Best Modern Take on a Classic



For his 2-pound baked stuffed Maine lobster at Brand (smaller versions are available at the Light Group’s Fix and Stack), chef Brian Massie riffs on a New England seafood-house classic, there done more simply, with seasoned bread crumbs and butter. Massie is one of the most creative chefs on the Strip, and here he ups the ante, using crabmeat and crushed Ritz crackers. You won’t find a more addictive dish in this city.

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Jason Strauss


Jason Strauss

The tastemaker and nightlife impresario is a partner of Tao Group, a leading restaurant and nightlife company that develops, owns and operates numerous high-profile food and beverage facilities nationwide, including Tao, Lavo and Marquee. Along with his partners, Strauss was named Hospitality Operator of the Year by Nightclub & Bar in 2006, and their work with Marquee has been profiled as a case study by Harvard Business School.



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