As the world's leading meetings and conference destination, Las Vegas is rich in restaurants that offer all the elements for concluding successful business deals: superb food, impeccable service and an atmosphere that facilitates productive conversation. These are some of the city’s top power tables.
The Country Club
As the Country Club’s name suggests, this New American steakhouse at Wynn Las Vegas has a social, meeting-friendly atmosphere and offers the kind of flawless service you’d expect at a private club. With serene views overlooking the waterfall at the 18th hole of the resort’s golf course, the Country Club, especially the outdoor seating area, feels like it’s a world away from the Strip.
Chef Rene Lenger’s menu headliners are modern versions of traditional steakhouse favorites such as filet mignon and black truffle creamed spinach; however, like all the Wynn restaurants, the Country Club also offers a separate vegetarian/vegan menu. Exceptional food and a unique setting help account for the restaurant’s reputation as a top power table.
Said Chef Lenger: “The close proximity to the golf course ... influences our clientele. They’ll go out in the morning for recreational golf and head back to the restaurant to close deals over lunch.”
With a top-of-the-world location on the 56th floor of the Palms Casino Resort, Alizé features panoramic views of the Strip, 16-foot ceilings, a quietly elegant atmosphere, a superb French-accented cuisine and, says Manager Stavros Georgiou, an extraordinary focus on service.
“Our meal service is synchronized to anticipate our guests’ needs before they request them,” he said. “We have an award-winning wine cellar that is the best, bar none.” (The “wine cellar” is a two-story tower that houses more than 1,700 selections, with some 7,500 bottles in inventory.) “We also have one of the best collections of Cognacs, Armagnacs and ports, including a bottle of Hardy 1777 Cognac, one of only three bottles in existence.”
But at a restaurant like Alizé, especially one that has been named one of the best in North America, the food is, of course, the star. The restaurant was created by the city’s first celebrity chef, André Rochat, in collaboration with Chef de Cuisine Mark Purdy. Classically French dishes such as sauteed foie gras and the crowd-pleasing Grand Marnier souffle are among the menu standouts.
For a virtually custom-designed power meal, the tasting menu includes seven courses, with three choices per course — and wine pairings by the sommelier.
The MOzen Bistro at the Mandarin Oriental will dazzle clients with its pan-Asian menu. Tony Dochev, the restaurant’s general manager, says dishes such as the Kashmir lamb shank roganjosh and Thai green curry are authentic because the restaurant’s crew members actually trained in the dishes’ origin countries.
“Our executive chef is Indian, the chef who prepares Chinese food is Chinese and our sushi dishes are prepared by Japanese master chefs,” he said.
The restaurant also offers a selection of traditional American dishes.
“Our guests expect triple-five-star, five-diamond service, and we meet those expectations,” Dochev said. He recalled a group of 12 businessmen from China who wanted a halal meal served at their meeting. The restaurant was happy to oblige.
Enhancing the dining experience is the restaurant’s light and airy atmosphere — the window tables are especially inviting. On any given day, especially when a convention is in town, a majority of the guests are engrossed in business-related conversations — but that doesn’t mean that the occasional celebrity (Sting, most recently) won’t stop by for a meal, too.
Canyon Ranch Grill
After a few days of business lunches and dinners, even the hardiest may feel the need to detox, says Canyon Ranch SpaClub Sales and Marketing Director Becky Martino. She often sees breakfast and lunch business meetings take place at the Canyon Ranch Grill, a cozy oasis at the SpaClub entrance in The Palazzo.
Most of the ingredients are organic, and all are free from additives and preservatives. The breakfast menu includes options such as certified gluten-free steel-cut oatmeal with milk, brown sugar, raisins and nuts, and homemade granola with fresh fruit and yogurt.
Lunch might be seared (sustainably caught) ahi tuna, brown rice and stir-fry vegetables in a soy pomegranate sauce or a Mediterranean chicken wrap, made with diced antibiotic-free chicken. In addition to being healthy, the Grill’s dishes are low in calories.