F&B in Las Vegas need no longer play second fiddle

Although Las Vegas claims the title, “The Entertainment Capital of the World,” arguably, it could also be titled, “The Foodie Capital of the World,” given the new restaurants introducing inventive concepts and delicious F&B to The Strip.

As well-established properties like Caesars Palace welcomes new restaurants within its walls, the newly opened Fontainebleau Las Vegas ushers in new F&B options on the north end of Las Vegas Boulevard.

Caesars Palace

steak on plate
Peter Luger Steak House

Peter Luger Steak House

Peter Luger Steak House opened last October and has since welcomed more than 10,000 guests. Based in New York, this is the restaurant’s fourth global location, following locations in Tokyo, Brooklyn and Great Neck, New York state.

With its main dining room, central bar and private dining areas, Peter Luger can accommodate more than 300 people, who will then be able to enjoy one of several of the restaurant’s different cuts of meat, including rib steak and ribeye (which come from a dry-aging room below the restaurant), and various seafood cocktails.

Read More: Best Food Cities Across the Globe

The 8,700-square-foot venue can seat more than 300 in its main dining room, central bar and private dining rooms.

Brasserie B

Brasserie B, photo by Caesars Entertainment

Brasserie B, which opened in January, is Chef Bobby Flay’s second restaurant in Caesars Palace, following the Mediterranean Amalfi, to which it sits adjacent. French-inspired, this new Bobby Flay venture invites Caesars Palace visitors to try their tastes buds at French cuisine like eggs royale, an eggs benedict with smoked salmon and lemon chive hollandaise sauce, and lobster avec frites, made with roasted garlic and lemon butter.

The themes of Paris move beyond the eggs royale and garlic-roasted lobster, and into the space itself, which features black and white checkered floors and cafe chairs reminiscent of cafes on the streets of Paris. The dining space, including its L-shaped, 20-seat bar, can accommodate 175 seated attendees.

Fontainebleau Las Vegas


Kyu’s Fontainebleau location is the latest in a line of locations in Miami, New York and Mexico City. A visit to Kyu will be met with greenery that lines the walls and drapes from the ceiling above the bar and a dining room naturally lit by large windows that face the Las Vegas Strip. On the Asian-inspired menu, visitors will find plenty of palate-satisfying dishes, from the different crispy rice appetizers (tuna and chili, Hamachi and edamame and nori) to the smoked meals, like the ribeye French dip burger.

Read More: Las Vegas: A Place of Endless Reinvention

A full buy out of Kyu can accommodate 214 guests, or be partially used for up to 198 in the main dining room or 20 in the private dining room.

three stacked pancakes
Pain Perdu at La Fontaine

La Fontaine

La Fontaine offers breakfast and lunch on Fontainebleau’s second floor. Its menu contains everyday items, like French toast (“pain perdu” on the menu), soft scrambled eggs (“oeuf brouilles”) and grilled chicken (“poulet paillard”), and the presentation and taste of them are top-notch. As an example of presentation, La Fontaine’s rendition of the pain perdu comes in the form of three dense yet light pancakes topped with salted butter caramel, pecans and a dollop of whipped vanilla.

For groups, you can go big with a full buyout that accommodates up to 170, or keep it nice and cozy for 12 in La Fontaine’s private dining room.

63 Las Vegas

Ocean Prime Las Vegas

Cameron Mitchell Restaurants opened its 18th Ocean Prime location, located at 63 Las Vegas, on the corner of Harmon Avenue and Las Vegas Boulevard in June 2023. With its position four stories above The Strip, Ocean Prime Las Vegas delivers a fantastic view while colleagues enjoy the restaurant’s seafood and steak dishes. The restaurant encompasses 14,500 sq. ft. of space, with a rooftop terrace that’s nearly 2,500 sq. ft., three bars and three private dining rooms that can cater to groups of 16 to 75.

This article appears in the March/April 2024 issue. You can subscribe to the magazine here.