Jaunted

CUT: The Vegas interpretation of Wolfgang Puck's popular Beverly Hills steakhouse remains true to form. The decor is different as Richard Meier did not design the space. But we think Las Vegas-based design firm ABA did a good job. The place actually looks less intimidating.

And the menu is largely the same. We had a fixed menu here (and everywhere else, boo) wherein we ate the petit filet mignon yet the appetizers--kobe beef sliders, tempura onion rings, tuna tartare sandwiches--were delish. Probably our favorite restaurant here.

TABLE 10: Emeril's restaurant here is named after an "iconic table" at his restaurant Emeril’s in New Orleans. Our pick was the Rotisserie Chicken Pizza with roasted portabello mushroom, gruyere cheese and spinach oil. Apparently the steaks do a good amount of business and the deserts are not to be missed.

JADE: From chef Simon To, Jade serves traditional Asian dishes like pan fried pork dumplings and vegetable spring rolls with slightly more exotic fare like Cantonese Roasted Duck. This is no PF Changs!

MORELS: Apparently Morels has another location in The Grove in Los Angeles which we think is way gross. We didn't even make the connection until the chef told us they were one and the same brand. Btw, this Morels is far better as it has a prime location with outdoor dining overlooking the strip.

The cheese and charcuterie collection is extensive although not as superior as the restaurant would like to think. But we were impressed with the varied offerings at the raw seafood bar. And since this is a steakhouse first, the meat was pretty tasty. We liked the Steak Bavette the best.

RESTAURANT CHARLIE: Probably the most disappointing restaurant here. Chef Charlie Trotter's other location in Chicago does fairly well, but we were disappointed with our seared hamachi with braised veal cheek. The veal was excellent, the hamachi was thick and dry. The morels mushrooms, however, were gooood.

The better fare to be had is at Bar Charlie, the restaurant within the restaurant, that serves Kaiseki-style cuisine (think lots of sushi and sashimi). We sampled the Dungeness Crab Salad with sake and rice milk which was good except the sake and rice milk gave us a mini-brain freeze.

GRAND LUX: Yes, Grand Lux. The Cheesecake Factory cousin is also found at the Venetian but the restaurant is so darn popular they opened another in the Palazzo. We sampled desserts here and while we're sure the other dishes were scrumptious, we only had eyes for the beignets which came with raspberry, Jack Daniels and chocolate dipping sauces. Heaven.

MAKE ROOM FOR MORE: The Palazzo has even more restaurants: Dos Caminos, Mario Batali's Carnevino, Jay Z's 40/40 Supper Club, Espressamente Illy (for gelato) and Woo, with a Sushi Samba set to open soon.