San Francisco culinary wizard Bradley Ogden brought his magic touch to Vegas with this sleek, modern room at Caesars. What's the key to Ogden's brilliant flavors? He uses only fresh ingredients (many of them organic) from small farms. Try the osetra caviar with a blue-corn pancake to start, followed by slow-roasted Muscovy duck with endive, purple artichokes, polenta, and rhubarb. Save room for the divine passion fruit and chocolate cake. Go formal in the main dining room, flanked by a fireplace and waterfall, or take it down a notch on the patio or in the lounge.
Visit the Travel Talk forums for help on planning your trip >>