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.

This content has been archived. It is available through our partners, LexisNexis® and Bloomberg Law.

To view this content, please continue to their sites.

Not a Lexis Advance® Subscriber?
Subscribe Now

Not a Bloomberg Law Subscriber?
Subscribe Now

Why am I seeing this?

LexisNexis® and Bloomberg Law are third party online distributors of the broad collection of current and archived versions of ALM's legal news publications. LexisNexis® and Bloomberg Law customers are able to access and use ALM's content, including content from the National Law Journal, The American Lawyer, Legaltech News, The New York Law Journal, and Corporate Counsel, as well as other sources of legal information.

For questions call 1-877-256-2472 or contact us at [email protected]