[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
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Brock Radke

Brock Radke has been writing about Las Vegas for almost two decades. He currently serves as editor-at-large covering entertainment and ...

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  • Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

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