58 AMERICANWAY
JULY 15 2007
E A T L I K E A L O C A L
ILLUSTRATIONBYKATEMILLER
Everybodyknows that LasVegas
hit the jackpotwhen it comes to
restaurants—big-name chefs
haveopenedoutlets inall the top
casinos. Less known, though, is
that off theStrip, thereare loads
of great restaurants that offer
lower prices, homier atmospheres,
and fabulous food. Locals love
them, andnowyou canaswell.
—Michael Kaplan
Early-Bird Special
THE EGGAND I
Ignore the slightly hokey decor
(floral wallpaper) and focus
instead on the friendly staff and
signature dishes: frittatas, savory
crepes, and overstuffed omelets.
I usually opt for theCincy om-
elet, which comes packed and
piledwith chili.My kids dig the
banana pancakes. 4533Sahara
Avenue, Suite 5; (702) 364-
9686;
Lunchof theDay
LOTUSOF SIAM
Apoker player first broughtme
here a few years ago, and I’ve
been comingback ever since.
Situated near a pool hall and a
karaoke joint, this hole-in-the-
wall serves intensely spiced,
authentically prepared food
from northernThailand. I count
red curry, whole grilledfish, and
spicy beef amongmy favorite
dishes. Ignore the buffet and
order off themenu. 953East
SaharaAvenue, (702) 735-3033,
Dinner Is Served
PIERO’S
Piero’s is amagnet for old-Vegas
high/low society (marquee-name
entertainers aswell as politi-
cians are among the regulars).
Mayor Oscar Goodman loves the
kosher chicken. I prefer the osso
buco. Awisecrackingwaiter
once toldme, “We’ll take the
bullet out beforewe cook it.”
You know you’ve arrivedwhen
bombastic owner FreddieGlus-
man starts busting your chops
— right before he comps an ap-
petizer. 355ConventionCenter
Drive, (702) 369-2305, www
.pieroscuisine.com
MAYFLOWERCUISINIER
Elegant and sleek,Mayflower
bills itself as offeringChinese
foodwithFrench influences. I’m
not sure that’s exactly the case
(it’s always seemedmoreChinese
thanFrench tome), but there’s
no question that the food here is
stellar. As a certain sports-
betting acquaintance ofmine
likes to say: “You’ve gotta get the
baby back ribs, coconut shrimp,
andgrilled tenderloin of beef in
Mongolian sauce. Those are a
lock.” 4750West Sahara
Avenue, (702) 870-8432, www
.mayflowercuisinier.com
ROSEMARY’S RESTAURANT
Thanks to themeticulous cook-
ing of its chefs (who are also the
owners), this placewould be a
top restaurant in anyAmerican
city. It’swhere I like to go for
a good, long, relaxing dinner
that ismore about pleasure
than aboutwork. Rosemary’s
NewAmerican cuisine ranks
among the best in town, and the
Maytag-blue-cheese-glazedNew
York strip topsmy list of favorite
dishes here. 8125West Sahara
Avenue, (702) 869-2251, www
.rosemarysrestaurant.com
Round-the-Clock
Feast
THEBOOTLEGGERBISTRO
When it’s four in themorning
and I’m craving a plate of chick-
en parm, I hit the Strip, drive
south ofMandalayBay, and head
for this sprawling spot, which
has been in business since 1949.
The current location is only six
years old, but smoky lighting and
red leather banquettes transport
you back to the louche but cool
Vegas of LeftyRosenthal. And
if you happen to be in themood
for eggs, order frittata diMaria
with homemade Italian sausage.
7700 Las Vegas Boulevard
South, (702) 736-4939, www
.bootleggerlasvegas.com
Vegas
Dining
An Inside Look
Piero’s; below,
yellowfin tuna
aupoivre at
Rosemary’s
SEE LOCAL
ORLANDO
DININGON
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