It's stone crab season once again at Siegel's 1941 inside Downtown's El Cortez Hotel & Casino. The delectable crustaceans, which come from Florida's warm waters, are in season from mid-October to mid-May. Stone crabs are distinct from other types in that only the claws are harvested; if removed properly, they regenerate after a year. Their appearance is cause for celebration for Floridians, signaling cooler weather and the start of the holiday season. For Las Vegans, it's a nudge to head Downtown.

Siegel's 1941 serves its claws the traditional way: over ice and prepped like shrimp cocktail. They come a pound to an order ($45)—about four to five claws—poached and served with remoulade and an optional container of clarified butter. (Don't skip this!) No need for bibs here; the claws come pre-cracked for eating ease. They're also accompanied by sides: scalloped potatoes with onions, and cole slaw so tangy your lips will pucker (a good foil for the buttery crab meat). Until May, the claws are served Fridays and Saturdays starting at 5 p.m., while supplies last for the night.