Sin City is home to a lot of restaurants and bars, but there are tons of hidden gems that the majority of Las Vegans aren't unearthing. To help guide us to these potential discoveries, we've enlisted some of our city's food players to share their recommendations for a weekly feature dubbed Dining Confidential. Know a chef who wants to share some top dining spots? The tipline is open.
Mark Crane, the chef de cuisine of Wicked Spoon at the Cosmopolitan of Las Vegas, has more than 15 years of experience in food and beverage. As a teen-ager, he was a dishwasher called into action when three chefs walked out of the restaurant at the same time. That "baptism by fire" experience helped him work in restaurants such as Fawsley Hall Hotel and the Michelin Starred Paris Restaurant in his native England. Before working at Wicked Spoon, Crane was the executive chef at Sofitel Minneapolis and Colette Bar & Bistro. Here he shares three restaurants in Las Vegas he likes, including one that serves his favorite British dishes.
Which restaurants do you turn to when you’re not working?
Monta Ramen, Gordon Ramsay Pub & Grill and Scarpetta.
What dishes are most memorable?
At Monta Ramen, I really enjoy their pork belly bowl because of its great texture and perfectly flavored rice. Their ramen is also delicious.
Gordon Ramsay Pub & Grill has bangers and mash, fish and chips and some great traditional pies. They also have two killer desserts — sticky toffee pudding and knickerbocker glory — which are a bit old school but really good!
Scarpetta is a great place for high quality Italian food. Everything is awesome but I especially love the short rib, bone marrow agnolotti and the spaghetti with tomato and basil.
Why do you enjoy going there?
With Monta, they just have a great ambiance and the restaurant is always busy.
I like to go to Gordon Ramsay when I’m craving a taste of back home. They also have a great selection of beers on tap.
I like Scarpetta for their spectacular views. Plus the service is always friendly, knowledgeable and genuine.