The amazing Vegas happy hour train keeps on rollin’, with special deals in special restaurants available all over town. In fact, good happy hours are getting so common, you can now hook ’em up to enjoy more than one per outing, cherry-picking the best of each. Here’s one of my favorite parlays:
Búzio’s at the Rio offers select appetizers and drinks for $7 from 5 to 7 p.m., except when the restaurant is closed on Mondays and Tuesdays. There are about a half-dozen seafood choices, but the play here is the shrimp cocktail. It comes with five giant shrimp, garnished with cocktail sauce, horseradish and lemon. You’d pay upward of $3 apiece in some places for these big boys, but they’re just $1.40 each on this deal. The drinks include wine by the glass or two beers for the seven bones.
Within walking distance down the street, Simon at Palms Place runs another good happy hour, from 4 to 7 p.m. Monday through Friday. Everything is $6 at this one, and quality is high—but the stars of the show are the yellowtail and spicy tuna rolls. It’s a vibrant scene, often with celebrity chef Kerry Simon in attendance.
You can combine Buzio’s and Simon in either order to get a pretty good double down, but why stop there? Just around the corner is the back entrance to the Caesars Palace parking garage. Hence, you can craft a Happy Hour Triple Down by adding in the Oyster Riot happy hour at P.J. Clarke’s in the Forum Shops. I’ve written about the Clarke’s deal before. It’s top-grade oysters on the half shell for a buck a pop and 2-for-1 drinks—a monster play for oyster lovers.
So how’s this for a seafood-happy-hour itinerary:
Since the Clarke’s happy hour begins first (2:45 p.m.), start there at about 3:30 with a dozen oysters and a couple of beers. At 5, head over to the Rio for the shrimp cocktail and two more beers. Then at 6, move to the cool Simon scene for sushi rolls and a glass of wine.
The result? A dozen primo oysters, five giant shrimp, two sushi rolls, four beers, and a glass of wine for about $50 (not including tips). Of course, you can cut the price way down with fewer oysters or less alcohol, but where’s the fun in that?