strip mall in Sun City, Chef Daniel Schneider and business partners Steve Cook and Erica Joyce bring various authentic styles of American barbecue to customers who line up at this takeout spot, which features outdoor picnic table seating. This is serious barbecue, born out of a labor of love for everyone involved—and it induces glee with every sweet, savory, smoky, spicy bite. Fan favorites include the juicy prime brisket, smoked pastrami made from scratch, poblano chili and cheese sausage, and Mexican corn salad. Daily specials keep the crowd guessing, but don’t miss Thursday for Dan Dan Burger Day. Also, try the pimento cheese snack. Find the Texas-built smoker in the parking lot with a 500-gallon propane tank and you are in the right place.

Soulbelly

Bruce Kalman serves up top-notch barbecue in the Arts District at Soulbelly BBQ. He takes a chef’s approach versus that of a pitmaster. Kalman first worked in some of the country’s most prestigious kitchens until he met Backbeat BBQ founder and Foo Fighters leader Dave Grohl at a charity event and fell in love with the idea of bringing American barbecue to the people. Soulbelly BBQ is known for its #jigglymeat—a phrase coined for how a brisket moves when pulled from the smoker. Dishes include brisket, Carolina pulled pork, housemade Hatch chile and cheddar hot links, and Texas sausages. Complement the meats with broccoli cheddar soup, chili or barbacoa tacos, and sides such as mac and cheese with chicharrón breadcrumbs and cornbread with honey butter. The former automotive garage turned restaurant features a stage for live music with a rotating roster of performers on Friday and Saturday.

Clean Eating

El Dorado Cantina

El Dorado Cantina is renowned for its high-quality fare, available 24 hours a day. Fondly referred to as “Eldo” by insiders, it breaks ground as the first Las Vegas brand to receive the “Seed Oil Free” distinction by Seed Oil Scout, an app geared towards identifying seed oil-free dining establishments. To sustain its title, El Dorado uses locally and domestically sourced ingredients. Dishes like fresh chips made with tortillas from Tortillas Inc. are cooked in Wagyu beef tallow, while brunch delights use organic, non-GMO ingredients from Freshpoint Produce in California and Nevada’s own Anderson Dairy. Staples include chilaquiles with tomatillo sauce, fried egg, queso fresco and sour cream, and local homages like the Judi Siegel (named for the owner of BagelMania and PinkBox) platter, with grilled chicken and steak, caramelized onions, grilled asparagus, cilantro rice and beans. Also, indulge in a refreshing margarita or a seasonal sip.

Lemon Tree Cafe & Market

Lemon Tree, part cafe and part artisan market, is a health-conscious dining option located in the Evora complex in southwest Las Vegas. On the market side, groceries are a lavish adventure into imported perishables and high-ticket kitchen staples such as caviar, charcuterie accoutrements and freshly carved butcher meats. The cafe’s food and ambiance are decidedly European, with handmade dishes from natural ingredients. Throughout the morning, order cold-pressed juices accompanied by the Lemon Tree avocado toast and sweet and savory crepes. Many dishes cater to gluten-free, vegetarian and vegan diets, such as the Mediterranean Buddha bowl loaded with chickpeas and quinoa or the spaghetti pasta topped with squash and red pepper sauce. For dessert, the lemon curd and Nutella pizzas are not in the healthy realm, but it qualifies as delicious.

PowerSoul Cafe

As the country’s first certified gluten-free restaurant chain, PowerSoul is all about serving convenient, nutritious food and building a sustainable community for customers and staff. Owner and founder Dina Mitchell first brought Tropical Smoothie to the West Coast market, giving her ammunition to pioneer a healthy restaurant concept of her own. The PowerSoul Cafe brand encourages others to “eat to live” by only offering allergen-friendly ingredients. The “Discover My Power” online menu filtering tool lets diners sort through preferences to curate the perfect meal. PowerSoul offers more than the standard smoothies and juices, with a robust selection of hearty entrees and savory snacks served 24 hours a day. Popular items include the 11:11 smoothie with strawberries, bananas and Ghirardelli white chocolate, as well as the Ripped smoothie with caramel mesquite for magnesium and Peruvian maca for energy. Pizzas are a staple, and the garlic-rosemary focaccia with parmesan is a brand-new can’t-miss.

Caviar Creations

Bjork Caviar

Downtown caviar boutique Bjørk may be intimate in size, but its reach spans the city. Owner Christian Sandefeldt worked for a caviar farm in Finland, where he gained in-depth knowledge of caviar and its many types. He now distributes handpicked caviar all over the Las Vegas Strip and beyond. In-house offerings range from the standard vodka and caviar pairings to chef-prepared dishes that enhance the flavors of these artisanal selections, all with an education on the history and nuances of caviar. Offering multiple varieties of caviar means that flight combinations change frequently, but taste seekers might find Oscietra caviar from Belgium and Baerii selects sourced from across the world, all served on spoons for an elegant presentation. Walk-ins are welcome for a cheeky tasting and branded take-home tins. Bjørk also offers caviar catering services and free caviar delivery within city limits.

Anima by EDO

Anima, the second restaurant by the EDO team and Chef Oscar Amador, is in The Gramercy and offers a multinational blend of cuisines where small plates reign supreme. The Southwest dining destination features several menus, including vegetarian and vegan experiences, along with à la carte ordering. As part of the Anima Experience menu, guests can enjoy a preset series of small bites and delicate mains, like a fried Seada with pecorino and mozzarella cheese and a pan-seared branzino with Trapanese pesto, baby bok choy and grilled lemon. The can’t-miss add-on here is the Kaluga Caviar & Eggs, available for $18 per person. Caviar, trout and salmon roe, egg yolk and bottarga espuma come in a compact presentation of hollowed-out eggshells perched in an adorable open artisan carton. Eat them with a tiny spoon and relish the smooth texture with a subtle salt flavor.

Papi Steak

Now in its second year, Fontainebleau Las Vegas is known for its inventive opulence and verve, and the dining experiences at its restaurants are no exception. Papi Steak is the brainchild of the Davids, David Grutman and David “Papi” Einhorn, and exists as an extension of the Miami location. While the dishes at Papi Steak are lavish and show-stopping in their own right, the side dishes are sprinkled with caviar in all the right ways. Latkes with housemade chopped apple chutney and crème fraîche are now available with a Papi’s Caviar Service upgrade for a sizable bump to elevate this classic. Or, order a Monop potato with one ounce of caviar and a sizable crème fraîche dollop. If you are ready to go all in, request the caviar service with Kaluga or Golden Osetra and pile these divine little eggs onto everything from the lobster mac and cheese to the creamed spinach.

Morning Greats

Keke’s Breakfast Cafe

Florida has migrated west in the form of Keke’s Breakfast Cafe. A forever microwave-free kitchen is part of Keke’s modus operandi, and food is prepared with precision, from hand-sliced bananas to daily-cut potatoes. Keke’s debuted its first Nevada location in December 2024 as part of a nationwide expansion. It opens at 7 a.m. for all classics like a create-your-own-omelet, waffles and various combo meals. Or, go for a Florida staple, the signature pancakes topped with strawberries, bananas and blueberries sprinkled with powdered sugar. Not to be missed, lunch is stacked with creative takes. Try the Cheese Steak Panini with onion and white American cheese and Carolina Chicken Salad with pecans, bacon and honey mustard dressing. Come in for a pot of freshly ground coffee and high-quality ingredients at all hours of the day.

Union Biscuit

When Kyung Lee tried biscuits and gravy for the first time as a teenager, he instantly fell in love. Now, as the owner of the brand-new Union Biscuit in The Bend, he gets to flex his creativity across a menu of Southern-inspired dishes. Everything is made in-house in a proper scratch kitchen, from the blueberry compote and whipped cream served on the blueberry pancakes to the biscuits, a unique take on classic buttermilk biscuits made with Lee’s custom recipe. His Korean heritage shines through in dishes like the savory Kimchi & Spam fried oat bowl, the Korean fried chicken biscuit sandwich with a juicy fried chicken breast, gochujang sauce and kimchi slaw, and a spicy Korean shrimp-and-grits bowl made with heirloom grits imported from South Carolina. Watch out for breakfast ramen and a street food-reminiscent potato cake cooked with cabbage to hit the menu soon.

Makers & Finders

As a Las Vegas staple for over 10 years, Makers & Finders brings Latin American breakfast and brunch delights to flavor-loving Las Vegans. Co-founder and CEO Josh Molina worked with his Columbian parents to create a restaurant concept encompassing their love for coffee and nostalgic dishes rooted in tradition. For an authentic morning meal, start with a hot Cuban Cortado with double espresso, sweetened condensed milk and whole milk, or a Dulce de Leche latte crafted with housemade Cajeta sauce and served with a dark chocolate wafer. Touchstone mains include the Empanada Flight with one beef, chicken, queso, shrimp and spicy mushroom empanada, respectively, alongside corresponding succulent, housemade sauces. While arepas are another house specialty, combine that with another traditional dish and opt for an Arepa Benny, a custom take on an eggs Benedict with either braised short rib or smoked lox.

Local Wine Gems

Ada’s Food + Wine

Find eclectic excellence on display at Ada’s Wine Bar in Tivoli Village. Acknowledged as “The Most Original Wine List in the World” by the World’s Best Wine Lists in 2024, curated by World of Fine Wine magazine, the roster always features fresh talent, such as a full page of Fancy Pants wines and trailblazing Georgian vintages for springtime. The Ada’s by-the-glass program also houses a suspenseful treat, where guests can choose a glass of mystery wine, in either red or white, to blind-test their skills and discover something new. This selection changes frequently, along with the other viticultural offerings on the menu, with as much fluidity as “the waves of emotions pulled by our moon,” according to the team. Alongside the wine, craft plates like sourdough toast with duck butter and harissa olives act as prime palate cleansers.

Balla Italian Soul

Serious wine aficionados know that ordering by bottle is always better, and locals get the best deal at Balla Italian Soul. Located inside Sahara Las Vegas Hotel, this project was curated by James Beard Award-winning chef Shawn McClain. Locals and industry professionals can enjoy 50 percent off bottles of wine every Wednesday. Each bottle is hand-selected with sommelier knowledge, focusing on European-style wines that pair with Balla’s Italian-forward menu. Savor Blue Fin Tuna Crudo while enjoying a bottle of crisp, acidic Sauvignon blanc, or opt for the hearty choice of an 8-ounce Piedmontese flatiron steak prepared with roasted garlic and rosemary, paired with a fun bottle of Barbera or the classic California Cabernet Sauvignon. A Nevada ID is required for purchase. For another Chef McClain wine establishment, check out Wineaux at UnCommons to experience a vino shopping spree alongside coveted dining.

Ferraro’s Ristorante

Ferraro’s remains one of the great Las Vegas mainstays, with a decades-long history of serving internationally recognized Italian cuisine. Executive chef Mimmo Ferraro handles the kitchen, cooking classic dishes from antipasti to zuppe. When it comes to wine, however, more is more at Ferraro’s. The wine list dominates the libationary scene, with a 60-page encyclopedia of vintages showcasing the staggering variety and educational blurbs about the region and varietal. As a fun weekend feature, select wines are available to locals for 50% off on Friday and Saturday nights. A new four-course preshow menu is available from 4 to 6 p.m. at $65 per person and includes an antipasti, primi, secondi and tiramisu dolce. Now is the time to stop in for a glass of Nebbiolo or choose from one of 15,000 bottles.

Meet the 2025 James Beard Award Semifinalists from Las Vegas

DJ Flores, chef at Milpa, a modern Mexican restaurant

In 2020, DJ Flores created Milpa, a contemporary Mexican café on the westside in an unassuming strip mall, as an homage to the traditional agricultural practices of the Mesoamerican “milpa” farming system. He set out to make the city’s best tortillas and embraced sustainable heirloom corn masa for dishes from tacos to tetelas. It didn’t take long before Milpa became one of the most talked about restaurants on the scene, earning a spot on Yelp’s top taco shops list. Flores sources ingredients from local farms and boasts a “serious” coffee program. This isn’t his first time being recognized by JBFA. He was also on the list in 2024. Before venturing out on his own, he worked for an esteemed group of chefs, including Lorena Garcia, José Andrés, Aitor Zabala, Mary Sue Milliken and Susan Feniger. He also staged in Mexico City at Quintonil, one of the world’s most lauded Mexican restaurants.

Cristie Norman, lead sommelier at Delilah

Cristie Norman has been nominated for Outstanding Professional in Beverage Service. A new category for the JBFA, the criteria states that the candidate has set high standards, demonstrated creativity and consistency in excellence, innovation and hospitality, is making efforts to create a sustainable work culture, and has served as an exceptional mentor for other beverage professionals. Norman ticks all these boxes. She became a sommelier when she was just 21 years old. She founded the LA Somm Community, a group of over 300 sommeliers. She has mentored over 200 sommeliers/wine professionals and created the “Online Wine Course for Beginners.” She is also the co-founder and president of the United Sommeliers Foundation (USF), which has distributed nearly $2 million in financial assistance for wine professionals. When Norman arrives to work at Delilah everyday, she manages five somms and a list of more than 800 rare and prestigious bottles.

Sarah Thompson, chef at Casa Playa in Wynn Las Vegas

Sarah Thompson’s artistry and innovation have set a new standard in the city’s dining scene. Casa Playa in Wynn Las Vegas features an authentic presentation of California and Baja seafood and produce woven with a robust masa program and rich heritage dishes. Everything on Thompson’s menu was created based on what she experienced while traveling and eating around coastal Mexico. The food ranges from fresh seafood to large-format feasts, emphasizing local seafood sourced from the Pacific coast; produce procured from farms across southwest Nevada, California and Arizona; and corn, chiles, and agave from small producers in Mexico. In 2023, Casa Playa hosted a Friends of James Beard Benefit Dinner, and in 2024, Wynn hosted the World’s 50 Best Restaurants Awards—where Thompson helmed an exclusive dinner—and its own Revelry Food Festival. Thompson also recently did an exclusive collaboration event with Le B Chef Angie Mar.

Michael Vakneen, chef at Double Zero Pie & Pub

Michael Vakneen did not plan to be a pizzaiolo. Although he’d had part-time jobs making bagels and pizza while growing up in Los Angeles, his career path was in commercial real estate until clients who bought the Plaza Hotel in Las Vegas became his friends. Believing in his dream and talent after tasting his pies, they allowed Vakneen to create Pop-Up Pizza inside Plaza, where a new career was born. Vakneen entered the World Pizza Games high-stakes competitions at the annual Las Vegas Pizza Expo and earned top honors. His latest project, Double Zero Pie & Pub, a neo-Neopolitan concept, is an homage to Tokyo’s pizza-obsessed culture in Las Vegas’ Spring Mountain corridor. Find him in front of the oven, and he’ll tell you about the leoparding of his crust while pumping out some of the best traditional and exotic pies this city has ever tasted.

Eleazar Villanueva, chef at Joël Robuchon

Eleazar Villanueva’s resume is a thing of which culinary dreams are made. He is currently the executive chef of the iconic Michelin three-star Joël Robuchon at MGM Grand. Villanueva discovered his passion for cooking as a student at East Career and Technical Academy in Las Vegas. He began taking courses at the College of Southern Nevada. He became a master cook at the legendary French restaurant Le Cirque and then accepted the position of master cook at Joël Robuchon in 2016. He quickly rose through the ranks and was mentored by the late Robuchon and his team, who helped him master the art of French cuisine. Through dedication, creativity and leadership, Villanueva became the restaurant’s executive chef in December 2023. He oversees all food operations, from sourcing the best seasonal ingredients from purveyors worldwide. As the youngest Robuchon executive chef, Villanueva remains committed to preserving its namesake’s esteemed legacy while continuing to create innovative takes on French fare.