If you just want small eats, grab a harvest board of cheese, charcuterie, fruit preserves, candied nuts, and pickles with some wine before walking over to Fremont St. Make sure to start with a Hawaiian roll and the melt-in-your-mouth tuna tataki. If you still have room for dessert, the cheesecake is an indulgent must-try. The most popular and signature items are, not surprisingly, steak and stone crab. Start off with oysters on the half shell and devour a jumbo lobster tail for dinner with a selection of sharing sides, like baked butternut squash or creamed corn.

Over in the lounge and bar, diners sip away on an Amalfi spritz, negroni, or a glass of Italian wine. Ten years since the opening of its LA location, the James Beard Award semifinalist chef whips up Thai street food with Las Vegas extravagance — think uni fried rice, larb ped salad, and Thai-style wagyu steak frites. Casa Calavera Paradise Credit: Virgin Hotels Las Vegas Another opening in the Virgin Hotels in late March, this culinary cantina concept from the Hakkasan Group lets you literally step in sand as you dine under beach umbrellas on the outdoor patio.

For hungry diners, the enchilada plates with a taco, rice, and beans will be sure to leave you satisfied. Comfort food is churned out in nachos, quesadillas, chimichanga, tacos, enchiladas, fajitas — you name it. You can opt for tomato basil sauce instead if you're not sure what the rest of the night holds — wink, wink.

A food-filled ferris wheel spins samples of the restaurant's five most popular appetizers: chicken tenders coated in Cap'n Crunch, shrimp tempura, buffalo wings, spinach and artichoke dip, and barbecue chicken tostadas. When you do, two gigantic fried chicken breasts, four waffles with bacon baked into themand a mound of fried leeks will fall onto the plate.

Hash House A Go Go drizzles a maple syrup reduction on all of that, too — because, clearly, this is a dish that doesn't hold anything back. The Macaroni and Cheese Carbonara at Buddy V's Ristorante is made with smoked mozzarella and fontina, plus egg and pancetta.

Don't turn your nose up at the peas: The sweet bite helps offset all of the rich cheese. Kathryn Wirsing 8 of 16 Mac Con Queso, Chica Peruvian corn kernels are larger and much chewier than American ones, and they act as the "noodle" in this mac and cheese. They're baked into a gratin, with hearts of palm and spinach.

The Mac Con Queso is Chica 's sleeper hit, so don't overlook the side dish. But it's how they come to the table that sets them apart.

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