20 Best Restaurants in North Strip, Las Vegas

This sleek restaurant may be decorated primarily in neutrals, but the food by James Beard–nominated chef Nicole Brisson brings plenty of color. Her updated Italian classics include Tuscan carne cruda with lemon, capers, and shallots; herb tagliatelle with rabbit ragu; a whole branzino; and a 120-day dry-aged 42-ounce tomahawk. At lunch, choices include a sausage and fontina tart, and charred octopus. Ciccetti Hour is from 3:30 to 5 pm daily. When the weather’s grand, dine on the lovely expansive patio, which is surrounded by olive trees saved from the old Stardust.

The rare Greek restaurant on the Las Vegas Strip certainly doesn't disappoint, although you'll pay exceedingly well for the experience. Chef Costas Spiliadis flies in fresh fish from the Mediterranean; you pick out the piece of fish at market price and select how you'd like it prepared. Starters such as Greek bottarga are a nice complement to the main courses. Also worth sampling: the Milos Special, lightly fried zucchini with eggplant, tzatziki, and saganaki cheese. And the aesthetic experience matches the cuisine, the architecture echoing ancient Greece with stone, wood, and marble. The Greek gods would approve.

In a town where restaurants come and go almost as quickly as visitors' cash, the longevity of this steak house, which opened in 1958, is itself a recommendation. Both locals and visitors adore the classic atmosphere with red-leather seating, polished dark wood, and stained-glass windows for the huge slabs of well-prepared meat. Steak, prime rib, lamb chops, king crab legs, and Italian classics such as eggplant parmigiana and chicken of the angels are particularly popular, as are tableside preparations of Caesar salad, bananas foster, and cherries jubilee. Some of the booths are reputed to be the same ones where Elvis, Frank Sinatra, and other members of the Rat Pack—not to mention some infamous mobsters—used to sit.

The Lake of Dreams is the crown jewel of Wynn Las Vegas, and Lakeside is the setting. If the weather’s pleasant, opt for a waterside table with a view of the outdoor water show and the resort’s pine forest. You’ll find lots of classics on this menu, such as bouillabaisse, roasted lobsters, and king crab, as well as an array of steaks. Caviar is served with warm blini and toast points for that authentic experience.

With all the panache of an Asian royal palace, this fine-dining restaurant serves some of the choicest Chinese food on the Strip. Chefs present contemporary French-inspired cuisine that blends the Cantonese, Shanghai, and Sichuan traditions. The decadent imperial Peking duck dinner, carved table-side, is a showstopper, but don't overlook options that could include fried prawns with candied walnuts and a kalamansi-honey sauce, garlic beef tenderloin with black-pepper sauce, or the amazing Three Cup Sea Bass with ginger-soy reduction. Vegan options are available.

Caviar Bar has tweaked its name to clarify its broader mission, but Michelin-starred chef Shaun Hergatt is still at the helm, and this still is the place if caviar is your thing. Hergatt brings his A game with at least six types of the precious little fish eggs; caviar appears in such dishes as Tasmanian ocean trout with calamansi and trout roe, but there are plenty of (fish) egg-less dishes, too, including seared foie gras, Alaskan black cod, steaks, and fresh oysters. Needless to say, you can also order your caviar in portions of 50 or 125 grams, and the menu offers many other selections from the shellfish and raw bar.

The Wynn prides itself on doing everything bigger and better than others in town, so the fact that fans rave about this buffet is no surprise. The place boasts 16 "food kitchens" (or live-action cooking stations), with such specialties as eggs Benedict or Latin food. There are 90 choices in all, some of them made to order and including vegetarian and vegan selections. Dinner has an emphasis on seafood, including Dungeness crab, snow crab legs, sushi, oysters, clams, shrimp, and pan roasts, but meat selections may include prime rib, brisket, strip loin, steamship round, tri-tip, ham, and roasted duck. The dessert table, with highlights including crêpes and crème brûlée, never disappoints. Upgrade to the Ultimate Buffet Experience to get a 1.5-pound lobster served to your table, or indulge in the Unlimited Pour Package for unlimited wine, beer, or cocktails.

Dine on the fairyland patio or inside, behind a wall of windows, in view of gardens in and out. The menu does, as you might expect, lean heavily to steaks, including domestic and imported wagyu, but there’s also a good variety of seafood, including a raw bar. Start with the "Everything Spiced" brioche or caviar poppers and move on to lobster en croute or black cod with oyster mushrooms. There are special themed headliner menus, a prix-fixe three-course pre-show menu, and a vegan menu. No guests younger than 18 are allowed on Fridays and Saturdays.

It has a famous forebear known for a cocktail—Harry’s Bar in Venice, where the Bellini was created by Giuseppe Cipriani Sr. in 1948—but this intimate spot tucked away among the Wynn Plaza Shops, near the main gate, is worth seeking out for the food, too. Try a signature dish like steak tartare or carpaccio “alla Cipriani,” seafood or lamb chops from the Josper grill, or calves’ liver with fried polenta. Or splurge on the 28-ounce grilled wagyu tomahawk. 

This supper club in the Tower Suites at Wynn, where guests are advised to dress elegantly (no athletic apparel or flip-flops), evokes a more glamorous era in its decor and menu of classics with elevated twists. The Caesar salad is topped with king crab, the crispy potato pave is served with caviar, and the pigs in a blanket are made with wagyu franks. Beef Wellington for two is made with prime filet mignon and served with black truffle pomme puree, and there are steaks, seafood, and even a burger (though made with dry-aged Angus beef). Close your eyes, listen to the jazz singer, and you may just be transported to Las Vegas showrooms of the 1950s. A late-night menu is served after 11 pm.

Chef Emeril Lagasse gives a New Orleans touch to his big city–style steak house at The Venetian. Enter through 12-foot oak doors to find a sedately decorated, modern room in which to relax and enjoy your Strip View or Way Out Westward cocktail, each featuring one of Emeril's signature spirits, along with appetizers such as truffle and Parmesan potato chips; Lagasse's signature barbecue shrimp, served with a petite rosemary-buttermilk biscuit; or the Caesar salad, prepared table-side for two. Among the most popular entrées are the ample, tender cuts of beef, especially the prime boneless or bone-in rib eyes; and grilled buffalo rib eye with chimichurri sauce. And don't miss Emeril's banana cream pie with caramel sauce, chocolate shavings, and whipped cream.

Don’s Prime (one of two steak house options at the Fontainebleau) is steakhouse-y cozy, with dark upholstery and accents and bold graphics on the walls. Prime cuts are by Pat LaFrieda and include a dry-aged Porterhouse and two sizes of filet mignon; Japanese and American wagyu also are available. Other selections include tableside sole Meuniere, dry-aged branzino, lamb, chicken, and seafood. An indulgent side is the King crab loaded potato—with caviar, if you wish.

You’ll know you’ve arrived at Resorts World’s premier Chinese restaurant simply from the elegant, elaborate entry of dark wood with green accents. Inside, there’s a decidedly contemporary feel and a wide-ranging menu of such traditional delicacies as bird’s nest soup and Peking duck but also plenty of vegetarian options, including crispy vegan spring rolls. The extensive menu includes dim sum, barbecue (including pork belly and duck), and live seafood in various preparations, plus poultry, pork, and beef. The five-course tasting menu has such dishes as chilled duck salad with black truffle sauce. There's also an all-you-can-eat Cantonese seafood buffet option.

If you want your Japanese experience to be an exclusive one, this intimate, 12-seater on the Fontainebleau’s top floor is strictly omakase, offering a 17-course mostly sushi menu limited to two seatings each evening at 6 and 8:45. Fish is flown in daily from Japan, and a traceability certificate is posted to let you know where in Japan it and your beef originated. Cocktails are both free-ranging and creative, such as the Yumei, a delicious mix of mezcal, Aperol, Luxardo maraschino, lime juice, and yuzu.

James Beard nominee and former Spago sous chef Evan Funke has brought his pasta prowess to Las Vegas with this sister restaurant to the locations in Hollywood and Miami. The busy and lively atmosphere matches the energetic level of his Roman-style cuisine. Funke puts a spin on the traditional; his funghi pizza has both wild and cultivated mushrooms, scamorza, taleggio, and parmigiano reggiano. Starters include squash blossoms with ricotta romana; main courses include Australian rib chops with peperonata salsa verde, and a grilled whole branzino for the table.

Encore recalls the panache of vintage Vegas by dedicating one of its fine-dining venues to Frank Sinatra. Expect simple, elegantly presented Italian cuisine, such asd risotto with lobster, and ossobuco "My Way." Framed photos of Ol' Blue Eyes (as well as his Academy Award for From Here to Eternity) adorn the ivory-and-ruby-hue indoor dining room. The legendary crooner's music plays softly while well-dressed guests nibble their antipasto next to the fireplace on the outdoor patio. Some just pull up a seat at the swank bar to order a cocktail or postprandial limoncello or grappa. Go ahead and imbibe!—Frankie would approve. A "living well" menu is available. Kids under 5 are not allowed.

The generic name and less-than-glamorous location mean this one tends to fly under the radar, but The Steak House has long been beloved by locals and visitors who are in the know. Its elegant entrance opens onto a room with throwback decor, a glass-enclosed meat-aging room, and an exhibition-style mesquite charcoal broiler. On the menu you’ll find numerous steak cuts, including porterhouse, New York strip, and bone-in ribeye, as well as grilled seafood, lamb, and chicken.

Come to this trendy restaurant for its South American–influenced fresh sushi and sashimi, beautifully prepared and presented, with novel garnishes. Dim lighting, hip music, voluptuous decor, and excellent cocktails complement the exotic fusion of flavors from Japan, Brazil, and Peru. A variety of small plates and brightly seasoned raw seafood are served, as well as sizzling skewers of grilled meats, seafood, and vegetables. Try a side of purple-potato mash, coconut rice, or Peruvian corn with your tobanyaki or teriyaki, and be sure to save room for chocolate banana cake or dulce de leche Japanese doughnuts. Try Samba Hour from 3 to 6 pm Sunday to Friday at the bar. A kids' menu is available.

Reserve a window-side table at twilight to see sunset melt into sparkling night while savoring updated Continental cuisine. From a height of 844 feet, the restaurant's floor-to-ceiling windows offer 360-degree views of the Vegas Valley as the entire 106th-floor dining room makes a complete revolution every 80 minutes. The jaw-dropping views are the big draw, but the food is not overshadowed with a menu featuring such dishes as pan-roasted sea bass with curried coconut and lime broth, a 22-ounce bone-in dry-aged prime ribeye, or rack of lamb with root-vegetable hash. Proposal packages also are available. Although it is generally quiet and romantic, the occasional bungee jumper hurtling past the windows from rooftop thrill rides provides some unexpected excitement. A stationary cocktail lounge for casual sipping is on the 107th floor.

The high-end, modern-Japanese restaurant offers six- and nine-course tasting menus, as well as a 9-course vegetarian version and a private experience in the omakase room Thursday through Saturday. If you’d rather control your own destiny, the myriad à la carte options include various types of sushi priced by the piece, as well as rolls and sashimi. Or choose foie gras, tempura, katsu, robatayaki, lamb, chicken, seasonal fish, and meats including Japanese A5 wagyu.