Las Vegas Restaurant News

New Restaurants

Master Kim’s Wagyu House

Master Kim’s Wagyu House is now open inside Palace Station.

Owned by Las Vegas restaurateur Freddy Hwang, the signature all-you-can-eat Korean barbecue experience offers premium wagyu selections and cuts designed for tableside grilling complemented by house-made sauces, marinades and banchan side dishes. Meats include black angus, American and Australian wagyu, Japanese A5 wagyu and Iberico pork. 

Set in the former space of Tailgate Social, the 6,500-square-foot restaurant is equipped with more than 30 built-in tabletop grills with seating for more than 100 guests. The banchan and premium meat presentations are delivered via conveyor belts to the table.

There are four distinct all-you-can-eat tiers: Premium ($28.95), Signature Wagyu ($69), Vegan ($35.95) and Late-Night ($28.95). Each have a 90-minute time limit and up to 5 meats and 10 sides may be ordered at a time.

The restaurant is open daily 11:30 a.m.-3 a.m. For more info and the complete menu, visit palacestation.com/eat-and-drink/master-kims-wagyu-house.  

DC Burger

After a successful three-month pop-up at Resorts World last year, NADC (“Not a Damn Chance”) Burger, the viral wagyu burger concept from professional skateboarder Neen Williams and Michelin-starred chef Phillip Frankland Lee of Scratch Restaurants Group, has opened its first permanent Las Vegas location.

Located Downtown at the NW corner of 6th and Carson, this new opening brings the concept to 13 locations nationwide. The space mirrors NADC’s signature look with skateboards, photos of skateboarding and skateboard videos playing.

The streamlined menu includes the flagship NADC Burger with two three-ounce patties of 100 percent wagyu topped with onions, tamed jalapenos, pickles, special sauce and New School American cheese; kids cheeseburger with one patty; fries cooked in beef tallow with chipotle peppered ketchup; beast mode fries with pickle/jalapeno relish, cheese and special sauce; house-made brown butter chocolate chip cookies; and Boylan sodas.

NADC Burger Las Vegas is open daily from 11:30 a.m. to midnight. For more info and to order online, visit www.nadcburger.com.

Sartiano’s Italian Steakhouse

Sartiano’s, a culinary hotspot in NYC by BOND Hospitality co-founder Scott Sartiano, has opened its first expansion outside of New York: Sartiano’s Italian Steakhouse at Wynn Las Vegas.

Located adjacent to the private members-only club Zero Bond, prime views can be had from the patio of the Wynn Golf Club and The Sphere. Wet- and dry-aged prime cuts are served, including 40 oz dry-aged bistecca Fiorentina carved tableside with porcini, peppercorn and salsa verde; and 10 oz American wagyu NY strip. Additional highlights include caviar cannoli with whipped mascarpone and chive; and fettuccine Alfredo alla Romana, served tableside with aged Parmigiano and burro di bufala.

The bar program is overseen by Wynn’s master mixologist Mariena Mercer Boarini. An inventive martini program includes the Black Card with Stoli Elit Vodka, nori-infused Italian olive brine, a whisper of Riserva Carlo Alberto Vermouth Torino and Oscietra caviar-stuffed Castelvetrano olives.

Hours are Wednesday through Sunday with the bar open at 4:00 p.m. and dinner service beginning at 5:00 p.m.

 

April 2026

Hayworth

Hayworth is the newest concept from Chef Alex Reznik, a Top Chef Season 7 alum and Beat Bobby Flay champion who has helmed acclaimed kitchens in Los Angeles, New York and Las Vegas.

The menu represents a personal and elevated expression of Reznik’s Eastern European and Jewish heritage with dishes such as agnolotti stuffed with beef tongue with crème fraîche, chicken jus, Meyer lemon and chili crisp; paprikash-style half chicken with duck fat potatoes and dill crème; sablefish glazed in apple honey with parsnip, beurre blanc and trout roe; and 24-Hour wagyu brisket slow-cooked and finished with bone marrow jus, eggplant and sunchoke.

The dessert program, by pastry chef Miloš Babić, features dishes such as honey & olive oil cake with halva (Mediterranean fudge) and goat milk ice cream. The bar program is led by internationally renowned Giuseppe González, known for inventing the Trinidad Sour, which is on the menu along with Benton’s Old Fashioned, Black Manhattan, Made in Cuba and Infante. 

For more info, visit hayworthlv.com. 

March 2026

Amador Cocina Fina

Amador Cocina Fina, by chef Oscar Amador, has opened in the same space his EDO Tapas & Wine occupied before closing to make room for the Barcelona-born chef’s first solo project.

The decor features a colorful mural depicting a bar and street in a town in Spain, pendant lights with woven shades and shelves filled with cookbooks and cuisine-related items.

The menu includes dry-aged fish ceviche with pico de gallo, avocado crema and fermented vuelve a la vida sauce; wild caught whole shrimp with a peanut salsa macha coating and heirloom tortilla; roasted beets tartar with achiote and crème fraîche; Oaxacan quesadilla with foie gras, squash blossom, corn sofrito, quesillo, fermented salsa verde and black truffle; wagyu brisket croquetas with chorizo and pepito espuma; and pantera rosa tres leches cake with amarena cherry granita, white chocolate and Chantilly.

Complementing the fare is house-made sangrias and wines from Spain such as Roca Altxerri Hondarrabi Zuri lightly sparkling white wine from Txacoli made from indigenous Hondarrabi Zuri grape.    

Photo by Karen Whiteley

December 2025

Bazaar Meat by José Andrés | The Palazzo

After an 11-year run at the SLS, which reverted back to its original Sahara Las Vegas name in 2019, Bazaar Meat by José Andrés has relocated to The Palazzo.

Set in the former 20,000-square-foot Dal Toro Ristorante space, the décor features depictions of livestock, flamenco and bullfighting; views of the open kitchen and its live fire; and a covered terrace which will allow for year-round al fresco dining.

The opening menu includes Japanese Bushugyu wagyu, cotton candy foie gras, Vaca Vieja 8–10-year-old Black Angus, caviar cone with Ossetra Caviar, live scallop ceviche, beef tenderloin Rossini with seared foie gras and périgordine sauce and Sphere graffiti—a chocolate dome which guests break open to reveal miniature desserts hidden inside.

Bazaar Meat by José Andrés is open daily from 5 p.m. For more info and to view the complete menu, click here.

Bazaar Meat by José Andrés | The Palazzo 3325 S. Las Vegas Blvd., Las Vegas, NV 89109 702-607-6328 | View Website

November 2025

Menu Specials in Las Vegas

L’Apéro Happy Hour at Mon Ami Gabi

Mon Ami Gabi at Paris Las Vegas is now offering L’Apéro Happy Hour.

Available Monday-Thursday from 3 to 5 p.m. exclusively in the Pavilion and Pavilion Bar and inspired by the French cultural tradition of L’apéro (short for l’apéritif), a gathering for casual drinks and small snacks in the early evening before dinner, highlights of the menu are oysters on the half shell ($2.50 each), baked goat cheese ($8.95), Prime cheeseburger sliders and frites ($13.95), a selection of tartines ($5.95 each or $20.95 for all 4), select cocktails such as a French 75 ($10.95), biére ($6.95) and wines by the glass ($10.95-$12.95). Click here to view the full menu.

Cabo Wabo Cantina Introduces New Weekday Happy Hour

Cabo Wabo Cantina inside Miracle Mile Shops at Planet Hollywood, the laid-back eatery inspired by Sammy Hagar’s love for Cabo San Lucas, has introduced a new weekday happy hour featuring $7 dishes and half-priced drinks from 2 to 5 p.m. Monday through Friday.

The $7 menu includes taquitos with shredded chicken, house cheese blend, crema Mexicana, Cotija cheese and guacamole; cotija-crusted cheese quesadillas served with sour cream and guacamole; and nachos topped with house cheese blend, beans, jalapeños, queso sauce, Cotija cheese, sour cream and guacamole. The half-priced drinks include house margaritas, all draft beers and red and white sangria.

Caesars Palace 60th Anniversary Menu at Nobu Restaurant

In celebration of its 60^th anniversary Caesars Palace is offering several limited-time culinary and cocktail experiences inspired by the flavors and traditions of its 1966 opening.

Nobu will offer an exclusive anniversary menu highlighting chef Nobu Matsuhisa’s signature Japanese-Peruvian style.  

Priced at $266 per person and available through Dec. 31, 2026, the menu includes:  

santen mori—salmon nashi pear with sliced truffle, Amaebi new style sashimi and kanpachi jalapeño

sushi—toro miso caviar, Japanese snapper shiso lemon, snowcrab tiradito and atsuyaki tamago

Hokkaido scallop—charred negi-goma, sesame chili oil and shitake

Glacier 51 Chilean sea bass—teppan-seared with yuzu koshu chimichurri and broccolini

lobster tail—rocoto sweet chili garlic miso and micro arugula

Miyazaki A5 wagyu—soy-mirin reduction, karashi and pickled daikon

miso soup

Nobu fried rice—lobster, wagyu and scallop with black garlic and crispy allium

and dessert—teppanyaki banana kinako, nougatine, walnut and maldon salt with milk gelato.

Momofuku All In at the Chef’s Counter Dining Experience

Momofuku has introduced All In at the Chef’s Counter, an intimate, guided dining experience hosted at the restaurant’s eight-seat Alpha Bar chef’s counter.

Guests enjoy a front-row view of the culinary team in action while being guided through an ever-evolving eight-course tasting menu. The weekly changing experience may feature dishes such as kanpachi crudo, shrimp cocktail, beef tartare, truffle pasta, King Crab “Louie,” Aussie 8-9 wagyu with Robuchon pommes and pavlova.

The tasting experience is available on Wednesdays at 6 p.m. and is priced at $200 per person with an optional beverage pairing for an additional $98.

Themed Buffets at Garden Buffet

The Garden Buffet at the South Point Hotel, Casino and Spa is offering themed buffets in addition to its regular lineup.

They include:

• Prime Rib Dinner: Sat.-Thu. 4-9 p.m.—chilled crab legs and shrimp bar, sushi and nigiri rolls, oysters Rockefeller and chilled on the half shell, steamed clams, carved prime of rib, house smoked salmon, fresh seafood specialties cooked to order ($37.95 for guests, $32.95 for club members). 
• Seafood Night: Fridays 3-9 p.m.—seafood specialties and carving station featuring prime rib, includes two glasses of wine, red sangria or draft beer for guests 21 and over ($57.95 for guests, $52.95 for club members). 
• Prime Rib and Champagne Brunch: Sat.-Sun. 8 a.m.-3 p.m.—eggs and omelets, European breakfast counter, international selections, carving board, seafood station, includes two mimosas for guests 21 and over ($37.95 for guests, $32.95 for club members)

The themed buffets also include the Garden Buffet’s six live cooking stations featuring Asian, Mexican, Italian, barbecue, Chinese and Mongolian Grill.

Double Zero Pie & Pub New Lineup

Double Zero Pie & Pub has expanded its offerings of Neo-Neapolitan style pizzas by introducing a new lineup of 16-inch artisan New York-style pizzas.

Designed for sharing, the thin, foldable pizzas serve two to four guests and are available in six varieties:

• cheese with mozzarella, fior di latte, black pepper, parmesan, extra virgin olive oil and sea salt ($24)
• pepperoni with dry-aged pepperoni, mozzarella, ricotta, basil and extra virgin olive oil ($26)
• sausage & peppers with spicy fennel sausage, Mama Lil’s peppers, mozzarella and extra virgin olive oil ($28)
• cacio e pepe with white sauce, romano, fumella, fior di latte, black pepper and 18-month-aged parmesan ($27)
• the works with pepperoni, meatball, spicy sausage, mozzarella, ricotta, olives and basil ($29)
• and chicken with  roasted chicken, white sauce, pesto, garlic confit, lemon and chives ($27).

The pizzas can be customized with additional toppings including spicy Italian sausage ($4), dry-cured pepperoni ($4), Mama Lil’s peppers ($4), garlic butter mushrooms ($3), ØØ sauce ($2), pesto ($2) and marinara ($2).

Beef Wellington Culinary Class at Gordon Ramsay Steak

Gordon Ramsay Steak at Paris Las Vegas is offering a weekly cooking class.

Hosted every Friday at 2 p.m. and limited to 6 participants, guests can roll up their sleeves and learn how to make Gordon Ramsay’s signature beef Wellington. During the 60 to 90-minute class, participants will assemble, prepare and garnish their own beef Wellington under the guidance of the restaurant’s executive chef. Guests will get to eat their beef Wellington and drinks are served at the bar while they wait for their Wellington to bake. 

The cost is $195.99 per person. To purchase tickets, click here.

New Specials at Taco Escobar

The taco and tequila bar on Fremont Street, Taco Escobar, has launched new specials.

A lunch special available daily from 11 a.m. to 3 p.m. and priced at $15, includes choice of burrito, three tacos or a cheese quesadilla. Each are served with a side of chips and salsa, rice or beans, and a soda.

In addition, Taco Escobar is now offering an all-day value special featuring two tacos and a beer for $8, available daily.

Taco Escobar is open daily from 11 a.m. to late night and happy hour is daily from 3-6 p.m.

Eureka! New Lunch Specials

Eureka! has introduced its all-new Lunch Specials menu, offering a choice of seven entrées.

Priced at $13 and offered daily until 3 p.m., they include:

• Eureka! American burger with American Swiss, grilled onion, lettuce, tomato, dill pickles, special sauce and signature fries
• al pastor fish tacos (2) with grilled cod, pineapple, cabbage, green onions, cilantro, crema, signature fries and guacamole
• fish and chips—beer-battered cod, signature fries and malt vinegar aioli
• poke bowl with ahi tuna, black rice, Asian coleslaw, avocado and firecracker sauce
• salmon Caesar salad with romaine lettuce, parmesan, garlic croutons and blackened salmon
• blackened shrimp tacos (2) with blackened shrimp, oranges, avocado, pickled onions, harissa aioli and signature fries
• grilled chicken club with grilled chicken, bacon, avocado, Havarti cheese, lettuce, tomato and signature fries

There are two Eureka! locations in Southern Nevada: at 520 E Fremont St and at 3354 St Rose Parkway in Henderson. 

CHĪ Asian Kitchen “Dumplings After Dark”

CHĪ Asian Kitchen at The STRAT has introduced “Dumplings After Dark,” an after-hours menu starting at 9 p.m. on Fridays and Saturdays with live DJs.

The menu items, all priced at $10, include pork and shrimp spicy Szechuan dumplings with garlic, chili crunch and sesame seeds; pork belly bao buns with hoisin glaze, cucumber and toasted peanuts; sweet and sour pork ribs with toasted peanuts and scallions; mini house fried rice with egg, peas and carrots; and mini Kung Pao chicken noodles with red peppers, peanuts, scallions and chili crunch.

Specialty cocktails, also priced at $10, include Hibiki Highball with Hibiki Harmony Japanese whisky, lemon and sparkling water; Yuzurita with Don Julio Blanco tequila, yuzu, ginger and honey; and Heart of the Dragon with Tito’s Vodka, Lillet Rosé, yuzu, cranberry wash and rose water. Also offered are house sake bombs with Sapporo Premium Beer priced at $7; wines by the glass priced at $8.88 and a selection of rotating sake and soju specials.

Lotus of Siam Reopens Sahara Location with Refreshed Design and Debut of Naam Jai Bar & Lounge

Lotus of Siam is returning to its roots with the reopening of its original Sahara Ave. flagship location in Commercial Center.

Originally opened in 1999, the family-owned and -operated globally recognized destination has long been a popular destination for its Northern Thai cuisine and extensive celebrated wine program.

The opening menu includes throwback dishes honoring the restaurant’s legacy including crispy garlic prawns, khao soi (crispy duck curry with egg noodles), nam prik ong (chili dip), stuffed chicken wings, yum ma-muang (shredded mango salad), koi tuna (bluefin tuna tartare), kang hung lay (pork belly curry), kang hoh (stir-fried dry curry), kang omm (herbal curry soup) and kua kang care (fiery, dry stir-fried curry).

The reopening revitalizes the space with a new 6,000-bottle wine cellar and an expanded beverage program with Naam Jai, an all new bar concept featuring a curated cocktail program highlighting Thai ingredients, seasonal infusions and premium spirits.

Butcher & Thief Debuts Brunch

Butcher & Thief, the newest steakhouse by restaurateur Cory Harwell and chef Scott Simon, is now serving brunch on Sundays from 11 a.m. to 3 p.m.

The menu includes:

• poutine topped with steak bites, poached egg, Cooper’s Sharp and red wine hollandaise ($20)
• garbage Benedict with Nueske’s bacon, house sausage, poached egg, hashbrowns, brioche and smoked cheddar hollandaise ($24)
• apple brown Betty with bourbon maple bread pudding and brown butter apple ($20)
• carrot cake French toast topped with golden raisins, candied nut medley and orange icing ($18)
• watermelon & feta salad with cucumber, fennel and mint vinaigrette ($18)
• egg white frittata with mushroom, spinach, tomato, arugula, goat cheese and Calabrian chili oil ($16)
• and berry bowl with strawberry yogurt, cardamom walnuts and blackberry ($12).

Classic brunch cocktails, all priced at $16, include 42 Bridge with Licor 43, cinnamon and heavy cream; and Liquid Dessert with Absolut Vanilla and crème de cacao pico.

La Mona Rosa Announces Return of Pink Brunch

La Mona Rosa, the Mexico City-inspired eatery at 6^th and Fremont in Downtown Las Vegas, has announced the return of “Pink Brunch” with a new menu inspired by the regional flavors and culinary traditions of Coastal Mexico.

Available every Saturday from 11 a.m. to 4 p.m., the menu includes coctel de camarón y pulpo ($23) featuring poached shrimp and Spanish octopus layered with a tangy, vinegar-based sauce with chiles and herbs and avocado; challah French toast ($15) with challah bread, mascarpone piloncillo cream, caramelized plantain and maple syrup; ceviche negro ($21) with yellowfin tuna, smoky salsa negra, pico de gallo dressing, Oaxacan chile negro, pecans and salsa macha; and cocktails like The Pink Monkey ($17), a  blend of mezcal, prickly pear, hibiscus, strawberry and egg white that nods to the restaurant’s custom neon-sign that hangs above the entrance. (Photo credit: Chris Tavalare)

 

Bar Boheme Launches Weekly Sunday Brunch

Bar Boheme, the contemporary French restaurant in the Arts District led by chef/owner James Trees and corporate executive chef Sean O’Hara, has launched its new three-course Sunday brunch.

Served every Sunday from 11 a.m. to 2:30 p.m. and priced at $55 per person, it includes a pastry board for the table with house-made French pastries, baguettes and confiture; appetizers and dishes such as tomato tartine, pâté de campagne, duck egg Benedict and smoked salmon crêpe cake; and caramelized brioche and mignardises for dessert.

To reserve, visit barbohemelv.com.

Carson Kitchen Debuts New Seasonal Selections

Carson Kitchen, the Downtown Las Vegas eatery known for its seasonal offerings, is continuing the tradition with the roll out of several new menu items.

Available for lunch and dinner, new selections include:

• tomato stack with mozzarella and smoked balsamic vinaigrette ($15)
• scallop puttanesca with harissa cream and fried olive ($20)
• sweet potatoes with avocado, cottage cheese and jalapeño ($15)
• grilled oysters with michelada butter and fried pickle ($15)
• Mexican flatbread topped with beef and bean and finished with Catalina dressing ($19)
• peas & carrots with balsamic butter and pepitas ($15)
• Seoul’sbury steak with gochujang glaze and kimchi slaw ($28)
• and sloe berry cheesecake features a sugar cookie crumble ($13).

Carson Kitchen has also introduced several seasonal cocktails, including:

The Lottery with scotch, vermouth, Elixir d’Anvers and orange bitters ($16)
Bad Decisions with rye, rhubarb, egg white, lemon, strawberry and lavender bitters ($16)
My Little Pineapple with rum, amaro, pine guava syrup, lime and tiki bitters ($15)
and Dancing on the Moors with vodka, egg white, matcha and hazelnut ($14)

Photo Credit: Chris Wessling

High Steaks Adds Pre-Theatre Menu

High Steaks, the new steakhouse from chef James Trees named for its 180-degree views from atop the Masquerade Tower at the Rio, is offering a “Pre–Theatre Menu.”

Available nightly from 4:30-6 p.m. and priced at $89 per person (plus tax and tip), the three-course menu includes: 

• choice of wild game tartare, pastrami glazed bacon, prime rib sliders, Esther’s Caesar salad or chopped wedge salad
• 10 oz Creekstone Farms Prime flat iron steak, 10 oz. smoked prime rib, 8 oz Pamu Farms venison backstrap, butternut squash tortellini or surf and turf 5 oz filet mignon and 6 oz lobster tail (+$30)  
• any side dish from the main menu (crab & asparagus Oscar gratin +$10)
• and Black Forest piecaken or hummingbird cake.

To reserve, visit opentable.com/r/high-steaks-vegas

Bellagio Resort & Casino Unveils Elevated Late-Night Dining at Lago

Lago, situated alongside the Fountains of Bellagio, has debuted a late-night menu offered Fridays and Saturdays from 10:30 p.m. to 3 a.m.

The menu includes:

Antipasti: focaccia with garlic parmesan butter, whipped ricotta with honey and pine nuts, tuna with orange and Castelvetrano olives, hamachi with capers and pistachio and beef carpaccio with Parmesan aioli and marinated artichoke

Salads: Endive with gorgonzola and pine nut brittle, Caesar with broccoli di cicco and anchovy, Lago chop with salami and red wine vinaigrette and caprese with marinated tomato and burrata

Pizzas: spicy pepperoni, margherita, prosciutto, puttanesca and black truffle

and Desserts: cannoli, chocolate budino and sorbetto & gelato pizzelle.

Ada’s Launches Exclusive Wine Club

Ada’s, one of Las Vegas’ most awarded wine and food destinations, has launched Kat’s Nine Lives Wine Society, a monthly wine club.

Members receive a monthly curated collection of bottles personally chosen by Ada’s “Wine Goddess” advanced sommelier Kat Thomas, which every month will include a crowd-pleaser, a curveball, a story-driven wine and an occasional sparkling or unexpected selection.

Two membership tiers are offered. The Kat’s Meow for $120 per month (paid monthly) includes three to four bottles with monthly in-cellar pickup tasting at Ada’s; guided tasting experience; access to member events and special releases; stamped Nine Lives Passport to mark all the lives you’ve lived; and a Curiosity Card for notes, tips, and knowledge to sharpen your instincts. 

An exclusive tier is The Cellar 27 founding members’ club reserved for the first 27 members. Priced at $99 per month (prepaid annually), it includes everything in The Kat’s Meow membership, as well as locked-in pricing, elevated access throughout the year, priority access to events, limited offerings and exclusive member add-ons.

For more info and to sign up, click here.

Photo Credit: Jose Salinas

Las Vegas Restaurant Features

• Al Solito Posto, Chef James Trees, Las Vegas, NV
• Allē Lounge on 66, Resorts World Las Vegas, NV
• Anima by EDO, Chef Oscar Amador Edo, The Gramercy, Las Vegas, NV
• Balla Italian Soul, Chefs Shawn McClain and Richard Camarota at SAHARA Las Vegas
• Brezza, Chef Nicole Brisson, Resorts World Las Vegas, NV
• Carversteak, Chef Daniel Ontiveros at World Resort Las Vegas, NV

More Las Vegas Restaurant Features

Dolce & Chianti, Chef Risson Medina, Las Vegas, NV

Echo & Rig Steakhouse & Butcher Shop, Chef Sam Marvin, Henderson, NV

Rosa Ristorante, Chef Rob Moore, Henderson, NV

Scotch 80 Prime, Chef Marty Lopez, Palms Casino Resort, Las Vegas, NV

Twin Creeks Steakhouse, Chef Jaimee Pepe, Las Vegas, NV

Wally’s Las Vegas, Resorts World Las Vegas

Las Vegas Chef Changes

1. Naxos Taverna

Naxos Taverna at Red Rock Casino Resort & Spa has named Sani Hebaj as its new executive chef, bringing his extensive culinary experience and fresh vision to the Greek restaurant.

A graduate of the California Culinary Academy in San Francisco, Chef Hebaj most recently helmed the kitchen at Villa Azur at The Venetian. Prior to that, he collaborated with restaurateur Todd English on a variety of projects, including launching The Beast at AREA15, and served as executive chef at some of NYC’s iconic venues including The Plaza Hotel and Dabble at the Conrad New York Midtown.

Chef Hebaj has unveiled new menu items including:
– pan-roasted Chilean sea bass with tomato and olive ($59)
– spanakopita with kefalograviera cream ($17)
– lavraki with green tomato, scallion, dill, lemon and olive oil ($19)
– tuno crudo with yogurt glykopikros ($19)
– souvlakia sta karvouna for two with filet mignon, chicken, vegetables, tzatziki, muhammara, Greek trio and fresh pita ($110)

Naxos Taverna, 11011 W Charleston Blvd, Las Vegas, NV 89135 | 702-516-8888

Las Vegas Restaurant Closings

1. Le Cirque

Le Cirque, a spinoff of a famed NYC French restaurant which has been serving classic French cuisine since the Bellagio resort’s opening in October 1998, will permanently close after dinner service on Sunday, August 23, 2026.

During the past 28 years Le Cirque became known for having one of the best views of the Fountains of Bellagio, received industry acclaim for its food, wine and hospitality and earned numerous awards.

“Le Cirque played a pivotal role in the city’s transformation into the fine dining destination it is today,” said Mark Czerniak, general manager of Bellagio. “We are proud and grateful to those dedicated team members—past and present—who contributed to Le Cirque’s remarkable legacy by delivering an unforgettable experience to guests from around the world every night.”

Additional details around special farewell moments will be shared in the coming months. The venue will transition into a new culinary concept anticipated to open in mid-2027.

2. Nellie’s Southern Kitchen

Nellie’s Southern Kitchen at MGM Grand closed permanently after business on May 25, 2026.

The restaurant by the Jonas Brothers and their family opened in June 2022. It was a Las Vegas version of the same named original in North Carolina and was named for and featured recipes (like fried green tomatoes, fried catfish and cheddar-chive biscuits) by Grandma Nellie, the paternal grandmother of Kevin Jonas Sr. (the famous singing brothers’ father).

According to a press release from MGM Properties, there are no immediate plans for the space and venue details will be shared in the future once confirmed.

SUGGESTED READING

• Las Vegas Restaurant Guide
• The Best Restaurants in Las Vegas
• Las Vegas Food Festivals & Culinary Events
• Las Vegas Restaurants Food Ratings

Sign up for GAYOT’s Free Newsletter