Celebrity-chef Charlie Palmer re-created his famed New York restaurant for Mandalay Bay. He and designer Adam Tihany added a few playful, Vegas twists: a four-story wine tower, for example, holds more than 60,000 bottles that are reached by "flying wine angels," who are hoisted up and down via a system of electronically activated pulleys. The parallel-tasting menu ($85) includes a number of signature choices. A la carte, try the chef's signature French onion soup with
foie gras, truffles, gruyere and puff pastry, or the chervil-crusted Alaskan halibut, or an 18-ounce dry-aged prime bone-in New York steak.