North Durango and the 215 -- way the heck up there
7785 N. Durango, #130
(702) 586-3740

This is not technically a restaurant, but it's definitely worth the drive.

Located near Centennial Hills, the Retro Bakery is one of those hidden gems that everyone in Vegas should know about. Kari, the owner, has a blond mohawk and a very active Twitter account (I follow her), and the ups and downs of a bakery are fascinating to read about.

In the end, it's all about the buttercream.

Yes, that would be a cookie on top of a cupcake. It's a brilliant idea, and a tasty creation. That's the heart of Retro Bakery.

With cupcakes ranging from pink lemonade to coffee and donuts, the treats are as whimsical as they are delicious. We've used Retro Bakery for both of Scotty's birthday parties (banana/cotton candy for year 1; toasted coconut/chocolate for year 2. Both were two layer cakes, hence the two flavors). For Brian's birthday this year, I went with a pumpkin spice cake with green and yellow fondant and sparkles.

It did not disappoint.

My only concern for Retro Bakery is that not enough people know about it. I would have to for this place to not make it...so go buy some cupcakes! They will change your life.

They make cookies, too. Yum!

Incredibly family-friendly, although I recommend against bringing a hungry toddler with you.

I recommend:

the apple cider cupcake

the peaches and cloves cupcake

the maple bacon cupcake (don't ask...just try it)

Located inside the Palazzo (near the Venetian)
(702) 789-4141

Ah....Carnevino. The place with the giant bull inside.

It's amazing, really. Brian and I have been here several times, and while the service can run hot and cold, the food definitely does not. It's Mario Batali's restaurant, and while I'm not a huge fan of his work, I am a major fan of this place.

It's Italian all the way, starting with the antipasti and ending with really strong coffee. While the wine list is amazing, Brian is a fan of their old-fashions. He's been so bold to declare Carnevino makes the best old-fashion in Las Vegas.

I'm a fan of starting with a shared pasta dish, and then moving on to the entree. Nothing against the salads, but it's fun to share pastas like potato gnocchi or the ravioli di stracotto. It warms up the palate and gets you in that Italian mindset.

Brian is a fan of their bone-in ribeye, but I prefer the lamb "scottadita." (Yes, I like it b/c it has the word "scott" in it.) The desserts are amazing and differ day to day, as many of the ingredients are picked up from farmer's markets around Vegas.

The only catch is to not let them seat you in the "annex" - it's across from the actual restaurant, and is a tiny room with too many tables in it. You feel detached from the rest of the ambiance, and more than likely, a waiter will ask you to move your chair in so he/she can get by. It's hard to hear in there, since the sound is so compressed, so the wait for a regular table in the rest of the restaurant is worth it. Or eat at the bar -- the bartenders are usually pretty generous with their pours.

Also, leave the five-and-under crowd at home.

I recommend:

Any of the pasta dishes

Lamb scottadita

Desserts with fresh berries

Located inside the MGM Grand Casino
(702) 891-7925

Six words, people:

Not for the feint of heart.

Whew.

As you may remember, Joel Robuchon was recently named "Chef of the Century" by Gault Millua, the esteemed restaurant guide. Mr. Robuchon also boasts the honor of being a Michelin's Three Star winner, along with a bunch of other equally impressive culinary awards.

In other words:  this dude is not playing around.

His restaurant isn't either.

First of all, it's tiny. The tables are close together in typical French bistro style, and the decor is like dining in a gauzy, lavender dream. Our waiter was either really French or had a great fake French accent, but I'm betting he was the real deal. It's intimidating, especially if you don't speak the language, but everyone was polite and professional, not snooty.

The bread is literally wheeled out to your table and there are about 16 choices. The brioche was to die for, and they graciously gave me seconds. Which wasn't really necessary, since we had ordered the tasting menu, but with food that yummy, it's hard to say no.

At a place like this, the tasting menu is key. I don't remember much about it other than the portions were tiny (as they should be), and everything was like a culinary masterpiece. As expected, the presentation was perfect, the food was spot-on, and the service was exquisite. They even put a little ruffled shirt around my chocolate souffle dessert. Now that's attention to detail.

You, however, are paying for all of this. What also could be a mortgage payment can also be dinner for two. So think hard before you make Joel Robuchon your weekly dinner - save it for anniversaries and big occasions.

I recommend:

the tasting menu

leaving the children at home

calling your credit card company to tell them about your dinner plans, lest they think your card was stolen