[New Year’s Eve 2014]

NYE 2014 Guide: Eat in style

Some standout dinner options for the big night

Get your John Hughes vibe on at Honey Salt’s ’80s-themed New Year’s Eve party.

Celebrate all that was 2014 at one of the year’s best new restaurants, DB Brasserie, with a three-course prix fixe including lovely French options like saffron mussel soup, White Alba truffle tagliatelle and a white chocolate cremeux with Champagne gelée. $90, Venetian, 702-430-1235.

Giada’s thrilling Strip views make it the perfect NYE destination. Special tasting menus get more elaborate and expensive as midnight gets closer, showcasing dishes like osso buco tortellini with black truffles and potato vermicelli-wrapped turbot. $145-$275, Cromwell, 866-442-3271.

Want to get higher? The Foundation Room offers two seatings and a five-course menu highlighted by ribeye-and-lobster surf and turf, and maybe lots of fireworks for dessert. $175-$300, Mandalay Bay, 702-632-4803.

For less fancy and more convenience off the Strip, Culinary Dropout’s three-course NYE menu features lobster ravioli, a grilled ribeye cap with white truffle chestnut sauce and a sweet potato sticky bun, with a glass of bubbles, of course. $50, Hard Rock Hotel, 702-522-8100.

Neighborhood fave Honey Salt is throwing an ’80s prom-themed party built around a three-course prix fixe with optional wine pairing ($49) or bottomless Champagne ($39) and food from an iced seafood platter to truffle Parmesan risotto to a frozen chocolate parfait. $99, 1031 S. Rampart Blvd., 702-445-6100.

Tags: Dining, Featured
Photo of Brock Radke

Brock is an award-winning writer who has been documenting life in Las Vegas for 20 years. He currently leads entertainment ...

Get more Brock Radke
  • Breakfast speciality Green Eggs & Spam ($13), with verdant Thai sauce and Filipino-style garlic rice on the side, is a super-fun dish.

  • The chef, who has spent the majority of her career running massive operations like Carnevino at Palazzo and Eataly at Park MGM, has distilled that ...

  • Get More Dining Stories
Top of Story