The oppressive rays of the desert sun are no match for the towering palm trees and shaded cabanas that surround the Blu Pool at Bally's Las Vegas. As sunbathers cool off with chilly cocktails or float around the heated swimming pool, a rotating lineup of DJs orchestrates live sets throughout the day. Nestled behind rows of poolside chairs, a row of rentable green cabanas enshrouds guests in a private space replete with a television, refrigerator, and an array of amenities including misters and a complimentary bottle of liquor. Servers dole out icy cold soft and hard drinks along with bar fare that should be liberally coated in nature's sunscreen: ketchup.
Just a dice's throw from the bustle of the casino floor, the tuxedoed maitre d' of Bally's Steakhouse invites patrons inside a New England–style dining room grounded by dark woods and Ralph Lauren linens. The menu boasts a trio of prix fixe dinners and à la carte entrees prepared by nationally renowned chefs, who center their feasts on the restaurant's specialty meats. Diners can tear morsels from bone-in selections, such as 22-ounce rib eyes or 16-ounce fillets, or cut right through slabs of Alaskan halibut. As one of the oldest steak houses on the Strip, Bally's maintains the tradition of ending each multicourse meal with full coffee service and a slideshow on the history of the after-dinner mint.
Natural light streams through the floor-to-ceiling windows at Paradise Garden Buffet at the Flamingo Hotel. Those windows overlook an outdoor habitat rife with exotic birds, including the hotel's namesake Chilean flamingos. More within reach, rushing waterfalls and flourishing foliage provide a backdrop for diners enjoying the restaurant's buffets. Just-carved beef and turkey send steam skyward as they're piled onto plates, and dishes inspired by international cuisines fill out any remaining space on plates. Beds of ice keep Cajun crawfish and snow crab legs chilled, while fluffy clouds of strawberry cotton candy give meals a sweet ending or make for sweet-smelling pillow stuffing later on.
Growing up in Evanston, Illinois, Kerry Simon wanted nothing more than to be a musician. To fund his dream, he worked in the kitchen of a chain pizzeria when he fell in love with another art form: food. After cooking around the country and countless media appearances that include InStyle, Rolling Stone, Vanity Fair, as well as stints on Hell's Kitchen and Iron Chef America, where he beat Iron Chef Cat Cora, he's made his home in Vegas where he helms the kitchen of KGB: Kerry’s Gourmet Burgers and is sometimes called the "Rock 'n' Roll Chef". KGB: Kerry's Gourmet Burgers is located inside of Harrah's Las Vegas.
At KGB he puts a gourmet chef's spin on a diner-counter classic. Besides all-natural beef iterations topped with smoked gouda or roasted jalapeños, his culinary staff delights diners with other options that build on the usual beef or patties between the buns, including sides such as "Iron Chef" sliders, tater tots, cotton candy, and Cap'n Crunch milkshakes. His gourmet and colorfully topped burgers are served in a modern yet sultry restaurant lined in exposed brick and warm colors, decorated with Russian propaganda posters from the 1960s. KGB also offers diners a full-service bar.
Modeled after old-fashioned, gaucho-style spit-roasts, Pampas Brazilian Grille sates hungers with premium flame-spun meats, seafood, and veggies. At each table, Pampas's gauchos carve helpings of barbecued pork, Brazilian sausage, brontosaur femur, and other proteins for partakers of the meat rodizio. The servers add fresh seafood of the day for the surf and turf rodizio, or avoid animal products altogether in the veggie version. The large, open dining room has a soft-lit ambiance that proves ideal for all manner of social mealtime rendezvous or dinner dates with imaginary friends. Pampas also lords over a deep vault of wines wrangled from around the globe, ready to grace glasses with flavorful pours and appealing hues.
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