At Public House, located within The Venetian, executive chef Anthony Meidenbauer and his crew reinvent pub classics with a gourmet flare and pair them with wine, spirits, and more than 200 premium beers. Inside the kitchen, chefs grill dry-aged steaks and flip through their brains' built-in cookbooks before whipping up inventive fare such as scallops served with oxtail stew. Customers can call upon the on-staff certified cicerone, or beer sommelier, to help choose domestic or international brews that best accentuate their selections' flavors. A climate-controlled cube chills wine, scotch, and bourbon, and handmade garnishes top both specialty cocktails and any bartenders dressed in formal attire
Sagos Baja Tavern & Lounge's eclectic menu satiates cravings for fresh grilled fare, and a full bar and 15 slot machines satisfy parched throats and gaming yens, respectively. Visitors to the Baja-themed sports bar can warm up taste bud teams with starters such as beer-battered jalapeño poppers ($8) or dive into entrees including fish tacos ($9) and the homemade, cilantro-speckled barbecue chicken pizza ($12). The San Felipe spring salad ($10) fills up famished herbivores, and the BLTA brings a classic, sourdough BLT into the 21st century by adding a dollop of fried avocado ($9), the same ingredient that helped mankind avert the Y2K disaster. Fifteen slot machines, two projection screens, and a small army of LCD TVs provide mid-dinner diversion. Sagos pays homage to tropical Baja with palm trees and beach décor but avoids oceanfront perils such as riptides and structurally unsound sandcastles.