There’s a growing number of great meatless dishes in town, but our favorite is Spago’s homemade agnolotti. Chef Eric Klein uses 26 egg yolks in each batch of pasta, which produces about 15 pounds of the half-moon-shaped pockets. The filling might be corn, pea or mushroom, depending on what is in season. They come 15 to an order—they’re available on the tasting menu, but can be procured a la carte if you ask—drizzled with rich Parmesan butter sauce. (While you’re there, his brilliant falafel are also worth a try; instead of the usual garbanzo-bean flour, the chef has invented a pea-based fritter, totally vegan, bound with potato flour.)
Best of the City 2016
Our seventh annual celebration of all things Las Vegas, from the best place to fix your speeding ticket to the best Bloody Mary.