Insane lines patiently waited for Mr. Fries Man on opening day, ready to order gargantuan portions of French fries topped with honey garlic shrimp and steak, a chicken bacon Parmesan combination, lemon garlic crab and shrimp, Buffalo ranch chicken, and barbecue sauce upgrades to fried or grilled chicken. A plant-based meat option is also available. Diners can also choose their own ingredients to create a dish. Also now open on Flamingo Road.

A new Italian restaurant serves as a love letter to a chef’s 30-plus year career in Italian kitchens. Aromi Italian Restaurant from executive chef German Castellanos and his partner, pastry chef Alessandro Stoppa, met at the former Valentino at the Venetian, where Castellanos worked as chef de cuisine and Stoppa was the pastry chef. Now the two friends have a restaurant featuring classic Italian dishes for lunch and dinner. Duck prosciutto salad comes in a sweet maui onion dressing and burrata tops a golden beet carpaccio to start. Spaghetti neri in lobster bisque, rabbit ragout pappardelle, and octopus and cioppino are just some of the dishes Castellanos recommends. Other favorites include bread and thyme-crusted New Zealand lamb chop or branzino in Prosseco sauce. The restaurant also features a risotto of the day. For lunch, the restaurant offers a three-course $18 option with a starter such as vanilla and pepper salad or polpo with grilled octopus (for $7 more); entree options such as chicken Parmigiana, a prosciutto sandwich, or branzino (for $7 more); and dessert options including vanilla wanna cotta, tiramisu, or a berry bowl.

Kono’s Northshore is famous for pulled Kalua pork slow-roasted for 12 hours, and then served in toasted French roll sandwiches, inside its version of a burrito dubbed a bomber, and in plate lunches and bowls. Breakfast bombers come served with eggs, cheese, and potatoes, and wrapped in a warm flour tortilla, with optional extras of bacon, pork, and Portuguese sausage. Lunch sandwiches arrive with Maui onion potato chips and fillings of turkey, Kalua pulled pork, bacon, and avocado, and servings of white rice are added to the plate lunches. Kono’s also pours multiple flavors of milkshakes, including orange popsicle, cinnamon roll, Key lime, and coconut cream pie flavors.

Mexican restaurant La Neta Cocina y Lounge opened at Downtown Summerlin with stained glass murals and modern takes on traditional Mexican fare along with mezcal and margaritas. The restaurant from Ryan Labbe and his company, 81/82 Group, features exposed brick walls accented by wooden beams and vaulted ceilings. Overhead, chandeliers light the space, while a living tree, coming in September, anchors the dining room. The lounge at La Neta features a living wall art installation decorated with greenery, creating an indoor garden. Chef Israel Castro created the menu along with Lanny Chin, bringing dishes such as cochinita pibil with braised and slow-roasted pork with habanero onions and topped with chicharron crumble. The Taquero Mucho comes with choices such as chicken, carne asada, escabeche, mushroom, and panela cheese. Castro also has his rendition of paella, served with shrimp, calamari, lobster, oysters, and fish topped with white wine lemon butter. Other menu highlights include a chicken relleno, a stuffed chicken with arroz verde and poblano cream, and a savory roasted acorn squash served with sauteed seasonal veggies, garlic, and spritzed with a herb vinaigrette.

Dave’s Hot Chicken brings fast-casual hot chicken tenders and sliders, along with sides of house-made kale slaw, creamy mac n’ cheese, and French fries. Dave’s offers seven spice levels ranging from No Spice to Reaper, which requires a signed waiver for those who dare. Each heat level uses a different spice blend. The restaurant features a drive-thru and patio, plus some pretty cool murals inside.

¡Viva! from Los Angeles-based chef Ray Garcia at Resorts World features a design by Celano Design Studio in conjunction with local architect Marnell Companies. The dynamic space features an indoor promenade patio, bar and lounge area, suspended ceilings decorated with plants and floral arrangements, a large mural by artists Chalk & Brush, and an outdoor, people-watching patio open to a restaurant row. Among the menu highlights, the shrimp and clamato coctel de camaron, ancho rubbed lamb ribs and a side of red cabbage slaw, chicharron and garlic mojo, octopus with chorizo and salsa molcajete, and a 6-ounce cut of Mashima Reserve American wagyu with salsa, roasted tomato, and fingerling potatoes.

Casa Playa features coastal Mexican fare that celebrates the playacitas of the seaside communities. The restaurant sits next to Encore Beach Club with a menu from executive chef Sarah Thompson, cocktails from Wynn resort mixologist Mariena Mercer Boarini, and a mezcal and tequila collection from agave expert Noah Arenstein. Thompson’s menu features a crudo of Mexican blue shrimp ceviche with young coconut, tomatillo, and cucumber; yellowfin tuna tartare served with pasilla chile and avocado; and seafood platters with Kusshi oysters, Hokkaido scallops, king crab legs, lobster tail, and shrimp cocktail. On the appetizer menu, diners can order black truffle tostada with Cabot clothbound cheddar and corn cream; duck confit tamal with mole de la casa and ricotta; and octopus served with coloradito mole and potato in escabeche. Diners can opt for main courses such as whole cauliflower al pastor featuring pineapple butter and cashew salsa macha; branzino a la talla topped with guajillo adobo, herbs, and salsa cruda; and Yucatan chicken pibil made with orange annatto adobo and potato, or choose to order family-style dishes such as whole roasted carnitas with crispy skin, smoked agave syrup, chipotle slaw, chile toreado, and charred cucumber salsa or the Casa Playa surf and turf featuring wagyu carne asada, lobster, and chorizo, short rib suadero, green chorizo, and serrano.

The long awaited Delilah, the breathtaking supper club from H.Wood Group at Wynn Las Vegas, features a two-level space with lavish chandeliers, a fireplace, refined American fare, and entertainers dancing alongside a live jazz band. A wagyu beef Wellington comes with a 12-ounce filet mignon, herbed crepe, and porcini mushroom duxelles madeira wine jus. Executive chef Josh Smith took a stab at a reinvented chicken TV dinner by featuring Bobo Farms chicken, peas, carrots, pomme puree, and vin jaune gravy. The smoked salmon and caviar latke comes with chive mascarpone, acme salmon, Russian Osetra caviar, and garnitures, while the Delilah fish and chips features potato-crusted Dover sole, pommes soufflé, malt vinegar beurre blanc, and classic tartar sauce. No supper club is complete without a surf and turf, and the Delilah version features glazed short rib, day boat scallops, wild mushrooms, sunchoke fondant, and shallot jus. The decadence extends to the desserts, where a strawberry shortcake baked Alaska leads the way.

Chef Kris Yenbamroong opened Night + Market, his L.A. Thai restaurant, at Virgin Hotels. Los Angeles cool oozes from the restaurant, where Thai food is meant to pair with a roster of natural wines, a specialty here. A crispy rice salad and the restaurant’s fried chicken sandwich made the trek to Las Vegas, as do specials just for Sin City, such as whole crispy catfish with sizzling ginger scallion and lobster pad Thai. Pad kee mao uses pastrami from L.A.’s Langer’s Deli. About 80 percent of the specials, such as larb ped with rough chopped duck with lime, fish sauce, and pla raa; uni fried rice topped with salmon caviar; XO wagyu rib-eye finished in the wok with Chinese broccoli; and a Thai-style wagyu steak and frites, are specific to Vegas.

Casa Calavera, the Mexican restaurant and cantina at Virgin Hotels from Hakkasan Group, features an Instagram-worthy interior with traditional altars made from Mexican tiles, reclaimed wood, calavera skulls, traditional Mexican furniture, posters, and marigolds found throughout the main dining room, bar, and patio overlooking the pool. Casa Calavera leans into a Día de los Muertos theme with a number of murals adoring the wall. The restaurant serves contemporary and traditional spins on Mexican favorites including fajitas, carnitas, tacos, and shared plates as well as a drinks menu that places a special focus on mezcal and tequila cocktails. Must-try dishes include chimichurri skirt steak with roasted green chilies, scallion, and cilantro chimichurri sauce and the ají-glazed mahi-mahi with grilled vegetables and drizzled with a citrus mojo sauce. The range of tacos includes roasted chicken, carne asada, Baja fish, portobello and rajas, and more.

Kassi Beach House, the new Italian restaurant looking out at the pools at Virgin Hotels from restaurateur Nick Mathers and Wish You Were Here Group, serves brunch and dinner daily from executive chef Josh Stockton. Brunch brings dishes such as grilled octopus with hearts of palm, red onion, celery, tangerine, and olive and caper vinaigrette for $18; salt and pepper calamari for $16; ricotta pancakes with salted caramel, whipped ricotta, brûléed banana, and maple syrup for $14; and a prosciutto scramble for $15. Kassi offers bottomless Fleur de Mer Cotes de Provence Rosé daily from 11 a.m. to 4 p.m. Dinner, which starts service at 3 p.m., brings whipped eggplant with oven-roasted puccia bread for $14; wagyu beef meatballs for $17; and sausage and broccoli rabe for $22 to start. Crab gemelli al cartoccio with Dungeness crab for $27, veal Milanese for $64, and a 32-ounce grilled bone-in rib-eye steak dry aged for 30 days for $125 make up some of the entrees. For dessert, customers can opt for tiramisu, a chocolate torte, or panda cotta, each for $12.

Takashi Nakamura launched Takumi Izakaya close to the intersection of Rainbow Boulevard and Robindale Road. The new restaurant encourages diners to share izakaya-style tapas dishes and also sample a sushi, nigiri, and sashimi menu. Customers can sit facing the sushi chefs or at individual tables and order appetizers of octopus and wasabi, kakuni black pork, and shark bone with plum sauce. Among the small plates, cold tofu, egg omelet, baked yellowtail cheek, grilled mackerel, and butter mushrooms. The long menu also features chirashi bowls, plenty of rolls, and bento boxes for lunch.

Gabi’s Gorditas offers a counter-service restaurant that specializes in the pastry stuffed pockets using ingredients from across the Latin world that are often healthy. The gorditas come stuffed with nopales, a grilled cactus with house-made pickled corn, picked red onions, and avocado garnished with oven-dried tomatoes, jicama strings, avocado salsa, and crema; Colorado pork loin filled with chili Colorado sauce, Peruvian beans, spicy Latin giardiniera, and cotija; tuna poke packed with ahi tuna, sesame soy ginger cactus, cucumber, edamame, spicy Latin giardiniera, avocado salsa, and tostones chips; and tinga de pollo stuffed with shredded chicken that has been brined for 24 hours, onion, and chipotle tomato sauce garnished by pickled cabbage, queso fresco, avocado salsa, and pickled red onion. Vegetarian versions come tucked with charro beans, Peruvian beans, or roasted poblanos. All cost less than $5.50 each.