Guest Post from Susan Brady
Las Vegas is fast becoming the culinary capital of the United States, drawing in top chefs from both the east and the west coasts. I have found it easier to score a reservation at a top-notch restaurant in Vegas than in San Francisco. If you know when you are going, reservations can be made easily online via the hotel’s website, or by calling directly. A sample of the best to be found amongst the bright lights:
MGM Grand
The MGM Grand has a great line-up of top exective chefs and is my pick for best hotel dining at the airport end of the strip. It has long been home to Emeril Lagasse’s Cajun/Creole restaurant, simply called Emeril’s, and in 2003 opened NobHill with Michael Mina, based on San Francisco cuisine, using California ingredients flown in fresh daily. Mina was busy in 2004, opening both his SanFrancisco eatery Mina’s in the Westin St. Francis Hotel, but also opening a second restaurant in the MGM called SeaBlue, featuring Mediterranean cuisine. Also at the MGM is Fiamma, an extension of the SoHo eatery helmed by executive chef Michael White. Wolfgang Puck extends his vast repertoire of restaurants with the Wolfgang Puck Bar & Grill, a simple bistro gracing the casino floor.
Other posts in this series:
Culinary Heavyweights Abound: Bellagio
Culinary Heavyweights Abound: Caesars Palace
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