Looking for the perfect New Year’s Eve dinner fit for your favorite foodie? Look no further than Las Vegas. TravelsinTaste spoke with chefs across the Strip about their menus and what makes them foodie certified. Whether your preference is for steak, seafood, Italian, New American or Asian your taste buds will be thrilled to try any of the options below.
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If you want a pre-dinner treat one can stop by Hyde Bellagio for a Burning Mango cocktail while dining on Kumamoto Oysters with Soy and Citrus Chili “Ice.” Mio Danilovic, sbe VP of Nightclub Operations told us, “Hyde Bellagio is the ideal place on The Strip to enjoy a prime view of the Fountains of Bellagio. Guests can enjoy our signature cocktails and delicious appetizers before they head to a New Year’s Eve dinner.”
For the perfect steak we have the ideal option. Jean Georges Steakhouse at ARIA’s renowned Executive Chef Rob Moore will delight palates with two celebratory tasting menus featuring dishes including a Crispy Sushi Sampler, Wagyu Beef Carpaccio, Angus 300 Wagyu Filet Mignon and Australian Rock Lobster. Revelers will be treated to a champagne toast to ring in 2014 with true gastronomic style. “This menu is intended to be a ‘best-of’ experience highlighting favorites in extravagant dining,” said Moore. “Course after course, diners will be blown away by what we will serve. We even provided two different surf-n-turf options depending on which immaculate cut of beef our guests want to pair with an Australian Rock Lobster.”
If you are looking for something every bit as delicious, but on a less grand scale one can indulge in surf and turf fit for any foodie at Biscayne Steak, Sea and Wine. “Biscayne’s bone-in filet and crab stuffed half Maine lobster with foie gras butter is a perfect celebratory meal for this New Year’s Eve,” exclaimed Will VanDusen, Executive Chef at The New Tropicana Resort in Las Vegas. “We also feature a 200-bottle wine list to compliment the meal in a beautiful and relaxed atmosphere.”
At Celebrity Chef Michael Mina’s eponymous Bellagio location Michael Mina groupies will line up to experience his Caviar Parfait and Tartare Ahi Tuna – both prepared tableside followed by his famous Maine Lobster Pot Pie. For those who haven’t been fortunate enough to try this creation, this creamy lobster rendition of a comfort food classic is served with black truffles and is a fine dining must. After the choice of Sole with champagne butter, Duck with Hudson Valley foie gras or Wagyu, topped off with a Vanilla Mascarpone Cheesecake.
James Beard Award winner Julian Serrano does not disappoint his foodie followers with two special New Year’ Eve menus at his celebrated Bellagio restaurant, Picasso. Guests at the first seating will choose from favorites such as Poached Oysters garnished with Osetra Caviar and Kobe Spheres served with a Ragout of Green Lentils. The later Gala Menu offers a Chef’s Tasting of dishes such as Foie Gras au Torchon, and Center of Alaskan King Crab with black truffle. “New Year’s Eve guests deserve something extra special and I will kick off Picasso’s New Year’s Gala with plump and sweet stingray oysters accompanied with a creamy Champagne Beurre Blanc sauce as the Amuse Bouche,” explained Picasso Executive Chef Julian Serrano. “As they look out at the iconic Fountains of Bellagio, I’d like my guests to know from the very first bite that they are in for a one-of-a-kind-meal.”
MGM Grand’s Italian hot spot Fiamma landed a huge score when they signed Executive Chef Vincenzo Scarmiglia from Sirio earlier this year. New Year’s Eve could prove to be a coming out party for Scarmiglia to his new MGM patrons. If this weren’t an a la carte menu, it would be very difficult to decide between the Terrine of Foie Gras & Lobster and the Crustacean Bisque served with a king crab leg. Instead, diners can happily indulge in both.
If it is Asian you seek there are two whimsical options At ARIA Resort & Casino, Chef Masa Takayama’s teppanyaki concept, Tetsu (loosely translated to Iron Chef) will be living up to its name with a six-course menu that transcends culinary convention. Featuring signature dishes such as Wasabi Cress Chikuwa Salad and Toro Caviar, the menu will delight guests with course after course of dynamic flavors, including an Ohmi Beef Tasting, traditional Buri Tataki and North Atlantic Lobster with pineapple butter sauce. Meanwhile, at Akira Back’s newest venture in Mandalay Bay, KUMI, there is also a six course menu available, though this one is designed for sharing amongst the table. Courses include the “Chef Selection Sushi,” and KUMI’s best rolls – the Crispy Pork Belly topped with coleslaw and the Hot Mess covered in “Screaming O Sauce,’ which is sure to bring tears of joy to any foodie’s eyes.
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