Page 93 - Las Vegas Golf & Leisure Fall 2018

steaks plus sushi-grade fish. Chef Kazuki Tozawa is the man in charge houetted peacocks add to the ambiance. Owner/Chef Chris Santos is a
and guides a professional staff that maintains high standards for every proponent of communal dining and loves serving up offerings that are
guest. made to be shared. One of the favorites is oven-braised chicken meat-
balls made with sheep’s milk ricotta, wild mushrooms and truffle.
The Cosmopolitan Hotel is graced with many high-end dining estab-
lishments, but one of the most popular is STK, part of the ONE Group The northwest corner of Town Square is the place for Texas de
Hospitality’s chain. Specialties include a 34-ounce bone-in ribeye and Brazil, another restaurant that will be delivering samples for hungry
a collection of Kobe steaks. A creative list of sides includes mushroom participants. The churrascaria is packed on most nights and why not.
potpie, jalapeño cheddar grits, and lobster mac and cheese. Visitors are treated to a gigantic salad bar that is filled with samplings
like Hearts of Palm, Tabbouleh and Pineapple Carpaccio with thinly
A pairing of a pawnshop with a gourmet-dining restaurant was sliced pieces of super sweet fruit. The endless parade of meats is pre-
considered unique a couple of years ago. And Beauty and Essex, also pared Texas-style with a lot of rub and fire. Picanha, the most memora-
located at the Cosmopolitan, continues to please. Casual elegance is ble part of sirloin, is a must-order.
the key as memorable chandeliers hang above you and classy gold-sil-

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