At 808 Tapas, two island cuisines converge in a bounty of Japanese and Hawaiian dishes. The worldly palates of executive chef Yoshiyuki Kojima and sous chef Rex Ibanez don't stop there, either. Elements from global recipes influence every one of their dishes, whether it?s the eatery?s take on nachos?ahi tuna poke and avocado atop fried lotus root chips?or their potato-free fries, composed of Panko-crusted slabs of eggplant. Italy even gets its time in the sun with a caprese salad crowned in lomi-lomi salmon, a Hawaiian specialty. Inside the restaurant, diners ponder whether science will ever determine how many Hawaiian islands there are at long communal tables or at the sushi bar, where chefs craft more than 20 roll varieties.
Poshburger Bistro, the latest venture from Michelin-starred chef Conrad Gallagher, brings visitors face-to-face with exotic wild game, albeit wild game that’s sandwiched on a bun. The gourmet eatery’s chefs craft burgers from organic, free-range, grass-fed animals—wild boar, Black Angus and Kobe beef, lamb, ostrich, and elk—as well as from fresh tuna and salmon. They then top their creations with ingredients such as seared foie gras, prune-and-armagnac aioli, and Asian coleslaw. The burgers fly out of the kitchen alongside plates stacked with sides and snacks that pay tribute to the classic burger joint, including spicy buffalo wings and seasoned fries.
Poshburger also embraces the comforting feel of the classic burger joint. Inside the simple cafeteria space, dark-blue-tiled walls surround the communal dining area—rows of polished tables and benches made from blond wood. The simple tables groan under the weight of the adventurous food and glasses filled with craft beers, 1 of more than 30 boutique wines, or the current milkshakes du jour.
The oven-shunning eatery specializes in familiar tastes prepared with herbs, nuts, and veggies, full of their original, uncooked-to-death nutrients. For starters, try the chips and salsa, with the standard tortilla dippers swapped in favor of flax-seed crackers ($5.88). Fish phobes will appreciate the sneaky sushi selection, with maki artfully assembled sans sea meat. Try the the pseudo salmon roll ($12.88), packed with sprouts, avocado, tomato, enoki mushrooms, yam rice, mustard, garlic, and ginger. Wraps, veggie burritos, zucchini-noodle pastas, and veggie burgers round out the garden-centric menu.
In 1983, friends and horse-training partners Barry and Larry opened a small fixer-upper restaurant in Chicago's Lincoln Park neighborhood. They affectionately named it the Wiener's Circle. In the three decades since, the Wiener's Circle has become known for more than just its dogs and burgers: staff members and late-night diners often exchange banter and insults in a crude, yet somehow enticing remix of customer service.
Though The Wiener's Circle Las Vegas doesn't have the vulgar ribbing of its Chicago sister, it does feature the same custom-made grill for cooking the restaurant's famous char dogs and burgers. Each of these creations is made Chicago-style, meaning they're loaded with toppings and any leftovers can be used to reserve a parking spot. Located inside Red Rock Resort, the Sin City Wiener's Circle also boasts new menu items, including crispy chicken fingers and weiners in a blanket.