Spago   

Once a wasteland of all-you-can eat specials and $1.99 midnight buffets, Vegas is now a town rife with culinary excellence, and you have Wolfgang Puck to thank. When Puck opened Spago in 1992, it started a food revolution. Since then, no restaurant has been consistently better. The menu remains innovative and varied, and most of the prices are reasonable for the quality involved. Though Puck is only occasionally at the restaurant, there's no reason to worry; Chef David Robins, Puck's protege and executive partner, delivers excellent Pacific Rim-seasoned dishes such as roast duck, Rocky Range chicken and roasted Atlantic salmon with fried green tomatoes. Pizzas are what put Spago on the map. The wood-fired oven gives the dough a nice crustiness, and they're still the most popular items on the menu. And if you've got room for dessert, try the warm apple pie with ice cream and caramel sauce. The trio of sorbets is also a delight. If you require something to wash it all down, there's an extensive wine list; make sure to check in with sommelier Luis DeSantos for recommendations. This all adds up to one of the most eclectic menus in the city. This revolution may not be televised, but it certainly looks to be wood-fired.