(USA & Canada) Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK) Call 00800 10 10 11 11
(Japan) Call 0120 086230
(Italy) Call 800 822 005
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Renowned chef Emeril Lagasse brings updated Louisiana Creole cuisine to Las Vegas. In a vibrant, ocean-inspired dining room, guests will discover a popular bar with oysters, shellfish and fresh seafood, as well as an award-winning wine list. Signature dishes include New Orleans barbecue shrimp, jumbo lump crab cakes, and a banana cream pie.
Executive Chef: Chef Emeril Lagasse
FiAMMA serves traditional Italian cuisine, ranging from Milanese to Sicilian recipes, in a sleek, sexy dining room. Choose from an award-winning wine list and fresh, hand-crafted pastas, including the savory Maine lobster gnocchi. Other signature dishes include the short rib ravioli, grilled Mediterranean sea bass, and braised beef short rib.
Executive Chef: Chef Pierpaolo Pittia
The highly-acclaimed, three-Michelin-starred Joël Robuchon restaurant caters to a sophisticated palate. Joël Robuchon is touted as France’s Chef of the Century, and his menus feature specialties such as Le Caviar, a trio dish of thin couscous and Oscetra caviar, smooth cauliflower cream, and gelée of green asparagus. Reservations are encouraged.
Executive Chef: "Chef Claude Le Tohic
Manager: Emmanuel Cornet
The Michelin-starred L'Atelier de Joël Robuchon serves exquisite French cuisine and features a chef's counter where dinner is prepared in front of guests. A la carte and tasting menus are available, along with an extensive wine list. Signature dishes include free-range quail stuffed with foie gras and steak tartar with old-fashioned french fries.
Executive Chef: Chef Steve Benjamin
At the inviting Nobill Tavern, Chef Michael Mina takes classic American tavern favorites to a whole new level, with dishes like the popular Maine lobster pot pie, truffled mac n’ cheese, and the American Kobe burger. Other highlights include daily seasonal specials and a wide array of handcrafted cocktails, like the Cable Car.
Executive Chef: Chef Josh Crain
Opening in 2013, Chef Michael Mina's new restaurant will put the spotlight on fresh, Mediterranean-style seafood dishes.
The highly-acclaimed Shibuya is the ultimate destination for Japanese cuisine, featuring a sushi bar, Teppanyaki tables and a sake sommelier to assist guests with a selection of over 125 sakes. Signature dishes include the Kampachi sashimi, braised Kobe beef short ribs with seared foie gras, and lobster and scallops in an uni butter sauce.
Executive Chef: Chef Stephane Chevet
Award-winning chef Tom Colicchio’s Craftsteak is a stylish steakhouse–adorned with bronze, leather and steel–which attracts a sophisticated crowd. The menu boasts an extensive array of steaks, including corn-fed and grass-fed beef as well as various cuts of Japanese Wagyu. A mouth-watering selection of fresh fish and shellfish is also available.
Executive Chef: Chef Robert Kirchhoff
(USA & Canada)
Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK)
Call 00800 10 10 11 11
Call 0120 086230
Call 800 822 005
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