Tuna Tacos at Fleur by Hubert Keller

After the Las Vegas outpost of his fine dining restaurant, Fleur de Lys, closed, chef Keller transformed his space at Mandalay Bay into a small-plates concept with inspired worldly dishes, such as the tuna tacos. Each of three hard-shell tacos has a bed of lettuce and cabbage topped with a fresh slice of tuna sashimi and finished with a dollop of avocado cream and a slice of Serrano pepper for a kick. $13 for three, in Mandalay Bay, 632-9400.

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Tapping into sustainability

A Small Bite

Tapping into sustainability

RM Seafood executive chef Rick Moonen, who has long been on the forefront of sustainability and reducing waste in his restaurant, has recently incorporated a new way to serve wine at his seafood eatery. It’s a system that delivers wine in a lightweight, recyclable keg composed of three parts: a cardboard outer shell that surrounds a CO2 bladder, which compresses an inner bag containing the wine. The CO2 never comes into contact with the wine, thus maintaining its integrity.