Eater Vegas - Look Back at the Eater Awards Nominees for 2017The Las Vegas Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2018-02-07T10:00:01-08:00http://vegas.eater.com/rss/stream/164953612018-02-07T10:00:01-08:002018-02-07T10:00:01-08:00Exploring the Design Secrets Behind Zuma
<figure>
<img alt="A panoramic view of Zuma" src="https://cdn.vox-cdn.com/thumbor/3730D2omOdUcZpKyGqZ35BOEnT8=/3446x0:6554x2331/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/58602783/Zuma_Panoramic___Anthony_Mair_for_Maison.0.jpg" />
<figcaption>A panoramic view of Zuma | Anthony Mair</figcaption>
</figure>
<p>The Eater Award winner for design of the year uses fire, water, air, and raw materials for its decor</p> <p id="WsvK6W">How does an international brand open in Las Vegas with a look and design that feels right at home? Enter <a href="https://vegas.eater.com/venue/zuma-2"><strong>Zuma</strong></a>, the Japanese izakaya with a robata grill and sushi bar that opened last year at the Cosmopolitan of Las Vegas. Back in December, the restaurant won the <a href="https://vegas.eater.com/2017/12/5/16736634/eater-awards-2017-las-vegas-winners">Eater Award for the Design of the Year in 2017</a>. </p>
<p id="PRHfqs">Founder and chef Rainer Becker originally opened the restaurant in London in 2002 after spending six years working in Tokyo to discover the food and culture. </p>
<p id="Nd4FEb">In Las Vegas, the 9,000-square-foot restaurant uses four natural elements of earth: fire, water, air, and raw materials for its decor. The lounge features a backlit paper wall composed of reds and oranges, sourced from Japan and personalized by Studio Glitt. The booths there feature custom-made fabric from Turkey. </p>
<figure class="e-image">
<img alt="The paper wall at Zuma" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/aegpDrvd3YEHK39xyCn1Cm22Sco=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10172275/Zuma_Lounge__Paper_Wall____PC__Anthony_Mair_for_Maison.jpg">
<cite>Anthony Mair</cite>
<figcaption>The paper wall at Zuma</figcaption>
</figure>
<p id="gOiwQC">The wood used in the tables, sushi, and robata logs and bar tops are comprised of wood from the Acacia family grown in Chiang Mai, Thailand. Some elements, such as the adornments on the walls and a large vase at the entrance are handcrafted by Arita-San, who also created the selection of the china including the large sushi and robata plates.</p>
<figure class="e-image">
<img alt="The entrance to Zuma" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/N8AZx4ojF-umsaXIgKW5zATOUrY=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10172283/Zuma_Entrance__PC__Anthony_Mair_for_Maison.jpg">
<cite>Anthony Mair</cite>
<figcaption>The entrance to Zuma</figcaption>
</figure>
<p id="8ZIokC">Cutout metal lanterns made in Milan make up the columns along the front glass wall of the restaurant and are used as room separators.</p>
<figure class="e-image">
<img alt="The dining room at Zuma" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/UrXSLzVhxSzKN-XzaexDNg6RoBk=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10172287/Zuma_Dining_Room___PC__Anthony_Mair_for_Maison.jpg">
<cite>Anthony Mair</cite>
<figcaption>The dining room at Zuma</figcaption>
</figure>
<p id="soEPay">Brazilian granite floors in the dining room and Pui Fai stone from a quarry in Chiang Mai can be found throughout the room, while the private dining rooms seating 14 each come encased by two glass walls with views of the Las Vegas Strip. </p>
<figure class="e-image">
<img alt="One of the private dining rooms at Zuma" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/XmIgYpqPeLXgvSTtHDajsYAcFPc=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10172291/Zuma_PDR___PC__Anthony_Mair_for_Maison.jpg">
<cite>Anthony Mair</cite>
<figcaption>One of the private dining rooms at Zuma</figcaption>
</figure>
<p id="VzAKqD">All fabric found within the restaurant is sourced from Turkey, to complement the furniture that was crafted in the Padova region of Italy.</p>
<figure class="e-image">
<img alt="The sushi bar at Zuma" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/48914lP8kxH2pmOewsyN2voSq0U=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10172295/Zuma_Interior_Sushi___PC__Anthony_Mair_for_Maison.jpg">
<cite>Anthony Mair</cite>
<figcaption>The sushi bar at Zuma</figcaption>
</figure>
<p id="jxTaRg">Here, Becker talks about the first year of Zuma and what the restaurant plans in the future. </p>
<p id="vzldwu"><strong>How did Zuma finally come together in Las Vegas?</strong></p>
<p id="v2gaJZ">We opened two restaurants on the East Coast in Miami and New York, and so a restaurant on the West Coast was the natural next step. We chose Vegas specifically due to the volume of restaurants and exceptional chefs already there, it was a huge challenge. There is nowhere else in the world like it. It’s so vibrant.</p>
<p id="XWKpWP"><strong>What made you decide to open at the Cosmopolitan?</strong></p>
<p id="ZwYZeC">When we visited Vegas looking at sites, I really loved the vibe of the Cosmopolitan. It is young and has an exciting energy, I also really liked their dinning setup, having all the restaurants in one area really makes it an accessible destination for guests. We felt at home. </p>
<p id="QlcvFd"><strong>With such an enormous empire of restaurants, how do you make each one unique? Or do you want diners to find the same experience at each one?</strong></p>
<p id="vZaSui">A mix of both, I suppose. Consistency is key; all the restaurants need to maintain the same level of quality when it comes to the product and the service; our guests demand that of us and we strive to deliver. Other common threads are that all Zumas have three kitchens — sushi, robata and main. The layout is also similar, each featuring the restaurant (of course), bar, lounge, and counter seating.</p>
<figure class="e-image">
<img alt="The bar at Zuma" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/B_Th8HxG_cLKhd73n1Ix8KE-VNw=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10172301/Zuma_Bar___PC__Anthony_Mair_for_Maison.jpg">
<cite>Anthony Mair</cite>
<figcaption>The bar at Zuma</figcaption>
</figure>
<p id="1ExsTO">The design is the unique element of each restaurant. This is dictated by the location and city, the energy, the culture, and the clientele. I have worked closely with our designer Noriyoshi Muramatsu since we opened London in 2002 and no matter how many projects we have collaborated on, when we are opening a new restaurant we still start from scratch each time. </p>
<p id="8PpQSm"><strong>Do you experiment with a dish in one location and then introduce it to other locations?</strong></p>
<p id="4QtBKD">Yes sometimes. We work on new and seasonal dishes in the restaurants several times a year. When one of them sells particularly well and is a favorite with the guests, then it can go on the menu in other locations. The Chilean sea bass is a great example. This was developed in Dubai years ago and is now listed on our menus internationally.</p>
<p id="KTEtFk"><strong>What have you learned in the first year of running Zuma in Las Vegas?</strong></p>
<p id="d52Yri">Wow, so much. The market is completely individual, it’s a very tourist based city and with your average stay only 3.4 to 4.4 nights. You have to work harder to ensure that you are top of people’s minds. </p>
<p id="AWJ6IT"><strong>What were you thinking about in terms of design of the restaurant?</strong></p>
<p id="oLIAIU">As a city, Vegas is adrenaline charged with bright lights and man-made structures. Nori and I wanted to focus on natural materials and create a juxtaposition. The restaurant heavily features wood and granite with less steel and glass than in our other projects.</p>
<figure class="e-image">
<img alt="Rib-eye steak at Zuma" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/b5k1hCtfMdEWNIA_GgH7ly5AmGw=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10172309/rib_eye_steak_with_wafu_sauce_and_garlic_crisps___rib_eye_no_tamanegi_ponzu_fuumi.jpg">
<cite><a href="https://www.cosmopolitanlasvegas.com/restaurants/zuma">Cosmopolitan</a></cite>
<figcaption>Rib-eye steak at Zuma</figcaption>
</figure>
<p id="bD3Jok"><strong>What was the menu testing process like? Are you offering different dishes in Las Vegas then say New York City or London?</strong></p>
<p id="BdCSK7">The majority of the menus are the same internationally, as I mentioned individual locations have their own new and seasonal dishes, which they create with their teams. The menu in Vegas is pretty similar to our other menus, although it may be more steak heavy than some locations. After a year of learning what sells in Vegas and what our customers want we are in the process of creating Vegas specific dishes to add to the menu. Watch this space. </p>
<p id="483pIy"><strong>Has Vegas embraced the restaurant?</strong></p>
<p id="BtyIkc">I hope so. The restaurant has been hugely successful in the first year although not all smooth sailing. We have had to find our way in a new city but we feel very at home in Vegas and love being part of the community. </p>
<p id="WHTZDO"><strong>Six months in, what changed?</strong></p>
<p id="NLs3Xa">It seems so long ago now but a few elements of note were the changes we made to our private dining rooms, which provided us with more flexibility. We also made changes to the menu, bringing on more meat and steak dishes as I said previously. </p>
<p id="pLi3mN"><strong>What’s the must-order dish of the moment?</strong></p>
<p id="lHgoSK">I am a creature of habit. I’m afraid so I will always say the baby chicken, although the robata grilled king crab is a current favorite of mine, too.</p>
<p id="KFPchC"><strong>What’s on tap for the future?</strong></p>
<p id="MtLFiW">With Zuma we are focusing our expansion in the United States, but we will only ever open the maximum of one a year. We have just opened our new restaurant <a href="https://la.eater.com/2017/12/19/16796248/inko-nito-zuma-arts-district-inside-photos">Inko Nito</a> in LA, which is a casual, approachable concept specializing in more unconventional robatayaki dishes; we aim to open more of these and expand our other brands too.</p>
<p id="CLgZVl">• <a href="https://vegas.eater.com/venue/27139/zuma">All Coverage of Zuma</a> [ELV]</p>
<p id="f3SBQ5">• <a href="https://vegas.eater.com/2017/12/5/16736634/eater-awards-2017-las-vegas-winners">Eater Awards 2017: Announcing the Las Vegas Winners</a> [ELV]</p>
<aside id="XZhoHU"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"vegas-eater"}'></div></aside><p id="clHG3L"></p>
https://vegas.eater.com/2018/2/7/16984044/zuma-design-prettiest-restaurant-las-vegasSusan Stapleton2018-01-18T10:00:03-08:002018-01-18T10:00:03-08:00How The Black Sheep Became One of the Hottest Restaurants in Las Vegas
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<img alt="Jon Schwalb, Jamie Tran and Andy Hooper at The Black Sheep" src="https://cdn.vox-cdn.com/thumbor/tST44usDE3heq5D7hrzFCp2a3lU=/112x0:1889x1333/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/58365595/The_Black_Sheep___Jon__Jaime___Andy__1_.0.jpg" />
<figcaption>Jon Schwalb, Jamie Tran and Andy Hooper at The Black Sheep | <a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></figcaption>
</figure>
<p>From The Black Sheep of the family to a neighborhood darling</p> <p id="gRkeun">Three partners, all knowing that <strong>DB Brasserie</strong> at the Venetian planned to close, came together to open a Vietnamese-American restaurant in a section of town that just seemed ready to explore a new type of cuisine. </p>
<p id="hh2og9">They schemed together to come up with a menu that was approachable yet daring, a space that was not too big and not too small, and had the moxie to realize that running a restaurant off the Strip was completely different than anything with the backing of a big-name chef or the muscle of a publicly traded casino, let alone the random foot traffic those resorts could pull. </p>
<figure class="e-image">
<img alt="Jamie Tran, Jon Schwalb and Andy Hooper at The Black Sheep" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/Ye3PgLtyYCqPzzewCLM2dnVdQzQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10054281/The_Black_Sheep___Jon__Jaime___Andy__2_.jpg">
<cite><a class="ql-link" href="https://www.photosbyamelinda.com/" target="_blank">Amelinda B Lee</a></cite>
<figcaption>Jamie Tran, Jon Schwalb and Andy Hooper at The Black Sheep</figcaption>
</figure>
<p id="vubn34">Chef Jamie Tran, Andy Hooper and Jon Schwalb did it, opening <a href="https://vegas.eater.com/venue/29390/the-black-sheep"><strong>The Black Sheep</strong></a> last May in the southwest part of Las Vegas at 8680 W. Warm Springs Road, taking over a former Soulfish Poke space in a strip mall filled with SkinnyFats, a Jersey Mike’s Subs, Carl’s Jr., Plantone’s Italian Market, and Roberto’s Tacos, with a rolled ice cream shop on the way. </p>
<p id="qOfeup">Hooper and Schwalb live in the southwest and felt the area was ready for accessible food in a casual environment. “The southwest is one of the faster growing parts of town,” Schwalb says. “A lot of what’s happening here speaks to Jamie’s ability to put her vision on the plate but not make it too intimidating.”</p>
<p id="1NpfLV">Back in December, The Black Sheep won an <a href="https://vegas.eater.com/2017/12/5/16736634/eater-awards-2017-las-vegas-winners">Eater Award for Restaurant of the Year</a> while Tran earned an <a href="https://vegas.eater.com/2017/12/5/16736634/eater-awards-2017-las-vegas-winners">Eater Award for Chef of the Year</a>. </p>
<p id="9SP5Rf">The trio took things fast at first, taking possession of the restaurant in February, then revamping the kitchen to accommodate their needs and redecorating the 1,350-square-foot space with a gray background that lets the vibrant food stand out. “[Soulfish Poke] had done a good job building the space out,” Schwalb says. “It wasn’t a pure ready-to-go space. It has the framework of a restaurant without a kitchen. The conversion was relatively easy.”</p>
<figure class="e-image">
<img alt="The Black Sheep" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/hhG_7sQxNwRwmBPl-bSR7HMLDYY=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/8610861/The_Black_Sheep_2.0.jpg">
<cite><a class="ql-link" href="https://www.photosbyamelinda.com/" target="_blank">Amelinda B Lee</a></cite>
<figcaption>The Black Sheep</figcaption>
</figure>
<p id="GtK8oe">All three worked on the design together and themselves. The ideas complement each other and played off each other, all under budget. Mirrors of different shapes greet diners as they enter, while a small L-shaped bar takes up the left side of the restaurant. Small signs talk about girl power leading to the bathroom. </p>
<p id="I3ePBY">“For us, it was about finding a lot of bodies and rooftops,” Schwalb says. “<strong>DW Bistro</strong> paved the way years ago. We thought there would be enough bodies. By starting small and realizing that this is a learning experience for us, we’re not punishing guests with the prices. We went small to try to learn what we don’t know.”</p>
<p id="XNOUNO">So far, the restaurant found success. “We didn’t expect this kind of reaction,” says Tran, who melds her Vietnamese upbringing with French techniques she learned in the kitchens of Daniel Boulud’s DB Brasserie and Charlie Palmer’s Aureole at Mandalay Bay. “The reaction in the community has been a big surprise for us.”</p>
<figure class="e-image">
<img alt="Jamie Tran at The Black Sheep" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/IZ75LhQ54x-b-fNQe3_UqsmbKZg=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10054279/The_Black_Sheep___Jaime_Tran.jpg">
<cite><a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></cite>
<figcaption>Jamie Tran at The Black Sheep</figcaption>
</figure>
<p id="O5WnQI">Hooper says family meals Tran made for the DB Brasserie staff during pre-shift convinced him that she had the vision for a menu. “Why are you giving this to the staff [instead of putting these dishes on the menu]?,” Hooper remembers thinking. “From the beginning, we knew that she was special. We got the chef.”</p>
<figure class="e-image">
<img alt="Vietnamese Imperial rolls at The Black Sheep" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/0K_hebNEeGkVjyWf2Tn8UyP4iN4=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10054261/The_Black_Sheep___Vietnamese_Imperial_Rolls.jpg">
<cite><a class="ql-link" href="https://www.photosbyamelinda.com/" target="_blank">Amelinda B Lee</a></cite>
<figcaption>Vietnamese Imperial rolls at The Black Sheep</figcaption>
</figure>
<p id="ZjVkJF">Tran combines comfort with technique in dishes such as Vietnamese Imperial rolls with its mix of Duroc pork and shrimp, pickled heirloom carrots, ninja daikon, and yellow frisee salad, which Tran says is the top seller at the restaurant. </p>
<figure class="e-image">
<img alt="Bao sliders at The Black Sheep" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/9hZ6gYN5fniDBzYSxC1STMofIIU=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10054265/The_Black_Sheep___Bao_Sliders.jpg">
<cite><a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></cite>
<figcaption>Bao sliders at The Black Sheep</figcaption>
</figure>
<p id="pXxPKg">Addictive bao sliders, with the buns made in house, feature housemade pork sausage, fried quail egg, crispy shallots, fresh herbs, and a jalapeño aïoli. Tran claims these require the most effort to assemble, especially when the restaurant reaches capacity, with the bled yolk. She refers to the salmon skin in the tacos as a Frankenstein as well with its salmon belly tartare, tabiko, smoked shishito pepper, and micro cilantro. </p>
<figure class="e-image">
<img alt="Smoky heirloom beet salad at The Black Sheep" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/7dfP0GIaejq6237MjxtN5kRsGfs=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10054269/The_Black_Sheep___Smokey_Heirloom_Beet_Salad.jpg">
<cite><a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></cite>
<figcaption>Smoky heirloom beet salad at The Black Sheep</figcaption>
</figure>
<p id="2EP8Na">The smoky heirloom beet salad takes the vegetable to a new level with golden and red baby heirloom beets, citrus and goat cheese yogurt, spiced walnuts, black radish, must-eat beet dust, and watercress. The dish brings together smoke with sweet with savory. </p>
<figure class="e-image">
<img alt="Braised Duroc pork at The Black Sheep" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/va524-YfD8XVvHcOnBSf1MojSA4=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10054273/The_Black_Sheep___Braised_Duroc_Pork_Belly.jpg">
<cite><a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></cite>
<figcaption>Braised Duroc pork at The Black Sheep</figcaption>
</figure>
<p id="9OhjPl">The braised Duroc pork belly that simply melts sits on a bed of creamy cauliflower puree, sauteéd kabocha squash, and crispy pig ear salad. </p>
<p id="Pq0DWE">“Most people know what they’re getting into when they come in here,” Tran says, although when the restaurant opened. people walked in to order pho. “Not anymore,” Schwalb says. “People pre-investigate.”</p>
<p id="Zp2Hwh">At first, Tran wanted to go with her vision of the menu, and that meant that Schwalb initially emphasized her strengths — Vietnamese comfort food with a fine dining technique — just to get customers through the door. Now the focus turns to seasonal dishes as well as Hooper’s vision for the wine and cocktail menu. No dish costs more than $31 (a grass-fed eight-ounce rib-eye steak), while the most expensive wines ring in at $75 for a bottle. </p>
<p id="4JZrv4">And that leads to regulars, something rare to find on the Strip, and out-of-towners who come off the Strip to find a new gem. “We tried to bring service and guest experience. It’s heartwarming when people soak that in and compliment on that,” Schwalb says.</p>
<p id="zvcLAz">While Tran misses the Strip’s 10,000-square-foot kitchens, access to more ingredients, and massive walkin coolers that could store plenty of ingredients, the lack of drunk people, a smaller menu, and the ability to really interact with the customers makes the difference. “This is a small space,” Schwalb says. “There’s no place to hide.”</p>
<p id="zAJdFU">“Everything is pretty much out in the open,” Hooper adds. </p>
<p id="VtIB2S">While the restaurant hasn’t hit its one-year mark yet, the trio says they plan to focus on perfecting The Black Sheep experience for now and taking advantage of the momentum they generated so far. </p>
<p id="8GlQj6">“I always wanted someone to give me the opportunity,” Tran says. “Not a lot of people are willing to do that. That’s rare now.”</p>
<p id="pGM8Py">• <a href="https://vegas.eater.com/venue/29390/the-black-sheep">All Coverage of The Black Sheep</a> [ELV]</p>
<p id="wIEv9a">• <a href="https://vegas.eater.com/2017/12/5/16736634/eater-awards-2017-las-vegas-winners">Eater Awards 2017: Announcing the Las Vegas Winners</a> [ELV]</p>
<aside id="qV0ECT"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"vegas-eater"}'></div></aside>
https://vegas.eater.com/2018/1/18/16904664/the-black-sheep-neighborhood-darling-las-vegas-restaurantSusan Stapleton2017-12-05T09:00:04-08:002017-12-05T09:00:04-08:00Eater Awards 2017: Announcing the Las Vegas Winners
<figure>
<img alt="The Black Sheep" src="https://cdn.vox-cdn.com/thumbor/qTAuQWpHGHSmtBASuv2BOi6OAz4=/128x0:1152x768/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/57858269/EaterAwards_Vegas_BlackSheep.0.png" />
<figcaption>The Black Sheep | <a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></figcaption>
</figure>
<p>Announcing this year’s best new restaurants and more</p> <p id="l14bLR">It is now time — drumroll, please — to announce the winners of the <strong>2017 </strong><em><strong>Eater </strong></em><strong>Awards</strong> in Las Vegas. These winners comprise a diverse group of the finest and most interesting chefs, restaurants and bars in the city. They’ve defined this year in dining, and we applaud them. </p>
<p id="U0vw4f">First, a quick recap: <em>Eater</em>’s local editors in 24 cities nominated candidates for five major categories: <a href="https://vegas.eater.com/2017/11/27/16703842/vote-las-vegas-restaurant-year-2017"><strong>Restaurant of the Year</strong></a>, <a href="https://vegas.eater.com/2017/11/28/16708944/vote-las-vegas-chef-of-the-year-2017"><strong>Chef of the Year</strong></a>, <a href="https://vegas.eater.com/2017/11/29/16713904/vote-las-vegas-most-stunning-restaurant-of-the-year-eater-awards-2017"><strong>Prettiest Restaurant</strong></a>, <a href="https://vegas.eater.com/2017/11/30/16718656/vote-saddest-restaurant-closing-2017-las-vegas"><strong>Saddest Closing of the Year</strong></a>, and <a href="https://vegas.eater.com/2017/12/1/16722996/vote-bartender-year-las-vegas-eater-awards-2017"><strong>Bartender of the Year</strong></a>. These awards are geared toward places that have opened in about the past year, or people who have become involved in new ventures or otherwise changed the game in that time, which is why many renowned veterans don’t appear.</p>
<p id="U7vqIc"><em>Eater </em>readers then voted on winners, while Eater editors made their own choices. The national winners can be viewed here, but now, without further ado, here's who came out on top in Las Vegas. </p>
<h2 id="gZHZ9S">Restaurant of the Year: <a href="https://vegas.eater.com/venue/the-black-sheep">The Black Sheep</a>
</h2>
<figure class="e-image">
<img alt="The Black Sheep" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/Oa-fh0MskS54DsjlNjJbu9YUWfs=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/9810411/vegas_TheBlackSheep.jpg">
<cite><a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></cite>
<figcaption>The Black Sheep</figcaption>
</figure>
<p id="sdIa0w">The southwest neighborhood desperately needed a go-to restaurant, and The Black Sheep provides just that. Vietnamese-American comfort food made with locally sourced ingredients fills out the menu, while the bar serves craft cocktails, a value-driven wine list and beer supplied by Henderson and local brewers. Former director of operations for chef Daniel Boulud’s Dinex Group Andrew Hooper is part of the restaurant. <a href="https://vegas.eater.com/venue/29390/the-black-sheep"><strong>Read more about The Black Sheep here</strong></a>.</p>
<p id="aSNdN6"><strong>Restaurant of the Year Readers’ Choice: </strong><a href="https://vegas.eater.com/venue/blue-ribbon"><strong>Blue Ribbon</strong></a><strong> at the Cosmopolitan of Las Vegas</strong></p>
<h2 id="JmJyWs">Chef of the Year: Jamie Tran, The Black Sheep</h2>
<figure class="e-image">
<img alt="Jamie Tran at The Black Sheep" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/a_4BGuAamsBDbsRiMhwLvMcjU5o=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/9531663/Jamie_Tran_The_Black_Sheep_Madison_Freedle_.jpg">
<cite>Madison Freedle</cite>
<figcaption>Jamie Tran at The Black Sheep</figcaption>
</figure>
<p id="LKjXUg">Las Vegas needs to celebrate its women and minority chefs more often. Enter Jamie Tran at The Black Sheep, certainly worthy of taking on that role. Her background includes stints at <a href="https://vegas.eater.com/venue/db-brasserie">DB Brasserie</a> at the Venetian and Aureole at Mandalay Bay. Now she combines her background with her French training to create the dishes at The Black Sheep. <a href="https://vegas.eater.com/2017/10/25/16541428/jamie-tran-black-sheep-favorite-las-vegas-restaurants"><strong>Read more about Jamie Tran here</strong></a>.<strong> </strong></p>
<p id="poSoZg"><strong>Chef of the Year Readers’ Choice Winner: Jamie Tran of The Black Sheep</strong></p>
<h2 id="LJxNvh">Design of the Year: <a href="https://vegas.eater.com/venue/zuma-2">Zuma</a> at the Cosmopolitan</h2>
<figure class="e-image">
<img alt="Zuma" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/1YxPp0N4yIZZi95zfo-v8D3DkQc=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/7892463/Zuma_4.jpg">
<cite><a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></cite>
<figcaption>Zuma</figcaption>
</figure>
<p id="JxNOjW"><strong>Zuma</strong> at the Cosmopolitan takes elements of earth, fire, water and air to decorate the 9,000-square-foot space that cleverly combines a Japanese izakaya and robata grill as well. Noriyoshi Muramatsu of Tokyo-based Studio Glitt designed the space with neon lights and man-made structures. Organic materials, such as a feature wall composed of natural stone from Chiang Mai in Thailand, as well as a reception desk, bar and sushi counter made of tree trunks, also sourced from Thailand round out the decor here. <a href="https://vegas.eater.com/venue/27139/zuma"><strong>Read more about Zuma here</strong></a><strong>. </strong> </p>
<p id="uQY7JZ"><strong>Design of the Year Readers’ Choice Winner: Zuma at the Cosmopolitan of Las Vegas</strong></p>
<h2 id="3Rb2aF">Saddest Restaurant Closing of the Year: DB Brasserie</h2>
<figure class="e-image">
<img alt="DB Brasserie" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/YbCzuExXjhyu6XFuTo9kDoniu0U=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/2444064/DB_Brasserie-6-24-14.0.jpg">
<cite>Jenna Dosch</cite>
<figcaption>DB Brasserie</figcaption>
</figure>
<p id="jB7vVy"><strong>DB Brasserie</strong> from Daniel Boulud at the Venetian was supposed to mark the French chef’s grand return to Las Vegas. Instead, the restaurant closed after a two-year stint at the Venetian. Previously, he had a restaurant at Wynn Las Vegas as well. Boulud continues to operate DB Bistro & Oyster Bar at the Marina Bay Sands in Singapore. <a href="https://vegas.eater.com/venue/chica">Chica</a> from Lorena Garcia now fills that space. <a href="https://vegas.eater.com/venue/9126/db-brasserie"><strong>Read more about DB Brasserie here</strong></a>. </p>
<p id="GoqnTs"><strong>Off-Strip Restaurant of the Year Readers’ Choice Winner: </strong><a href="https://vegas.eater.com/venue/n9ne-steakhouse"><strong>N9NE Steakhouse</strong></a><strong> at the Palms</strong></p>
<h2 id="HD8M4W">Bartender of the Year: Bryant Jane and Lyle Cervenka at <a href="https://vegas.eater.com/venue/starboard-tack">Starboard Tack</a>
</h2>
<figure class="e-image">
<img alt="Lyle Cervenka and Bryant Jane at Starboard Tack" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/UBRsl3Ix-aNlUnLO54eWj5UvRIs=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/9810793/Starboard_Tack___Lyle_Cervenka___Bryant_Jane.jpg">
<cite><a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></cite>
<figcaption>Lyle Cervenka and Bryant Jane at Starboard Tack</figcaption>
</figure>
<p id="Pokgjd">Back in the 1970s, Starboard Tack attracted attracted all the celebrities — Tom Jones, Frank Sinatra, you name it. After a stint as Gilligan’s Hideaway, Lyle Cervenka and Bryant Jane of Amaro bar at Retrocena fame brought the old bar back to life 24/7 with original fixtures including the fireplace, stained glass windows and tables. Hooray for saving a Downtown treasure. <a href="https://vegas.eater.com/venue/29918/starboard-tack"><strong>Read more about Starboard Tack here</strong></a>. </p>
<p id="L59XZy"><strong>Bar of the Year Readers’ Choice: Emily Yett at </strong><a href="https://vegas.eater.com/venue/primrose"><strong>Primrose</strong></a></p>
<p id="LhegwI">• <a href="https://vegas.eater.com/2017/12/4/16731320/eater-awards-nominees-2017">Look Back at the Eater Awards Nominees for 2017</a> [ELV]</p>
<aside id="Zo0j0a"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"vegas-eater"}'></div></aside>
https://vegas.eater.com/2017/12/5/16736634/eater-awards-2017-las-vegas-winnersSusan Stapleton2017-12-01T10:00:01-08:002017-12-01T10:00:01-08:00Vote for the Bartender of the Year in Las Vegas
<figure>
<img alt="Herbs &amp; Rye" src="https://cdn.vox-cdn.com/thumbor/sYTr8ZRDZIxFbgsspySs3zBX_sY=/100x0:700x450/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/57814449/Eater_Scenes___Herbs___Rye_1.0.0.jpg" />
<figcaption>Herbs & Rye | <a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></figcaption>
</figure>
<p>Which local bar is the winner?</p> <p id="u04CKO">On Tuesday, Dec. 5, Eater will present the 2017 Eater Awards, our eighth annual celebration of all that's made the Las Vegas restaurant world run — and run wild — in the past 12 months. Winners will be selected on both the local and national levels, and the voting begins right now. Voting already took place for <a href="https://vegas.eater.com/2017/11/27/16703842/vote-las-vegas-restaurant-year-2017">Restaurant of the Year,</a> <a href="https://vegas.eater.com/2017/11/28/16708944/vote-las-vegas-chef-of-the-year-2017">Chef of the Year</a>, <a href="https://vegas.eater.com/2017/11/29/16713904/vote-las-vegas-most-stunning-restaurant-of-the-year-eater-awards-2017">Stone Cold Stunner</a>, and the <a href="https://vegas.eater.com/2017/11/30/16718656/vote-saddest-restaurant-closing-2017-las-vegas">Saddest Restaurant Closing of the Year</a>. Now voting for the Eater Awards ends with the bartender of the year. Cast your vote now.</p>
<p id="PpX8fz">Here’s how the voting works: Eater editors have named nominees in Las Vegas for each of five major categories. Editors will pick winners from the nominees, and readers will vote to award one nominee in each category with a readers’ choice award. Ready to play your part? This poll will be open for 24 hours; voting irregularities will be strictly policed. </p>
<p id="8Smydu">Nominees include <strong>Lillian Hargrove</strong>, the new lead bartender at <a href="https://vegas.eater.com/venue/delmonico-steakhouse"><strong>Delmonico Steakhouse</strong></a> at the Venetian; <strong>Juyoung Kang</strong>, the lead bartender at <a href="https://vegas.eater.com/venue/the-dorsey"><strong>The Dorsey</strong></a> at the Venetian; <strong>Emily Yett</strong>, the former Herbs & Rye bartender who now heads the bar program at <a href="https://vegas.eater.com/venue/primrose"><strong>Primrose</strong></a> at the Monte Carlo; and <strong>Lyle Cervenka</strong> and <strong>Bryant Jane</strong>, who opened <a href="https://vegas.eater.com/venue/starboard-tack"><strong>Starboard Tack</strong></a> this year. </p>
<div id="JS64uA"><div data-anthem-component="poll:784739"></div></div>
<p id="FovRs0">Note that Eater Award nominees reflect the best of what was new and newsworthy in Las Vegas restaurants over the past year (December 2016 to November 2017). Take a look at last year’s nominees and winners <a href="https://vegas.eater.com/2016/11/16/13559872/eater-awards-2016-las-vegas-restaurants-bars-winners">here</a>.</p>
<p id="I2dmEY">Last year, <strong>Herbs & Rye</strong> won bar of the year, while <a href="https://vegas.eater.com/venue/libertine-social"><strong>Libertine Social</strong></a> took the readers’ choice award. </p>
<p id="OT9QLi">• <a href="https://vegas.eater.com/2017/11/27/16703842/vote-las-vegas-restaurant-year-2017">Vote for Las Vegas’ Restaurant of the Year</a> [ELV]</p>
<p id="EKs9JP">• <a href="https://vegas.eater.com/2017/11/28/16708944/vote-las-vegas-chef-of-the-year-2017">Vote for Las Vegas’ Chef of the Year</a> [ELV]</p>
<p id="2WZz8V">• <a href="https://vegas.eater.com/2017/11/29/16713904/vote-las-vegas-most-stunning-restaurant-of-the-year-eater-awards-2017">Vote for Las Vegas’ Most Stunning Restaurant of the Year</a> [ELV]</p>
<p id="FdS8gh">• <a href="https://vegas.eater.com/2017/11/30/16718656/vote-saddest-restaurant-closing-2017-las-vegas">Vote for the Saddest Closing of the Year</a> [ELV]</p>
<p id="35uXjG">• <a href="https://vegas.eater.com/eater-awards">All Coverage of the Eater Awards</a> [ELV]</p>
<aside id="FfJqtT"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"vegas-eater"}'></div></aside>
https://vegas.eater.com/2017/12/1/16722996/vote-bartender-year-las-vegas-eater-awards-2017Susan Stapleton2017-11-30T10:00:03-08:002017-11-30T10:00:03-08:00Vote for the Saddest Restaurant Closing of 2017 in Las Vegas
<figure>
<img alt="" src="https://cdn.vox-cdn.com/thumbor/OlS8bBH26Vm4W7v5IoY-l5bPmgM=/200x0:1400x900/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/57798809/eateraward.0.0.0.jpg" />
</figure>
<p>Which of these restaurants do you miss the most?</p> <p id="u04CKO">On Tuesday, Dec. 5, Eater will present the 2017 Eater Awards, our eighth annual celebration of all that's made the Las Vegas restaurant world run — and run wild — in the past 12 months. Winners will be selected on both the local and national levels, and the voting begins right now. Voting already took place for <a href="https://vegas.eater.com/2017/11/27/16703842/vote-las-vegas-restaurant-year-2017">Restaurant of the Year,</a> <a href="https://vegas.eater.com/2017/11/28/16708944/vote-las-vegas-chef-of-the-year-2017">Chef of the Year</a> and <a href="https://vegas.eater.com/2017/11/29/16713904/vote-las-vegas-most-stunning-restaurant-of-the-year-eater-awards-2017">Stone Cold Stunner</a>. Now, for the first time, the <strong>Saddest Restaurant Closing of the Year</strong>. Cast your vote.</p>
<p id="PpX8fz">Here’s how the voting works: Eater editors have named nominees in Las Vegas for each of five major categories. Editors will pick winners from the nominees, and readers will vote to award one nominee in each category with a readers’ choice award. Ready to play your part? This poll will be open for 24 hours; voting irregularities will be strictly policed.</p>
<p id="8Smydu">Nominees include Scott Conant’s <a href="https://vegas.eater.com/venue/docg"><strong>D.O.C.G. Enoteca</strong></a> with its divine pizzas at the Cosmopolitan of Las Vegas; <a href="https://vegas.eater.com/venue/n9ne-steakhouse"><strong>N9NE Steakhouse</strong></a>, with its sudden closure at the Palms; <strong>Yusho</strong> and its clever Japanese fare at the Monte Carlo, pushed out to make way for Eataly; <strong>Payard</strong>, which closed to make room for Giada De Laurentiis’ Pronto at Caesars Palace; and Daniel Boulud’s <a href="https://vegas.eater.com/venue/db-brasserie"><strong>DB Brasserie</strong></a>, now home to Chica at the Venetian. </p>
<div id="FovRs0"><div data-anthem-component="poll:782803"></div></div>
<p id="OT9QLi">Note that Eater Award nominees reflect the best of what was new and newsworthy in Las Vegas restaurants over the past year (December 2016 to November 2017). Take a look at last year’s nominees and winners <a href="https://vegas.eater.com/2016/11/16/13559872/eater-awards-2016-las-vegas-restaurants-bars-winners">here</a>.</p>
<p id="Pna5Jl">• <a href="https://vegas.eater.com/2017/11/27/16703842/vote-las-vegas-restaurant-year-2017">Vote for Las Vegas’ Restaurant of the Year</a> [ELV]</p>
<p id="EKs9JP">• <a href="https://vegas.eater.com/2017/11/28/16708944/vote-las-vegas-chef-of-the-year-2017">Vote for Las Vegas’ Chef of the Year</a> [ELV]</p>
<p id="2WZz8V">• <a href="https://vegas.eater.com/2017/11/29/16713904/vote-las-vegas-most-stunning-restaurant-of-the-year-eater-awards-2017">Vote for Las Vegas’ Most Stunning Restaurant of the Year</a> [ELV]</p>
<p id="NpebQZ">• <a href="https://vegas.eater.com/eater-awards">All Coverage of the Eater Awards</a> [ELV]</p>
<aside id="dw6CtW"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"vegas-eater"}'></div></aside><p id="zihAsZ"></p>
https://vegas.eater.com/2017/11/30/16718656/vote-saddest-restaurant-closing-2017-las-vegasSusan Stapleton2017-11-29T10:00:04-08:002017-11-29T10:00:04-08:00Vote for Las Vegas’ Most Stunning Restaurant of the Year
<figure>
<img alt="Libertine Social" src="https://cdn.vox-cdn.com/thumbor/82wSVhXh8oz5moi143oElFyI1Xk=/112x0:1889x1333/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/57783385/Libertine_Social_4.0.0.jpg" />
<figcaption>Libertine Social | <a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></figcaption>
</figure>
<p>Which local restaurant is 2017’s stone cold stunner?</p> <p id="u04CKO">On Tuesday, Dec. 5, Eater will present the 2017 Eater Awards, our eighth annual celebration of all that's made the Las Vegas restaurant world run — and run wild — in the past 12 months. Winners will be selected on both the local and national levels, and the voting begins right now. Voting already took place for <a href="https://vegas.eater.com/2017/11/27/16703842/vote-las-vegas-restaurant-year-2017">Restaurant of the Year</a> and <a href="https://vegas.eater.com/2017/11/28/16708944/vote-las-vegas-chef-of-the-year-2017">Chef of the Year</a>. Next up: <strong>Stone Cold Stunner</strong>. Cast your vote for this year’s most stunning restaurant.</p>
<p id="PpX8fz">Here’s how the voting works: Eater editors have named nominees in Las Vegas for each of five major categories. Editors will pick winners from the nominees, and readers will vote to award one nominee in each category with a readers’ choice award. Ready to play your part? This poll will be open for 24 hours; voting irregularities will be strictly policed.</p>
<p id="NpebQZ">Vote for <a href="https://vegas.eater.com/venue/chica"><strong>Chica</strong></a> at the Venetian, <a href="https://vegas.eater.com/venue/hamptons"><strong>Hamptons</strong></a> at <a href="https://vegas.eater.com/venue/canter-s-deli-tivoli-village">Tivoli Village</a>, <a href="https://vegas.eater.com/venue/mb-steak"><strong>MB Steak</strong></a> at the Hard Rock Hotel, <a href="https://vegas.eater.com/venue/momofuku"><strong>Momofuku</strong></a> at the Cosmopolitan of Las Vegas, or <a href="https://vegas.eater.com/venue/zuma-2"><strong>Zuma</strong></a> at the Cosmopolitan of Las Vegas. </p>
<div id="5oq3JY"><div data-anthem-component="poll:780887"></div></div>
<figure class="e-image">
<img alt="Chica" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/l0I3ORpqgkNSxvbq0BKw0Idbyfk=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/8544223/Chica_12.jpg">
<cite><a class="ql-link" href="https://www.photosbyamelinda.com/" target="_blank">Amelinda B Lee</a></cite>
<figcaption>Chica</figcaption>
</figure>
<figure class="e-image">
<img alt="Hamptons" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/AGZQ3H7GwhDOppDEUrAPS-vayrU=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/9177769/Hamptons___PDR_2.jpg">
<cite><a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></cite>
<figcaption>Hamptons</figcaption>
</figure>
<figure class="e-image">
<img alt="MB Steak" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/wscDLP4gX_VSPDWxIJDHwK0XeDQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/8804937/MB_Steak_16.jpg">
<cite><a class="ql-link" href="https://www.photosbyamelinda.com/" target="_blank">Amelinda B Lee</a></cite>
<figcaption>MB Steak</figcaption>
</figure>
<figure class="e-image">
<img alt="Momofuku" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/_Et0YFjEpsLnhXLzFqnnCYab0Mc=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/7840267/Momofuku_7.jpg">
<cite><a class="ql-link" href="https://www.photosbyamelinda.com/" target="_blank">Amelinda B Lee</a></cite>
<figcaption>Momofuku</figcaption>
</figure>
<figure class="e-image">
<img alt="Zuma" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/8yx645MyNBBzhmdKvuBy1gTsA18=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/7892475/Zuma_6.jpg">
<cite><a href="https://www.photosbyamelinda.com/">Amelinda B Lee</a></cite>
<figcaption>Zuma</figcaption>
</figure>
<p id="bS1xaD">Last year, <a href="https://vegas.eater.com/venue/libertine-social"><strong>Libertine Social</strong></a> won for its storybook design at Mandalay Bay, while <a href="https://vegas.eater.com/venue/beauty-essex"><strong>Beauty & Essex</strong></a> with its jewel-box rooms and pawn shop at the front at the Cosmopolitan of Las Vegas won the readers’ vote. </p>
<p id="OT9QLi">• <a href="https://vegas.eater.com/2017/11/27/16703842/vote-las-vegas-restaurant-year-2017">Vote for Las Vegas’ Restaurant of the Year</a> [ELV]</p>
<p id="EKs9JP">• <a href="https://vegas.eater.com/2017/11/28/16708944/vote-las-vegas-chef-of-the-year-2017">Vote for Las Vegas’ Chef of the Year</a> [ELV]</p>
<p id="DqU5uK">• <a href="https://vegas.eater.com/eater-awards">All Coverage of the Eater Awards</a> [ELV]</p>
<aside id="RnQcCX"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"vegas-eater"}'></div></aside>
https://vegas.eater.com/2017/11/29/16713904/vote-las-vegas-most-stunning-restaurant-of-the-year-eater-awards-2017Susan Stapleton2017-11-28T10:02:26-08:002017-11-28T10:02:26-08:00Vote for Las Vegas’ Chef of the Year
<figure>
<img alt="Dan Krohmer" src="https://cdn.vox-cdn.com/thumbor/0qvyiWyeoFoP5MOViX6iqyPfuJc=/655x0:5156x3376/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/57767907/Daniel_Krohmer.0.0.jpg" />
<figcaption>Dan Krohmer | Amelinda B Lee</figcaption>
</figure>
<p>Which chef really stood out in 2017?</p> <p id="u04CKO">On Tuesday, Dec. 5, Eater will present the 2017 Eater Awards, our eighth annual celebration of all that's made the Las Vegas restaurant world run — and run wild — in the past 12 months. Winners will be selected on both the local and national levels, and the voting begins right now. Next up: <strong>Chef of the Year</strong>. Cast your vote for this year’s top chef below.</p>
<p id="2VHzSs">Here’s how the voting works: Eater editors have named nominees in Las Vegas for each of five major categories. Editors will pick winners from the nominees, and readers will vote to award one nominee in each category with a readers’ choice award. Ready to play your part? This poll will be open for 24 hours; voting irregularities will be strictly policed.</p>
<p id="OXjHsF">Nominees for 2017 include <strong>Jamie Tran</strong>, who went from the Strip to the southwest when she opened <a href="https://vegas.eater.com/venue/the-black-sheep"><strong>The Black Sheep</strong></a>; executive chef <strong>Rachel LeGloahec</strong> of <a href="https://vegas.eater.com/venue/boteco"><strong>Boteco</strong></a> in the southeast, who went from working under Joël Robuchon to her own restaurant; <strong>Lorena Garcia</strong>, the first woman Latin American chef on the Strip with <a href="https://vegas.eater.com/venue/chica"><strong>Chica</strong></a> at the Venetian; <strong>Dalton Wilson</strong>, who moved his <a href="https://vegas.eater.com/venue/dw-bistro"><strong>DW Bistro</strong></a> into new expanded space at the Gramercy; and <strong>Leticia Mitchell</strong>, who opened her second location of her namesake restaurant at <a href="https://vegas.eater.com/venue/canter-s-deli-tivoli-village">Tivoli Village</a>. </p>
<div id="u8fIlI"><div data-anthem-component="poll:779029"></div></div>
<p id="YIbPAu">Note that Eater Award nominees reflect the best of what was new and newsworthy in Las Vegas restaurants over the past year (from November 2016 until November 2017). Take a look at last year’s nominees and winners <a href="https://vegas.eater.com/eater-awards">here</a>.</p>
<p id="V1wHrE">Last year, Daniel Krohmer of <a href="https://vegas.eater.com/venue/other-mama">Other Mama</a> won best chef honors, while Royden Ellamar at Harvest at the Bellagio earned the voters’ choice award. </p>
<p id="r9pDrV">• <a href="https://vegas.eater.com/eater-awards">All Coverage of the Eater Awards</a> [ELV]</p>
<aside id="55P6oU"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"vegas-eater"}'></div></aside>
https://vegas.eater.com/2017/11/28/16708944/vote-las-vegas-chef-of-the-year-2017Susan Stapleton2017-11-27T10:00:02-08:002017-11-27T10:00:02-08:00Vote for Las Vegas’ Restaurant of the Year
<figure>
<img alt="Costa di Mare" src="https://cdn.vox-cdn.com/thumbor/RQrOWkVamu14OhbSB0OSBfTJj3s=/141x0:861x540/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/57752243/Costa_di_Mare_Interior_Barbara_Kraft_DESKTOP.0.0.jpeg" />
<figcaption>Costa di Mare | Barbara Kraft</figcaption>
</figure>
<p>Which restaurant in the Las Vegas will come out on top?</p> <p id="Qz2hzh">On Tuesday, Dec. 5, Eater will present the 2017 Eater Awards, our eighth annual celebration of all that's made the Las Vegas restaurant world run — and run wild — in the past 12 months. Winners will be selected on both the local and national levels, and the voting begins right now. First up: <strong>Restaurant of the Year</strong>. Cast your vote for this year’s top restaurant below.</p>
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<p id="4n6RDG">Here’s how the voting works: Eater editors have named nominees in Las Vegas for each of five major categories. Editors will pick winners from the nominees, and readers will vote to award one nominee in each category with a readers’ choice award. Ready to play your part? This poll will be open for 24 hours; voting irregularities will be strictly policed.</p>
<p id="xWKl6J">Nominees for 2017 include <a href="https://vegas.eater.com/venue/the-black-sheep"><strong>The Black Sheep</strong></a> in the southwest, <a href="https://vegas.eater.com/venue/blue-ribbon"><strong>Blue Ribbon</strong></a> at the Cosmopolitan of Las Vegas, <a href="https://vegas.eater.com/venue/boteco"><strong>Boteco</strong></a> in the Southeast, <a href="https://vegas.eater.com/venue/chica"><strong>Chica</strong></a> at the Venetian, <a href="https://vegas.eater.com/venue/7th-carson-2"><strong>7th & Carson</strong></a> in Downtown Las Vegas. </p>
<p id="3pglWC">Note that Eater Award nominees reflect the best of what was new and newsworthy in Las Vegas restaurants over the past year (from November 2016 until November 2017). Take a look at last year’s nominees and winners <a href="https://vegas.eater.com/eater-awards">here</a>.</p>
<p id="WNCQK3">Last year, <strong>Costa di Mare</strong> at <a href="https://vegas.eater.com/venue/wynn-las-vegas">Wynn Las Vegas</a> walked away with Restaurant of the Year award, while <a href="https://vegas.eater.com/venue/beauty-essex"><strong>Beauty & Essex</strong></a> at the Cosmopolitan of Las Vegas won the voters’ hearts.</p>
<p id="7NHUyP">• <a href="https://vegas.eater.com/eater-awards">All Coverage of the Eater Awards</a> [ELV]</p>
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https://vegas.eater.com/2017/11/27/16703842/vote-las-vegas-restaurant-year-2017Susan Stapleton