Del Frisco’s Double Eagle Steakhouse
There are 16 Del Frisco locations nationwide, but Las Vegas is the only one where you can find the portabella lump crab pile. Sous Chef Kai Stockton’s creation layers chop chopped mushrooms on a serving of avocado and jumbo crab meat and finish with pickled shallots and sweet soy aioli, $ 16.
3925 Paradise Road, 702-796-0063, delfriscos.com
EDO Gastro Tapas & Wine
Chinatown’s bustling Spanish spot is quickly becoming a popular vegan and omnivore destination thanks to Chef Oscar Amador’s growing plant-based menu. An example of the TLC that he dedicates to these offerings is a plate of maitake and shimeji mushrooms fried with Al Ajillo, placed on a puree of lemon verbena and cauliflower, drizzled with garlic and shishito olive oil, and with micro-parsley is occupied $ 9.
3400 S. Jones Blvd., 702-641-1345, edotapas.com
Al Mancini (Las Vegas Review-Journal)
The pioneering restaurant in the city center continues to be one of the best in the neighborhood thanks to dishes like the flatbread with wild mushrooms. Chef Scott Simon crowns a mix of brown beech, white beech, and cremini mushrooms, plus smoked mozzarella, pickled tomatoes, and tikka masala for $ 13.
124 S. Sixth St. (Entrance on Carson Avenue), 702-473-9523, carsonkitchen.com
La Cave wine and food hideout
Chef Billy DeMarco gives his creamy Parmesan grains a gourmet touch by adding a selection of mushrooms such as beech, trumpet and cremini. The dish is finished with various mushroom toppings and garnished with chives and truffle oil, $ 11 a la carte or included in the butler brunch for $ 42.
Wynn Las Vegas, 702-770-7375, wynnlasvegas.com
(La Cave Wine and Food Hideout)
The flagship of Caesars Palace by Bobby Flay gives mushrooms its typical southwestern touch in its Cremini quesadilla. In addition to the mushrooms, it’s made with fontina and ricotta and topped with a fried egg and salsa verde for $ 17.
Caesars Palace, 702-731-7731, mesagrill.com