The buzz: With the pool deck still under construction, Virgin Hotels remains a work in progress, but the property's restaurant lineup is already a great excuse to visit. Kris Yenbamroong's Night + Market is the most ambitious concept, putting a SoCal spin on traditional Thai dishes. The front of the dining room is on the casual side and spills out onto the casino floor. Request a booth in the back for a more elevated experience.
The food: Plates are designed for family-style sharing. So take advantage of the idea to get familiar with as many flavors as possible. The massaman curry is an engaging mix of coconut cream, Indian spices, and large slices of sweet potatoes with fried flatbread on the side to soak it all up. The California influence is strongest in the pad kee mao (drunken noodles), mixing wok-tossed rice noodles with vegetables and pastrami from an LA diner. Night + Market is looking to introduce a raw bar in the near future, but is currently offering seafood towers in a choice of sizes. Otherwise, the lobster pad thai = happiness. Yenbamroong makes a point to feature natural wines with an emphasis on whites to counter the spiciness in much of the food.  
The cost: Seafood towers are $85 or $190. Other dishes range from $16 to $40. Cocktails are $16-20 and glasses of wine are $15-18. 

The buzz: One Steakhouse has a loose vibe and lacks the pretentiousness of counterparts on the Strip, yet still feels very much like "an experience." The space was formerly home to MB Steak (back in pre-pandemic days when Virgin Hotels was the Hard Rock), but has been reinvented with a more welcoming atmosphere. The bar area was opened up to feed off the energy of the casino floor and sits underneath an elaborate crystal light fixture that slowly changes color throughout the evening. An upstairs lounge for overflow seating has windows that open wide toward the Strip. 
The food: In a wise move, One Steakhouse retained the services of Executive Chef Patrick Munster, who knows how to balance familiar favorites with inventive modifications. Why have one surf and turf on the menu when you can have three? All presented on a charcoal grill at the table. Similar interactive touches are seen in the lobster bisque (with a creamy broth poured over chilled, fresh lobster seconds before you taste it) and the photogenic Baked Alaska dessert. No spoilers, just have your camera ready. Steak purists can't go wrong with a serving of Japanese Wagyu or a bone-in Tomahawk, sliced for two with a perfect char to balance out the rich, marbleized beef. For a change of pace, try the ricotta gnocchi with brandy peppercorn sauce as your side dish.    
The cost: Appetizers and salads $14-23, sides $12-23, chilled seafood $19-165, and entrees $28-64. Steaks run $42 to $160 with options for surf-and-turfs at $87-95 and a Tomahawk Feast for 10-12 people that's $1,200

The buzz: Chef Andrew Ye, a Californian who formerly ran the kitchen at North Italia, is delivering on what could be the best counter service restaurant in Las Vegas. Walk up, order, wait, and eat. At first glance, the menu seems relatively simple, but the dedication to ingredients and prep is high level. Much of the produce is sourced via Ye's own relationships with California farms. Some items (like pasta and chocolate) are imported from Europe. The dining room is simple and sparse, but has a charming low-key, modern feel.   
The food: The miso-glazed salmon bowl is one of the most delicious quick lunches in Vegas, prepared with Verlasso salmon, vegetables, and earthy Japanese-style brown rice. Heartier appetites will appreciate rigatoni topped with a thick bolognese, slow-cooked for up to five hours with ground beef, pork, and veal. Dishes change frequently with the season. An appetizer of delta asparagus, from a crop harvested just a few short months each year in Northern California, is the latest example.  
The cost: Starters and salads $4-15, entrees $13.50-20, sides and desserts $3-6.