Las Vegas Restaurants.
MGM Grand showcases the most delightful restaurants featuring world-famous chefs and restaurateurs -
Wolfgang Puck, Emeril Lagasse and Mark Miller. At MGM Grand, we offer signature restaurants ranging from elegant fine dining to fun, lively themes.
The Cabana Grill is a seasonal cafe offering casual poolside dining amidst the lushly landscaped Grand Pool
area.The menu features traditional favorites including appetizers, salads, brick-oven pizzas, burgers and specialty sandwiches.
Hand-painted coyotes, lizards and other southwestern motifs, transport café diners to the desert; the more elegant
Grill Room next door has the rich feel of Santa Fe, New Mexico. Mark Miller won the prestigious James Beard Award as "Best Chef in the Southwest" and the food in the two restaurants is a true testimony
to the award. The Grill Room features different entrees every month, however the "Cowboy" rib steak is a permanent fixture. No meal is complete here without one of the many fresh-fruit margaritas and
custom-blended pineapple rum daiquiris. The Coyote Café received a 1999 "Award of Excellence" by Wine Spectator for its wine list.
Signature Dishes Breakfast blue corn pancakes Portobello mushroom tamales
Pear cajeta gingerbread with vanilla ice cream
Celebrated chef and restaurateur Tom Colicchio, whose culinary approach of "elegant simplicity" has
earned critical and consumer acclaim - including two James Beard Foundation Awards - has now open Craftsteak at MGM Grand.
As is the case at his Craft and Gramercy Tavern restaurants in New York City, at Craftsteak, Colicchio's
dedication to the craft of cooking emphasizes pure, natural ingredients with hand-selected beef, poultry, fish, lamb, pork and veal. The result is a menu of simply-prepared entrees and side dishes with
extraordinary flavors.
"Las Vegas has become a true dining and hospitality destination," said Colicchio. "The opportunity
to bring our cooking and dining philosophy, where diners craft their own meal from exquisite but simply prepared foods, to millions of visitors from around the world is very exciting."
Here diners have control over their dining experience by choosing from an a la carte menu - featuring ingredients
from small family farms, artisanal producers and day-boat fishermen - that includes signature selections of vegetables, potatoes, mushrooms, grains and beans alongside traditional steakhouse side dishes.
Signature Dishes Porterhouse for Two Beef Shortribs Sea Scallops
Recreating the warm New Orleans style, the single story 225-seat restaurant has an exposed brick and wood-walled
dining room, an indoor patio and an oval seafood bar. The menu features Emeril's signature blend of modern Creole/Cajun cooking. The chef de cuisine procures scallops from Maine, pike from the Midwest,
chicken from Alabama and other specialty produce from around the country. Emeril's is the recipient of Wine Spectator's 1999 "Best of Award of Excellence."
Signature Dishes New Orleans BBQ shrimp
Banana cream pie with banana crust and caramel drizzles
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