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Ring in 2013 with one of these fabulous meals

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In with the new: Honey Salt will help make your last meal of 2012 count.
Photo: Bill Milne

New Year’s Eve in Las Vegas isn’t just about popping bottles and watching fireworks. Most restaurants on and off the Strip are welcoming 2013 with special menus. Here are just a few good options:

Summerlin’s new hot spot Honey Salt (1031 S. Rampart Blvd., 445-6100) celebrates its first New Year’s Eve with a prix-fixe menu that includes an iced seafood platter, Perigord winter truffle risotto, roasted Alaskan halibut and a dark chocolate-pink peppercorn dessert. Seating begins at 9 p.m. and costs $135, and the restaurant will be open and serving an a la carte menu before 9 p.m.

Hungry for steak but not Strip craziness? Twin Creeks Steakhouse (Silverton, 263-7777) serves its regular menu from 5 to 11 p.m., plus special three- ($52) or five-course ($75) meals featuring seafood risotto, Maine lobster and a grilled bone-in filet with king trumpet mushrooms and blue cheese potato puree.

Comme Ça (Cosmopolitan, 698-7910) offers two menus at two times. The first seating (5-7 p.m., $95) has four courses including langoustines, veal sweetbreads and poached lobster, while the second seating (8-10:30 p.m., $195) boasts six courses, adding roasted rabbit and filet of beef. Both menus have optional wine pairings, too, natch.

Social House (Crystals at CityCenter, 736-1122) presents an extensive premier chef tasting menu ($125) including scallop and caviar sashimi, an oyster trio and Black Angus petite tenderloin. A la carte items also are available.

For a more casual approach, the sports bar-ish Public House (Luxor, 262-4525) cooks up three courses for $50, including butternut squash soup, seared sea scallops and a petit filet with black tiger prawns. From 9 p.m. to midnight, tack on $60 for premium bar access, hors d’oeuvres and a champagne toast.

Tags: Dining
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Brock Radke is Las Vegas Weekly's food editor and author of the Strip-focused column The Incidental Tourist. He has written ...

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