The Best Dishes Eater Las Vegas Ate This Month, July 2025

Eater

2 days ago

Eater Vegas's Editor dines out several times a week — if not per day, which means frequent encounters with standout dishes and sleeper hits from Las Vegas restaurant menus. Here's the very best of everything Eater Vegas ate this month.
The Tasting Menu at Bazaar Meat
Janna Karel
In its final week, I returned to the bar at Bazaar Meat for one last run at the tasting menu. The restaurant closes at the Sahara on Thursday, July 31, before reopening later this year at the Venetian Resort. While the menu — in some form — will carry over, I wanted a final night beneath the chandelier of deep red teardrops, looming like suspended drops of blood within a white dome ringed by glowing deer heads. The 12-course experience opens with a puff of cotton candy wrapped around a cube of foie gras, dusted with crushed corn nuts — a playful, inventive bite that distills what chef José Andrés does best. Croquetas de pollo, a house staple, arrive warm and crisp, filled with chicken and silky béchamel. But the showstopper is the Washugyu bone-in rib-eye — a cross between Japanese Tajima wagyu and Black Angus — grilled over oak in the Spanish style until the meat is tender, its crust deeply savory and crackling with salt. I'm eager to see what the new space brings, but I savored one last lap around the original — with its open-fire grills, haunches of Ibérico ham hanging above the back bar, and alligator busts mounted on the walls, Mardi Gras beads looped through their jaws. 2535 South Las Vegas Boulevard, Las Vegas, NV 89109. — Janna Karel, editor, Eater Southern California/Southwest
Marinara pizza at Double Zero Pizza and Pub
Janna Karel
Double Zero is one of the best pizzerias in town — thanks in large part to a crust made from finely milled double-zero flour, fermented slowly with natural starters, then hand-stretched to preserve its structure. The result is a sturdy yet airy base that supports inventive toppings, with edges that blister and bubble just right — a key reason the restaurant landed on the 50 Top Pizza USA 2025 list this month. Since opening Double Zero in 2023, chef Michael Vakneen has passed the torch to general manager Erica Bell. Under her guidance, the restaurant continues to turn out pies with bold, unexpected ingredient combinations, a nod to Asian flavors and techniques, and a clear focus on nurturing ideas from within, like a pizza topped with confited carrot ribbons and lemon ricotta. It's the kind of concept that sounds unlikely but tastes exactly right. My favorite, though, was a surprise: a deceptively simple marinara pizza that Bell created after a conversation with legendary pizzaiolo John Arena of Metro Pizza — one that shifted how she thinks about the rhythm of eating a slice. The center is sauced with a bright, zippy house-made marinara, while the outer perimeter nearer to the crust is laden with a reduced version of the same sauce, simmered for six to eight hours until it's thick, sweet, and deeply savory. As you move from tip to crust, the flavor intensifies — a slice designed to build toward a finish. 3853 Spring Mountain Road, Las Vegas, NV 89102. — Janna Karel, editor, Eater Southern California/Southwest
Loup de Mer at Pisces
Janna Karel
Pisces, the new seafood restaurant at the Wynn Las Vegas, is a showstopper. Sitting on the Lake of Dreams, the cobalt-swaddled restaurant is accented by glass orbs that evoke bubbles and anchored by a striking raw fish display at the entrance. An order of salt-baked loup de mer for the table was pure indulgence — set aflame tableside inside its salt crust, then carefully filleted and plated with a bright fennel and orange salad. The whole fish was tender and flaky, with a subtle sweetness and near-buttery richness. Its mildness made it an ideal match for the standout side: Brussels sprouts, cooked until crisp and tossed with hot chile, sweet pomegranate seeds, lemon juice, and fermented colatura fish sauce. I like Brussels sprouts well enough, but these were exceptional. The pairing might have stolen the show, if not for the 30-foot-tall animatronic frog that emerged mid-meal to croon Frank Sinatra's 'New York, New York' from atop the lake. 3131 Las Vegas Boulevard South, Las Vegas, NV 89109. — Janna Karel, editor, Eater Southern California/Southwest
Fondue at Winnie & Ethel's Downtown Diner
Janna Karel
Downtown Las Vegas 1940s-style diner Winne and Ethel's gave a false start to dinner service over the winter, briefly extending its lunch menu into weekend evenings. This time, owners Mallory Gott and chef Aaron Lee are doing it right, introducing a supper club-style dinner built around polished comfort food with a Southern accent. Meatloaf leans classic, with just enough smoke and black pepper, served doused in barbecue sauce alongside mixed vegetables and hearty mashed potatoes. But the real surprise — and the highlight — was the fondue. Melted cheese is celebratory under most circumstances, but even more so when discovered at a casual neighborhood haunt. Designed for sharing, the cast-iron pot of smoky Able Baker Atomic Duck beer cheese fondue arrives with a generous spread: a bowl of cubed focaccia, a charcuterie board of cured meats and cheese slices (yes, cheese dipped in cheese is encouraged), and a platter of raw and pickled vegetables. It's the kind of setup that spoils your appetite in the best way, inviting playful combinations of mini focaccia sliders and cheese-on-cheese skewers. 1130 East Charleston Boulevard Suite 140, Las Vegas, NV 89104. — Janna Karel, editor, Eater Southern California/Southwest
Pastrami at Wild Fig BBQ
Emmy Kasten
A pair of wooden signs and a single yellow flag marks the otherwise easy-to-miss barbecue joint in Sun City Summerlin. But the line out the door — mostly men who clearly knew their way around a smoker — was a sure sign I'd found Wild Fig BBQ. For an embarrassingly long time, I'd heard whispers about this smoked-meat mecca, which began as a catering company in 2017. The restaurant now serves out of a modest storefront with a few shaded picnic tables outside, but it's largely a takeout operation. Like many, I brought my haul home: smoked turkey, brisket, spare ribs, poblano sausage, pastrami, and a spread of house-made sides, all made fresh that day. Every bite conjured memories of sun-soaked afternoons, cold drinks in hand, and the scent of suntan lotion mingling with wood smoke, but the pastrami stood out. Smoky, peppery, and meltingly tender, it's house-brined, cured, and made from full brisket — a rich, flavorful cut that Wild Fig turns into one of the best versions I've had, not just in Las Vegas, but anywhere in Nevada. Just when I thought it couldn't get better, the honey mustard added a final punch that had me reaching for another bite, and already planning my next visit. 9555 Del Webb Boulevard., Las Vegas, NV 89134. — Emmy Kasten, Eater Vegas contributor
Eater Vegas
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