Up and at ’Em
Chef Natalie Young’s breakfast and lunch joint, Eat, infuses American classics with New Mexican and French flavors. The line can be long, but your patience will be rewarded with eggs motuleños (made with tortillas, black beans, cheese and other toppings); a truffled egg sandwich; or what are arguably the most delicious pancakes in the city—crisp on the outside, fluffy inside and served with chicken-apple sausage.
Downtown’s Main Street is a vintage lover’s dream. For furniture—from midcentury modern barware to Hollywood Regency sofas—stop into Patina (1300 S. Main St., #140; 702-776-6222). Tip: The company’s warehouse stocks and ships even more treasures, so also check out 1stDibs.com.
The tiny Fremont Street dining room that houses Le Thai attracts business types and the downtown crowd, thanks to its eclectic menu. Red, yellow and green Three Color Curry is the main draw, along with the aptly named Awesome Flat Noodles.
San Diego import Donut Bar churns out an ever-changing menu of creative concoctions like a doughnut stuffed with an entire Pop-Tart. But the most refreshing attraction is homemade soft-serve ice cream served in a doughnut cone—yes, really.
One of the city’s most magical experiences is found at the Bellagio Conservatory & Botanical Garden. Here, a team of 120 horticulturalists assembles thousands of brightly colored flowers in stunning seasonal displays under a 50-foot glass-and-copper ceiling.
For an exceptional meal, make a reservation at James Beard Award–winning chef Julian Serrano’s tapas-format Italian restaurant Lago. The modern bright white space celebrates early-20th-century Italian Futurism. Dishes include a red-wine risotto and grilled langoustines. Ask for one of the three tables that sit nearly on top of the Bellagio fountains.
A new way to experience the Venetian’s palatial Waterfall Atrium debuted last year. Another Sky, an installation by Anne Patterson, comprises nearly 3,500 ribbons hanging from the ceiling. Each is 47 feet long, for a total of 32 miles.
View From the Top
In the walkable Linq district, a ride on the High Roller, the tallest Ferris wheel in the world at 550 feet, is a memorable way to cap off a whirlwind day. Gentle revolutions in the fully enclosed glass pods offer a bird’s-eye view of Las Vegas, from the Strip all the way to the Red Rock conservation area.
RCI® affiliated resorts in Las Vegas include:
A family-friendly resort just off the Strip, with a kiddie pool, miniature golf and a game room. 9940 Las Vegas Blvd. S.
Member Review: “Beautiful facilities.”
Water activities abound: There’s a pool, a lazy river, wet decks and a waterfall. 7200 Las Vegas Blvd. S.
Member Review: “Polite and responsive staff.”
Well-appointed one-, two- and three-bedroom suites at the northern end of the Strip. 2650 Las Vegas Blvd.
Member Review: “We loved the pool, and our room was fantastic.”
A quiet retreat where guests can cozy up next to in-room fireplaces. 3950 Koval Lane
Member Review: “Great location!”
For complete member reviews (as member reviews have been condensed) and additional resort listings, visit RCI.com or call 800-338-7777 (Weeks) or 877-968-7476 (Points). Club Members, please call your specific Club or RCI telephone number.
Non-RCI affiliated resorts in Las Vegas include:
The oldest continuously running family-owned hotel in Las Vegas is a fabulous throwback, with recently renovated rooms and a retro vibe. Don’t miss the loosely Mob-themed Siegel’s 1941 restaurant. 600 E. Fremont St.; 800-634-6703; elcortezhotelcasino.com; doubles from $35 a night
Situated right on the Fremont Street Experience, this golden oldie is also home to one of the secretly best pool scenes in the city. 129 Fremont St. Experience; 866-778-8040; goldennugget.com; doubles from $69 a night
The Lake Como-themed property still speaks the language of classic luxury, and its dining scene can’t be beat. 3600 Las Vegas Blvd. S.; 888-987-6667; bellagio.com; doubles from $296 a night
- NOTE: Information may have changed since publication. Please confirm key details before planning your trip.
- Published: Winter 2017