There’s gold in them thar flatlands. Or so it would seem, given the rush of America’s culinary finest to open restaurants in Las Vegas- the country’s fastest-growing metropolitan area.
The first to try his luck in Las Vegas was Los Angeles guru Wolfgang Puck, the chef who made Spago famous. Today Puck has not one but two of the top Vegas restaurants: a spin-off of Spago and the nightspot Chinois, both of them offering extremely good food for relatively fair prices.
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