ML - Vegas Magazine

Vegas - 2015 - Issue 2 - Late Spring

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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FRESH BITES Don't miss these fun and fabulous new restaurants. opportunity we take to look for a source that's sustain- able is not just a commitment to our environment, but also an attempt to find a high-quality product," he says. "Meats such as Wagyu from Japan and Rosewood Wagyu from Texas are naturally raised in an environmentally sensible way with 100 years' experience and commitment to the beef industry." Culinary magic impresses the gourmands at Restaurant Guy Savoy (Caesars Palace, 702-731- 7286; caesars.com), where the ingredients are sourced locally whenever possible and international products are selected so that "each ingredient of every dish is traceable," says chef Mathieu Chartron. "It's important for us and our customers to know where each ingredient comes from." The duck and guinea hen are from California, th e quail is from Texas, and the salmon is from an organic farm in Scotland, while the restaurant has eliminated bluefin tuna from its menu due to overfishing. Specializing in fresh, modern Mexican fare, Border Grill (Mandalay Bay, 702-632-7403; The Forum Shops at Caesars, 702-854-6700; border grill.com) has been committed to fighting overfishing and marine endangerment for 15 years. Adhering to the guidelines of the Monterey Bay Aquarium Seafood Watch, which recom- mends species to avoid, the restaurant (including its recently opened second location, inside The Forum Shops) serves only seafood that is sustain- ably sourced. Chef-owner Mary Sue Milliken is resolved to introduce her guests to choices like mussels and squid. "Our ceviche bar at Forum Shops offers a variety of dishes that feature these delicious bottom-feeders," she says. "I feel I can make them really irresistible to guests." The concept at Della's Kitchen (Delano, 702-632- 9444; delanolasvegas.com) is "deser t sust a inable," focusing on products produced in the state. Susan Wolf la, Mandalay Bay's executive chef, says Della's has a Nevada beef program and its own greenhouse and uses glasses made from reclaimed wine bottles. "We a lso use seasona l veget ables from Nor t her n Nevada and a hydroponic farm in Pahrump." T hese days, some of t he most opulent dining spot s on t he St r ip a llow you to sat isf y your conscience as well as your stomach. V B&B Burger & Beer. below, from left: Guy Savoy's crispy sea bass; yellowtail at Nobu. clockwise from top left: Andiron's sea urchin toast; DIY ramen at Itsy Bitsy; Bardot's warm beet salad; tikka masala at Urban Turban. Andiron SteA A Elizabeth Blau and chef Kim Canteenwalla, the power couple behind Honey Salt and Made L.V., take an apricot wood – burning grill and blow open the traditional steakhouse. Downtown Summerlin, 702-685-4015; andironsteak.com BArdot BrASSerie Chef Michael Mina has transformed his old space in Aria into a beautifully elevated Parisian brasserie. Aria Las Vegas, 702-590- 8638; michaelmina.net itSy BitSy: rAmen And WhiS Restaurateur Marten Koleff allows patrons to custom-create their ramen bowl and choose from an impressive array of sakes and Japanese whiskeys. 150 N. Las Vegas Blvd.; 877-712-2104 riBS & BurgerS The beloved Aussie brand delights Las Vegas with its succulent burgers and eight-hour slow-cooked ribs. Downtown Summerlin, 702-848-1588; ribsandburgers.com.au urBAn turBAn Importing flavors direct from Mumbai, Urban Turban dishes up contemporary Indian bites, shared plates, curries, and more. 3900 Paradise Road, 702-826-3217; urbanturbanlv.com VegenAtion This green-rated, eco-conscious Downtown stop serves street foods (vegan sushi, vindaloo spiced spaghetti squash turnovers) along with beer from Vegas brewers. 618 E. Carson Ave., 702-550-4998; vegenationlv.com vegasmagazine.com  63

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