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COTE at Venetian
Cote Korean Steakhouse at the Venetian Resort in Las Vegas stands as a destination for those seeking a blend of Korean barbecue techniques and American steakhouse traditions. Positioned within the resort’s waterfall atrium, this venue caters to diners interested in upscale meals with interactive elements. For dinner reservations at this Las Vegas restaurant, myrsvp.com handles VIP table bookings, making it straightforward to secure spots for groups or special occasions like bachelor parties. The brand originated in 2017 when Simon Kim launched the first location in New York’s Flatiron District under Gracious Hospitality Management. Kim, a graduate of the University of Nevada, Las Vegas, drew from his early career managing casino floors and restaurants in the city. Cote earned recognition as the initial Korean steakhouse to receive a Michelin star in 2018, setting a standard for combining grilled meats with banchan sides. Following the New York opening, the concept grew to include sites in Miami and Singapore before arriving in Las Vegas in October 2025. This expansion marks a return for Kim to his professional roots, with the Venetian location becoming the largest outpost yet, spanning 17,000 square feet and employing a staff of 150. Diners encounter an environment that merges energy from tableside cooking with structured seating arrangements. The space, crafted by Rockwell Group, includes a central bar surrounded by raised booths in a stadium layout, allowing views across the room. A staircase accesses an upstairs skybox for private gatherings, while a DJ booth adds sound to the mix during service. Dark walls and a ceiling feature resembling a lotus shape contribute to the setup, with gold tones and plant columns defining sections. Smokeless grills built into each table enable guests to cook their selections, fostering participation in the process. Open daily for dinner—Sundays through Thursdays from 5 p.m. to 11 p.m., and Fridays and Saturdays until midnight—the restaurant suits evening plans tied to Las Vegas nightlife. The menu emphasizes beef cuts sourced from USDA Prime, American Wagyu, and Japanese A5 varieties from regions like Kobe, Sendai, and Miyazaki. Many steaks undergo in-house dry-aging for 45, 90, or 120 days. A key offering is the Butcher’s Feast at $88.88 per person, which provides a fixed selection including starters, four cuts grilled at the table, sides such as scallion salad, steamed egg, kimchi stew, and doenjang stew, plus vanilla soft serve topped with soy sauce caramel. For a more extensive experience, the Steak Omakase runs $225, featuring a sequence of premium meats. Among other popular choices, the Blackjack Sandwich—available only in Las Vegas—combines Kagoshima A5 Wagyu, Périgord black truffle, truffle aioli, and milk bread. The raw bar draws attention with a $325 platter that assembles caviar, sashimi, oysters from both coasts, prawns, and lobster prepared as escargot. Starters include build-your-own gimbap with caviar, uni, and bluefin tuna at $198, alongside options like Caesar salad or steak tartare. Entrees extend to black cod in kimchi jjigae sauce, bibimbap, or kimchi wagyu paella made with radish kimchi. Beverages complement the food, with a wine collection exceeding 1,200 labels and glasses starting at $75 for premium pours. Cocktails feature Las Vegas exclusives such as the Showgirls, mixing vodka, Select aperitivo, and strawberries, or the Reserve Martini at $650 using Chopin Vintage Vault vodka, dry vermouth, and orange bitters. This restaurant fits well for celebrations, including bachelor parties, where groups can reserve through myrsvp.com for prioritized access. The combination of grilling interaction and varied menu supports extended dinners, aligning with interests in Las Vegas dining scenes. For those planning pool parties or nightclub transitions, Cote serves as a starting point with its location inside the Venetian. Overall, it delivers a meal centered on quality cuts and shared components, backed by the brand’s established approach to hospitality.
Komodo at Fontainebleau
Komodo at the Fontainebleau Las Vegas serves as a site for pan-Asian dishes influenced by Southeast Asian regions. Set inside the resort on the Strip, this restaurant draws groups for meals before transitioning to nightlife activities. For dinner reservations at this Las Vegas restaurant, myrsvp.com manages VIP table bookings, simplifying arrangements for events such as bachelor parties or corporate gatherings. The concept stems from David Grutman, who established Groot Hospitality after starting in Miami’s club scene. Grutman opened his initial venue, LIV nightclub, in 2008 at the Fontainebleau Miami Beach. By 2015, he introduced Komodo in Miami’s Brickell area as his debut restaurant, focusing on fusion elements from Thai, Chinese, and Japanese traditions. The brand grew under Groot Hospitality, formalized in 2018, with expansions to Dallas in 2023 and Las Vegas in 2024. The Las Vegas outpost aligns with Grutman’s return to the Fontainebleau name, occupying space in the newly opened resort that debuted in December 2023. This location emphasizes shared plates and cocktails, building on the Miami original’s approach to combining food with entertainment. Guests find a setup that integrates dining with performance aspects. The interior includes bamboo columns, red flowers, and cushioned seating arranged in a layout that evokes a dense woodland. Wire sculptures lit from below divide areas, while art pieces from Asia cover walls. A central bar handles drink service, and booths accommodate larger parties. Starting at 7 p.m., DJ sets provide background music, with occasional live acts enhancing the flow. The room holds up to 326 people, making it suitable for buyouts or sectioned events. Open daily from 5:30 p.m. to 11 p.m., with extensions to midnight on Fridays and Saturdays, the schedule fits plans involving pool parties or club visits afterward. The offerings center on small plates, dim sum, raw selections, and larger entrees grilled or stir-fried. Starters include Lobster Dynamite with sriracha and crispy rice, or Thai Beef Jerky in nam jim sauce. Dim sum features Money Bag dumplings containing pork, shrimp, and tobiko at around $22 for a portion. Sashimi options like Otoro Tartare with osetra caviar and rice crackers stand out for raw preparations. Rolls such as the Rainbow, combining crab, tuna, salmon, hamachi, and avocado, cost $30. A prominent item is the Peking Duck at $150, served with cucumber, scallion, hoisin, and pancakes for assembly. Mains extend to Chilean Sea Bass in saikyo miso, or Alaskan King Crab Lo Mein with XO and garlic. Beef cuts include Snake River Farms Szechuan NY Strip or Olive Fed Filet Mignon from Kagawa, priced per ounce starting from $20 upward depending on variety. Sides like Bok Choy with hon shimeji mushrooms or Vegetable Fried Rice with corn and bean sprouts complement proteins. For plant-based choices, Daring Kung Pao Chicken uses shiitake and cashews. Drinks support the meal progression, with cocktails such as the Ginger Passion Mule mixing Belvedere vodka, yuzu, and passion fruit, or the Pineapple Express using Codigo blanco tequila and spicy agave. Wine lists pair with seafood, while sake selections match sushi. Desserts conclude with items like Miso Dulcey Lava Cake alongside espresso crumble and vanilla ice cream, or Komodo Dragon featuring dragon fruit sorbet and toasted meringue. This venue works for celebrations, including bachelor parties, where reservations through myrsvp.com ensure preferred seating. The mix of shared dishes and ongoing music creates extended sessions, tying into Las Vegas restaurant trends. Positioned at Fontainebleau, it acts as a base for those heading to nearby nightclubs or daytime pool events. In total, Komodo delivers plates rooted in regional techniques, supported by the brand’s expansion strategy.
Le Cirque at Bellagio
Le Cirque at the Bellagio Resort in Las Vegas presents refined French preparations in a compact, themed interior. Located within the resort’s lakeside section, the restaurant attracts visitors planning upscale evenings that may lead into shows or late-night outings. For dinner reservations at this Las Vegas restaurant, myrsvp.com coordinates VIP table bookings, easing access for occasions like bachelor parties or anniversary dinners. The establishment traces back to 1974, when Sirio Maccioni founded the original in New York City’s Mayfair Regent Hotel, establishing it as a hub for influential figures through innovative French-Italian dishes. Maccioni’s family oversaw expansions, including a 1997 relocation to the Palace Hotel as Le Cirque 2000, which earned a James Beard Outstanding Restaurant award. The Las Vegas branch debuted in 1998 alongside the Bellagio’s opening, licensed under Maccioni’s oversight and designed by Adam D. Tihany to echo the New York site’s playful aesthetic. It secured a Michelin star in 2008 during the guide’s brief Las Vegas coverage, alongside AAA Five Diamond and Forbes Five-Star honors that persist annually. After a 19-month pandemic closure, it reopened in October 2021 under executive chef Manuel Arrunategui, maintaining the brand’s focus on technique-driven menus. Maccioni’s death in 2020 shifted operations to his sons, who continue the legacy across outposts in Dubai and India, with the Bellagio site as the enduring U.S. flagship. Patrons enter a 70-seat space evoking a compact pavilion, with hand-painted walls in jewel shades of rose, turquoise, and gold framing the room. Chandeliers cast light on mismatched china and banquettes, while large windows frame the Fountains of Bellagio’s sequences every 15 minutes. A recent addition, the Terrazza outdoor area, offers private setups for up to 12 overlooking the water show. Service flows from a stable team, many with over two decades on staff, handling seatings at 6 p.m. and 8 p.m. on operating days: Mondays, Thursdays through Sundays from 5 p.m. to 10 p.m., closed Tuesdays and Wednesdays. The setup encourages paced progression through courses, suiting groups tying meals to nearby entertainment like Cirque du Soleil’s “O.” The carte relies on prix-fixe formats, with a four-course option at $225 per person and an eight-course tasting at $325, excluding supplements for items like foie gras or truffles. Both require full-table commitment and feature seasonal shifts, such as a current Ferrari-inspired pop-up drawing from Emilia-Romagna traditions. Standouts include the Maryland blue crab starter with osetra caviar and ocean water smoke at $85 as a supplement, highlighting briny notes against creamy accents. The black truffle risotto, a recurring favorite, arrives creamy with aged Parmesan and arrives around $95 extra, its earthiness balanced by subtle acidity. For mains, braised veal cheeks in red wine jus with parsnip puree provide tender depth at $145, while the signature sea bass with leeks in Pinot Noir reduction—iconic since the New York era—steams fillets atop wilted greens for $140. The Chocolate Ball dessert caps sequences at $35, a white chocolate sphere cracked tableside to reveal passion fruit sorbet and hazelnut praline. A 900-label wine list, curated by two sommeliers, starts pairings at $150 per person, emphasizing Bordeaux and Burgundy selections. Cocktails like the Cirque Martini with elderflower and prosecco run $22, while non-alcoholic infusions complement lighter courses. This spot suits structured events, including bachelor parties, where myrsvp.com secures window views or Terrazza access for enhanced impact. The fixed menus and fountain backdrop extend stays without rushed pacing, integrating with Las Vegas restaurants’ emphasis on spectacle. At the Bellagio, it positions diners near pools for daytime shifts or clubs for evening extensions. In essence, Le Cirque upholds a lineage of precise execution and warm engagement, centered on layered flavors in a contained yet vivid frame.
Gymkhana at Aria
Gymkhana at the Aria Resort in Las Vegas introduces upscale Indian cooking to the Strip, drawing from regional techniques across the country. Housed in the former Julian Serrano Tapas space, this venue appeals to those building itineraries around evening meals that extend into casino visits or performances. For dinner reservations at this Las Vegas restaurant, myrsvp.com arranges VIP table bookings, streamlining setups for gatherings like bachelor parties or family reunions. The name references colonial-era social clubs in India, repurposed post-independence as spaces for community and leisure. Siblings Jyotin, Karam, and Sunaina Sethi launched the brand in 2013 through their JKS Restaurants group, following their 2008 debut with Trishna in London. Gymkhana quickly gained traction for elevating northern Indian staples with precise spicing, securing a Michelin star in 2014 and a second in 2024—the first for an Indian spot in London. It also took National Restaurant of the Year honors that year and expanded to Dubai in 2022. The Las Vegas site, the initial U.S. outpost, opens in December 2025, partnering with MGM Resorts to fill a gap in fine Indian options on the boulevard. This move coincides with JKS’s broader push into American markets, including a New York location for sister concept Ambassadors Clubhouse later that year. The Sethis emphasize authenticity, adapting dishes while preserving layered profiles that have built a following among travelers. Visitors step through double doors into a foyer lined with mirrors, transitioning to a main area bathed in warm lighting and jewel accents. Forest green marks the entry, giving way to sections with dark wood paneling and elements nodding to Kolkata and Pondicherry residences, like polished timber and subtle northern architectural details. Booths and tables encourage group flow, with a bar area for punch service at the table. The layout supports private sections for up to 16, fitting extended stays amid the resort’s energy. Open daily from 5 p.m., with last seating around 10 p.m. and potential late-night extensions on weekends, the timing aligns with transitions to Aria’s nightlife or pool events the next day. Selections highlight tandoor work, curries, rice preparations, and snack plates for passing. Many items draw from the London menu, with additions tailored to local tastes. Standouts include tandoori masala lamb chops, grilled with yogurt and fenugreek at about $45 for a shareable portion, their char yielding to tender meat. Kid goat methi keema, minced with fenugreek leaves and ginger, arrives as a hearty filling for naan or on its own for $32. The wild venison biryani, layered with basmati, pomegranate seeds, and mint yogurt, serves two at $85, its saffron infusion carrying game notes. Goan prawn curry, simmered in coconut and chili, features shellfish in a coastal broth for $48, paired with rice. Pork cheek vindaloo offers slow-braised cuts in vinegar-tangy sauce at $42, a nod to Goan-Portuguese roots. Chaat plates, like papdi with chickpeas and tamarind at $22, provide crisp starters. Las Vegas exclusives might include a spiced venison variation or fusion bites, though specifics emerge post-opening. Sides such as dal makhani or saag paneer run $18-25. The bar crafts drinks with Indian spirits and fruits, like a gin-based punch with cardamom and lime at $18 per glass, or modern takes on classics using house-infused vodkas. A tasting menu, echoing London’s £95 format (around $125 here), sequences courses with wine pairings starting at $100 extra. This structure suits paced evenings, where groups linger over shared elements. Ideal for bachelor parties, the setup allows myrsvp.com to lock in bar proximity or semi-private corners for seamless hosting. The focus on communal plates and bold profiles matches Las Vegas restaurants’ role in multi-stop nights. At Aria, it connects easily to daytime pools or evening clubs, rounding out visits. Gymkhana thus plants a benchmark for refined regional fare, carried by JKS’s track record of consistent delivery.
SW Steakhouse at Wynn
SW Steakhouse at the Wynn Resort in Las Vegas delivers a focused take on American chophouse fare, with emphasis on aged beef selections and seafood pairings. Nestled along the Lake of Dreams, this spot draws crowds for pre-theater meals or post-gaming indulgences. For dinner reservations at this Las Vegas restaurant, myrsvp.com facilitates VIP table bookings, ensuring prime positioning for events such as bachelor parties or client outings. The operation launched in 2005 as part of the original Wynn Las Vegas rollout, under the vision of Steve Wynn, who shaped the property as a benchmark for integrated luxury. Initial oversight fell to executive chef David Walzog, whose direction earned the venue Forbes Four-Star status from its debut and consistent nods from Zagat surveys. In 2021, Mark LoRusso stepped in as head chef, bringing experience from multiple Wynn kitchens like Lakeside and Wing Lei. LoRusso’s background in Italian-American home cooking informs his approach, prioritizing connections formed over shared plates. The restaurant has held its ground amid Strip evolutions, appearing on Food Network’s “The Best Thing I Ever Ate” for its signature rib eye and maintaining a 4.7 rating across thousands of OpenTable reviews. As Wynn’s flagship steak destination, it reflects the resort’s commitment to elevated casual settings, with no expansions beyond Las Vegas to date. Diners access the space via a descending escalator near the Overlook Lounge, entering through double doors into a 250-seat layout that overlooks the 40-foot waterfall and nightly Lake of Dreams performances—choreographed sequences of lights, puppets, and projections starting at dusk. The design employs neutral tones with metallic highlights, plush seating in curved booths, and open framing to capture the water feature without obstruction. A central bar manages quick pours, while private rooms accommodate up to 50 for tailored menus. Service operates with a team trained for seamless pacing, handling tables from 5:30 p.m. onward: Sundays through Thursdays until 10 p.m., and Fridays through Saturdays to 11 p.m. The flow suits extended sessions, where groups watch shows mid-meal, blending quiet reflection with subtle animation from the lake. Selections spotlight wet-aged prime cuts alongside in-house dry-aged options, with certified Japanese A5 Wagyu from Hyogo Prefecture exclusive to the Wynn. The menu structures around steaks priced by cut size, starting from 6 ounces. Top draws include the chile-rubbed double cut rib eye for two at $168, its spice crust yielding to marbled tenderness grilled over mesquite. The dry-aged tomahawk chop, bone-in at 32 ounces for $145, arrives tableside for carving, praised for its caramelized exterior. Wagyu filet mignon, an 8-ounce portion at $120, offers buttery texture with minimal seasoning. Seafood counters balance the proteins, like diver sea scallops with Brentwood corn and lime at $52, or king crab ravioli in brown butter for $48. Sides enhance the mains: black truffle creamed corn at $22, or fennel mac and cheese baked with Gruyere for $18. Vegan entries cover starters such as grilled cauliflower steak with romesco at $28, and entrees like mushroom Wellington for $62. The wine program spans 800 labels, with sommelier-guided pairings from $75 per person, and corkage at $50 per bottle for outside selections. Cocktails, like the Luxury Old Fashioned with Wynn barrel-select rye at $22, nod to the resort’s custom spirits. This establishment aligns with bachelor parties through myrsvp.com-booked sections overlooking the lake, allowing toasts amid the shows. The steak-centric plates and vegan adaptations support diverse groups, fitting Las Vegas restaurants’ role in celebratory circuits. Within the Wynn, it links directly to pool areas for afternoon starts or XS nightclub for late extensions. At its core, SW Steakhouse channels disciplined grilling and scenic integration, anchored by LoRusso’s steady hand on a proven foundation.
Delilah at Wynn
Delilah at the Wynn Las Vegas functions as a supper club that layers New American plates with ongoing performances, appealing to crowds shifting from tables to dance areas. Tucked into the Tower Suites section of the resort, the spot supports pre-club gatherings or standalone evenings. For dinner reservations at this Las Vegas restaurant, myrsvp.com oversees VIP table bookings, coordinating access for setups like bachelor parties or milestone toasts. The concept emerged in 2016 from h.wood Group, a Los Angeles-based outfit founded by John Terzian and Brian Friedman, known for blending food with nightlife at venues such as The Nice Guy and The Highlight Room. Delilah debuted as a 1920s-inspired lounge in West Hollywood’s Sunset Tower, channeling Gatsby-era aesthetics through walnut paneling and vintage lighting to draw celebrities for intimate nights. Its success prompted a 2021 expansion to Las Vegas as part of Wynn’s post-pandemic refresh, partnering with the resort for a 12,000-square-foot space designed by Todd Avery-Lenahan. This iteration nods to 1950s Strip showrooms, incorporating live acts to fuse dining with entertainment. By 2025, the brand has extended to Miami and Fort Lauderdale, cementing h.wood’s model of experiential hospitality that prioritizes social flow over isolated meals. Under executive chef Josh Smith, the Las Vegas menu refines comfort-driven selections, earning mentions in Eater’s best new spots lists for its theatrical delivery. Entry leads through marquetry doors into a multi-zone layout that balances seclusion and spectacle. A sunken central bar anchors the room, flanked by brass palm sculptures rising to a high ceiling, while burled walnut walls and velvet seating create pocketed nooks for conversations. A small stage hosts rotating talent—jazz trios on Sundays, vocalists midweek, and DJ transitions after 10 p.m.—with aerialists or burlesque elements appearing unannounced to punctuate service. The no-photos policy preserves discretion, suiting high-profile visits in a back dining room. Capacity reaches 300 across levels, with a Bubble Bar for standalone drinks and private alcoves for up to 20. Dress code leans upscale casual, favoring collared shirts amid the resort’s polished crowd. Operations run Sunday through Wednesday from 5:30 p.m. to 10:30 p.m., extending to 2 a.m. Thursday through Saturday; a Champagne-focused brunch launches Saturdays at noon, featuring a $150 multi-course share with live bands. This rhythm positions Delilah as a pivot between daytime pools and XS nightclub extensions. The lineup stresses shareable starters, grilled proteins, and indulgent finishes, with tableside flourishes like carved beef or flaming desserts. Seafood towers dominate openers, such as the chilled assortment of king crab legs, lobster tails, shrimp, West Coast oysters, and hiramasa ceviche with dill aioli and mignonette, priced at $163 for two to four or $303 for larger groups. The King Crab Caesar adapts the classic with chunks of chilled meat over romaine, anchovy dressing, and Parmesan crisps for $48. Among entrees, Wagyu Beef Wellington stands out at $128, encasing Australian tenderloin in puff pastry with foie gras and mushroom duxelles, sliced for communal serving. Dry-aged bone-in rib eye, a 20-ounce cut at $98, arrives with herb butter and optional add-ons like Maine lobster tails for $55 extra. Chicken tenders and waffles, a brunch staple extending to dinner, layer buttermilk-fried tenders over corn waffles with maple syrup and hot honey at $42. Sides such as truffle fries or creamed spinach run $20 each, while vegan picks include grilled hearts of palm “scallops” with romesco at $32. Desserts escalate the show: the Bee-Sting Baked Alaska, torched tableside with honeycomb and pistachio ice cream, serves four at $65, or the shareable Delilah Sundae with candied pecans and boozy cherries for $50. Beverages amplify the evening, with master mixologist Mariena Mercer Boarini’s list reworking standards— the Delilah Martini blends gin, vermouth, and olive brine at $22, while bottle service starts at $500 for premium labels from a 500-selection wine program. Non-alcoholic punches with seasonal fruits offer $18 alternatives. Suited for bachelor parties, myrsvp.com can reserve stage-adjacent booths or the Bubble Bar for fluid hosting amid the acts. The emphasis on passed dishes and fluid programming encourages lingering, mirroring Las Vegas restaurants’ integration of meal and movement. Inside the Wynn, it bridges afternoon pool sessions to late-night club runs, enhancing multi-venue plans. Delilah, in sum, orchestrates accessible opulence through curated sequences, rooted in h.wood’s knack for sustained engagement. RECOMMENDED REQUEST – 30 Days in advance
Mizumi at Wynn
Mizumi at the Wynn Resort in Las Vegas channels Japanese methods through sushi counters, grilled preparations, and teppanyaki displays, pulling in patrons for structured meals that fit into resort circuits. Positioned near the lobby amid the Tower Suites wing, the restaurant facilitates transitions from afternoon slots to evening slots. For dinner reservations at this Las Vegas restaurant, myrsvp.com organizes VIP table bookings, handling details for scenarios like bachelor parties or quiet proposals. The site opened in October 2005 as a cornerstone of the Wynn Las Vegas launch, curated by Steve Wynn to elevate the property’s dining profile with imported elements from Tokyo’s Ginza district. Designer Yoshiaki Ito drew on traditional Japanese pavilions for the layout, incorporating a 40-foot waterfall and koi pond visible through glass walls to create an enclosed retreat. Early direction came from executive chef Genji Saito, whose focus on pristine seafood secured Forbes Five-Star ratings from year one and Mobil Four-Star nods through 2008. In 2012, Jeff Ramsey assumed the role after training in Japan as a sushi master and stints at spots like Minibar by José Andrés, shifting emphasis to omakase sequences and sake integrations. Ramsey’s tenure brought Michelin-level precision without the guide’s formal stamp, alongside partnerships like the 2018 Dassai sake debut on the Strip. Post-2020 pauses, Mizumi resumed under Ramsey’s guidance, holding a 4.7 OpenTable score from over 1,500 reviews and appearing in Condé Nast Traveler’s top Wynn picks. It remains a solo location, underscoring Wynn’s strategy of contained excellence over chains. Access occurs via a short corridor from the casino floor, opening to a 200-seat expanse divided into zones: a sleek sushi bar for 20, a robatayaki hearth for open-flame work, and a separate 40-seat teppanyaki room with iron griddles. Floor-to-ceiling panels frame the garden’s flow, where koi navigate streams under bamboo screens, while neutral linens and low partitions maintain separation. Outdoor terraces add 50 seats overlooking the same water feature, subject to a $175 per person minimum that covers most orders. Service deploys a certified sake sommelier alongside mixologist Mariena Mercer Boarini for pairings, with seatings from 5:30 p.m.: Mondays through Thursdays and Sundays to 10 p.m., Fridays and Saturdays to 10:30 p.m. The progression allows for show-like elements, such as teppanyaki flips or omakase unveilings, extending time without pressure and linking to nearby Lake of Dreams viewings. Dishes prioritize daily airlifted fish from Tokyo markets, structured around nigiri sets, shared platters, and fixed courses. The 12-course Omakase at $350 per person sequences bluefin toro, otoro with sea urchin, and Kyoto wagyu nigiri, each adjusted for freshness. Teppanyaki menus start at $125, delivering hibachi lobster tails, certified Angus filets, and jumbo shrimp tossed with fried rice and vegetables for groups of eight. Robatayaki selections feature black cod marinated in saikyo miso for $58, its skin crisped over binchotan coals to pair with daikon. Sashimi assortments assemble hamachi collar, kanpachi, and madai at $95 for four pieces, drizzled with ponzu reductions. Rolls like the seasonal tempura asparagus with shiitake and quail egg run $28, while vegan entries include nasu eggplant grilled with miso glaze at $32. Sides such as enoki mushrooms in shiso butter or lotus root chips add $18-24. Desserts close with matcha mochi filled with red bean paste at $16, or a green tea parfait layered with azuki for $20. The 200-label sake list, including rare daiginjo grades, begins pairings at $120, complemented by cocktails like the Miyabi—mandarin vodka with umeshu and Kyoho grape—for $24. This arrangement benefits bachelor parties via myrsvp.com-secured teppanyaki slots or terrace sections, enabling interactive starts to nights. The modular formats and garden seclusion promote drawn-out exchanges, echoing Las Vegas restaurants’ function as anchors in sequenced outings. At the Wynn, Mizumi adjoins pool access for midday pivots or SW Steakhouse follow-ups for mixed groups. Ultimately, it sustains a commitment to sourced precision and zoned immersion, fortified by Ramsey’s cross-cultural command.
Hakkasan Restaurant at MGM
A Modern Cantonese Odyssey: Discover Hakkasan at MGM Hakkasan at MGM offers a contemporary take on classic Cantonese cuisine, delivering an unforgettable dining experience that blends exquisite flavors with a sophisticated ambiance. A Culinary Journey Through Modern Cantonese Hakkasan’s menu is a testament to culinary artistry, showcasing innovative dishes that celebrate the vibrant flavors of Cantonese cuisine. Indulge in exquisite creations such as: Dim Sum Platter featuring a selection of delicate dumplings and steamed buns Crispy Duck Salad with a unique blend of sweet and savory flavors Sizzling Cantonese-style Roasted Duck a showstopping dish prepared tableside Stir-fried Lobster with Ginger and Shallot a luxurious and flavorful seafood masterpiece An Elegant and Intimate Setting Hakkasan’s ambiance is sophisticated and refined. The restaurant boasts an elegant and intimate setting with sleek décor, soft lighting, and a sophisticated color palette. It’s the perfect destination for a special occasion, a romantic dinner, or a sophisticated evening out. Planning Your Visit to Hakkasan Reservations at Hakkasan are highly recommended due to its popularity. To ensure you secure your table at this acclaimed restaurant, utilize the convenience of MYRSVP.com. This user-friendly platform allows you to easily select your preferred date and time, and confirm your reservation in just a few clicks. With reservations at Hakkasan restaurant, you’re also permitted complimentary access to Hakkasan Nightclub upstairs. Embark on a culinary adventure at Hakkasan at MGM. Book your dinner or nightclub reservation today through MYRSVP.com and discover the exquisite flavors of modern Cantonese cuisine.
Mastro's Ocean Club at Crystals
Mastro’s Ocean Club at The Shops at Crystals in Las Vegas centers on fresh catches from coastal waters, alongside prime cuts grilled to order, drawing in groups for composed evenings amid retail energy. Positioned in the heart of CityCenter, this outlet suits diners layering meals with shopping or shows at nearby Aria. For dinner reservations at this Las Vegas restaurant, myrsvp.com manages VIP table bookings, simplifying coordination for occasions like bachelor parties or executive meetups. The chain traces to 1995, when brothers Jeff and Bob Mastro launched their first steakhouse in Scottsdale, Arizona, building on family roots in Midwestern butchery and Chicago’s meatpacking trade. By 2006, the brand joined Landry’s Inc., enabling growth to over 20 sites nationwide, with Ocean Club variants emphasizing shellfish and fin fish over full beef lineups. Recognition came via Zagat’s top rankings for service and Wine Spectator awards for cellars exceeding 15,000 bottles. The Las Vegas location debuted in 2010 within the Crystals mall, designed as a central fixture to capture foot traffic from the $8.5 billion development. Architect Jon A. Jerde framed it around a multi-level “Tree House” structure, using reclaimed woods to evoke a suspended lodge, which has since hosted figures from entertainment circles. Under Landry’s umbrella, it sustains a formula of high-volume turns with dedicated staffs, holding a 4.5-star average from 8,900 OpenTable logs and frequent nods in Vegas dining guides for consistent execution. Entry routes through the mall’s glass expanse to a hostess station, ascending stairs or elevators to a 300-seat interior wrapped in mahogany beams and sapele paneling that form the Tree House canopy. Glass walls on three sides expose views of passing shoppers and escalators, blending seclusion with subtle observation, while dim spots and leather chairs cluster around low tables for contained talks. A lounge bar handles early arrivals with piano sets from 6 p.m., transitioning to fuller bands after 8 p.m. on select nights, keeping volume measured for dialogue. Private alcoves fit 12 to 40, ideal for segmented events, and the setup enforces a business casual code—no shorts or sneakers—to align with the upscale flow. Hours cover dinner daily from 5 p.m., closing at 9 p.m. Sunday through Thursday and 10 p.m. on Fridays and Saturdays, with brunch slots from 10 a.m. weekends at $75 for bottomless mimosas and coastal plates. This cadence positions it as a midday anchor or evening lead-in to Bellagio fountains or Omnia club. The slate leans toward chilled towers and broiled entries, with steaks as supporting players in the Ocean Club format. Seafood towers assemble tiers of Alaskan king crab legs, Maine lobster claws, jumbo shrimp cocktail, and East-West oysters over dry-ice mist, scaled for two at $95 or six at $265. A la carte highlights include the butter-poached Nova Scotia lobster tail at $68, its flesh steeped in drawn butter for silken pull. Chilean sea bass, branzino-style with tomato-fennel relish, clocks at $62, sourced line-caught for flaky lift. Among proteins, the 16-ounce New York strip from Niman Ranch wet-ages 28 days before a 1,500-degree sear, priced at $72 with drawn butter pools. Bone-in rib eye follows at $85 for 18 ounces, its cap marbling rendered crisp. Sides amplify portions: the warm lobster mashed potatoes, folded with chunks of claw meat and chives, serve two to four at $38, a chain staple that draws repeat orders. Asparagus spears with hollandaise or creamed spinach with bacon run $16 each. Desserts land light, like lemon cake with berries at $18, or the signature butter cake—a dense pound variant with ice cream—for $22. The beverage slate spans 500 labels, with pairings from $60 per person via certified guides, and cocktails such as the Ocean Breeze—vodka, elderflower, and cucumber—at $20. This configuration aids bachelor parties, where myrsvp.com can claim Tree House perches or lounge clusters for elevated oversight. The tower presentations and piano undertones stretch interactions, reflecting Las Vegas restaurants’ place in layered agendas. At Crystals, it neighbors high-end outlets for pre-meal browses or T-Mobile Arena for post-dinner crowds. Overall, Mastro’s Ocean Club upholds a blueprint of theatrical arrivals and sourced simplicity, grounded in the Mastros’ enduring supply networks.
Scarpetta at Cosmopolitan
Scarpetta at The Cosmopolitan of Las Vegas delivers coastal Italian plates with an emphasis on house-made pastas and Mediterranean seafood, appealing to diners weaving meals into vibrant Strip evenings. Situated on the third floor overlooking the resort’s Chandelier Bar, this venue serves as a prelude to nightlife or a standalone draw for intimate gatherings. For dinner reservations at this Las Vegas restaurant, myrsvp.com secures VIP table bookings, streamlining arrangements for events like bachelor parties or date nights. The brand began in 2008 when chef Scott Conant opened the first Scarpetta in New York’s Meatpacking District, building on his reputation from L’Impero and Alto with LDV Hospitality. The name, meaning “little shoe” in Italian, nods to sopping up sauce with bread—a nod to rustic roots. The New York flagship earned a James Beard nomination and three-star New York Times reviews, prompting expansions to Miami, Philadelphia, and the Hamptons. The Las Vegas outpost launched in 2010 as The Cosmopolitan’s debut dining anchor, designed by David Rockwell to blend polished comfort with open energy. Conant’s oversight ensures consistency, with executive chef Jorge Espinoza managing the kitchen since 2021, refining recipes like the signature spaghetti that landed on Eater’s “essential dishes” lists. Scarpetta holds a 4.6 OpenTable rating from over 7,000 reviews and Forbes Four-Star status, reflecting its draw for both locals and visitors within the resort’s dynamic ecosystem. Guests enter via escalators from the casino, arriving at a 200-seat space with dark walnut floors, cream leather banquettes, and retractable windows framing Bellagio fountain views. Marble accents and low chandeliers create a warm envelope, while a central bar serves pre-dinner negronis and a private room fits 30 for secluded events. The layout balances open sightlines with tucked corners, encouraging lingered conversations without isolating tables from the hum. A smart-casual dress code—think collared shirts, no athletic wear—aligns with the upscale yet approachable tone. Open daily from 5:30 p.m. to 10 p.m., with Friday and Saturday extensions to 11 p.m., the schedule supports pre-show dinners or transitions to Marquee nightclub and Cosmopolitan pool parties. The menu prioritizes pastas crafted in-house daily, alongside proteins and shareable starters rooted in Italian coastal traditions. The signature spaghetti with tomato and basil, a Conant hallmark, delivers al dente strands in a bright sauce for $32, its simplicity masking precise reduction. Agnolotti, stuffed with short rib and bone marrow, arrives in sage butter with parmesan for $38, balancing rich filling against delicate sheets. Seafood mains include black cod with caramelized fennel and mussel jus at $52, its flaky texture offset by briny depth. Grilled branzino, filleted tableside with caper-herb salsa, runs $48, sourced from Mediterranean waters. Meat options feature a 14-ounce veal chop with mushrooms and marsala glaze at $65, its crust yielding to tender pink. Starters like yellowtail crudo with preserved lemon and chili oil cost $26, while burrata with roasted beets and hazelnuts is $24. Sides, such as polenta with truffled mushrooms or charred broccolini, range $14-18. Desserts highlight the coconut panna cotta with guava coulis at $16, creamy with tropical lift, or a chocolate-hazelnut torta for $18. The 400-label wine list, heavy on Italian varietals like Barolo, starts pairings at $80, with cocktails like the Scarpetta Spritz—prosecco, Aperol, and blood orange—at $20. This setup suits bachelor parties, with myrsvp.com locking in window tables or bar proximity for group energy. The shareable pastas and visual plating extend meals, aligning with Las Vegas restaurants’ role in curated nights. At The Cosmopolitan, Scarpetta connects to rooftop pools for daytime shifts or nearby Jaleo for varied follow-ups. In essence, it channels Conant’s vision of accessible refinement, blending technical rigor with flavors that invite return visits.
Beauty & Essex at Cosmopolitan
Beauty & Essex at The Cosmopolitan of Las Vegas offers a mix of shareable American dishes with global influences, set in a speakeasy-inspired space that transitions seamlessly into the resort’s nightlife pulse. Located off the casino floor on the second level, this restaurant draws groups for dynamic meals that complement plans for shows or club outings. For dinner reservations at this Las Vegas restaurant, myrsvp.com handles VIP table bookings, ensuring smooth arrangements for events like bachelor parties or celebratory gatherings. The concept originated in 2010 when chef Chris Santos partnered with TAO Group to open the first Beauty & Essex in New York’s Lower East Side. Santos, known from Food Network’s Chopped, crafted a menu blending comfort food with bold flavors, housed in a former furniture store reimagined as a glam lounge. The brand’s success led to expansions in Los Angeles and Las Vegas, with the Cosmopolitan location opening in 2016 as part of the resort’s dining evolution. Designed by AvroKO, the space channels vintage allure with modern polish, earning praise in Vegas Magazine for its “retro-chic” vibe and a 4.5 OpenTable rating from over 6,000 reviews. Under Santos’s oversight, executive chef John Johnson adapts the menu for local palates, incorporating Vegas-exclusive plates while maintaining the group’s focus on social dining. The brand, now part of Tao Group Hospitality’s portfolio, thrives on creating immersive experiences that bridge food and entertainment. Guests enter through a mock pawnshop facade, a nod to the New York original, passing vintage trinkets before stepping into a 10,000-square-foot expanse with 250 seats. The interior unfolds across two levels: a main dining room with velvet booths, crystal chandeliers, and gold accents, and a lofted lounge overlooking the action. A pearl-adorned staircase connects the areas, while a central bar serves craft cocktails amid mirrored columns. Live DJs spin low-key tracks from 7 p.m., escalating to club beats post-9 p.m., fostering a fluid shift from dinner to late-night mingling. Private rooms for up to 20 suit secluded events, and a casual dress code—favoring stylish attire over athletic wear—matches the upscale yet relaxed tone. Open daily from 5 p.m. to 10 p.m., with extensions to 11 p.m. on Fridays and Saturdays, the schedule aligns with Cosmopolitan’s pool parties or Marquee nightclub follow-ups. The menu emphasizes small plates for sharing, alongside heartier mains and indulgent sweets. Standout starters include the grilled cheese, smoked bacon, and tomato soup dumplings at $22, a playful bite blending creamy cheese with savory broth. Tuna poke wonton tacos, with avocado and spicy mayo, cost $24 for a set of four, balancing crisp shells with fresh fish. Mains feature the blackened sea bass with miso glaze and charred broccolini at $48, its caramelized crust offsetting delicate flakes. The 48-ounce bone-in rib eye, grilled with herb butter for $145, serves two to three, sourced from Double R Ranch for robust marbling. Vegan options include a cauliflower steak with romesco and chimichurri at $32. Sides like truffle mac and cheese or crispy Brussels sprouts with maple glaze run $14-18. Desserts shine with the donut ice cream sandwich, pairing warm cinnamon donuts with bourbon vanilla ice cream for $16, or the towering chocolate layer cake at $20. The 300-label wine list, leaning toward Napa Valley reds, starts pairings at $70, while cocktails like the Essex Mule with vodka, ginger, and yuzu ($19) or the tableside-prepared Smoked Old Fashioned ($22) add flair. This setup caters to bachelor parties, with myrsvp.com securing loft tables or bar-adjacent spots for group momentum. The shareable plates and evolving music keep energy high, reflecting Las Vegas restaurants’ role in multi-stop evenings. Within The Cosmopolitan, Beauty & Essex links to rooftop pools for daytime plans or nearby STK for varied dining. Ultimately, it delivers Santos’s vision of bold, approachable fare in a setting that amplifies connection and spectacle.
Carbone Riviera at Bellagio
Carbone Riviera at the Bellagio Resort in Las Vegas channels coastal Italian preparations with a heavy lean toward seafood arrivals, pulling in visitors for measured progressions that sync with fountain cycles or evening shifts. Overlooking the property’s central lake from the former Picasso quarters, this site positions itself as an entry to structured nights amid the resort’s layout. For dinner reservations at this Las Vegas restaurant, myrsvp.com takes charge of VIP table bookings, coordinating placements for setups like bachelor parties or extended family meals. The concept flows from Major Food Group, established in 2011 by chefs Mario Carbone and Rich Torrisi alongside Jeff Zalaznick, who met through shared shifts at Torrisi Italian Specialties in New York. Their early joint, Parm, debuted in 2011 as a sandwich counter, followed by the flagship Carbone in 2013 within the Greenwich Village shell of the century-old Rocco Restaurant. That spot recast mid-20th-century red-sauce houses through exacting technique and red-sauce familiarity, drawing three stars from Pete Wells in The New York Times and a Michelin nod before its 2022 lapse. Major Food Group scaled to over 50 outlets worldwide, including Carbone branches in Miami (2021), Dallas, Hong Kong, Riyadh, and the original Las Vegas edition at Aria in 2015, which set local benchmarks for reservation pressure and celebrity turnover. Riviera extends the line as a seafood pivot, opening November 7, 2025, in the 25-year Picasso void—once a two-Michelin-star holdout—through a tie-up with MGM Resorts. Founders framed it as the brand’s apex for ocean-sourced work, with daily flights from global fisheries underscoring the push into uncharted territory for their portfolio. Diners cross from the Via Bellagio corridor into a 150-seat arrangement shaped by Martin Brudnizki, blending Riviera trim with Strip scale through linen drapes, brass fixtures, and a raw bar island chilled over crushed ice for live pulls. Floor-to-ceiling glass captures the lake’s every surge, while a terrace adds 40 outdoor chairs for direct alignment with water arcs, weather permitting. Service deploys captains for edge-of-table reveals, like filleted soles or cracked crustaceans, in a room divided by low screens for partial enclosure. A bar zone handles aperitifs, and sections for 12 to 25 handle overflow from the main flow. The pace builds around fountain timings, with seatings from 5 p.m.: daily to 10 p.m., stretching to 11 p.m. Fridays and Saturdays. This framework links to Bellagio’s new Riva yacht charters—33-foot cruises on the lake for $1,500 per hour, holding six with a skipper—for pre-meal arrivals or inter-course breaks, tying into pool access or O theater runs nearby. The slate assembles chilled assortments, wood-grilled entries, and pasta builds, with pricing reflecting prime sourcing. Towers stack East Coast oysters, stone crab claws, and chilled shrimp at $125 for two or $250 for four, misted for theater. Salt-baked branzino, cracked open to yield fillets in olive oil and herbs, serves two at $98, its skin crisp from herb-infused crust. Grilled Dover sole, filleted with brown butter and capers, follows at $125 for the whole fish. Signature crossovers include Spicy Lobster Meatballs at $32, blending shellfish chunks in tomato-fennel broth, or the two-pound Lobster Pasta at $185, tossed with bucatini and nduja for heat. From the core menu, Spicy Rigatoni Vodka arrives at $38, its cream cut by Calabrian chili. Sides like grilled artichokes with bagna cauda or fingerling potatoes in aioli run $18-22. Plant-forward picks cover a grilled octopus with chickpeas and preserved lemon at $45. Closers feature a bomboloni assortment with zabaglione at $24, or gelato flights at $20. The beverage run covers 500 labels, with Italian whites from $18 per glass and pairings from $100, alongside drinks like the Riviera Negroni—Campari, vermouth, and limoncello—at $22. This configuration supports bachelor parties, where myrsvp.com claims terrace slots or yacht tie-ins for layered hosting. The tableside elements and view alignments draw out sequences, suiting Las Vegas restaurants’ place in plotted circuits. At the Bellagio, Carbone Riviera adjoins Spago for lighter pivots or Prime for meat shifts, while feeding into club paths. In full, it advances Major Food Group’s command of period-infused delivery, now tuned to tidal rhythms in a landmark frame.
Bazaar Meat at Palazzo
Bazaar Meat by José Andrés at The Palazzo Resort in Las Vegas redefines the steakhouse through Spanish-inflected grilling and raw preparations, centered on premium proteins with dramatic presentations. Positioned on the lower level off the lobby, this outlet attracts groups for immersive sessions that feed into casino flows or late shows. For dinner reservations at this Las Vegas restaurant, myrsvp.com oversees VIP table bookings, facilitating access for occasions like bachelor parties or corporate retreats. The venture stems from José Andrés, who formed ThinkFoodGroup in 1997 after relocating from Spain to Washington, D.C., where he built acclaim at spots like Café Atlántico for molecular touches on Iberian roots. Bazaar Meat debuted in 2014 at the SLS Las Vegas (later Sahara), marking Andrés’s push into meat-forward concepts amid his growing Strip presence with Jaleo and é. The original 10,000-square-foot site, designed by Philippe Starck, introduced theatrical elements like cotton candy-wrapped foie gras, earning a James Beard Best New Restaurant nod in 2015 and consistent Forbes Five-Star ratings. After a decade, it closed at Sahara on July 31, 2025, to relocate southward, reopening September 4, 2025, in the former Dal Toro space as part of Venetian’s $1.5 billion upgrade. This 20,000-square-foot expansion under executive chef Frank Medina incorporates new raw bar expansions and aligns with Andrés’s humanitarian work via World Central Kitchen, while joining Bazaar Mar and Zaytinya in his local portfolio. The move underscores the brand’s evolution from novelty-driven outpost to Strip staple, with global siblings in Miami and Washington, D.C. Patrons descend from the lobby into a layout that merges open spectacle with segmented zones, seating over 428 across a central wood-fired kitchen visible from every angle. The interior employs brass accents, linen partitions, and a raw bar island for chilled displays, fostering a sense of controlled chaos around grill flames and carving stations. Three private rooms handle 12 to 25, a dedicated event area suits buyouts, and a covered terrace adds 50 al fresco seats for year-round use. Service layers in showmanship, such as tableside martini builds or suckling pig reveals, with a team pacing courses to match the room’s build. A bar area manages early pours, and the setup enforces upscale casual attire—no shorts or hats—to fit the resort’s refined crowd. Operations run daily from 5 p.m. to 10 p.m., extending to 11 p.m. on Fridays and Saturdays, with brunch previews eyed for weekends; this timing dovetails with Palazzo pool parties or TAO nightclub extensions. The offerings build around fire-kissed cuts, chilled towers, and shareable bites, with a $295 tasting menu sequencing 10 courses for full tables. Raw selections lead with beefsteak tomato tartare in a sneaker-shaped vessel at $28, its diced fruit layered with mustard ice cream for contrast. Caviar service assembles California white sturgeon over crème fraîche cones at $125, a bite-sized ritual. The cotton candy foie gras, torched to melt the sugar shell around seared liver, runs $32, blending sweet and game notes. Cured meats feature jamón ibérico de bellota sliced tableside at $48 for two ounces, its acorn-fed silk paired with Marcona almonds. Mains spotlight the bison tomahawk, a 32-ounce chop from sustainable herds grilled over oak for $145, yielding to pink center with bone marrow butter. Wagyu-Black Angus rib-eye blend, dry-aged 35 days, arrives at $125 for 16 ounces, charred for caramel depth. The quarter suckling pig from Fermín in Spain, roasted in cazuela for crackled skin, serves four at $180 with piparra peppers and gem lettuce. Seafood counters with a $165 tower stacking oysters, shrimp, and lobster tails over ice. Sides include truffled fingerling potatoes or charred leeks with romesco at $18-22. Plant-based entries cover grilled portobello with aged cheddar at $36. Desserts pivot to a new gelato cart with flavors like olive oil and sea salt at $20 per scoop, or the returning nitro caipirinha-frozen tableside for $22. The 800-label wine program emphasizes Rioja and Ribera del Duero from $18 per glass, with pairings at $150; cocktails revive the Magic Mojito—rum over dissolving cotton candy—for $24. This framework aids bachelor parties, where myrsvp.com reserves terrace access or kitchen views for interactive pacing. The passed small plates and fire displays prolong engagement, suiting Las Vegas restaurants’ integration into extended itineraries. At The Palazzo, Bazaar Meat neighbors Lavo for lighter follow-ups or Venetian pools for midday resets. Overall, it propels Andrés’s command of bold sourcing and staged delivery, now scaled for broader immersion in a flagship frame.
Mother Wolf at Fontainebleau
Mother Wolf at the Fontainebleau Las Vegas channels Roman cooking through pasta shapes, wood-fired pies, and shared starters, drawing crowds for meals that anchor nights on the north Strip. Integrated into the resort’s dining lineup, this outlet fits sequences involving lounge stops or pool transitions. For dinner reservations at this Las Vegas restaurant, myrsvp.com coordinates VIP table bookings, easing logistics for groups handling bachelor parties or milestone events. The project centers on Evan Funke, who honed skills at Italian outposts like Spago and Lucques before launching Felix Trattoria in 2017 as his Venice statement on pasta craft. Funke’s 2020 cookbook American Sfoglino detailed handmade noodle techniques, building a base for Mother Wolf’s 2021 debut in Hollywood’s Melrose space. That site, backed by Tartine Bakery co-founder Josh Kuoyumjian and Back of House Hospitality, reinterpreted la cucina Romana with a 200-seat layout evoking ancient forums through frescoed walls and central hearths. It drew quick acclaim, including Eater LA’s 2022 Restaurant of the Year, despite a 2023 ownership dispute that Funke resolved to retain control. The Las Vegas extension arrived with Fontainebleau’s December 2023 opening, marking Funke’s Strip entry amid 36 new food concepts like Contramar and Don’s Prime. At 12,000 square feet, it expands the brand’s reach while prioritizing local draw over tourist transience, with Funke overseeing menus from his West Coast base. This outpost has climbed rankings, landing on Las Vegas Weekly’s top Italian lists by early 2025 for its focused execution. Patrons navigate the casino’s edge to a foyer with arched entries, stepping into a main room where terracotta tiles and vaulted ceilings frame a bustling wood oven. Banquettes line perimeter walls in deep greens, while high-top communal tables near the bar encourage overlap among parties. A private space holds 38 for closed-door menus, and the full layout accommodates 200 seated or 325 standing for receptions. Staff circulate with Amaro carts for digestifs, pacing service to allow for shared passes without haste. Dim fixtures and occasional live strings from 8 p.m. build a contained buzz, distinct from the resort’s broader flash. Dress runs smart casual, with collared options over tees. Hours structure around evenings: Sundays through Thursdays from 5 p.m. to 9:30 p.m., Fridays and Saturdays from 4 p.m. to 10:30 p.m., suiting pre-club builds or post-pool wind-downs at adjacent Vive Lounge. The card assembles antipasti, pastas, and grilled finishes, with portions scaled for two to four. Funke’s sfincione focaccia, topped with tomato confit and oregano, starts tables at $18, its spongy crumb a house ritual. Crispy short rib meatballs, fried with pecorino and tomato broth, follow at $28, their crunch giving way to braised depth. Among salads, finocchi e miele combines shaved fennel, Honeycrisp apple, and Parmigiano-Reggiano for $24, crisp with subtle sweetness. Pizzas deploy Roman-style thin crusts, like the wild mushroom pie with fontina and thyme at $38, blistered from oak exposure. Pasta anchors the progression: tonarelli cacio e pepe weaves square strands in pecorino foam for $32, its pepper grind sharp against silk. Rigatoni carbonara, guanciale-laced with egg yolk and black pepper, clocks at $35, emulsified for coating cling. Linguine with Manila clams and chili arrives at $36, briny clams in garlic-wine base. Mains extend to wood-roasted branzino with fennel and olives at $58, filleted for even char. Sides such as grilled artichokes in bagna cauda or roasted fingerlings run $16-20. For lighter closes, affogato with espresso and gelato hits $15, or bomboloni doughnuts with custard at $18. The 400-label list favors Lazio whites from $16 per pour, with pairings at $90; cocktails include a Roman mule with vodka and limoncello at $20. This structure works for bachelor parties, where myrsvp.com targets bar-edge tables or private corners for steady flow. The communal formats and digestif service extend stays, matching Las Vegas restaurants’ spot as connectors in resort loops. At Fontainebleau, Mother Wolf adjoins Komodo for Asian shifts or the property’s pools for daytime links. In total, it carries Funke’s precision in dough and flame to a scaled canvas, rooted in Roman threads that sustain beyond the meal.
The Mayfair Supper Club at Bellagio
Mayfair Supper Club at the Bellagio Resort in Las Vegas merges classic American fare with integrated performances, creating a space where meals unfold alongside vocal sets and choreography. Overlooking the resort’s central fountains from a dedicated window line, this establishment pulls in parties for evenings that span dining and light spectacle. For dinner reservations at this Las Vegas restaurant, myrsvp.com arranges VIP table bookings, prioritizing fountain-facing spots for events such as bachelor parties or group outings. The venue launched in late 2023 as part of MGM Resorts’ push to revive supper club formats on the Strip, drawing from mid-century models in New York and London rather than a single founding narrative. Partnering with Martin Brudnizki Design Studios, known for projects like Annabel’s in Mayfair, the team shaped a 300-seat interior that shifts from seated service to lounge mode. Early buzz centered on its role in Bellagio’s post-renovation lineup, alongside spots like Spago, with quick picks for Wine Spectator’s Best of Award of Excellence in 2024 and 2025 for a 400-label collection. Executive chef-driven updates keep the focus on elevated comfort plates, earning 4.5 averages across Yelp and OpenTable from thousands of logs, though some note inconsistencies in pacing during peak turns. As a standalone concept, it fills a gap for hybrid experiences, evolving from daily dinners into “Mayfair After Dark” weekends without branching elsewhere yet. Visitors move from the casino’s east side through brass-handled doors into a setup layered with velvet seating, brass railings, and a raised stage for unscripted drops. The main floor clusters tables in rows facing the performance area, with a rear lounge for 60 handling overflow or standalone drinks. Floor-to-ceiling glass captures fountain eruptions every 15-30 minutes, syncing visuals to song cues without overpowering talks. Staff manage flows with roving servers for shared plates, while a central bar preps infusions amid low brass fixtures. Private areas seat 10-18 for fixed menus at $150 per head, suiting contained groups. The dress leans upscale casual—collared tops, no athletic gear—to match the era’s polish. Operations start at 5 p.m. daily: closing at 10 p.m. Sundays through Thursdays, and 11:30 p.m. Fridays and Saturdays, when the room pivots to DJ-driven lounge with bites until 1 a.m. This progression ties into nearby O theater slots or pool recoveries the following day. Selections cover chilled openers, grilled centers, and plated finishes, scaled for passing with supplements for rarer tags. The seafood tower, stacking East-West oysters, shrimp, crab claws, and lobster over shaved ice, draws orders at $65 per person minimum for two, its chilled array misted for arrival drama. Caviar service layers California sturgeon or ossetra over blini with crème fraîche and shallot at $150 for an ounce, a staple for elevated starts. Among proteins, the A5 Wagyu New York strip, seared rare with herb butter, runs $98 for 10 ounces, its melt prized against pepper crust. Dry-aged tomahawk chop, bone-in at 36 ounces for $145, serves three with au jus pools and optional sides. Lobster thermidor, stuffed tails in gratinéed sauce, hits $68, blending shellfish with aged cheddar notes. Salads like wedge with blue cheese and bacon provide lighter leads at $22, while forest mushrooms in truffle oil or potato puree accompany mains for $16 each. Vegan routes include grilled hearts of palm with romesco at $32. Closers feature a tableside s’mores assembly with torched marshmallow and graham crumble at $24, or berry pavlova at $20. The wine run emphasizes California cabs from $18 per glass, with guided flights at $80; cocktails such as the Mayfair Martini—gin, vermouth, and olive sphere—go for $22, with non-alcoholic shrubs at $16. This layout benefits bachelor parties, where myrsvp.com claims stage-edge tables or lounge access for seamless shifts. The performance drops and fountain ties extend interactions, positioning Las Vegas restaurants as hubs for blended agendas. Inside Bellagio, Mayfair links to daytime conservatory views or Le Cirque for refined follow-ups. At base, it recasts supper club mechanics through fluid staging and sourced anchors, held by MGM’s operational reach.
Yellowtail at Bellagio
Yellowtail at the Bellagio Resort in Las Vegas fuses Japanese staples with Korean accents through raw fish presentations, grilled skewers, and noodle bowls, serving as a hub for groups plotting fountain watches or club entries. Overlooking the property’s central water show from terrace seating, this location eases into evening circuits with its lounge extension. For dinner reservations at this Las Vegas restaurant, myrsvp.com manages VIP table bookings, locking in fountain-view placements for occasions like bachelor parties or casual catch-ups. The outlet traces to 2008, when chef Akira Back, a former pro snowboarder turned culinary force, debuted the concept amid Bellagio’s push to diversify its global lineup under MGM Resorts. Back, who earned a Michelin star for his Seoul spot Dosani in 2019 and runs outlets from Miami to Dubai, infused Yellowtail with cross-cultural layers drawn from his Korean heritage and Japanese training. The initial 15,000-square-foot setup, crafted by the Rockwell Group, replaced a quieter space to capture high-traffic flows, quickly hitting Forbes Four-Star status and Wine Spectator accolades for its sake program. By 2025, it sustains a 4.8 OpenTable score from over 2,500 diners, with Back’s oversight ensuring tweaks like seasonal omakase rotations. As a Bellagio anchor, it avoids franchising, focusing instead on daily fish flights from Tsukiji markets to uphold the brand’s edge in a competitive seafood scene. Entry passes a 25-by-13-foot bronze yellowtail fin installation into a dual-zone layout: a main dining area with stone floors and wooden beams seating 200, plus a lounge for 100 handling post-meal transitions. Terrace tables add 50 spots aligned with fountain bursts every 15 minutes, while indoor partitions create semi-private pods for 10-20. Servers navigate with sake carts for mid-course pours, maintaining a steady rhythm amid low lighting and subtle house mixes from 8 p.m. The setup calls for smart casual—collared shirts over tees—to blend with the resort’s crowd. Daily operations kick off at 5 p.m., wrapping at 10 p.m. Sundays through Thursdays, and 10:30 p.m. Fridays and Saturdays, with lounge service rolling to midnight for lighter bites and drinks. This cadence supports pre-O show arrivals or pool recoveries into nightlife at nearby Omnia. The lineup organizes around sushi assemblies, hot kitchen outputs, and beverage pairings, with portions geared for communal pulls. The omakase sequence, priced at $175 per person for eight courses, unfolds with chef-selected sashimi like kinmedai or amaebi, progressing to grilled items under Back’s direction. Standouts include the tuna pizza, layering spicy tuna and masago on a crisp rice base for $28, its fusion bite a menu constant since launch. Yellowtail scallion roll, rice-wrapped with avocado add-ons, runs $24, delivering fresh snap in a handheld format. From the robata grill, miso-marinated black cod arrives glazed and charred at $52, its firm flesh balanced by sweet heat. A5 Wagyu, offered as tataki or seared strips at $150 for six ounces, highlights buttery slices with yuzu ponzu dips. Tempura lobster tails, battered and fried with serrano accents, cost $48 for a pair, crisp outside yielding to tender meat. Starters like edamame with chili salt or cucumber sunomono salad go for $16-20, while sides such as vegetable fried rice or enoki mushrooms add $18. Vegan paths cover shiitake tempura or tofu steak in ginger soy at $32. Closers feature matcha cheesecake or mochi ice cream flights at $15. The sake selection exceeds 50 labels, with flights from $75 and bottles up to $2,400 for rarities; cocktails like the Dragonfire—vodka with lychee and chili—hit $22. This arrangement fits bachelor parties, where myrsvp.com targets terrace pods or lounge clusters for fluid group handling. The raw bar reveals and view alignments stretch sessions, echoing Las Vegas restaurants’ function as gateways in resort paths. At the Bellagio, Yellowtail borders Mayfair Supper Club for American pivots or conservatory strolls for daytime links. Overall, it embodies Back’s blend of precision sourcing and lounge accessibility, framed by enduring fountain rhythms.
Catch at Aria
Catch at the Aria Resort in Las Vegas combines Asian touches on seafood towers, sushi assemblies, and grilled steaks, positioning itself as a draw for those sequencing dinners with casino turns or lounge stops. Placed near the lobby between Sage and Julian Serrano Tapas, this spot handles flows from early reservations to extended evenings. For dinner reservations at this Las Vegas restaurant, myrsvp.com oversees VIP table bookings, securing placements for groups tackling bachelor parties or quick team meets. The lineup started in 2011 under Catch Hospitality Group, formed by restaurateurs Jay Roeper, Eben Klemm, and Laurent Le Roy to target coastal markets with interactive formats. Their debut in New York City’s Meatpacking District set a template for blending raw bars with lounge energy, pulling in crowds through shareable plates and late-night shifts. Recognition followed via Zagat’s top seafood picks and expansions to Los Angeles in 2016, where the Hollywood site amplified the brand’s celebrity pull. The Las Vegas branch arrived in November 2018, repurposing the former Bar Masa and Tetsu spaces at Aria into a 7,000-square-foot layout seating 336. This move, backed by MGM Resorts, marked the group’s Strip entry amid a wave of high-profile imports, with executive chef-driven adaptations keeping menus fresh. By 2025, Catch has grown to include Miami Beach and Dallas outposts, plus a steak-focused Aspen variant, while the Aria location holds a 4.5 Yelp average from nearly 2,000 reviews for its consistent draw in a rotating dining scene. Patrons filter through a foyer lined with greenery into a setup that mixes open dining with bar adjacency, evoking an indoor-outdoor shift through retractable elements and neutral palettes. Stone accents and wooden dividers segment the floor, while a sushi counter anchors one end for direct views of knife work. Private sections split into three rooms for up to 60, handling segmented events, and the full space supports buyouts for larger takes. Service deploys roving teams for tower builds and stone-sear reveals, with volume rising from tracked sets around 7 p.m. to fuller mixes later. The code runs upscale casual—collared items over sportswear—to suit the resort’s mix. Daily seatings begin at 5 p.m., closing at 10:30 p.m., with lounge extensions past that barring those under 21; weekend brunches from 10 a.m. to 2 p.m. add daytime slots, linking to Aria’s pool circuits or Liquid Pool Lounge runs. The card organizes around chilled stacks, hand-rolled pieces, and fire-finished mains, with scales for two to six. Towers layer East-West oysters, jumbo shrimp, crab legs, and lobster tails over crushed ice at $95 for smaller groups or $265 for full builds, arriving with mignonette dips. Truffle sashimi, plating hamachi and kanpachi with caviar and shaved black truffle, commands $48, its briny slices elevated by umami hits. Crispy shrimp stacks, tempura-fried with spicy mayo and tobiko, run $32 for a shareable tower. From the grill, A5 Miyazaki Wagyu arrives tableside on hot stones with yuzu soy and garlic oil at $150 for six ounces, searing to custom edges. Dry-aged bone-in rib eye, a 16-ounce cut at $85, pairs with herb butter for charred lift. Mushroom spaghetti weaves wild varieties with snow peas and parmesan at $38, a lighter pull amid heavier tags. Sides cover asparagus with lemon parmesan vinaigrette or truffle fries at $16-20, while vegan swaps include snap pea salads. Brunch pulls in classics like crunchy rice cakes with tuna tartare at $24. The 300-label list favors sake flights from $75 and California whites at $18 per glass; drinks such as the Dragon Roll cocktail—vodka with lychee and chili—go for $22. This format aids bachelor parties, where myrsvp.com claims counter views or private splits for paced reveals. The tower drops and lounge pivots encourage overlaps, fitting Las Vegas restaurants’ spot in resort chains. At Aria, Catch sits steps from pool entries for midday starts or Carbone for Italian follows. In whole, it extends the group’s knack for fluid sourcing and crowd handling, tuned to the boulevard’s constant draw.
LAVO Italian at Palazzo
Lavo at The Palazzo Resort in Las Vegas reinterprets coastal Italian selections through brick-oven pizzas, handmade pastas, and oversized starters, serving as a bridge between structured meals and terrace lounging. Set in the tower’s main lobby area, this space accommodates flows from daytime arrivals to Strip explorations. For dinner reservations at this Las Vegas restaurant, myrsvp.com organizes VIP table bookings, prioritizing terrace access for gatherings such as bachelor parties or weekend brunches. The operation stems from Tao Group Hospitality, founded in 2000 by Jason Strauss and Richard Wolf as a nightlife venture starting with Manhattan’s Supperclub. They expanded into dining with Tao Asian Bistro in 2000, blending food with club elements to attract entertainment crowds. Lavo emerged in 2008 as their Italian entry, opening first in New York City’s Meatpacking District under chef Ralph Scamardella, who drew from family recipes to scale classics for shared tables. The Las Vegas site followed that year in The Palazzo, spanning 20,000 square feet as a quick anchor for the resort’s launch. It pioneered the “party brunch” format in 2011, turning weekend mornings into bottle-service events that influenced Strip trends. Global outposts now include London, Singapore, Mexico City, Los Angeles, and New York, with the Palazzo location earning Wine Spectator awards annually since 2010 for its 300-label Italian focus. A June 2024 closure led to a refresh reopening in October 2024, under Scamardella’s ongoing direction, yielding a 4.5 OpenTable average from nearly 10,000 logs for its consistent energy. Access leads from the valet through lobby doors into a configuration blending lounge zones, main seating for 300, and an outdoor terrace with 100 chairs framed by olive and citrus plantings. Venetian plaster walls and a blue marble bar divide flows, while retractable screens and glass railings open views to passing boulevard traffic. A wood-fired oven anchors the kitchen pass, visible for plate reveals, and private areas hold 20-50 for fixed tastings at $150 per head. Staff handle shared deliveries with roving carts for spritzes, building from quiet seatings to DJ sets post-8 p.m. The dress code favors collared pieces over casual tees, suiting the resort’s blend of visitors. Hours cover dinners from 4 p.m. to 10 p.m. daily, with brunch Saturdays and Sundays from 10 a.m. to 2 p.m. featuring endless plates and mimosas at $95 per person; this supports pre-pool starts or TAO nightclub escalations upstairs. The range structures around antipasti, oven-baked items, and pasta builds, with scales for group pacing. The one-pound Meatball, mixing Imperial Wagyu, veal, and sausage in ricotta-tomato sauce, commands $32, its heft a ritual split for four. Baked Clams Oreganato, littlenecks topped with breadcrumbs and garlic butter, arrives at $28 for a half-dozen, briny with crisp edges. Lobster Scampi Pizza, stretched on whole-grain flour with chilies and parmigiano, runs $48 for the full round, charred from the brick heat. Penne alla Vodka weaves prosciutto and cream into spicy tomato for $36, a Greatest Hits staple at $68 for the four-course tasting. Rigatoni with Sunday pork gravy and house sausage fills bowls at $34, slow-simmered for meaty cling. From the grill, roasted sea bass with fennel and citrus jus provides a lighter close at $58, flaky against herbal lift. Salads like heirloom tomato with bufala mozzarella and basil go for $24, while sides such as truffled fries or grilled artichokes add $16-20. Vegan entries include eggplant parmigiana stacked with marinara at $32. Finishes land on tiramisu layered with mascarpone and cocoa at $18, or gelato flights at $15. The beverage slate pulls Lazio whites from $16 per glass, with pairings at $80; cocktails revive the Lavo Spritz—prosecco, Aperol, and seasonal fruit—for $20. This positioning aids bachelor parties, where myrsvp.com secures terrace clusters or oven-side tables for ongoing pours. The brunch pivots and shared portions sustain momentum, aligning with Las Vegas restaurants’ function in resort transitions. At The Palazzo, Lavo adjoins Venetian pools for morning links or CUT for steak shifts. In scope, it upholds Tao’s fusion of scale and familiarity, now refined through Scamardella’s steady iterations.
Mott 32 at Palazzo
Mott 32 at The Palazzo Resort in Las Vegas assembles regional Chinese preparations from Cantonese, Szechuan, and Beijing origins, with a focus on dim sum baskets and roasted proteins that suit group progressions into casino rounds. Positioned on the casino floor within the Venetian complex, this restaurant facilitates links to nearby slots or lounge arrivals. For dinner reservations at this Las Vegas restaurant, myrsvp.com directs VIP table bookings, targeting central placements for occasions like bachelor parties or brunch extensions. The name draws from 32 Mott Street in New York City’s Chinatown, site of the first Chinese provision store opened in 1851 by Quong Yuen Shing, which seeded the neighborhood’s growth as a cultural anchor. This nod to immigrant enterprise grounds the brand, launched in 2014 by Max Group Holdings in partnership with chef Richard Ekkebus at Hong Kong’s Maxim’s Palace. The debut location in the city’s Lan Kwai Fong district earned a Michelin star in 2015 for its farm-to-table sourcing and rustic executions, blending generational recipes with global ingredients. Expansions followed to Vancouver in 2016 and Bangkok in 2017, with the Las Vegas outpost arriving in late 2019 as the fourth site, timed to the Palazzo’s dining refresh under Las Vegas Sands. Designed by Joyce Wang to fuse New York grit with Chinese restraint and local flair—like a roulette-wheel table and neon duck sign—the 10,000-square-foot space seats 200. It has since claimed Wine Spectator awards for its 200-label Asian cellar and a 4.2 OpenTable average from 1,400 reviews, positioning it among Strip leaders for elevated Cantonese work without further U.S. branches. Diners approach from the gaming area’s edge through etched glass panels into a layout that layers bar seating with banquette rows and a raw counter for direct pulls. Exposed brick and flocked paper offset woven screens, while low pendants cast focus on passing carts loaded with steamed parcels. A private room fits 16 for segmented tastings, and the flow accommodates terrace adjacency for mild weather shifts. Staff sequence deliveries with precision, starting from quiet builds to fuller exchanges post-7 p.m., when tracked lists add subtle lift. The dress code settles on smart casual—collared options over tanks—to align with the resort’s varied turnover. Operations open daily at 4:30 p.m. to 10 p.m., with weekend brunches from 10:30 a.m. to 2:30 p.m. at $98 per person for unlimited dim sum and bubblies, bridging to pool parties or TAO escalations above. The selection organizes around small parcels, wok-fired entries, and noodle finishes, with scales for communal handling. The 42-day Applewood Roasted Peking Duck, hung and smoked before carving tableside with pancakes and hoisin, serves two at $138, its lacquered skin yielding to moist layers. Dim sum highlights include siu mai dumplings stuffed with shrimp and pork at $18 for four, their wrappers gossamer from house rolling. Crispy venison puffs, filled with shredded meat and black truffle, run $22, blending game notes with pastry flake. From the grill, Australian Wagyu short rib in black bean sauce arrives at $68, tender cuts offset by fermented depth. Szechuan dan dan noodles weave hand-pulled strands with ground pork and preserved vegetables for $28, chili oil threading heat through sesame cling. Seafood pulls feature stir-fried lobster with glutinous rice at $98, shells cracked for ginger-scallion pulls. Starters like marinated jellyfish with sesame vinaigrette cost $26, while wild mushroom clay pot simmers enoki and shiitake in oyster broth at $32. Plant-based adaptations cover eggplant with Szechuan peppercorns at $28. Sides such as bok choy in garlic or fried rice with lap cheong sausage add $16-20. Closers land on mango pudding with sago at $14, or sesame balls filled with red bean at $12. The beverage array favors sake and baijiu from $16 per pour, with pairings at $85; cocktails like the Smoked Plum—vodka with lapsang souchong and lychee—go for $20. This arrangement supports bachelor parties, where myrsvp.com claims bar-proximate tables or private draws for steady reveals. The cart services and brunch formats prolong overlaps, suiting Las Vegas restaurants’ place in resort sequences. At The Palazzo, Mott 32 neighbors Lavo for Italian contrasts or Venetian canals for post-meal drifts. In outline, it channels the brand’s commitment to sourced clarity and cultural weave, now embedded in the boulevard’s operational core.
Prime Steakhouse at Bellagio
Prime Steakhouse at the Bellagio Resort in Las Vegas elevates the American steakhouse experience with premium cuts, seafood towers, and a lakeside setting, attracting diners for polished evenings that pair with fountain views or post-dinner shows. Positioned along the resort’s iconic water feature, this venue serves as a cornerstone for structured meals that flow into Bellagio’s nightlife. For dinner reservations at this Las Vegas restaurant, myrsvp.com handles VIP table bookings, securing prime spots for occasions like bachelor parties or anniversary celebrations. Launched in 1998 with the Bellagio’s debut, Prime was crafted by chef Jean-Georges Vongerichten under MGM Resorts’ vision to anchor the property with high-end dining. Vongerichten, known for global ventures like Jean-Georges in New York, designed Prime to blend classic steakhouse fare with subtle French techniques, earning Forbes Four-Star status annually and Wine Spectator’s Best of Award of Excellence for its 500-label cellar. The 14,000-square-foot space, designed by Michael DeSantis, draws inspiration from Gilded Age estates, integrating marble floors and velvet drapes to frame the fountain’s choreography. Under executive chef Steven Jarczyk since 2019, the kitchen maintains consistency, with a 4.7 OpenTable rating from over 5,000 reviews reflecting its draw for both locals and visitors. As a Bellagio exclusive, Prime avoids expansion, focusing on its singular role as a Strip benchmark for steak-driven elegance. Guests enter from the casino’s north end through a chandelier-lit foyer into a layout seating 250 across tiered dining rooms. Floor-to-ceiling windows showcase the fountain’s timed arcs, while a terrace adds 40 seats for direct water exposure, weather permitting. Dark wood paneling and leather booths create intimate pockets, with a central bar serving pre-dinner martinis and a private room for 20 handling tailored menus at $200 per person. Servers deliver tableside carvings with practiced ease, pacing courses to align with the fountain’s 15-minute cycles. The dress code leans upscale—collared shirts, no casual sportswear—matching the resort’s refined crowd. Open daily from 5 p.m. to 10 p.m., with Friday and Saturday extensions to 10:30 p.m., the schedule supports pre-theater visits to “O” or transitions to Hyde nightclub nearby. The menu centers on dry-aged steaks, chilled seafood, and composed sides, with portions designed for sharing. The Grand Seafood Plateau stacks Maine lobster, king crab legs, jumbo shrimp, and Kumamoto oysters over ice at $165 for two or $295 for four, served with mignonette and cocktail sauce for visual impact. The bone-in rib eye, a 24-ounce cut dry-aged 28 days, arrives at $92, its charred crust giving way to marbled depth with herb butter. Japanese A5 Wagyu strip loin, seared rare at $145 for 6 ounces, delivers buttery texture with yuzu kosho accents. Grilled Ora King salmon with lemon beurre blanc offers a lighter main at $58, flaky against citrus lift. Starters include a lobster bisque with cognac cream at $24, its richness cut by tarragon, or a Caesar salad with white anchovies for $20. Sides like truffle mashed potatoes or roasted asparagus with hollandaise run $16-22, while vegan options feature a grilled cauliflower steak with romesco at $34. Desserts highlight the warm chocolate soufflé with vanilla ice cream at $18 or a tableside crème brûlée for $16. The wine list, heavy on Napa Valley cabs, starts at $18 per glass with pairings from $90; cocktails like the Prime Manhattan with barrel-aged bourbon cost $22. This setup suits bachelor parties, with myrsvp.com reserving fountain-adjacent tables or private rooms for group cohesion. The tableside flourishes and view-driven pacing extend meals, aligning with Las Vegas restaurants’ role in curated itineraries. At Bellagio, Prime connects to conservatory strolls for daytime shifts or Le Cirque for varied dining. In essence, it upholds Vongerichten’s balance of bold sourcing and refined delivery, amplified by the fountain’s rhythmic backdrop.
TAO Asian Bistro at Venetian
Tao Asian Bistro at The Venetian Resort in Las Vegas delivers a pan-Asian menu with Cantonese, Japanese, and Thai influences, blending sushi assemblies, wok-fired dishes, and shareable starters in a club-like setting. Positioned off the Grand Canal Shoppes, it serves as a hub for groups transitioning from meals to nightlife or daytime pool circuits. For dinner reservations at this Las Vegas restaurant, myrsvp.com streamlines VIP table bookings, securing spots for events like bachelor parties or corporate gatherings. The concept originated in 2000 when Tao Group Hospitality, founded by Marc Packer, Richard Wolf, and Noah Tepperberg, opened the first Tao in New York City’s Midtown. The venture aimed to fuse high-energy dining with nightlife, drawing from Asian aesthetics and culinary traditions. The Las Vegas outpost debuted in 2005 alongside The Venetian’s expansion, occupying a 60,000-square-foot space that integrates a restaurant, lounge, and nightclub under one roof. Designed by Thomas Schlesser, it became a Strip benchmark, earning Wine Spectator awards for its 300-label cellar and a 4.6 OpenTable rating from over 12,000 reviews. Under executive chef Ralph Scamardella, the menu balances signature dishes with local tweaks, while the brand has grown to include outposts in Chicago, Los Angeles, and Singapore. Tao’s Las Vegas site remains its largest, with its adjacent nightclub reinforcing its draw as a multi-phase destination. Guests enter via a grand staircase lined with koi ponds and Buddha statues, descending into a cavernous layout seating 400 across dining tiers, a sushi bar, and a lounge with DJ booths. Red and gold accents, silk drapes, and stone carvings evoke an East Asian temple, while a 20-foot Buddha statue looms over the main floor. The nightclub zone, accessible post-dinner, adds 600 standing spots with bottle service, and a private dining room accommodates 40 for curated menus at $150 per person. Servers manage high-volume turns with tableside sake pours, syncing with house beats that build from 7 p.m. to club-level energy after 10 p.m. The dress code leans upscale casual—collared shirts, no athletic wear—fitting the resort’s polished crowd. Open daily from 5 p.m. to 10:30 p.m., with nightclub extensions to 4 a.m. on Fridays and Saturdays, it aligns with Grand Canal strolls or Venetian pool parties. The menu emphasizes shared plates, raw selections, and grilled mains, with portions for groups. The Peking duck, roasted whole with hoisin, scallions, and pancakes, serves two to four at $98, its crispy skin a signature draw. Spicy tuna tartare on crispy rice, topped with wasabi aioli, runs $24 for four pieces, balancing crunch and heat. Lobster wontons with shiitake broth and chili oil cost $28, their delicate wrappers a frequent order. From the wok, Mongolian beef with scallions and crispy noodles arrives at $48, tender with savory glaze. Sushi highlights include the yellowtail jalapeño roll at $26, blending citrus and spice. Grilled sea bass with lemongrass and ginger jus offers a lighter main at $52, flaky against herbal notes. Sides like vegetable fried rice or wok-tossed asparagus run $14-18, while vegan options include tofu pad Thai at $32. Desserts feature a fortune cookie-inspired chocolate mousse with mango sorbet at $16 or lychee panna cotta at $14. The sake-heavy beverage list starts at $16 per pour, with pairings from $80; cocktails like the Tao-Tini—vodka, lychee, and yuzu—go for $20. This setup suits bachelor parties, with myrsvp.com reserving lounge-adjacent tables or private rooms for seamless transitions to the nightclub. The shared plates and escalating music sustain group energy, reflecting Las Vegas restaurants’ role in multi-stop itineraries. At The Venetian, Tao connects to canal gondola rides for daytime shifts or Lavo for Italian contrasts. In sum, it delivers Tao Group’s formula of bold flavors and immersive staging, anchored by Scamardella’s consistent execution.
PISCES Bar and Seafare at Wynn
Pisces Bar & Seafare at the Wynn Resort in Las Vegas centers on coastal Mediterranean plates, highlighting raw shellfish displays and grilled catches sourced from regional waters. Overlooking the Lake of Dreams’ nightly sequences, this restaurant draws reservations for sessions that incorporate the water show’s intervals. For dinner reservations at this Las Vegas restaurant, myrsvp.com coordinates VIP table bookings, targeting lakeside placements for groups managing bachelor parties or extended outings. The establishment opened on May 10, 2025, replacing the prior Lakeside concept in a space once eyed for Fiola Mare before that plan shifted. Executive chef Martin Heierling, with a 30-year path including stints at Bellagio’s Sensi and Vdara’s Bardot Brasserie, returned to the Strip under Wynn’s direction to helm this 12,000-square-foot venue. Heierling’s prior roles with groups like STARR Restaurants and Noble 33 brought nods such as a StarChefs Rising Star Chef nomination and a HAT Award from the Good Food Guide. The menu pulls from Greek, Spanish, and Tuscan elements, using imported flours and specialty oils to frame seafood as the lead, with dry-aging applied to select fish for intensified profiles. Early reception positioned it for Michelin consideration, per diner accounts, alongside Wine Spectator recognition for a cellar exceeding 400 labels focused on coastal whites. As Wynn’s latest waterfront anchor, it joins a lineup without immediate siblings, emphasizing the resort’s pattern of contained, high-impact openings. Diners descend from the resort’s east wing into a bi-level arrangement seating 250, where navy walls and mosaic floors in Italian stone reflect light from the adjacent lake. A dual-height bar expands to raw displays of whole fish like branzino and dorado, while commissioned pieces and linen screens divide flows for partial seclusion. Terrace options add 60 chairs aligned with the 40-foot waterfall’s projections—animatronic figures and lights starting at dusk—without blocking sightlines. Service incorporates dry-ice mists for tower arrivals and tableside filleting, handled by a core team pacing around show timings. A private section fits 25 for fixed sequences at $175 per person, and the setup requires seaside chic attire—collared items, no sandals—to suit the balanced crowd. Hours begin at 4:30 p.m. daily for bar access, with full dinners from 5 p.m.: closing at 10 p.m. Sundays through Thursdays, and 10:30 p.m. Fridays and Saturdays, allowing ties to nearby Wing Lei for Asian contrasts or XS nightclub escalations. Selections organize around chilled builds, grilled entries, and starch supports, with scales for two to six. Towers range from the $225 Voyage—oysters, shrimp, and mussels over ice—to the $1,000 Siren’s Offering stacking lobster tails, king crab, and caviar bumps. Caviar croquetas with jamón ibérico and Regiis Ova dollops arrive at $32, their fried shells cracking to briny pairings. Lobster spaghettini, tossed with Tuscan pasta and nduja heat, runs $68, strands clinging to shellfish chunks in chili broth. Grilled dry-aged branzino, three-day treated for firm bite, serves one at $58 with fennel and preserved lemon. Paella alla Pisces layers spiny lobster, calamari, and bomba rice in saffron stock for $95, shared among four. Shawarma paillard chicken, flattened and spiced in za’atar flatbread, offers a non-sea pull at $45, its yogurt base cut by cucumber relish. Sides such as charred leeks in romesco or hand-cut fries with aioli add $16-20, while plant entries include grilled octopus with chickpeas at $48. Desserts shape whimsy, like chocolate fish filled with passion fruit ganache at $20, or olive oil cake with blood orange sorbet for $18. The cocktail run, by Mariena Mercer Boarini, spotlights Spanish gins: the Spirit of the Sea mixes Kástra Elión olive vodka with pepper-stuffed olive at $24. Wine pours start at $18 for Assyrtiko, with flights from $85. This structure fits bachelor parties, where myrsvp.com secures bar overlooks or terrace groups for show-synced toasts. The misted presentations and lake pulses draw out courses, suiting Las Vegas restaurants’ integration into resort progressions. At the Wynn, Pisces adjoins Mizumi for Japanese handoffs or daytime pool access via the Overlook Lounge. Overall, it advances Heierling’s command of layered sourcing and staged reveals, now synced to the lake’s mechanical cadence.
Papi Steak at Fontainebleau
Papi Steak at the Fontainebleau Las Vegas reimagines the steakhouse format with premium beef presentations and live music infusions, catering to crowds building toward theater shows or late lounge visits. Nestled on the second floor opposite the resort’s theater and promenade food hall, this spot channels energy from the north Strip’s buzz into seated progressions. For dinner reservations at this Las Vegas restaurant, myrsvp.com manages VIP table bookings, simplifying access for setups like bachelor parties or group celebrations. The brand took shape in 2022 through a collaboration between David Grutman of Groot Hospitality and the Papi family, whose Miami steakhouse roots trace to the 1980s under patriarch Victor—known for sourcing Glatt Kosher cuts amid South Florida’s dining boom. Grutman, who built his empire from LIV nightclub in 2008 to a portfolio spanning 20+ concepts, infused the project with his signature blend of glamour and pace, launching the first Papi Steak in Miami Beach that year. That site, a 300-seat space in a former bank vault, earned quick traction for theatrical deliveries like tomahawk carvings, pulling Eater nods for its “Vegas-on-the-beach” vibe. The Las Vegas extension arrived with Fontainebleau’s December 2023 debut, occupying 10,000 square feet as the resort’s steak anchor amid 36 new outlets. This outpost scales up the Miami blueprint with kosher options intact, under executive chef-driven oversight that holds a 4.5 Yelp average from 267 reviews and spots on Vegas Magazine’s 2024 newcomer lists. Groot’s expansion strategy keeps Papi contained to these two locations, prioritizing experiential ties over broad rollout. Patrons reach the entrance via escalators from the casino, stepping past marble-tiled host stands into a layout seating 168 across velvet-lined booths and a central bar framed by brass fixtures. Dark woods and crimson drapes evoke 1940s screening rooms, while a raised stage hosts DJ sets or vocal acts from 6 p.m., layering tracks under chandelier glow without overwhelming table exchanges. Private sections range from a 20-seat room for fixed tastings to full buyouts, with glass partitions allowing glimpses of the theater crowd. Service deploys roving teams for edge-of-table reveals, syncing drops to performance cues for fluid handoffs. The setup calls for upscale casual—collared shirts, no sneakers—to match the resort’s draw of conventioneers and performers. Open daily from 5:30 p.m. to 11 p.m., with Friday and Saturday stretches to 11:30 p.m., the rhythm supports pre-Bleu de Chanel lounge arrivals or pool recoveries into Vive Croft’s extensions. The offerings structure around chilled openers, dry-aged centers, and starch pairings, with theatrical scales for communal splits. The signature Papi Steak—a 32-ounce Glatt Kosher tomahawk from Victor’s original supply—arrives tableside on a custom cart for carving at $185, its frenched bone crowned with herb sear. The Australian Wagyu Beef Case, a 55-ounce extravaganza in a lucite display, serves four to six at $650, sliced with au jus and bone marrow accents for melt-in-layer marbling. Seafood counters with a $165 tower of East Coast oysters, Alaskan king crab, and Maine lobster tails over misted ice, drizzled in mignonette. Pastrami salmon, cured belly with rye crisps and mustard aioli, stands as a starter at $32, its smoke threading against brined snap. From lighter pulls, roasted half chicken with jus and fingerlings runs $48, skin rendered crisp over confit leg. Sides amplify the plates: loaded baked potato with cheddar and chives at $18, or creamed spinach folded with nutmeg for $16. Vegan routes include grilled portobello with romesco and quinoa at $34. Desserts escalate the show, like strawberries and cream crème brûlée—torched shell over fruit caviar—at $22, or a tableside s’mores kit for $20. The 400-label wine program leans Bordeaux and Napa from $20 per glass, with pairings at $100; cocktails such as the Papi Old Fashioned—rye with cherry and orange orb—cost $24. This configuration works for bachelor parties, where myrsvp.com locks in stage-proximate booths or private draws for act-synced hosting. The cart unveilings and nightly sets prolong overlaps, suiting Las Vegas restaurants’ spot as launchpads in resort chains. At Fontainebleau, Papi Steak borders Don’s Prime for denser beef runs or the property’s pools for midday handoffs. In total, it merges Grutman’s crowd command with the Papi lineage’s cut precision, tuned to the boulevard’s theatrical undercurrent.
Toca Madera at Crystals
Toca Madera at The Shops at Crystals in Las Vegas reinterprets Mexican steakhouse elements through wood-grilled meats, inventive ceviches, and shared small plates, drawing groups for sessions that extend into Aria’s casino or lounge circuits. Tucked into the upscale retail corridor next to the resort, this outlet supports transitions from shopping hauls to evening plans. For dinner reservations at this Las Vegas restaurant, myrsvp.com coordinates VIP table bookings, ensuring courtyard access for events such as bachelor parties or holiday gatherings. The brand emerged in 2015 under restaurateur Lesley Balla and chef/partner Danny Godinez, who opened the first location in West Hollywood’s Sunset Strip as a response to limited modern Mexican options in Los Angeles. Drawing from Godinez’s background at spots like Border Grill and Balla’s publishing roots in food media, Toca Madera—meaning “touch wood” in Spanish—emphasizes sustainable sourcing with a menu that layers traditional preparations with global accents. The West Hollywood site quickly built a following for its courtyard fire pit and live acts, expanding to Scottsdale in 2018 and Dallas in 2021 under the Madera Restaurant Group. The Las Vegas branch debuted in August 2022 within the Crystals mall, filling a 12,000-square-foot space as the area’s first restaurant to earn Wine Spectator’s Award of Excellence that year for its 250-label agave and tequila focus. Godinez oversees consistency across sites, with the Strip version adapting for higher turns and earning a 4.5 OpenTable score from over 1,300 reviews for its balanced execution amid the boulevard’s pace. Visitors cross from the Crystals’ glass atrium into a layout that spans indoor booths, a central bar, and an open-air courtyard seating 250 total. Terracotta tiles and woven partitions frame a wood-fired grill visible from most angles, while hanging lanterns and greenery create shaded pockets amid the courtyard’s central fire feature. Live musicians or fire performers rotate from 7 p.m., adding layers to the tracked playlist without dominating conversations, and a DJ booth escalates volume post-9 p.m. for lounge shifts. Private areas accommodate 20-60 for customized tastings at $125 per person, with a dress code favoring collared shirts over casual tanks to fit the retail-resort blend. Operations run Monday through Thursday from 4 p.m. to 11 p.m., Fridays and Saturdays from 10 a.m. to midnight with brunch slots featuring a dice-roll promo for free meals up to $1,500 value, and Sundays from 10 a.m. to 11 p.m.; this supports pre-pool brunch at Aria or post-dinner drifts to Omnia club. The slate organizes around raw starters, grilled mains, and composed finishes, with scales for two to six. The tableside guacamole, blended with lime pepitas, pomegranate seeds, and serrano chiles, arrives at $24, its fresh mash paired with plantain chips for textural contrast. Ceviche de mariscos mixes shrimp, scallops, and cucumber in passion fruit leche de tigre for $32, bright acidity cutting through seafood tenderness. Queso fundido, bubbling with soyriso, mushrooms, and onions, serves with flour tortillas at $26, a vegetarian staple drawing repeat pulls. From the grill, the 32-ounce tomahawk rib eye—sourced from Creekstone Farms—flames over mesquite at $145, its bone-frenched cut yielding to pink marbling with optional truffle butter add-on. A5 Wagyu filet, seared for buttery lift at $98 for eight ounces, pairs with elote butter and charred scallions. Lighter options include grilled branzino with fennel and preserved lemon at $58, its skin crisped against herbal notes. Wonton tacos offer bites: tuna with truffle ponzu and caviar at $28 for four, or A5 Wagyu with kizami wasabi for $32. Sides such as truffle quesadilla with black truffles and white truffle oil run $22, while vegan entries cover grilled cauliflower with romesco and quinoa at $28. Desserts conclude with churro ice cream sandwiches at $16, cinnamon-dusted shells enclosing salted caramel gelato, or tres leches cake soaked in three milks for $14. The agave program exceeds 100 labels, with pours from $16 and pairings at $75; cocktails like the Smoked Mezcal Negroni—mezcal, Campari, and vermouth with smoked orange—cost $20. This framework benefits bachelor parties, where myrsvp.com reserves courtyard fire-pit tables or private sections for performer-synced toasts. The shared bites and weekend brunch games foster drawn-out exchanges, tying into Las Vegas restaurants’ emphasis on experiential anchors. At Crystals, Toca Madera adjoins Mastro’s Ocean Club for seafood follows or Aria pools for midday resets. Overall, it extends Balla and Godinez’s approach to ingredient-led innovation, now calibrated for the Strip’s layered foot traffic.
Carbone at Aria
Carbone at the Aria Resort in Las Vegas recasts mid-20th-century Italian-American fare through tableside rituals and red-sauce foundations, pulling in groups for drawn-out meals that feed into casino circuits or lounge arrivals. Set within the resort’s central tower, this restaurant acts as a pivot for evenings blending structured courses with Strip transitions. For dinner reservations at this Las Vegas restaurant, myrsvp.com facilitates VIP table bookings, prioritizing red room access for occasions like bachelor parties or client dinners. The concept traces to 2004, when chefs Mario Carbone and Rich Torrisi opened Torrisi Italian Specialties in New York’s Little Italy as a sandwich counter, evolving it into a full-service spot by 2009 that blended deli roots with upscale touches. Joined by Jeff Zalaznick, they launched the flagship Carbone in 2013 within the Greenwich Village husk of the old Rocco Restaurant, transforming it into a red-sauce homage with velvet ropes and tuxedoed service that secured three New York Times stars and perpetual reservation wars. This blueprint propelled Major Food Group—formalized in 2011—to over 50 sites, including Parm expansions and outposts in Miami, Dallas, and Hong Kong. The Las Vegas edition debuted in November 2015 at Aria, MGM Resorts’ modern anchor, as the brand’s first West Coast foothold in a 10,000-square-foot space designed by Ken Fulk to echo vintage glamour through Murano glass chandeliers and hand-selected artifacts. It quickly claimed Forbes Four-Star status and Wine Spectator nods for its 400-label Italian cellar, sustaining a 4.7 OpenTable average from nearly 2,000 reviews amid the group’s growth. As Aria’s enduring red-sauce draw, it remains a solo Strip presence, underscoring Major Food’s selective scaling. Patrons navigate the casino’s east wing to a velvet-curtained entry, revealing a split layout: the main dining room with 150 seats in leather booths and banquettes under soft pendants, plus the Fontana Room—a crimson-hued private enclave for 40 evoking old Hollywood screening rooms. Marble floors and brass accents frame a central pass for kitchen glimpses, while low partitions foster contained exchanges amid subtle house tracks from 7 p.m. A bar zone manages aperitifs, and the setup enforces upscale casual—collared shirts, no shorts—to suit the resort’s convention blend. Service deploys captains for edge-of-table flourishes like scampi tosses, pacing around high turns without rush. Open nightly from 5 p.m.: Sundays through Thursdays to 10:30 p.m., Fridays and Saturdays to 11 p.m., the cadence aligns with pre-pool brunch recoveries or Omnia club escalations nearby. The lineup structures around antipasti, pasta builds, and protein finishes, with family-style scales for communal handling. The Spicy Rigatoni Vodka, short tubes in prosciutto-laced cream with Calabrian chili, clocks at $38, its heat threading against silky cling. Lobster Scarpariello, claws and tail in lemon-caper broth with sausage and peppers, serves two at $128, a briny tangle yielding to shellfish pull. The Veal Parmesan, pounded cut breaded and layered with mozzarella in pomodoro, arrives at $68 for a single plate, crisp exterior giving to tender slices. Octopus Pizzaiolo, grilled tentacles atop charred flatbread with tomato and oregano, runs $32 as a shareable starter, its char offset by herbal lift. From the grill, the Piccata Chicken—sautéed breast in white wine butter with artichokes—provides a lighter main at $48, bright against caper tang. Sides such as meatballs in Sunday gravy or escarole with garlic go for $18-22, while plant-based picks include eggplant involtini stuffed with ricotta at $28. Desserts pivot to the tableside Lemon Icebox—citrus sorbet in meringue shell cracked for reveal—at $20, or panna cotta with berry coulis for $16. The beverage array favors Barolo and Chianti from $18 per glass, with pairings at $95; cocktails revive the Carbone Negroni—Campari, vermouth, and orange twist—at $22. This division aids bachelor parties, where myrsvp.com claims Fontana Room slots or booth clusters for ritual-driven hosting. The shared deliveries and room splits encourage overlaps, matching Las Vegas restaurants’ function as sequenced hubs. At Aria, Carbone borders Catch for seafood handoffs or the property’s pools for midday links. In measure, it sustains Major Food’s grip on era-specific delivery, now woven into the boulevard’s operational weave. Recommended request time 30 days in advance