Sin City is known for its wealth of Michelin-star and celebrity chefs—Hubert Keller, Guy Savoy, Bobby Flay, Bradley Odgen, Michael Mina, Joel Rubuchon, to name a few—and that list keeps growing, which makes Vegas a formidable contender for Top 5 American foodie destinations. New and anticipated openings abound, with some of the more mouth-watering additions being:
- Cake Boss Buddy Valastro will be opening an Italian-American restaurant, Buddy V’s, this fall at the Palazzo. Taking over the space that previously housed First Food & Bar, the restaurant will serve Italian comfort food, serving dishes based on family recipes. Expect hearty fare like linguini and clams, steak pizzolo, and Sunday gravy, along with some traditional (and delish) desserts.
- Following in the footsteps of Hubert Keller (Burger Bar, Mandalay Place), Gordon Ramsey (BurGR, Planet Hollywood), Kerry Simon (Kerry’s Gourmet Burgers, Harrahs), and Michael Mina (Pub 1842, MGM Grand), Mario Batali and Joe Bastianich have joined forces to open B&B Burger Bar at the Venetian in November. The team effort will feature a beer-driven beverage menu and suds primarily from SoCal and Nevada, of which you can partake indoors with 20 hi-def TVs turned to sporting events or outdoors on their 2,000-square foot patio.
- The Linq, a new venue under construction by Caeser’s Entertainment on the Strip (adjacent to The Flamingo), is dedicated to going big. The main feature of this open-air entertainment district is the High Roller Observation Wheel (the world’s tallest), but not to be outdone is big personality Guy Fieri. The celebrity chef will open Guy’s Original Kitchen and Bar later this fall at the entrance to the Linq.
- Noted LA chef Sam Marvin has opened his 12,500 square foot restaurant/butcher shop Echo & Rig Steakhouse & Butcher Shop in Tivoli Village. This is not your traditional steak house with dark overstuffed leather banquettes and low lighting; the two-story renovated space features full glass frontage, exhibition kitchen, outdoor seating, and offers “nose to tail” dining options.