![]() “Must-haves are the tuna tartare, amberjack crudo, octopus ceviche, mushroom tempura, Japanese fried chicken, and kimchee fried rice-it’s impossible for me to leave without ordering it.” And though it’s not open as late as some Spring Mountain spots, Other Mama’s chef and owner Dan Krohmer says that they stay open for special customers, “especially when it’s well-respected hospitality friends who return the courtesy.” “Everything is great at Other Mama and perfect for sharing,” Andelbradt says. “I usually go there by myself, or with a friend who also appreciates the serene environment and the top-quality product.” But if it’s a chef’s night out after a big event, you’ll find Andelbradt with many of the city’s other F&B insiders at Other Mama, which specializes in sushi, cocktails, and insanely fresh oysters just south of Spring Mountain on Durango Road. “The list is compiled from the fish that were brought in for the day’s service, about 18 to 20 selections,” he says. There are a lot of chefs who have added to its diversity “And they don’t have the Michelin-star rivals that we do.”Ĭhinatown is no longer the best-kept secret in Las Vegas. “Flushing, Queens is the only other Chinatown in the country that has this kind of Chinese variety,” Muscaglione says. “There are 45 places to eat pho on Spring Mountain, so it’s as Vietnamese as anything, and a huge boom in Korean restaurants in just the last six months.” But among its Chinese restaurants, virtually every region is represented, from Cantonese to Yunnan, Dongbei, Szechuan, Hunan cuisine, and more. “The area is really more of an Asiatown,” Muscaglione says. "To have such incredible food and service late at night is a rare combination.”Īs you might have noticed, the Chinatown moniker is a bit of a misnomer. “In the food and beverage world, sometimes the wheels start coming off places after midnight," he says. ![]() McClain’s own takes on slow-poached farm eggs are famous, but he experiences no egg fatigue when he reaches Raku, going for “the poached egg and sea urchin, as well as foie gras chowanmushi” (a steamed egg custard) when he arrives-usually between 11 p.m. Raku’s sake menu rolls more than 100 selections deep, and McClain says his trips inevitably involve catching up with the staff late at night. “Anything off the robata grill,” is what you’ll see Shawn McClain eating here, and he should know: his Sage and Five50 restaurants in Aria Aria and Libertine Social in Mandalay Bay all are bastions of culinary creativity. Like many chefs, he’ll head to izakaya Aburiya Raku, which, despite being a fabled go-to on gourmand travel lists and a favorite of Guy Savoy and the late Joel Robuchon, is still hard to find (it's in the Spring Mountain strip mall with its dessert counterpart, Sweets Raku). “Like most people in our industry, I usually roll in around midnight,” says Charlie Palmer, whose Aureole in Mandalay Bay Mandalay Bay closes on weekdays at 10 p.m.
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