“Comedy With No Limits,”

All the Meats

Brazilian steakhouses are a carnivore’s dream come true—just keep showing your green flag on your table, and your servers will keep bringing you different cuts (the red flag means you need a break). For one of the best examples of this unique experience, head to Galpão Gaucho. Everything here, from ribeye, lamb chops and chicken to grilled salmon and more, is prepared according to cultural standards, and your servers will be more than happy to educate you on the history of churrascarias—while also bringing you plenty of mashed potatoes and sweet caramelized bananas. –Ken Miller

Fashion Show Las Vegas, 702.602.0384

The Cromwell, 855.442.3271

Bright Fare

Get your weekend mornings started on a perfect note at Giada. The Food Network star’s California-Italian dishes are light, yet decadent. No matter if it’s Saturday or Sunday, since it’s brunch, ordering a drink is clutch. The Giad-arita is a simple but delicious thing with Patron silver, Cointreau and lime juice, while the G consists of Macchu pisco, pineapple juice, apricot preserves and Angostura bitters.

Try ordering a pastry basket—there are several goodies to sample, including rosemary-Parmesan scones and chocolate croissants. If you need more, try the Sunrise polenta waffle, a favorite among patrons, with béchamel and two sunnyside-up eggs. Other great options include cavatelli pasta with pesto, and a really delicious grilled panini with lemon pesto and heirloom tomatoes.

And since it is brunch, not breakfast, feel free to indulge in dessert. The chocolate tiramisu is gorgeous and tasty, while a selection of cookies are sure to include Giada’s justifiably famous lemon-ricotta cookies. –Nina King

Comedy With No Limits

When a comedy show starts with the warning that the comedians will be holding nothing back and nothing is off limits, you better make sure that you’re ready … and that you won’t take anything said onstage too personally. I mean, the name of the show should give you an indication of where things are going to go: Jew Man Group.

But the important part of a no-holdsbarred-show is that whatever you’re going to make fun of—race, sexual preference, woke moments, politics, society—you better make it funny, and the three comedians that make up Jew Man Group do it with panache. The 70-minute show combines music, parody, skits and rapid-fire standup to create a grab bag of laughs, all in a nod to the some of the most-memorable Jewish comics of all time like Mel Brooks, Jerry Seinfeld, Rodney Dangerfield and Billy Crystal. –Kiko Miyasato

Tuscany, 18+, jewmangroup.com

• Libation •

Chateau Mouton Rothschild 1959

“There are many unique bottles of wine here at the Fish House that have accumulated over two decades, but one stands out as being very special for a di erent reason: Chateau Mouton Rothschild 1959 vintage,” Hamilton says. “The fl avor is magnificent. Healthy and bright, while the nose is cedary and infused with cabernet richness. It’s got a tight but stylish structure, creamy texture, and delivers with splendid restraint. (It’s) also special because it’s the birth year of a very famous chef named Emeril.” –KM

Benefi t

Ask about how the discount works if you’re an American service veteran.

Louis Hamilton

Passion for wine shines through

It’s always a pleasure to listen to someone who passionately talks about their job; and it’s always nice to know that where you choose to dine employs people that share that passion with guests. Louis Hamilton is that person and Emeril’s New Orleans Fish House at MGM Grand is that restaurant.

Lead sommelier Hamilton joined Emeril’s (it’s nearing three decades on the Strip) a few years ago and brings a wealth of knowledge in wine. He began his career more than 20 years ago working as a sommelier at restaurants at Mandalay Bay, Wynn, The Venetian and The Forum Shops at Caesars. He also earned his sake certifi cation and is working on becoming a cicerone and an advanced sommelier. But his fi rst love is wine. “The ability to pair food and wine together—to create a synergy of fl avors,” Hamilton says, is why is loves it.

At the restaurant, Hamilton’s job includes overseeing the wine program (more than 1,200 selections), guiding guests along the wine journey during dinner, be it one quick course or a full tasting menu, and working with wine vendors to keep the collection updated. He continues to study wine when he’s not at work, fulfi lling his passion for the fruit, and he’s even traveled to vineyards across the world and country, including France, Canada, California and Oregon.

But it’s not only working with wine that makes Hamilton happy to be at Emeril’s—it’s the restaurant itself, which has a long history of welcoming guests back again and again and hosting celebrities, sports stars and Vegas entertainers. “We get guests daily that have been coming for 25 years, or it’s someone’s 20th or 18th time coming here,” he says. “It’s the combination of the excellent food and the warm, thoughtful service. The fact that you never know who is going to come inside your door on any given evening makes it exciting in itself.” –Kiko Miyasato

Nightlife With a Cherry On Top Get the scoop on this downtown hot spot

Simply put, it’s just a freaking cool spot. We All Scream combines fun elements to create a wondrous nightlife playground on the stretch of street known as downtown’s Fremont East.

Stepping inside the front door, guests are transported to a re-created, old-school ice cream parlor with modern touches like fl oor-to-ceiling murals, wall art, gra ti and rainbow-colored lighting and neon. Here, you can order both cocktails and ice cream. The not-for-profi t ice creamery sells scoops to raise funds for local artists’ public projects downtown; guests can indulge in fl avors like fl u y Nutella vanilla bean, vegan wild cherry lavender and chocolate peanut butter tru e (our personal fave!). Specialty cocktails on the menu include delicious seasonal sips like Summer Has Flung with Ketel One Botanical cucumber and mint vodka, Gi ard peach liqueur, lemon juice, muddled cucumber, mint and cracked black pepper. Or really spark up your tastebuds with the Missus Frazzle Berry with reposado tequila, pear purée, honey, crème de cassis, lime and soda and a sprinkling of Szechuan button powder—also called a Buzz Button—that makes your mouth really tingle.

We All Scream spreads out over 10,000 square feet and two stories—and you’re going to want to explore it all. The impressive artwork throughout includes large murals created by muralists and street artists PichiAvo and Bicicleta Sem Freio. On the back patio, you’ll spot an ice cream truck turned into a DJ booth and a huge space for dancing. Climb the stairs to the rooftop for awesome views of Fremont Street; another dancefl oor and DJ booth in the shape of a giant ice cream cone rounds out the design.

We All Scream is a fun, childlike wonderland for partying adults that want to dance the night away with either a cocktail or ice cream cone in hand, while DJs play everything from ’70s funk and pop to house and techno. “We want everyone to dance around, have some drinks and have a good time,” said bar manager EJ Mason. “There’s tons of room to dance—the sound system is amazing, you can feel it in your heart. It’s a just fun party.” –Kiko Miyasato

517 E. Fremont St., Thurs.-Sun. weallscream.com

Ribeye

By Ken Miller

STK elevates the steakhouse experience on the Strip

Think about some of the best meals you’ve ever had. What was it that made them so amazing? The elegant atmosphere? A cocktail that made you close your eyes and smile? Service that made you feel like the most important person in the world? Dishes you enjoyed until the very last bite? Combine all those and you’ve got STK, easily one of the premier steakhouses on the Las Vegas Strip.

This concept by executive chef Stephen Hopcraft is just aces in all departments. From the moment you enter you feel relaxed, a result of both the soft lighting and décor, which features curving, sloping architectural highlights. Add in a remix of some of your favorite pop hits from the last few decades and an energetic, accommodating waitstaff and you’ve got a recipe for your new favorite haunt.

I’m a huge, huge fan of Old-Fashioneds, so you can imagine my delight to discover that STK offers six different signature versions, each made with different spirits—Valencia Pig, made with Whistlepig rye, Honey Bee Spicy with Basil Hayden bourbon, and Smoking Agave, made with Casamigos mezcal, for example. Good luck picking a favorite! If your tastes veer more to something light, definitely try the Cucumber Stiletto, made with Grey Goose Le Citron, St-Germain, muddled cucumber and mint. And for a real cool taste, the Strawberry Cobbler comes with a graham cracker crusted rim to complement the Belvedere vodka/strawberry concoction within.

Another thing I love about STK: Its menu fits on one page, making selecting so much easier. But lest you think this menu is in any way limiting, think again: This may be a steakhouse, but there’s plenty here for vegetarians, including an intoxicating mushroom and truffle tagliatelle, which doesn’t skimp on the pecorino, braised mushrooms, baby spinach and shaved black truffle.

After sampling appetizers ranging from tuna tartare (here accompanied by taro chips rather than the usual potato chip, which makes a huge, delicious difference) to Lil’ Brgs (wagyu sliders with “special sauce”), you’re ready to check out the steak selection. Whether you opt for ribeye, dry-aged Delmonico, filet mignon or New York strip, you’ve gotta accompany them with any number of signature butters (I recommend truffle) and sauces. Red wine is sublime, but STK and STK bold sauce are also highly recommended. In addition, mac and cheese makes for a terrific side—there’s traditional, bacon and lobster (or, if you just can’t decide, a mac and cheese trio featuring all three).

Pescatarians will enjoy miso-glazed Chilean sea bass, served with sauteed bok choy, ginger, crispy shallots and Thai basil, which pairs wonderfully with sweet corn pudding, Parmesan truffle fries or Yukon Gold mashed potatoes.

Dessert here definitely deserves your attention. The maple-glazed STK donuts are irresistible (my dining companion finished them off before I could blink!), while the flourless chocolate cake, drizzled with chocolate ganache sauce, melts in your mouth. Is all this a bit expensive? Yes, but you won’t be complaining one bit. In fact, you may be planning your return trip as you say your goodbyes to the waitstaff.

Mushroom truffle tagliatelle

The Cosmopolitan 877.893.2001

Mac and cheese trio Cucumber Stiletto