Bellagio’s new sushi bar and other eating places

The Light Group has opened Yellowtail Sushi Restaurant & Bar at Bellagio this summer. Yellowtail will offer an extensive Japanese menu of fresh, ingredient-driven cuisine for both the sushi novice and connoisseur. Award-winning chef Akira Back will showcase sushi, sashimi, tempura and hand rolls in addition to a multi-course Omakase menu in order to sample a variety of small dishes.

T&T (Tacos & Tequila) will open this summer at Luxor. Embodying traditional and modern elements of Mexican style intermixed with a rock ‘n roll flair, T&T combines the talents of Master Chef and world-renowned restaurateur Richard Sandoval with world-class designer, Adam Tihany. The menu includes Sandoval’s unique presentation of both modern and traditional Mexican cuisine. T&T’s El Salon will be a popular place for nightlife goers.

Wolfgang Puck’s critically acclaimed, award-winning restaurant CUT is now open at The Palazzo Resort Hotel Casino in Las Vegas.  CUT marks the sixth fine dining restaurant in Las Vegas from the Wolfgang Puck Fine Dining Group. CUT offers a contemporary twist on the classic steakhouse.  From USDA Prime Nebraska corn-fed, 35-day dry-aged steaks to Japanese 100% Wagyu Beef from the Kagoshima Prefecture, CUT caters to true steak connoisseurs. 

Global restaurant group SUSHISAMBA has opened it’s seventh and largest outpost in Las Vegas in May 2008.  Located at The Palazzo Hotel and Casino Resort adjacent to the Venetian and the Sands Expo Convention Center, the 14,000 square-foot restaurant will offer a 150-seat dining room, 21-seat sushi bar and 35-seat main bar. The restaurant will also feature the Sugarcane Lounge, the first extension of SUSHISAMBA’S New York lounge concept.

Located in the new Palazzo Resort Hotel Casino, Dos Caminos Las Vegas is the fourth outpost of the Mexican hot spot in New York City. Building on Mexican staples like guacamole, empanadas and tacos, the menu includes signature items of modern flair created exclusively for Las Vegas from Corporate Executive Chef Scott Linquist. The dining room, designed by David Rockwell, features 700 seats. SALA Lounge at Dos Caminos offers bottle service, VIP tables, private cabanas, a late-night tasting menu and 35 tequilas.

New York City’s RUB BBQ adds some extra heat to Las Vegas with its new location inside the Rio All-Suite Hotel & Casino. This is the restaurant’s second and only venue outside of the New York original. The 9,000-square foot RUB BBQ features championship-level barbeque created by Paul Kirk, aka The Kansas City Baron of Barbecue and The Ambassador of Barbecue.

McFadden’s Restaurant and Saloon, the “Wildest Irish Pub on Earth,” has crossed the great Mississippi River to land in the wildest city on Earth, Las Vegas at The Rio All-Suite Hotel & Casino. Already famous in cities such as New York, Boston, Chicago and Philadelphia, McFadden’s Vegas outpost features dozens of draught beers and 90-ounce fishbowl cocktails, as well as cuisine favorites such as McFadden’s Almost Famous Boneless Buffalo Wings, Irish Stew, and of course, Shepherd’s Pie topped with air-whipped potatoes, from Chef Brian Ratheun’s kitchen.

Famed restaurateur Kerry Simon has opened his latest epicurean venture Simon at Palms Place at the new Palms Place Hotel, Condo & Spa. The Rock & Roll chef, who has catered to the stars for almost two decades, brings his style of cutting-edge, globally inspired fare to the eagerly anticipated new property.  Specializing in sushi, steak and seafood with more than 8,400 square feet of dining space, Simon at Palms Place aims to be a hip, edgy and delectable new dining destination unlike any other in Las Vegas.

AGO, the elegant Italian trattoria named after its celebrated executive chef partner Agostino Sciandri, has launched a new Las Vegas location at the Hard Rock Hotel & Casino, coinciding with the tenth anniversary of the landmark Los Angeles eatery. AGO is best known for its authentic Tuscan-style Italian fare that emphasizes light and simple cooking.

The Mirage has become home to acclaimed Chef Laurent Tourondel’s BLT Burger in spring 2008.  BLT Burger’s hip and casual setting, designed by Rockwell Group, will feature an energetic environment for lunch, dinner or a late-night bite. BLT Burger’s diverse menu will offer quality ingredients including beef, American and Japanese Kobe, lamb and Ahi tuna burgers, onion rings, a variety of French fry options, an array of milkshakes in classic and spiked varieties, nostalgic glass-bottled sodas, and innovative cocktails.