Fodor's Expert Review Scarpetta

In Italian, scarpetta refers to the process of using bread to soak up every last morsel of a dish, and Chef Scott Conant inspires diners to do just that when they eat at his casual and festive modern Italian eatery. Conant makes all of his own pasta, which takes front and center on the eclectic menu (the simple spaghetti with tomato and basil is, in a word, divine). Also worth trying: Tasmanian sea trout with rock shrimp, lobster, and mussels; also duck and foie gras ravioli. Gluten-free and vegetarian menus also are available. Floor-to-ceiling windows that look out on Bellagio and the Strip provide memorable views. For a more casual experience, try D.O.C.G., Conant's wine bar and light-bite eatery next door.