The buzz: Brezza is one of the most exciting things at the recently opened Resorts World. The restaurant offers a modern interpretation oxf classic Italian cuisine via inventive recipes by Nicole Brisson, who formerly ran the groundbreaking dry-aging program at Carnevino. After helping to launch Locale and the Vegas version of Eataly, she's finally in her own element with the freedom to stretch some creativity and showcase a fierce dedication to fresh, local ingredients. The dining room is bright and open, but the large outdoor patio steals the show, surrounded by the glow of the Strip and 65-year-old olive trees preserved from when the property was known as the Stardust.
The food: Brezza is best enjoyed as a complete multi-course experience, beginning with farm-focused antipasti and some of the best salads on the Strip before continuing with vibrant pastas and meat or seafood dishes. There's thoughtful consideration given to vegetarian recipes, and you can't go wrong with the ricotta corzella with heirloom tomato butter sauce and fried artichokes. Steaks are dry-aged locally in collaboration with Creekstone Farms and flame-cooked over white oak.
The cost: Appetizers, salads, and raw bar items are $17-27, daily seafood platter is $145, pastas $19-27, meat and seafood dishes $29-165, cocktails $16-17, and glasses of wine $14-32.
How to order: Book a reservation online.

The buzz: Haven't you heard? We're in a new Roaring '20s. And while the best speakeasy bars in Las Vegas offer Prohibition-era style in small doses, old-school supper clubs are having a moment as well. Just walking into Delilah is an experience all by itself with the scene unfolding like a Martin Scorsese exposition shot. Guests enter through a bar and lounge that overlooks the main dining room, soaking in a spectacular example of art deco extravagance before being led downstairs. It's almost like dining on a movie set with a stage for live entertainment, but the food by Executive Chef Joshua Smith (formerly of Michael Mina's Bardot Brasserie) is what seals in the authenticity. Keep the phone in your pocket and respect the no camera/no social media policy.
The menu: Much like the venue itself, the menu is an exercise in indulgence with the best in prime steaks, seafood, and caviar on full display. Even the elevated spin on "Fish and Chips" (potato-crusted dover sole) is $72. The Wagyu Beef Wellington, sliced tableside for two, is the showcase piece, but you'll find small doses of joy in the carrot side dish, presented in a souffle so sweet, it could almost be dessert.
The cost: Appetizers, soups, and salads $19-48, shellfish $24-250, caviar service, entrees and steaks $28-170. Cocktails are $18 to $40. A small menu of late-night bites is $16-28.
How to order: Reservations are available online for regular diner service. Email for late-night bottle service reservations.

The buzz: Sometimes Kassi Beach House isn't sure if it wants to be a restaurant or lounge, but instead of having an identity crisis, the venue succeeds in crafting an identity uniquely its own. The main dining room remains bright and loose during the daily brunch, but the lights dim throughout the evening for dinner, with music growing louder and decor to match the vibe of the nearby Virgin Hotels pool deck. Cabanas are available by reservation on the restaurant's own patio.
The food: Executive Chef Josh Stockton doesn't overreach with the menu, preferring to keep things simple with Italian and Mediterranean dishes and welcome touches like hand-pulled mozzarella and three-day fermented pizza dough. In such a social setting, many of the items are best to share, including whole-roasted fish, 30-day dry-aged bone-in ribeye, and a mezze platter of dips, including an addictive whipped ricotta with honey. Even a few of the cocktails (including two on tap) are available in large-format versions.
The cost: Appetizers and salads $6-26, pizza $19-23, pasta $22-60, and main entrees $31-125. Brunch dishes are $11-28.
How to order: Book a reservation online.

The buzz: Ray Garcia of LA’s acclaimed modern Mexican restaurant Broken Spanish arrives in Las Vegas with ¡Viva!, one of the most fully realized dining concepts at Resorts World. The chef's fresh, contemporary take on Mexican cuisine shines in a comfortable, but stylish dining room that wouldn't feel out of place by the ocean with nets and large thick ropes among the decor. The menu is relatively affordable for a Strip hotel experience and the staff is noticeably well-trained. In other words, the place is firing on all cylinders.
The food: You won't find a masa program anywhere like this on the Strip, featuring yellow and blue corn tortillas pressed and cooked to order. They're a nice side piece for the grilled snapper or Garcia's signature pork belly (marinated for 36 days, slow-cooked, and flash-fried, leaving the skin nice and crispy). The collection of mezcal and tequila is exceptional, whether enjoyed neat or in cocktails. The VivaRita house margarita comes topped with a thick, salty cloud of foam.
The cost: Appetizers $5-21, larger plates $15-64, sides $5-13, desserts $10–13, draft and canned beer $7-9, wine by the glass $12-24, and cocktails are $16.
How to order: Book a reservation via Seven Rooms.

The buzz: Bobby Flay is reinventing his presence at Caesars Palace, turning his long-running Mesa Grill into Amalfi, where the focus is now on fresh seafood and coastal Italian cuisine. The aesthetics are an improvement with grey stone walls and curtains to block out the chaos of the casino floor while preserving an open feel. The restaurant welcomes up to five deliveries of fresh fish a week with the latest catch on display for customers to browse in the dining room.
The food: The best perk of Amalfi is the variety of seafood. Branzino (a common sight on Las Vegas dinner menus) is the most popular fish, but the nutty flavor of golden snapper is a welcome change of pace. The selection is grilled whole or filleted with light seasoning and a choice of sauces on the side. Eight pasta dishes are robust in flavor with even the caramelle (stuffed with sweet potato and topped with brown butter) packing subtle heat. The squash blossoms are the most rewarding appetizer, balancing sweet ricotta with a salty anchovy sauce. The cocktail menu smartly avoids trying to cover too much ground—no Mules, for example—while focusing on Italian-inspired libations like two negronis and five takes on a spritz.
The cost: Appetizers $19-32, pasta $28-38, desserts $16, and cocktails $18-19. Fish is market price.
How to order: Book a reservation.