Plant-Based Eating in Las Vegas
Check out Sharon Palmer’s guide to plant-based eating in Las Vegas.
I spent the weekend in Las Vegas as an extension of a presentation I was invited to make at the Food Service Systems Management Education Council conference. I had an amazing experience sampling all of the plant-based menu options in Vegas, so follow along with my best bites.
Greening the Desert
On the drive out from LA, we passed by the solar electric generating system in the desert. Quite impressive. With so much sunshine and wide open space, it’s a natural energy fit.
Yucca Fries, China Poblano, Las Vegas
We had lunch at China Poblano, Jose Andres’ casual restaurant in the Cosmopolitan Hotel, which is a blend of authentic Mexican and Chinese foods and flavors. These yucca fries were such a fun start.
Happy Budha Vegetable Spring Rolls, China Poblano
There are lots of small plate options on the menu, so we shared some vegetable rolls, which were so fresh and crisp, filled with cucumber, carrots, jicama, mushrooms, and more.
Shenyang Squash Salad, China Poblano
This zen salad had chilled, thin slices of butternut squash, with daikon, and pickled wood ear mushrooms.
Joel Robuchon L’Atelier
As a very special treat, we made a visit to French chef Joel Robuchon’s L’Atelier. This is the second one we’ve been to; the first being the one in Paris. It was a very sophisticated meal to remember. Fabulously, they had a vegetarian and vegan menu, which made it great to find plant-based options. We decided upon the chef’s tasting menu.
Joel Robuchon L’Atelier
My first course was a bright chilled carrot soup with microgreens. So pretty!
Joel Robuchon L’Atelier
This was one of my favorite courses: three types of lotus root (those are pickled in hibiscus flower in the bottom) with avocado pearls and a tiny mini zucchini with the flower. A miracle!
Joel Robuchon L’Atelier
Here we have a cauliflower risotto with radishes and pea flowers.
Joel Robuchon L’Atelier
Smoked tofu, with crispy kale and baby bok choy—so savory and delicious!
Joel Robuchon L’Atelier
My dessert was this smooth and silky crème with berries and gold (it was vegan, too).
It was also really fun stopping by the hot spot VegeNation, which I have been hearing fabulous things about. This plant-based restaurant has fresh, hip, delicious food, in a thought-provoking space.
Buffalo Cauliflower, VegeNation
We started with this amazing Buffalo Cauliflower. You know I’m obsessed with this dish, and order it whenever I find it on the menu. It didn’t disappoint.
Dumplings, VegeNation
There were so many delicious dishes on the menu, it was hard to decide on one thing. These little savory dumplings—filled with shitake and mushrooms—were fabulous.
Out of Africa, VegeNation
We also tasted the African yam stew, which was a sweet-spicy blend of yams, okra, peanuts, and chickpeas. Fabulous!
Thai Curry Vegetable Bowl, VegeNation
Comfort in a bowl, with this vegetable curry in a coconut broth.
Veggie Burger, VegeNation
We sampled their housemade burger, with black beans, walnuts, mushrooms and toppings.
Love the motto here!
Chalkboards abound at this hotspot—even in the restroom.
Harvest, Las Vegas
For our last dinner in Vegas, we stopped at Harvest, which is an elegant, farm to table restaurant at the Bellagio Hotel. We started with their baked naan, which was served with a beet green pesto.
Salad, Harvest
Talk about fresh from the farm. What a gorgeous salad, filled with beets, radishes, and greens and a wonderful olive oil.
Mushroom Grain Risotto, Harvest
This entrée was so hearty and satisfying—filled with wheat kernels and savory mushrooms.
Foodservice Systems Management Education Council Meeting
It was a true pleasure meeting the members of FSMEC during my presentation on culinary inspiration for plant-based menu strategies. An inspirational group helping to further improve the healthful offerings in foodservice systems.
For more plant-based eating guides, check out:
Plant-Based Eating in Walla Walla, WA
Plant-Based Eating in the Big Island, Hawaii
Plant-Based Eating in New York City
Plant-Based Eating in Austin