Fodor's Expert Review Restaurant Charlie

All those skeptical foodies who bet that iconic Chicago chef Charlie Trotter would never jump into the Vegas restaurant derby ate a collective slice of humble pie with the opening of this cavernous, high-ceilinged space. Reserve your table as early as possible for a chance to sample rarefied Trotter creations such as heirloom beets with pickled egg and chrysanthemum; or tempura langoustines with pineapple and cucumber—and those are just the appetizers. Star entrées from the seafood-intensive menu include Maine diver sea scallops with Greek yogurt and parsley; and a Tasmanian ocean trout with Kusshi oysters and ginger broth. Desserts leave nothing to be desired: consider rhubarb tapioca pearls with lychee and green-tea daifuku (sweetened Japanese rice cake). In the counter-only Bar Charlie, you can opt for either an 8- or 14-course oft-changing sushi-sashimi menu, and the bartenders make some of the niftiest cocktails in town.