Culinary Heavyweights Abound: MGM Grand
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 has a great line-up of top executive chefs and is my pick for the 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. NobHill Tavern, by chef Michael Mina, is based on San Francisco cuisine, using ingredients from California flown in fresh daily. Mina was busy in 2004, opening both his SanFrancisco eatery, Mina’s, in the Westin St. Francis Hotel and a second restaurant in the MGM called SeaBlue, which features Mediterranean cuisine. Also at the MGM is Fiamma, an extension of the SoHo eatery made famous by executive chef Michael White. Wolfgang Puck extends his vast repertoire of restaurants with Wolfgang Puck Bar & Grill, a simple bistro gracing the casino floor.
>>More information about dining at MGM Grand