Yucatan Eggs Benedict, Border Grill

The all-you-can-eat, small-plates brunch at Border Grill is a fun way to spend a weekend morning, especially with dishes such as this original from chefs Mary Sue Milliken and Susan Feniger. Slow-poached eggs are placed on flaky biscuits, and topped with slow-roasted Yucatan pork and silky Hollandaise.

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Seven reasons to lift up a glass

Scene Stirs

Seven reasons to lift up a glass

By Xania Woodman

London has a “season,” so why not Las Vegas? Chock-full of poolside parties, tastings and events, our season is off to a healthy start. The students of UNLV’s Chef Artist Series hit a home run with their capstone class April 24, featuring delicious dishes and paired wines from Napa Valley, Calif.’s St. Francis winery. The next night, Herbs & Rye hosted the Fratelli Branca Experience celebrating the bar’s new Fernet Branca tap and the arrival of Punt e Mes. Look for the beloved red vermouth to pop up on menus soon.