David Burke

David Burke delivers to Las Vegas a wonderful and innovative example of "Modern American Cuisine," just as the sign outside promises. The large dining room is decorated with Himalayan salt bricks on the walls and a huge, multi-colored glass sculpture in the center, over which water flows unceasingly. Executive chef Todd Stein holds forth from the chef's table at the side of the open kitchen. Arriving guests are treated right away to freshly-made popovers. The menu includes elegant and innovative dishes for the modern era, like pretzel-crusted crab cakes (with orange and honey from poppy seeds). The Maine lobster comes with mango and a combination of other vegetable and spice flavors. The red snapper is braised with leeks, mushrooms and truffles. Lamb chops, filet mignon, fowl of different sorts -- all are represented in the menu. Deserts have not been neglected, either. Apple shortcake with almond ice cream, the butterscotch pannacotta and the unique version of cheesecake. The sommelier will be glad to assist with wine pairings.