Few chefs can take credit for jump-starting Las Vegas’ culinary scene the way Wolfgang Puck can. Since opening the original Spago on the Sunset Strip in 1982 (now located in Beverly Hills)—and bringing it to the Forum Shops at Caesars Palace in 1992—the celebrated chef has expanded and evolved to his massive fine/casual dining empire.
To experience that ongoing reinvention firsthand, look no further than Spago’s Sunday brunch, reintroduced in April and featuring a menu loaded with imaginative twists on morning favorites like monkey bread—soft, pull-apart morsels of cinnamon and caramel brioche with a light drizzle of cream-cheese icing. Move on to fresh selections from the raw bar such as jumbo shrimp cocktail or oysters on the half shell before diving into breakfast options like the Spago Benedict. Golden-brown potato latkes replace the standard English muffin, then Puck further elevates the classic with bright and tender smoked salmon, poached eggs and a tangy, velvety Meyer lemon béarnaise. The crispy berries and cream waffle is a lighter take on heavier breakfast fare. Topped with huckleberry compote and vanilla chantilly cream, this refreshing version allows for maximum Bloody Mary consumption. Tableside service means you’re going to want to order two.
If breakfast isn’t your speed, the grilled prime beef burger ought to hit that hangover sweet spot, and Spago’s signature pizzas—like the roasted mushroom with sweet garlic, provolone cheese, cipollini onions and taleggio—never disappoint.
Twenty-five years after Puck’s Las Vegas arrival, Spago’s stacked brunch menu is just one more reason to return.
Spago at the Forum Shops at Caesars Palace, 702-369-6300; Sunday-Thursday 11:30 a.m.-11 p.m., Friday & Saturday 11:30 a.m.-midnight.