The Best Dishes Eater Las Vegas Ate This Month

Eater Vegas’s favorite dishes and sleeper hits from Las Vegas restaurant menus in February 2025

Eater Vegas’s Editor dines out several times a week — if not per day, which means frequent encounters with standout dishes and sleeper hits from Las Vegas restaurant menus. Here’s the very best of everything Eater Vegas ate this month.

Wood-Fired Scallops at Ortikia Mediterranean Grill

Janna Karel

Chef Bruce Bromberg (co-owner of Blue Ribbon Restaurants) and chef Sheldon Simeon of Top Chef had been friends for years before they cooked together to provide hot meals for those impacted by the fires in Maui in 2023. For one night only, Simeon joined Bromberg for a collaborative dinner at Ortikia at Green Valley Ranch. The Mediterranean restaurant that cooks its protein over an open-flame grill and rotisseries took on a Hawaiian influence for the night, courtesy of the kind of cooking that made Simeon a fan favorite on his Top Chef appearances. The standout dish was an inspired combination of a wood-fired scallop with tender and savory oxtail. Served on an open seashell, the dish was seasoned with briny smoked salmon roe, tangy sumac, and sweet grilled carrot. The scallop was deftly grilled — toothsome and buttery while the rich oxtail made each bite warm, spiced, and flavorful. Green Valley Ranch; 2300 Paseo Verde Parkway, Henderson, Nevada 89052. —Janna Karel, editor, Eater Southern California/Southwest

Beijing duck from Chyna Club

Matthew Kang

What’s the best version of Beijing duck (or Peking duck) in Las Vegas? I’ve been on the hunt for quite a while, and prior to my second meal at Chyna Club, I’d adored the version at Mott 32. With former Wing Lei chef Richard Chen at Chyna Club, it was only a matter of time before the roast duck rose to the top. Presented tableside, the Beijing duck at Chyna Club is swoon-worthy, with a crispy — but not overly crunchy — skin that preserves the juiciness of the meat. You can really taste the layers of fat and seasoning girded by primal, slightly gamey hints from the excellent duck. Chen says he sources the birds from a farm in Pennsylvania that he also used from his days at Wing Lei. I enjoyed how the servers slice and present the pieces in this circular shape, making an already appealing visual experience even more delicious to take in. A quick peruse around the dining room shows virtually every table getting a duck, which means ordering one when making the reservation is highly recommended. Fontainebleau; 2777 S. Las Vegas Boulevard, Las Vegas, NV 89109. — Matthew Kang, lead editor, Eater Southern California/Southwest

Lobster en croute from Carversteak

Matthew Kang

My favorite part of dining in Las Vegas is the showstopping entrees. When I asked the server at Resorts Worlds’ Carversteak about the lobster en croute, she said there’s a reason it gets its own little box on the menu. I didn’t know if the ghost of Marie-Antoine Carême had haunted the kitchen of this modern steakhouse, but I’m here for it. Served in the shell, servers peel off the nicely browned puff pastry crust, revealing diced lobster pieces tossed in a heavy cognac cream. The entire thing is pretty rich, making it best shared with a few tablemates. I think the dish works best as a contrast to steaks, almost like a creamy lobster side dish. I cut off a small square of the puff pastry, took a spoonful of the chopped lobster, and took it in like a proper early 19th-century French aristocrat. It’s a vibe only possible in Vegas. Resorts World; 3000 S. Las Vegas Boulevard, Las Vegas, NV 89109. — Matthew Kang, lead editor, Eater Southern California/Southwest

Moules au Safran at Bar Boheme

Janna Karel

James Trees of Esther’s Kitchen opened his French bistro on Main Street, a project he has long been thinking — and talking — about. Here, he is meticulous in the preparation of sauces and French fries alike. And he’s eager to prove a point that, while the style of cuisine may feel unapproachable to diners who are less familiar, a French brasserie is really no different than an American steakhouse. Sure enough, the menu features expected classics like shellfish towers and beef tartare. And those fries are super crispy, served alongside cuts of steak. But my favorite dish was the moules au safran — a heaping bowl of cracked mussels. The mussels are drenched in a buttery sauce of white wine and tarragon mustard that pools indulgently at the bottom of the pot, prime for sopping up with slices of crackly baguettes. The mussels themselves are tender and almost sweet, fragrant from the saffron broth. Bar Boheme is located next to Petite Boheme, the cocktail bar that Trees opened earlier this year. Both venues are French in nature, and while bartenders from Esther’s Kitchen designed signature cocktails with bold flavors for the Petite, the French wine menu at Bar Boheme is smartly curated, with varietals that are worth pairing at least for the main course. 1401 South Main Street, Las Vegas, NV 89104. —Janna Karel, editor, Eater Southern California/Southwest

Short Rib at Kyu

Janna Karel

On my second visit to Kyu, I ordered the short rib — again. The presentation alone is impressive with smoked short rib plated on the bone with an array of accoutrements. The move is to spoon a slice of sweet soy-marinated meat onto a lettuce leaf, arrange a couple of pickled onion slices, and top with a drizzle of any of the provided sauces. Each bite is smoky and tangy, the result of smoking the short rib for 48 hours before finishing with black shichimi pepper. It’s a dish that just works, especially set in the breezy and greenery-filled restaurant at Fontainebleau. Hamachi crudo with slices of jalapeño makes for an excellent appetizer while a side of Japanese sweet potato, coated in buttered sugar and a sprinkle of salty Parmesan cheese, is worth saving room for. Fontainebleau; 2777 South Las Vegas Boulevard, Las Vegas, NV 89109. —Janna Karel, editor, Eater Southern California/Southwest