New Restaurants in Las Vegas Worth Visiting

Las Vegas is known worldwide as a city of entertainment, attracting millions of visitors each year. Beyond the famous Strip and vibrant nightlife, it has also become a destination for food lovers. The city has over 4,000 restaurants, offering everything from celebrity chef establishments to local gems. Recently, a wave of new restaurants has added even more variety. Here’s a look at some of the latest additions to Las Vegas’s ever-growing dining scene.

The first fine-dining Indian destination on the Strip, this is the American flagship of London’s legendary two-Michelin-starred Gymkhana. Founded by the Sethi siblings of JKS Restaurants, the design draws inspiration from elite social clubs and the Sethi family's heritage in Pondicherry. The interior is a masterclass in colonial chic, featuring deep jade-green tones, polished dark wood, and emerald-green double doors that lead into a stunning mirrored foyer. The 175-seat main dining room is accented by Kashmiri chili-red ceilings and turquoise paisley carpets.

A standout feature is The 42 Bar, an intimate five-seat hideaway finished in coral-pink marble and burgundy crocodile leather. In a major shift for the brand, Gymkhana Las Vegas has introduced beef to the menu for the first time - a religious taboo in India but a specialized addition for the U.S. market. With spices imported directly from India and a cocktail program featuring dramatic tableside punch service, the restaurant is currently the most coveted reservation in the city.

Menu Highlights:

    Tandoori Masala Lamb Chops: Marinated in signature spices and seared at extreme temperatures in a tandoor; served with mint chutney.

    Wagyu Keema Naan: A Las Vegas exclusive; naan stuffed with spiced Wagyu mincemeat and served with cucumber-cumin raita.

    Goan Lobster Curry: Succulent lobster in a rich coconut milk, turmeric, and tamarind curry sauce.

    Venison Biryani: Aromatic overnight-marinated venison layered with saffron-infused basmati rice.

Replacing the legendary Picasso after its 25-year run, Carbone Riviera is the newest evolution of Major Food Group’s empire. Designed by Martin Brudnizki Studio, the space transports guests to the Italian coast via a "citrus grove" entryway with lemon-shaped sconces and terracotta leather banquettes. The restaurant features two sprawling terraces that sit directly over the Bellagio Lake, offering the most prestigious views of the Fountains in Las Vegas.

The ultimate "flex" at this location is the Riva "Fortuna," a 33-foot Anniversario yacht docked at the terrace. As one of only 18 in the world, the yacht is available for ultra-VIP private dining cruises on the lake during the fountain shows. The culinary focus centers on a "whole fish" program where daily shipments of Sea Bream, Red Snapper, and Dover Sole are prepared over Japanese charcoal or salt-baked and filleted tableside by tuxedoed "Captains."

Menu Highlights:

    Wild Branzino al Sale Verde: Mediterranean sea bass baked in a green herb-salt crust, cracked open tableside.

    2-Pound Lobster Fettuccine: A massive lobster served over house-made pasta in a spicy Arrabbiata sauce.

    Red Sicilian Prawns: Served either grilled or as crudo with premium Extra Virgin olive oil and lemon.

    Spicy Rigatoni Vodka: The iconic Carbone staple that remains the menu's most famous dish.

A "neighborhood steakhouse" designed to bring high-end quality back to the locals at an accessible price point. Located in the new "The Bend" complex, the design by RAD Studio features moody green and gold tones. The restaurant boasts a 5,000-square-foot interior and a massive 1,800-square-foot patio for year-round outdoor dining.

Chef Scott Simon uses a signature three-step cooking process: sous-vide for tenderness, an 800-degree plancha sear, and a final finish over a live-fire grill. Beyond traditional cuts, the menu highlights "butcher’s cuts" like Zabuton and Bavette, while the wine list keeps things approachable with liter carafes and glass pours that won't break the bank.

Menu Highlights:

    Zabuton Steak: A Japanese-style cut that is incredibly marbled and buttery.

    Lion's Mane Mushroom Entree: A hearty vegetarian main prepared with the same intensity and seasoning as a prime steak.

    Dry-Aged Ribeye: Aged in-house and finished with the signature three-step sear.

    Sausage Rigatoni: House-made sausage in a tomato sauce deglazed with gin for a unique botanical finish.

Photo Credit: google.com

A surrealist Japanese cocktail bar and "listening lounge" created by Branden Powers, the mind behind The Golden Tiki. Pachi-Pachi blends Tokyo’s neon nightlife with high-concept art. The space is styled after a Japanese pachinko parlor, featuring vintage TVs, AI-generated murals, and restrooms designed as "time-machine portals."

The acoustics are a priority here, with a custom Pioneer Pro Audio system spinning Balearic house and obscure '80s vinyl. The food is as theatrical as the decor, featuring "magical" effects for social media. This is a destination where art, music, and eccentric dining converge into a singular psychedelic experience.

Menu Highlights:

    World Famous Floating Ghost Noodles: Garlic-sesame noodles where the chopsticks literally "hover" in mid-air using a magnetic effect.

    Hokkaido Biru Bomb Burger: A Wagyu smash burger served on a cast-iron skillet and smothered in Japanese beer-cheese fondue at the table.

    Ahi Tuna Hand Rolls: Ultra-fresh tuna with avocado and cucumber.

    Sakura Collins: A visually stunning cocktail made with cherry blossom syrup and fat-washed Suntory whisky.

Photo Credit: lasvegasweekly.com, theinfatuation.com

Located in a repurposed mid-20th-century auto shop, Bar Bohème is a modern French brasserie from celebrated local chef James Trees (of Esther's Kitchen fame). The interior features a striking zebra-marble bar and Belle Epoque-style floral wall treatments. Large windows open onto Main Street, capturing the vibrant energy of a Parisian boulevard in the heart of the Las Vegas Arts District.

Chef Trees, who trained at Le Bernardin in New York, blends classic French techniques with locally sourced Nevada ingredients. The venue also features a private "espace vert" (green garden) and an adjacent cocktail lounge, Petite Bohème. It strikes a perfect balance between European sophistication and the gritty, artistic vibe of Downtown Las Vegas.

Menu Highlights:

    Steak Frites: Choice of 8oz Bavette ($52) or a 32oz Dry-Aged Entrecôte ($155), served with triple-fried beef tallow fries.

    Trout Rillettes: Smoked trout pâté topped with trout roe and crème fraîche.

    French Onion Soup: A traditional deep-beef broth topped with a thick crust of Gruyère cheese.

    Seafood Towers: Ranging from "Petite" ($76) to the "Grande" ($195), featuring oysters, lobster, and scallops.

A neighborhood Italian gem from the Morton Group, marking the legendary family’s first venture away from the Strip. Nudo Italiano is designed to feel like a warm embrace, featuring an open kitchen, a lively bar, and a sun-drenched patio. Chef William DeMarco focuses on "soulful" Italian cooking where the quality of the ingredients takes center stage.

The restaurant features daily hand-rolled pasta and Neapolitan pizzas fired in a wood-burning oven that meets UNESCO standards for authenticity. It has quickly become the go-to spot for Southern Highlands locals, offering a "Spritz Bar" for happy hour and a weekend brunch that has become a community staple.

Menu Highlights:

    Pappardelle al Ragu: Wide ribbons of pasta with a slow-cooked veal ragu, sheep’s milk ricotta, and fresh mint.

    Diavola Pizza: Wood-fired pizza topped with spicy sopressata and Calabrian chiles.

    Pistachio Cake: Already locally famous, this decadent dessert is considered a mandatory order.

    Baked Clams Vongole Style: Served with pancetta, pepperoncinis, and roasted peppers.

The arrival of America’s first and only Michelin-starred Korean Steakhouse to Las Vegas was the most anticipated opening of late 2025. Created by Simon Kim, COTE blends the conviviality of Korean BBQ with the classic American steakhouse service. The design is dramatic, featuring a theater-in-the-round dining room with smokeless charcoal grills at every table and a neon-lit dry-aging room that doubles as an art installation.

High-energy, dark, and loud in the best way possible. It’s more of a party than a traditional dinner.

 Menu Highlights:

    “STEAK & EGGS™” - sliced filet mignon tartare topped with Imperial Daurenki caviar and milk toast.

    COTE Gimbap -  DIY gimbap featuring Imperial Daurenki caviar, sea urchin, Bluefin tuna, and Golden Queen rice with nori and gamtae (serves 8-10).

    Butcher’s Feast - four cuts of USDA Prime/American Wagyu grilled tableside with banchan, scallion salad, ssamjang, egg soufflé, kimchi and doenjang stews, plus soft serve.

    A5 Sendai Ribeye - Japanese A5 Wagyu from Miyagi Prefecture, sliced for grilling with Korean sides.

    Steak Omakase™ - tasting menu of premium steaks including A5 Miyazaki, Kobe, and Sendai, paired with fish courses.

After defining the Vegas dining scene for a decade at the Sahara, Chef José Andrés has moved his flagship concept to the absolute center of the Strip. This "re-opening" is effectively a brand new restaurant - larger, bolder, and more opulent than the original. The new space at The Palazzo embraces a "wild hunt" aesthetic with fire pits, massive hanging jamón displays, and a raw bar that looks like a jewelry counter.

Menu Highlights:

Cotton Candy Foie Gras - foie gras lollipop wrapped in cotton candy with crispy corn nuts.

José’s Taco - jamón Ibérico de bellota, Ossetra caviar, gold leaf, and nori.

A5 “Philly Cheesesteak” - thinly sliced A5 Wagyu beef with cheddar on airbread.

Washugyu Ribeye - Spanish-style bone-in ribeye grilled over oak wood with miso-mustard sauce.

Suckling Pig - whole roasted pig with gem lettuce, piparra peppers, and mojo verde.

Chef James Trees continues his takeover of Las Vegas with this penthouse project at the revitalized Rio. Part of the property's massive $350M transformation, High Steaks offers something rare in Vegas: a 180-degree panoramic view of the Strip from off the Strip, paired with Trees' signature handmade pastas and dry-aged meats.

Menu Highlights:

Pastrami Glazed Bacon - bacon slabs with black pepper, bourbon, and brown sugar glaze.

Dungeness Crab Cakes - crab cakes seasoned with Old Bay, served with creamed corn and tomato jam.

Smoked Prime Rib - smoked prime rib cuts (petite, classic, or double) with au jus and horseradish.

Filet Mignon - Niman Ranch 8oz filet, grilled to order.

Wagyu Short Rib Wellington - Wagyu short rib wrapped in puff pastry with wild mushrooms and Sauce Périgord

Located in the historic (and gritty-cool) Commercial Center, Arty's is the spearhead of this district's cultural revival. It is a massive, "art-forward" steakhouse where the dining room serves as a rotating gallery for large-scale modern art. The atmosphere is intentionally unpolished compared to the Strip, attracting locals, artists, and industry workers who want incredible food without the casino hassle.

Menu Highlights:

Shrimp Cocktail - lightly poached and chilled shrimp with classic steakhouse cocktail sauce.

Escargot - snails in vol au vent pastry with garlic-herb butter, spinach, and baby tomatoes.

Maryland Crab Cake - lump blue crab meat with purple mustard and crisp vegetable salad.

Bone-in Ribeye - 22 oz chop served with house-made Worcestershire demi glace and garlic confit.

Australian Lobster - roasted lobster tail with lemon-pepper butter and house-made pommes frites.