Vegas Tempts Even Your Taste Buds

From upscale steakhouses to casual pizza joints, new restaurants on The Strip satisfy every craving
Las Vegas is known for its shows, shopping, gambling, and nightlife. But all of these activities require sustenance, and thankfully Sin City offers top-notch dining. No matter what type of meal you’re looking for, you can safely bet on one of these three new restaurants.
Kumi Japanese Restaurant + Bar. Mandalay Bay Resort and Casino’s Kumi Japanese Restaurant + Bar by Chef Akira Back, which opened in July 2013, combines a modern Japanese menu with a Korean-American twist. The tranquil ambiance of natural woods and hammered steel accents juxtapose the DJ spinning beats you can’t help but groove to in your seat. With such a large menu, it’s best to bring a few guests and share several plates, such as the crispy rice with blackened tuna, seared albacore with crispy onion, rock shrimp tempura with Sriracha ranch, and miso black cod. Signature rolls include Hot Mess (crab and sashimi poke in a creamy sauce), Crispy Pork Belly with Brussels coleslaw, and 007 Octopussy, with crab, spicy octopus, and crispy potatoes. 
Five50 Pizza Bar. Did you know that 550 degrees is the ideal temperature to cook your pizza to perfection? So that’s precisely what the wood-fired oven at ARIA’s casual Five50 Pizza Bar is set at, ensuring handcrafted pies that take the best of the East Coast’s bold flavors and Italy’s delicacy to create such delicious 16-inchers as Gotham (pepperoni, sausage, salami, mozzarella, and grana padano) or North Beach (clams, smoked mozzarella, sweet onions, and oregano). Other highlights from Chef Shawn McClain, who opened this spot in July 2013, include the Brussels sprout salad with smoked shallot vinaigrette and pork shoulder cannelloni.  
Tom Colicchio’s Heritage Steak. In August 2013, award-winning celebrity Chef Tom Colicchio brought his passion for cooking with fire to The Mirage. Located in the hotel’s atrium, this 220-seat restaurant is illuminated by an open kitchen in which meats are prepared entirely over an open flame — from wood-burning ovens to charcoal grills. Notable starters include the rich wood-roasted onion soup, raw Hamachi with smoked crème fraîche and caviar, and braised pork belly with fried oysters. The don’t-miss main course is a show-stopping, perfectly seasoned 8-ounce Japanese Wagyu ribeye that quite literally melts in your mouth.