Restaurants in Las Vegas

Dijon and orange walls evoke the sky at dusk. Heavy honey-hued drapes flow down the windows. The remodeling is finished, and after 11 years in business, owners Surjit Heera and Devinder Singh couldn't be happier: India Palace's decor now truly parallels the warm earthiness of a menu of north and south Indian recipes steeped in spices and broiled over smoldering mesquite. Lacquered brown tables groan beneath tandoori dishes, which eagerly unleash clouds of fragrance after long stints in clay ovens. Sinking slowly into a burgundy chair, patrons question waiters about India Palace's catering services, which delight guests and save hosts from deciding which wine goes with which cut of piñata.

When chef John McKibben first opened Grape Street Cafe in 1997, his small restaurant took a back seat to a large front-of-the-house retail area where customers could purchase house-made sauces, salads, and high-quality wines. Though the concept quickly transitioned to focus on the fresh, house-made dishes flying out of his kitchen, McKibben has held on to his retail license and continues to encourage his diners to finish their meal by picking up a bottle of wine to go or commissioning a self-portrait painted with balsamic vinegar.

With the exception of a handful of rotating nightly specials, the menu has stayed largely the same, and Chef McKibben credits the cuisine as the eatery's 14-year secret to success. Dinner finds the shop's signature hot sandwiches, creamy pastas, and pizzas sharing top billing alongside nationally inspired entrees such as a baked Alaskan halibut topped with lemon beurre-blanc and Colorado lamb in a sweet-and-sour mint glaze. According to the Las Vegas Business Press, however, the diverse menu is designed to complement the restaurant’s real draw: its extensive wine selection. Up to 90 vinos are available by the glass each day, with selections that hail from as near as Napa and as far away as Mosel, Bordeaux, Rioja, and Mos Eisley.

Jin Mee Restaurant's team captivates visitors with a diverse spread of authentic Korean barbecue, kimchi dishes, broiled seafood, and colorful stews. They present a bilingual menu that catalogs Korean delicacies such as fish roe stew, kimchi hot pots, and stir-fried squid. As a testament to the notion that grilling barbecue is a trans-cultural culinary tradition, the kitchen staff also flame-cooks tender beef short ribs, brisket, and pork belly right at the dinner table—eliminating the need for guests to bum-rush the kitchen all at once. Jin Mee also pours beverages to go with entrees, such as frosty beer or Korean soju spirits.