Haute Top 5: The Best Brunches in Las Vegas in 2017

When brunch calls for a variety a tastes and flavors, head over to the Four Seasons Las Vegas and the brunch buffet at Veranda. This gem nestled next to the pool on the luxury property satisfies every taste with light fare such as berries, cheeses and breads and heartier dishes from eggs Florentine to roasted potatoes. Look for a hot and cold food station, seafood station, antipasto station, a children’s buffet and a decadent dessert bar. Create your own doughnut concoction at the warm doughnut machine adorned with your choice of glazes and toppings.

Payard Patisserie & Bistro at Caesars Palace is known for French delicacies and bistro fare. Try dishes such as the foie-gras napoleon with a rhubarb and raspberry chutney or a warm lobster salad in an argan oil emulsion. On the entree front, try the steak au poivre with mashed potatoes or the Dover sole in a beurre noisette and lemon marmalade. Just make sure you save room for the pastry cart with its petit-fours.

The pan-Asian MOzen Bistro restaurant serves dim sum along with Kobe short ribs, slow-roasted pork belly, Thai crab salad, Indian potato Samosa, fresh shucked oysters and an assortment of sushi bar items. Sundays also bring jazz.

Las Vegas doesn’t have many options for lakefront dining. After all, it is in the Mojave Desert. But on the slopes of Lake Jacqueline in The Lakes neighborhood sits Marché Bacchus French Bistro & Wine Market. Look for dishes such as shrimp and grits, braised pork belly Benedict or Le Oeufs en Meurette, a dish with three poached eggs, mushrooms, ham, shallots and Bordelaise sauce.

At the Cookin’ with Jazz Brunch at The Country Club at Wynn Las Vegas, start with your choice of a bloody Mary, Champagne or Kentucky tea cocktail. In addition to the usuals, such as a shellfish station, assorted breads and salumi, ceviches and breakfast parfaits, look for a roasted leg of lamb on the carving station. We can’t even list all the options on this menu, but know that there are eggs Versailles with smoked salmon, brioche, caviar and hollandaise sauce; shrimp and grits; free-range beef hot dogs; beef tenderloin; brown-sugar brined pork chops; and sides ranging from fire-roasted corn succotash to Southern grits.